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–+ servings
triple chocolate cake

Triple Chocolate Cake

5 from 1 vote
A stunning layered dessert featuring a fudgy dark chocolate base, a creamy milk chocolate mousse center, and a sweet white chocolate mousse topping.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ounces dark chocolate, chopped For the cake base
  • ½ cup unsalted butter Melted with the dark chocolate
  • 3 large eggs Room temperature
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 6 ounces milk chocolate, chopped For the middle mousse layer
  • 6 ounces white chocolate, chopped For the top mousse layer
  • 3 cups heavy whipping cream Divided for the mousse layers
  • 2 teaspoons unflavored gelatin powder Divided
  • ¼ cup cold water For blooming the gelatin

Equipment

  • 1 8-inch springform pan Crucial for clean removal
  • 3 Mixing bowls For separating layers
  • 1 hand mixer For whipping cream

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform pan with parchment paper.
  2. Melt the dark chocolate and butter together, then stir in the eggs, sugar, and flour until smooth.
  3. Pour the batter into the pan and bake for 25 minutes until set, then cool completely.
    pouring dark chocolate cake batter into springform pan
  4. Bloom half the gelatin in water, melt the milk chocolate, and whip half the heavy cream to soft peaks.
  5. Fold the cream and dissolved gelatin into the milk chocolate, pour over the base, and chill until set.
    pouring milk chocolate mousse over baked cake base
  6. Repeat the melting and whipping process with the white chocolate, remaining gelatin, and remaining heavy cream.
    folding white chocolate mousse ingredients together
  7. Spread the white chocolate mousse over the milk chocolate layer and refrigerate the cake overnight.

Nutrition

Serving: 150gCalories: 480kcalCarbohydrates: 38gProtein: 6gFat: 35gSaturated Fat: 21gCholesterol: 110mgSodium: 55mgFiber: 2gSugar: 32g

Notes

Slice the cake with a hot, dry knife for the cleanest cuts. Keep refrigerated until exactly when you are ready to serve.

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