Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Mousse Cake! With three rich layers of chocolate mousse, each offering a unique texture and flavor, this cake is a showstopper for any occasion. From its smooth milk chocolate mousse to its decadent dark chocolate mousse, and topped with a creamy white chocolate mousse, this cake is guaranteed to satisfy all your chocolate cravings. It’s the perfect dessert for special celebrations or when you simply want to indulge in something luxurious.

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Why You’ll Love This Triple Chocolate Mousse Cake

✔️ Three Layers of Chocolate Mousse – A trifecta of creamy, rich chocolate flavors that melt in your mouth.
✔️ Luxurious & Decadent – The perfect cake for special occasions or just because you deserve a treat!
✔️ Easy to Make – Despite its elegant appearance, this cake is surprisingly simple to prepare.
✔️ Perfect for Chocolate Lovers – Each layer brings a different chocolate experience, from dark to milk to white.

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Ingredients (Serves 12-16)

For the Cake Layer:

• 1 ½ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk
• ¼ cup (60ml) boiling water
• 2 tablespoon cocoa powder

For the Chocolate Mousse Layers:

Milk Chocolate Mousse:

• 200g (7 oz) milk chocolate, chopped
• 1 cup (240ml) heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Dark Chocolate Mousse:

• 200g (7 oz) dark chocolate (60% cocoa), chopped
• 1 cup (240ml) heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract

White Chocolate Mousse:

• 200g (7 oz) white chocolate, chopped
• 1 cup (240ml) heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract

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How to Make Triple Chocolate Mousse Cake

Step 1: Prepare the Cake Layer

1. Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture in alternating batches with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Stir in the boiling water and cocoa powder until smooth.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before transferring it to a cake plate.

Step 2: Make the Milk Chocolate Mousse

1. Place the milk chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, then pour over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and combined.
2. Let the chocolate mixture cool to room temperature, then refrigerate for 20-30 minutes to firm up.
3. Once chilled, whip the mixture with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the powdered sugar and vanilla extract, then mix until fully incorporated.

Step 3: Make the Dark Chocolate Mousse

1. Repeat the same process as for the milk chocolate mousse, using dark chocolate and following the same method.

Step 4: Make the White Chocolate Mousse

1. Once again, repeat the process for the white chocolate mousse, using white chocolate and whipping it as described.

Step 5: Assemble the Cake

1. Place the cooled cake layer on a serving plate.
2. Spread the milk chocolate mousse over the cake, smoothing it out evenly.
3. Follow with a layer of dark chocolate mousse, then top with the white chocolate mousse, spreading each layer smoothly and evenly.

Step 6: Chill and Serve

1. Refrigerate the assembled cake for at least 3 hours or until the mousse layers are firm.
2. Once ready to serve, garnish the top with shavings of chocolate or fresh berries if desired.

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Nutritional Information (Per Slice, Approximate)

• Calories: ~450 kcal
• Protein: 5g
• Carbohydrates: 50g
• Fat: 28g
• Sugar: 35g

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Tips for Perfect Triple Chocolate Mousse Cake

✅ Chill the Mousse Layers – Make sure each mousse layer is chilled to the right consistency before adding it to the cake to ensure a smooth finish.
✅ Use Quality Chocolate – For the best flavor, use high-quality chocolate for the mousse layers.
✅ Don’t Rush the Cooling Process – Let the cake cool completely before adding the mousse layers, or the mousse may melt.
✅ Decorate the Cake – For an extra touch of elegance, top the cake with chocolate curls, shaved chocolate, or a sprinkle of cocoa powder.

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Storage & Freezing Instructions

❄️ Storage: Store the cake in the fridge in an airtight container for up to 5 days.
🥶 Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.