Triple Chocolate Mousse Cake

• Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
• In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
• Stir in the hot water until smooth (the batter will be thin).
• Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack.

2. Make the Dark Chocolate Mousse:

• Melt the dark chocolate in a heatproof bowl over simmering water (double boiler method) or in the microwave, stirring every 30 seconds.
• In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
• In another bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until stiff peaks form.
• Gently fold the whipped cream into the melted dark chocolate. Once combined, gently fold in the beaten egg whites until fully incorporated.
• Set aside in the fridge to chill while you prepare the other mousses.

3. Make the Milk Chocolate Mousse:

• Follow the same steps as the dark chocolate mousse: melt the milk chocolate, whip the cream with sugar and vanilla, beat the egg whites, and then fold them together.
• Chill the mousse in the fridge.

4. Make the White Chocolate Mousse:

• Repeat the process with the white chocolate, whipping cream, and egg whites to create the white chocolate mousse.
• Chill in the fridge.

5. Assemble the Triple Chocolate Mousse Cake:

• Once the cake has cooled, place it on a serving plate.
• If you’d like, you can trim the cake to make it level.
• Spread the dark chocolate mousse evenly over the top of the cake. Chill the cake for about 20-30 minutes to set the first layer.
• After the dark chocolate layer has set, add the milk chocolate mousse on top and chill again for about 20–30 minutes.
• Finally, add the white chocolate mousse layer and let it set for at least an hour or until the mousse layers are firm.

6. Make the Ganache Topping (optional):

• Heat the heavy cream in a saucepan until it just begins to simmer.
• Pour over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy.
• Drizzle the ganache over the top of the cake, letting it drip down the sides.

7. Serve:

• Once everything is set and chilled, slice the cake and enjoy the layers of creamy, chocolaty goodness.

This Triple Chocolate Mousse Cake is rich, smooth, and an absolute indulgence, with each mousse layer bringing its own depth of flavor. It’s perfect for celebrations or when you want to impress guests with something truly decadent. Are you planning to make this for a special occasion, or just to treat yourself?