Triple Chocolate Mousse Cake
A hazelnut-cocoa sponge, a crisp praline base, and three separate mousse layers — dark, milk and white chocolate. It takes patience, but the result looks and tastes like it came from a real pastry shop.
Prep
90 min
Cook
15 min
Total
105 min
Servings
10
Ingredients
- 2 eggs (for the sponge)
- 50 g granulated sugar (for the sponge)
- 30 g flour (for the sponge)
- 10 g unsweetened dark cocoa powder (for the sponge)
- 15 g hazelnut flour (for the sponge)
- 75 g praline paste (for the crunchy base)
- 45 g crêpes dentelles / Gavottes, crushed (for the crunchy base)
- 25 g milk chocolate (for the crunchy base)
- 110 g 55% dark chocolate (for the dark mousse)
- 210 ml heavy cream, 30% fat: 60 ml + 150 ml (for the dark mousse)
- 1 sheet gelatin, about 2 g (for the dark mousse)
- 85 g good-quality milk chocolate (for the milk mousse)
- 210 ml heavy cream, 30% fat: 60 ml + 150 ml (for the milk mousse)
- 1 ¼ sheets gelatin, about 2.5 g (for the milk mousse)
- 135 g good-quality, low-sugar white chocolate (for the white mousse)
- 210 ml heavy cream, 30% fat: 60 ml + 150 ml (for the white mousse)
- 1 ¼ sheets gelatin, about 2.5 g (for the white mousse)
Method
Sponge
- 1
Heat the oven to 180°C (350°F), top and bottom heat, no fan. Line the base of a 20cm springform pan with parchment and close the ring; lightly butter the sides.
- 2
Mix the flour, hazelnut flour and cocoa in a bowl. Separate the egg whites from the yolks.
- 3
Start whipping the whites. As soon as they foam, gradually add the sugar and whip to stiff, glossy peaks. Add the yolks and mix briefly.
- 4
Fold in the dry ingredients in a few additions, gently from the bottom up with a spatula — try not to deflate the whites. Pour the batter into the pan and level it out.
- 5
Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely, then open the ring and remove the sponge.
Preparing the pan
- 6
Wash and dry the pan, close the ring. Place a parchment circle on the base. Line the inside edge with a strip of parchment that rises 2-3 cm above the rim — keep it smooth, no wrinkles. Set the sponge back into the base of the pan.
Crunchy praline base
- 7
Melt the praline paste and milk chocolate together in the microwave in short bursts (20-30 seconds), stirring each time until smooth.
- 8
Crumble the crêpes dentelles by hand and fold into the mixture. Spread it over the sponge and press down firmly with the back of a spoon for an even layer. Chill while you prepare the mousses.
Dark chocolate mousse
- 9
Soak the gelatin in cold water for 5-10 minutes to soften. In a saucepan, heat 60 ml of the cream with the chopped dark chocolate over low heat, stirring until melted and smooth.
- 10
Remove from the heat, squeeze out the gelatin and stir it in until dissolved. Let the mixture cool slightly — not hot, but not starting to set either.
- 11
Whip the cold 150 ml of cream to soft peaks (not stiff). Fold the chocolate mixture into the whipped cream in two additions, gently from the bottom up.
- 12
Pour the mousse over the praline base and smooth it out. Chill for 20-30 minutes in the freezer, or 60-90 minutes in the fridge, until the surface is firm to the touch.
Milk chocolate mousse
- 13
Soak the gelatin in cold water. Melt 60 ml of cream with the milk chocolate over low heat until smooth. Remove from heat, stir in the softened gelatin, and let it cool slightly.
- 14
Whip the cold 150 ml of cream to soft peaks and fold in the chocolate mixture in two additions. Make sure the dark mousse has set, then gently pour the milk mousse over it off the back of a spoon. Chill for 20-30 minutes in the freezer, or 60-90 minutes in the fridge.
White chocolate mousse
- 15
Soak the gelatin in cold water. Melt 60 ml of cream with the white chocolate over very low heat, stirring constantly — white chocolate scorches easily. Remove from heat, stir in the gelatin, and let it cool slightly.
- 16
Whip the cold 150 ml of cream to soft peaks and fold in the chocolate mixture in two additions. Make sure the milk mousse has set, then pour over the white mousse and smooth the surface with a spatula. Refrigerate overnight (at least 8 hours).
Unmolding and serving
- 17
Before serving, freeze the cake for 15-20 minutes — the edges firm up and release more cleanly. Open the ring and lift it away, then gently peel off the parchment from the sides.
- 18
Decorate the top with chocolate shavings. When slicing, dip the knife in hot water and dry it between cuts for clean, even layers.
Nutrition per serving
505kcal
Calories
7g
Protein
35g
Carbs
36g
Fat
1g
Fiber