SUMMER DECADENT TRIPLE CHOCOLATE MOUSSE CAKE
INGREDIENTS
For the chocolate cake base:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
For the dark chocolate mousse layer:
1 cup semi-sweet or dark chocolate chips
1 cup heavy cream, cold
1/2 tsp vanilla extract
For the white chocolate mousse layer:
1 cup white chocolate chips
1 cup heavy cream, cold
1/2 tsp vanilla extract
For the whipped topping:
1/2 cup heavy cream
2 tbsp powdered sugar
Chocolate curls or shavings for garnish (optional)
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INSTRUCTIONS
1. Make the cake base:
Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round or springform pan. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar until pale and fluffy. Add oil, milk, and vanilla. Stir in dry ingredients until smooth. Pour into pan and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
2. Make the dark chocolate mousse:
Melt chocolate chips in the microwave or over a double boiler. Let cool slightly. Whip cold heavy cream with vanilla extract until stiff peaks form. Fold whipped cream into melted chocolate gently until smooth. Spread evenly over cooled cake base. Refrigerate for 30 minutes.
3. Make the white chocolate mousse:
Repeat the same process: melt white chocolate chips, let cool slightly, whip cream and vanilla to stiff peaks, then fold together. Spread over the dark chocolate layer. Chill for another 30 minutes or until set.
4. Whipped topping and garnish:
Whip 1/2 cup cream with powdered sugar until stiff. Pipe or spread on top of the mousse. Garnish with chocolate shavings or curls.
5. Chill and serve:
Refrigerate the cake for at least 2–4 hours before slicing. For clean slices, dip your knife in hot water and wipe between cuts.