Ingredients
- FOR THE CHOCOLATE CAKE
- Cooking spray, for pan
- Chocolate cake mix (plus ingredients called for on box)
- FOR THE CHOCOLATE MOUSSE
- 1 tsp. gelatin
- 1 tbsp. cold water
- 1 c. chocolate chips
- 1½ c. heavy cream, divided
- ¼ c. powdered sugar
- FOR THE WHITE CHOCOLATE MOUSSE
- 1 tsp. gelatin
- 1 tbsp. cold water
- 1 c. white chocolate chips
- 1½ c. heavy cream, divided
- ¼ c. powdered sugar
- ½ tsp. pure vanilla extract
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 350°. Grease an 8” springform pan with cooking spray. Prepare cake mix according to package instructions and pour about half into pan. (Use remaining batter for cupcakes!) Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cool completely in pan.
- Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring ½ cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Spread mousse over chocolate cake, smoothing the top with an offset spatula. Refrigerate for 30 minutes.
- Meanwhile, make white chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring ½ cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 1 cup cream with powdered sugar and vanilla until stiff peaks form. Stir in about a quarter cup of whipped cream into melted white chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Spread white chocolate mousse over chocolate mousse layer, smoothing the top with an offset spatula. Refrigerate until set, at least 3 hours.
- Garnish with chocolate shavings before serving.
How To Make Triple Chocolate Mousse Cake
Triple Chocolate Mousse Cake is the fluffiest dessert we've ever made. Full recipe: http://dlsh.it/bsfKaHF
Posted by Delish on Monday, November 19, 2018