This Triple Chocolate Mousse Cake is a flourless chocolate cake with layers chocolate and white chocolate mousse. The great thing about this cake is  that it is automatically gluten free and wheat free!
Triple Chocolate Mousse Cake
Prep Time
4 hrs
Cook Time
30 mins
Total Time
4 hrs 30 mins
 
This Triple Chocolate Mousse Cake is a flourless chocolate cake with layers chocolate and white chocolate mousse. The great thing about this cake is that it is automatically gluten free and wheat free!
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Chocolate Cake, Mousse Cake, Triple Chocolate, Triple Chocolate Mousse, Triple Chocolate Mousse Cake
Servings: 12 Pieces
Calories: 227 kcal
Author: Emma Burton
Ingredients
Flourless Chocolate Cake;
  • 110 g Butter (1/2 Cup)
  • 260 g Dark Chocolate
  • 3 Large Eggs, Separated
  • 1 tsp Vanilla Extract
  • 1/3 Cup Sugar
Chocolate Mousse;
  • 3/4 Cup Cream
  • 80 g Dark Chocolate
White Chocolate Mousse;
  • 3/4 Cup Cream
  • 100 g White Chocolate
Chocolate Ganache;
  • 50 g Dark Chocolate
  • 50 mL Cream
Instructions
  1. Preheat the oven to 180°C (350°F). Lightly grease 20cm or 22cm spring-form pan and line the bottom with baking paper.

  2. Melt the butter and chocolate together until combined.
  3. Place egg whites in a large bowl and begin beating on a low speed.
  4. Increase the speed and slowly add in the sugar and beat until the mixture begins to look fluffy and then add in the vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  5. Stir in the egg yolks to the chocolate mixture and add half of the meringue into the chocolate mixture and mix gently until mostly combined.
  6. Fold the chocolate mixture into the remaining meringue until just combined.
  7. Pour into the prepared pan and place in the oven to bake. In a heat proof bowl, pour in around two inches of boiling water and place on the lower oven rack so the steam will help keep the edges soft and stop the cake from drying out.
  8. Bake for 25-30 minutes or until the toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and allow it to cool to room temperature. (The cake will sink in the middle slightly once out of the oven.)
  10. Leave the cake in the spring form pan to use as the mold for the mousses.
  11. Now make the chocolate mousse.
  12. In a bowl place 1/2 cup of the cream and whip to soft peaks.
  13. In another bowl melt the chocolate and remaining cream together and mix through the whipped cream.
  14. Repeat this process with the white chocolate mousse.
  15. Spread the chocolate mousse over the cooled cake and spread evenly.
  16. Place in the fridge to set for at least an hour but preferably two.
  17. Spread over the white chocolate mousse and let the cake set for four hours or overnight.
  18. Make the chocolate ganache and drizzle over the cake before serving.
  19. To make the ganache, heat the cream until boiling point and then take off the heat and pour over the chocolate.
  20. Mix until smooth and glossy.