Mini Triple Chocolate Mousse Cake Recipe
Semi sweet chocolate mousse and white chocolate mousse sit on top of a decadent chocolate sponge cake.
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Ingredients
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Chocolate Sponge Cake
Semi-Sweet Chocolate Mousse
White Chocolate Mousse
Method
Chocolate Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Combine Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
- 3
- 4
Mix Ingredients
Gradually add the dry ingredients to the egg mixture, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Semi-Sweet Chocolate Mousse
- 7
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
- 8
Melt Chocolate
In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.
- 9
Whip Cream
In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.
- 10
Combine Mixtures
Stir the bloomed gelatin into the melted chocolate until fully dissolved. Gently fold in the whipped cream until just combined.
- 11
Chill the Mousse
Spoon the mousse over the cooled chocolate sponge cake and refrigerate for at least 2 hours to set.
White Chocolate Mousse
- 12
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
- 13
Melt White Chocolate
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.
- 14
Whip Cream
In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.
- 15
Combine Mixtures
Stir the bloomed gelatin into the melted white chocolate until fully dissolved. Gently fold in the whipped cream until just combined.
- 16
Top the Mousse
Spoon the white chocolate mousse over the set semi-sweet mousse layer and refrigerate for another hour to set completely.
