Ingredients
Scale
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
For the Chocolate Fudge Layer:
- 6 ounces semi-sweet chocolate, chopped
- ½ cup heavy whipping cream
For the Chocolate Mousse:
- 6 ounces semi-sweet chocolate, chopped
- 1¾ cups heavy whipping cream, divided
- 3 tablespoons powdered sugar
For the White Chocolate Mousse:
- 6 ounces white chocolate, chopped
- 1¾ cups heavy whipping cream, divided
- 3 tablespoons powdered sugar
Instructions
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Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
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Prepare the Chocolate Fudge Layer:
- Place the chopped semi-sweet chocolate in a medium bowl.
- Heat the heavy whipping cream until it begins to boil, then pour it over the chopped chocolate. Let it sit for 2-3 minutes.
- Whisk the mixture until smooth. Let it cool for about 5 minutes, then pour it over the cooled chocolate cake, spreading it evenly. Refrigerate until firm.
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Prepare the Chocolate Mousse:
- Place the chopped semi-sweet chocolate in a medium bowl.
- Heat ¾ cup of heavy whipping cream until it begins to boil, then pour it over the chopped chocolate. Let it sit for 2-3 minutes.
- Whisk the mixture until smooth, then let it cool to room temperature.
- In a separate bowl, whip the remaining 1 cup of heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until well combined.
- Spread the chocolate mousse evenly over the firm chocolate fudge layer. Refrigerate until set.
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Prepare the White Chocolate Mousse:
- Place the chopped white chocolate in a medium bowl.
- Heat ¾ cup of heavy whipping cream until it begins to boil, then pour it over the chopped white chocolate. Let it sit for 2-3 minutes.
- Whisk the mixture until smooth, then let it cool to room temperature.
- In a separate bowl, whip the remaining 1 cup of heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled white chocolate mixture until well combined.
- Spread the white chocolate mousse evenly over the set chocolate mousse layer. Refrigerate until fully set, at least 2-3 hours.
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Serve:
- Once fully set, remove the cake from the springform pan.
- Slice and enjoy this decadent triple chocolate mousse cake!