The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Supremely moist chocolate cake, light and creamy layers of milk and white chocolate mousse, and a velvety blanket of rich chocolate ganache! This decadent dessert is a chocolate lover’s dream, perfect for special occasions or a weekend treat. With three layers of chocolate goodness, this torte will make every bite a delightful experience.
Triple Chocolate Mousse Torte
Course: DessertCuisine: AmericanDifficulty: MediumServings
10
servingsPrep time
2
hoursCooking time
33
minutesCalories
650
kcalIngredients
- For the Chocolate Cake:
½ cup boiling water
¾ teaspoon instant espresso powder
1.5 ounces semi-sweet chocolate, chopped or chips
¾ cup + 1 Tablespoon all-purpose flour
¾ cup granulated sugar
2 Tablespoons brown sugar
7 Tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla
- For the Chocolate Mousses:
6 ounces semi-sweet chocolate, chips or chopped
3 cups heavy cream, divided
4 teaspoons unflavored gelatin, divided
2 Tablespoons cold water, divided
6 ounces white chocolate, chips or chopped
- For the Chocolate Ganache:
4 ounces semi-sweet chocolate, chips or chopped
½ cup heavy cream
- For Decorating:
White, Milk, and Dark Chocolate Curls*
Directions
- 1. Make the Cake:
- Preheat the oven to 350ºF. Line an 8-inch springform pan with parchment paper and grease with butter or nonstick spray.
- In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until smooth. Set aside to cool.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the egg, buttermilk, oil, and vanilla.
- Stir in the cooled espresso-chocolate mixture and mix until smooth.
- Pour batter into the prepared pan and bake for 31-33 minutes. Cool completely.
- 2. Make the Chocolate Mousses:
- Heat ½ cup of cream until it simmers and pour over the semi-sweet chocolate, covering with plastic wrap for 5 minutes. Stir until smooth.
- Dissolve 2 teaspoons of gelatin in 1 tablespoon cold water, then stir into the chocolate mixture. Let cool.
- Repeat the process with the white chocolate.
- Beat 2 cups of cream to stiff peaks. Fold half of it into the semi-sweet chocolate and spread on the cake. Freeze for 15-20 minutes.
- Fold the rest of the cream into the white chocolate and spread over the semi-sweet layer. Chill for 4 hours.
- 3. Make the Ganache:
- Heat the cream until boiling and pour over the semi-sweet chocolate. Cover and let sit for 4-5 minutes. Stir until smooth.
- Pour ganache over the torte and refrigerate for 20 minutes.
- 4. Decorate:
- Add chocolate curls if desired. Slice and enjoy!
Notes
- To make chocolate curls, use a vegetable peeler along the side of a chocolate bar.
- Ensure that the cake pans are at least 2.5-3 inches deep to prevent overflow.
Wrap-Up:
This Triple Chocolate Mousse Torte is the ultimate indulgence for anyone who can’t get enough of chocolate. Each bite combines a moist cake with smooth, airy mousse layers and a rich ganache that pulls everything together. Whether you’re making this for a birthday, a holiday, or just to treat yourself, it’s guaranteed to impress. Don’t forget to top it off with chocolate curls for that extra wow factor! Perfect to share, but you might want to keep it all for yourself!
Calories: 650 kcal | Carbohydrates: 85g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 260mg | Potassium: 340mg | Fiber: 5g | Sugar: 55g | Vitamin A: 800IU | Calcium: 160mg | Iron: 4mg
