TRIPLE CHOCOLATE MOUSSE CAKE WITH BERRIES
INGREDIENTS
For the Chocolate Cake Base:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
⅓ cup vegetable oil
½ cup buttermilk (or milk + ½ tsp vinegar)
1 tsp vanilla extract
1 large egg
For the White Chocolate Mousse:
200g white chocolate, chopped
1 ½ cups cold heavy cream, divided
1 tsp vanilla extract
1 tsp unflavored gelatin (optional, for stability)
2 tbsp cold water (if using gelatin)
For the Chocolate Ganache Topping:
150g semisweet chocolate, chopped
½ cup heavy cream
For Garnish:
Fresh strawberries
Fresh blueberries
INSTRUCTIONS
1. Make the Chocolate Cake Base:
Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square pan.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, buttermilk, vanilla, and egg.
Combine wet and dry ingredients until smooth.
Pour into pan and bake for 20–25 minutes. Cool completely and level the top if domed.
2. Prepare the White Chocolate Mousse:
Optional: Sprinkle gelatin over cold water and let bloom for 5 min.
Melt white chocolate with ½ cup of the cream over a double boiler or in short microwave bursts. Stir until smooth.
If using gelatin, add it to the warm chocolate mixture and stir to dissolve.
Let mixture cool to room temp (not cold).
Whip remaining 1 cup of cream to stiff peaks, then gently fold into the cooled white chocolate mixture.
Spread mousse over cooled cake and chill for 2–3 hours, or until set.
3. Make the Chocolate Ganache:
Heat cream until just boiling. Pour over chopped chocolate.
Let sit 1 minute, then stir until smooth and glossy.
Cool slightly, then pour over the set mousse layer. Smooth out.
Chill again until ganache is firm (1 hour).
4. Decorate:
Just before serving, top with halved strawberries and whole blueberries.
