1. Make the Chocolate Cake Layer:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
In a separate bowl, mix the sugar, milk, oil, eggs, and vanilla extract. Gradually add the dry ingredients, stirring until smooth.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
2. Prepare the Milk Chocolate Mousse:
Whip the heavy cream in a bowl until soft peaks form.
Gently fold the melted milk chocolate into the whipped cream until fully incorporated.
Spread the mousse evenly over the cooled cake layer in the springform pan. Refrigerate for 30 minutes to set.
3. Prepare the White Chocolate Mousse:
Repeat the same process as the milk chocolate mousse, using white chocolate.
Spread the white chocolate mousse over the milk chocolate mousse layer. Smooth the top with a spatula.
4. Chill and Serve:
Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set.
Gently remove the springform pan and transfer the cake to a serving plate.
Serving Suggestions:
Title: « Triple Chocolate Mousse Cake: A Decadent Dessert for Chocolate Lovers »
continued on next page
