A showstopping, bakery-quality triple chocolate mousse cake with a fudgy base, silky middle layer, and airy white chocolate topping. Make-ahead friendly and perfect for special occasions.
Whisk in eggs, sugar, vanilla, espresso powder, and salt.
Pour into pan and bake until set. Cool completely.
Bloom gelatin in cold water.
Melt semisweet chocolate and dissolve bloomed gelatin in it.
Whip cream and fold into chocolate mixture.
Pour mousse over cooled base and chill.
Bloom gelatin for top layer.
Melt white chocolate and dissolve gelatin in it.
Whip cream with vanilla and fold into white chocolate.
Pour over middle layer and refrigerate overnight.
Run knife around edge and release springform.
Transfer to plate and slice with warm knife.
π Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.