Triple chocolate mousse cake

This mousse cake is a chocolate trifecta. The bottom layer is a rich dark chocolate cake… the middle layer is a milk chocolate mousse… and the top layer is a white chocolate mousse. But I didn’t stop there. The bottom layer pairs intense dark 85% chocolate with espresso. The middle layer is flavoured with salted caramel. The top layer is infused with vanilla beans.

The resulting dessert is rich yet incredibly light, silky-smooth and indescribably delicious. Serve with a strong cup of coffee and be prepared for a semi-religious experience.

Despite the long recipe, this cake is not actually complicated, you just need to invest a little time. Trust me, it is well worth it. The easiest way to make it is to buy ring moulds which make the assembly a breeze. But if you haven’t got them you can still achieve this look by simply creating a collar with baking paper. Another way is to layer the mousse in glasses – trifle style. It doesn’t look as polished, perhaps, but it tastes equally delicious.

Note: it is important that the ingredients for the cake are a room temperature otherwise the batter may curdle. Cake can be made a day ahead.

Makes 6-8 depending on size (mine were 7cm/2.8in wide) 

For the cake layer
90g | 3.1 oz  Thornton’s Belgian Extra Dark Chocolate, chopped
100g | 3 1/2 oz  (7 tbsp) unsalted butter at room temperature
2 eggs at room temperature
200g | 1 cup light brown sugar
5-6 tbsp whole milk
2 tbsp cocoa powder
150g | 1 1/4 cup plain flour
1 tbsp espresso powder (I used decaffeinated)
1/2 tsp baking powder
1/4 tsp salt
2-3 tbsp coffee liquer

For the milk chocolate mousse
180g | 6.3oz Thornton’s Belgian milk chocolate, chopped
120ml | 1/2 cup whole milk
280ml | 9.5 fl oz double cream (about 1 1/4 cups)
1 tsp gelatine powder
2 tbsp very hot water
3-4 tbsp store-bought Toffee sauce or Salted caramel sauce
Pinch salt crystals to taste (omit if using salted caramel)

For the white chocolate mousse