Triple chocolate mousse cake

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★★ Intermediate	2 hr + chilling	8–10	Beginner–Intermediate

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!

Ingredients

For the Cocoa Sponge Base (20 cm cake tin):

• 2 eggs
• 60 g sugar
• 15 g flour
• ½ tsp baking powder
• 15 g cocoa powder (plus extra for dusting)

For the Chocolate Mousse Layers (x3):

• 100 g dark chocolate
• 100 g milk chocolate
• 100 g white chocolate
• 20 cl (200 ml) heavy cream 30% per layer (total 60 cl)
• 1–2 tbsp icing sugar

Instructions

1. Prepare the Cake Base:
   Butter a 20 cm cake tin (preferably removable sides). Beat eggs with sugar until volume almost triples. Fold in flour, cocoa powder, and baking powder gently. Pour into tin and bake 10–12 min at 180°C (fan oven). Let cool completely.

2. Melt the Chocolate:
   Break each chocolate type into small pieces. Melt separately:

   1. Microwave: 1–2 min at 600 W, stirring halfway, with 1–2 tsp water.

   2. Bain-marie: Melt gently in a heatproof bowl over simmering water.

3. Whip the Cream:
   Whip 60 cl of cream until soft peaks form. Add icing sugar and continue whipping until firm.

4. Make Chocolate Mousses:
   For each chocolate, fold 2 tbsp whipped cream into melted chocolate. Then gently fold in the rest of the cream to create three separate mousses.

5. Assemble the Cake:
   Place the cooled sponge on a serving plate. Spread each mousse layer evenly, one at a time, in any order you like.

6. Decorate & Chill:
   Dust with cocoa powder and/or icing sugar. Chill in the refrigerator at least 4 hours, ideally overnight.

Serving Tips & Variations

• Use high-quality chocolate for the best flavor.
• Whip the cream firm but not overwhipped to keep mousse airy.
• Dust the top with cocoa powder, grated chocolate, or chocolate curls.
• Best served cold; slice carefully with a warm knife.
• 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...