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Decadent Triple Chocolate Mousse Cake with Raspberry Coulis

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A luscious triple-layer chocolate mousse cake featuring dark, milk, and white chocolate mousses, complemented by a fresh and tangy raspberry coulis. Perfect for special occasions or an indulgent treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) whole milk
  • 1 tsp pure vanilla extract
  • 4 oz (115g) dark chocolate, chopped (70% cocoa)
  • 4 oz (115g) milk chocolate, chopped
  • 4 oz (115g) white chocolate, chopped
  • 2 cups (480ml) heavy cream, divided
  • 3 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp freshly squeezed lemon juice
  • Optional: 1 tbsp water (if needed to thin)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, whisk eggs and sugar until pale and fluffy, about 3 minutes.
  4. Add vegetable oil, milk, and vanilla extract to the eggs and sugar mixture; mix until combined.
  5. Slowly fold in the dry ingredients until just incorporated.
  6. Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Let the cake cool completely in the pan.
  8. While the cake cools, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.
  9. Stir occasionally until raspberries break down and sugar dissolves, about 5-7 minutes.
  10. Remove from heat and strain through a fine mesh sieve to remove seeds.
  11. If coulis is too thick, add a tablespoon of water to thin it. Chill in the fridge.
  12. Divide heavy cream into three portions: 2/3 cup (160ml) for each chocolate type.
  13. Melt each type of chocolate separately in a double boiler or microwave in 30-second bursts, stirring until smooth. Let cool slightly.
  14. In three separate bowls, whip each portion of cream with 1 tablespoon sugar and 1/3 tsp vanilla until soft peaks form.
  15. Gently fold whipped cream into the corresponding melted chocolate until smooth and airy.
  16. Place cooled cake base on serving plate. Pour dark chocolate mousse evenly over cake and smooth the top.
  17. Refrigerate for at least 30 minutes to set slightly.
  18. Repeat with milk chocolate mousse and then white chocolate mousse, chilling between layers for about 30 minutes each.
  19. After assembling all layers, chill the entire cake for at least 4 hours or overnight.
  20. Remove springform pan carefully.
  21. Drizzle raspberry coulis generously over the cake just before serving.

Notes

Let melted chocolate cool slightly before folding in whipped cream to prevent melting the cream. Chill bowls and beaters before whipping cream for better peaks. Chill between mousse layers to maintain distinct layers. Strain raspberry coulis to remove seeds for smooth texture. Use a warm knife dipped in hot water for clean cake slices.

Nutrition

Keywords: triple chocolate mousse cake, raspberry coulis, chocolate dessert, mousse cake, easy chocolate cake, layered mousse, special occasion dessert

Find it online: https://goldensimmer.com/decadent-triple-chocolate-mousse-cake-recipe-with-easy-raspberry-coulis-guide/