Triple chocolate mousse cake

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★★ Intermediate	2 hr + chilling	10–12

Happy Valentine's day! I profit from the day to try a cake that I like a lot and I always buy it or order it in a good pastry shop, the "Triple chocolate mousse cake". What best to try for the lovers day than a cake full of all kinds of chocolate?
I have searched a lot to find a good recipe and for once, since long time, I tried a recipe that I found online and seemed to me quite reliable. 
Normally, I do not try a recipe unless I have tasted it myself, but this time, I decided to give it a try as it seemed too close to my moto: simple ... but delicious :) Find here, my version of this recipe that I really liked and turned out to be a revelation!

A dream for chocolate lovers — three layers of dark, milk and white chocolate mousse sitting on a light cocoa sponge. Rich, elegant and absolutely stunning when sliced. Perfect for special occasions or Valentine's Day.

INGREDIENTS (25cm / 10in springform tin)

Cocoa sponge base:

• 2 eggs
• 60g (⅓ cup) sugar
• 15g (2 tbsp) flour
• 15g (2 tbsp) cocoa powder
• ½ tsp baking powder

Three chocolate mousses:

• 100g (3.5oz) dark chocolate
• 100g (3.5oz) milk chocolate
• 100g (3.5oz) white chocolate
• 3 × 200ml (¾ cup each) heavy cream 30%
• 1–2 tbsp icing sugar

INSTRUCTIONS

• Sponge: Preheat oven to 180°C (355°F) fan. Beat eggs and sugar until pale, tripled in volume and ribbony. Fold in flour, cocoa and baking powder. Pour into lined tin and bake 10–12 minutes. Cool completely.
• Melt chocolates: Melt each chocolate separately in a bain-marie or microwave in short bursts. Cool to room temperature.
• Mousses: Whip each 200ml cream portion separately with a pinch of icing sugar to firm peaks. For each chocolate, fold in 2 tbsp cream first to temper, then fold in the rest gently until smooth and airy.
• Assemble: Spread dark mousse over the sponge as the first layer, refrigerate 30 minutes. Add milk mousse, refrigerate 30 minutes. Finish with white mousse and smooth the top.
• Chill: Refrigerate overnight for the cleanest layers and best texture.
• Serve: Run a warm knife around the edge before releasing the tin. Dust with cocoa powder or chocolate curls. Slice with a warm knife wiped clean between cuts.

SERVING TIPS & VARIATIONS

• Use good quality chocolate — it's the only flavour in each layer.
• Chocolate must be at room temperature before folding in cream — warm chocolate deflates the mousse.
• Chilling 30 minutes between layers gives clean, distinct layers when sliced.
• Store in the fridge up to 2 days.

  

  

  

Here, noone could resist and wait overnight, which explains the bad quality of the photos as it was late in the evening, but who cares ? ;)

 I let you decide whether you will try it ...
but my instinct tells me that this recipe will become very popular in my blog...