Ingredients
For the Chocolate Cake Base:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
For the Dark Chocolate Mousse:
- 1 cup (170g) dark chocolate, chopped
- 1 cup (240ml) heavy whipping cream
- 1 tsp gelatin + 1 tbsp water
For the Milk Chocolate Mousse:
- 1 cup (170g) milk chocolate, chopped
- 1 cup (240ml) heavy whipping cream
- 1 tsp gelatin + 1 tbsp water
For the White Chocolate Mousse:
- 1 cup (170g) white chocolate, chopped
- 1 cup (240ml) heavy whipping cream
- 1 tsp gelatin + 1 tbsp water
Optional Toppings:
- Chocolate shavings
- Cocoa powder
- Fresh berries
Instructions
Step 1: Make the Chocolate Cake Base
- Preheat your oven to 350°F (175°C). Grease and line a springform pan (8 or 9 inches).
- In a bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
- Add milk, oil, egg, and vanilla. Mix until smooth.
- Pour into pan and bake for 20–25 minutes. Let cool completely.
Step 2: Prepare the Dark Chocolate Mousse
- Bloom gelatin in water (let sit 5 min).
- Melt dark chocolate gently.
- Warm 1/4 cup cream and dissolve gelatin in it.
- Mix warm cream into melted chocolate.
- Whip remaining cream to soft peaks and fold into chocolate mixture.
- Spread over cooled cake base and refrigerate for 30 minutes.
Step 3: Prepare the Milk Chocolate Mousse
- Repeat the same process using milk chocolate.
Step 4: Prepare the White Chocolate Mousse
- Repeat the process using white chocolate.
Step 5: Chill and Decorate
- After assembling all mousse layers, refrigerate the cake for at least 4 hours or overnight.
- Before serving, top with chocolate shavings, a dusting of cocoa, or fresh berries.
Would you like me to turn this into a printable card or a social media-friendly version?