Three Chocolate Cake: Mousse Cake, Recipe, Photos, Step-by-Step, Homemade

This Three Chocolate Mousse Cake, flavored with chocolate ice cream, literally melts in your mouth. It's not only incredibly delicious but also beautiful. This Three Chocolate Cake recipe isn't for beginners and requires quite a bit of work, but the results are definitely worth it!

Step-by-step recipe

Step 1:

Combine flour, cocoa powder, and baking powder in a bowl. Whisk until smooth.

Step 2:

Crack three eggs into a bowl. Add vanilla sugar and salt.

Step 3:

Beat the eggs with a mixer.

Step 4:

While continuing to beat, add 120 grams of sugar. Beat for 3 minutes.

Step 5:

Pour in 120 grams of melted butter and 80 ml of warm milk. Mix with a mixer until smooth.

Step 6:

Sift the dry mixture into a bowl and mix with a mixer until smooth.

Step 7:

Pour the batter into a foil-lined baking ring and place on a parchment-lined baking sheet. Bake at 175 degrees Celsius for approximately 25-30 minutes.

Step 8:

Cool the cake completely and remove from the pan. Trim the top of the cake, leaving a 3 cm (1/4 inch) peak.

Step 9:

Place the cake layer upside down in a tall ring with an acetate rim. Pour in a layer of dark chocolate mousse. Refrigerate for an hour.

Step 10:

For the mousse: finely chop 200 g of milk chocolate.

Step 11:

Pour 80 g of sugar into a bowl, beat in 2 C1 eggs, and mix well with a whisk.

Step 12:

Add 200 ml of milk

Step 13:

Pour the mixture into a saucepan and bring to a boil over low heat, stirring constantly.

Step 14:

Pour the hot mixture through a sieve into the chocolate.

Step 15:

Mix with a whisk and spatula.

Step 16:

Pour cold boiled water over the gelatin and let it swell.

Step 17:

Pour very cold whipping cream into a bowl, add a packet of vanilla sugar.

Step 18:

Whip the cream with a mixer until soft peaks form.

Step 19:

Combine the chocolate mixture with the whipped cream, mixing with a mixer on low speed. While continuing to mix, slowly pour in the microwave-melted and slightly cooled gelatin. Mix thoroughly.

Step 20:

Pour the second layer of mousse over the set first layer. Refrigerate the cake for another hour.

Step 21:

Prepare the white chocolate mousse and pour it over the final layer. Refrigerate the cake overnight.

Step 22:

Remove the mold and film.

Cooking tips

Don't open the oven door while the cake is baking, otherwise the sponge will sink. It's best to buy chocolate drops for the mousse. You can make the mousse with egg yolks, but you'll need three times as many as whole eggs. The melted gelatin shouldn't be hot.