Three chocolates, three layers. A thin cocoa cake bakes in the springform and cools there, forming the base. A white chocolate mousse goes on next, then a milk chocolate mousse, each set with a little gelatin and no eggs.
After at least four hours of chilling, dark chocolate ganache is poured over the top so it drips down the sides, and the cake is finished with whipped cream rosettes, fresh berries and shavings.
Built Over an Afternoon
Each layer has to set before the next goes on.
Stage 1 of 3
The dark base
Steps 1–2 of 7
A cocoa cake baked and cooled in the springform.
- Pan linedHeat oven to 350°F. Grease and line a 9-inch springform pan.
- Base bakedWhisk the flour, cocoa, sugar, baking powder, baking soda and salt. Add the egg, buttermilk and oil, then stir in the hot coffee. Bake 25 to 30 minutes and cool completely in the pan.
Stage 2 of 3
The two mousses
Steps 3–5 of 7
White chocolate first, then milk chocolate, each set with gelatin.
- Gelatin bloomedBloom the gelatin in the cold water for 5 minutes, then warm gently until dissolved.
- White chocolate layerMelt the white chocolate and cool slightly. Whip 1 1/4 cups cream to soft peaks and fold half into the white chocolate with half the gelatin. Spread over the cake and chill 30 minutes.
- Milk chocolate layerRepeat with the milk chocolate, the remaining 1 1/4 cups cream and remaining gelatin. Spread over the white layer and chill at least 4 hours.
Stage 3 of 3
The finish
Steps 6–7 of 7
Dark ganache poured to drip, then cream, berries and shavings.
- Ganache dripHeat 1/2 cup cream, pour over the dark chocolate and stir smooth. Cool slightly and pour over the chilled cake for a drip finish.
- FinishedChill 1 hour more, then top with whipped cream rosettes, berries and chocolate shavings.
How to Make It
Pan lined
Heat oven to 350°F. Grease and line a 9-inch springform pan.
Base baked
Whisk the flour, cocoa, sugar, baking powder, baking soda and salt. Add the egg, buttermilk and oil, then stir in the hot coffee. Bake 25 to 30 minutes and cool completely in the pan.
Gelatin bloomed
Bloom the gelatin in the cold water for 5 minutes, then warm gently until dissolved.
White chocolate layer
Melt the white chocolate and cool slightly. Whip 1 1/4 cups cream to soft peaks and fold half into the white chocolate with half the gelatin. Spread over the cake and chill 30 minutes.
Milk chocolate layer
Repeat with the milk chocolate, the remaining 1 1/4 cups cream and remaining gelatin. Spread over the white layer and chill at least 4 hours.
Ganache drip
Heat 1/2 cup cream, pour over the dark chocolate and stir smooth. Cool slightly and pour over the chilled cake for a drip finish.
Finished
Chill 1 hour more, then top with whipped cream rosettes, berries and chocolate shavings.
Ingredient Notes
- White, milk and dark chocolate
- Five ounces of each: white and milk for the mousses, dark for the ganache.
- Powdered gelatin
- Two teaspoons, bloomed in 3 tbsp cold water and shared between the two mousses.
- Heavy cream
- Two and a half cups whipped for the mousses, plus half a cup for the ganache.
Success Tips
- Let melted chocolate cool until just warm before folding in cream, or the cream deflates.
- Run a warm knife around the springform before releasing the ring.
- Pipe the rosettes after the ganache has fully set.
Why This Recipe Works
- Cooling the base in the pan means the springform becomes the mould for the mousse.
- Gelatin sets the mousse firm enough to slice without eggs.
- Chilling the white layer first stops the milk chocolate layer sinking into it.
- A thin ganache on a cold cake drips and sets quickly.
Serving Ideas
Slice with a warm dry knife to show the dark, white and milk chocolate bands, with berries on each plate.
Storage and Reheating
Refrigerate
Keep the cake in the refrigerator throughout, covered once the ganache has set.
Frequently Asked Questions
Does the mousse contain raw egg?
No. Both mousses are set with gelatin and are egg-free.
How long does it take?
About seven hours and twenty minutes in total, most of it chilling.
