Ingredients

For the chocolate sponge base:

• 80 g all-purpose flour

• 20 g cocoa powder

• 1 tsp baking powder

• Pinch of salt

• 2 large eggs

• 80 g sugar

• 40 ml vegetable oil or melted butter

• 40 ml milk

• 1 tsp vanilla extract

For the mousse layers:

• 100 g dark chocolate

• 100 g milk chocolate

• 100 g white chocolate

• 450 ml heavy cream (divided into 3 × 150 ml portions)

• 3 tsp gelatin + 6 tbsp water (optional, for stability)

For decoration:

• Whipped cream

• Chocolate curls, bars, or truffles

• Cocoa powder for dusting

• Fresh mint leaves or gold leaf for elegance

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Instructions

1. Make the sponge base

1. Preheat oven to 175°C (350°F). Line and grease a round baking pan.

2. Beat eggs and sugar until pale and fluffy. Add oil, milk, and vanilla.

3. Sift in flour, cocoa, baking powder, and salt. Fold gently until combined.

4. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool, then cut into round bases to fit dessert rings or molds.

2. Prepare mousse layers

• Dark chocolate mousse

  1. Melt dark chocolate.

  2. Warm 50 ml cream and mix with chocolate. Let cool.

  3. Whip 100 ml cream and fold into the chocolate mixture.

  4. (If using gelatin, dissolve 1 tsp in 2 tbsp water, then mix in.)

• Milk chocolate mousse
  Same method, but with milk chocolate.

• White chocolate mousse
  Same method, but with white chocolate.

3. Assemble cakes

1. Place a sponge base at the bottom of each mold.

2. Pour in dark chocolate mousse, smooth the surface. Chill 15 minutes.

3. Add milk chocolate mousse, smooth, and chill again.

4. Top with white chocolate mousse. Chill at least 4 hours (or overnight) until set.

4. Decorate

1. Remove cakes from molds carefully.

2. Pipe whipped cream on top.

3. Garnish with chocolate curls, truffles, cocoa powder, and mint.

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✨ The result: elegant café-style triple chocolate mousse cakes with perfect layers, rich flavors, and a luxurious look — ideal for special occasions.