Ingredients

• For the chocolate cake:
• 2/3 cup - maida
• 2/3 cup - powdered sugar
• 1/3 cup - cocoa powder
• 1/2 tsp - cooking soda
• 3/4 tsp - baking powder
• 1/2 tsp - salt
• 1 - egg
• 2/3 cup - milk
• 1/4 cup - water
• 3 tbsp - cooking oil
• 1/2 tsp - vanilla essence
• For Chocolate Mousse:
• 125 g - dark chocolate
• 125 g - milk chocolate
• 125 g + 125 g - butter
• 100 ml + 100 ml - whipping cream
• 2 tsp + 2 tsp - gelatine

How to Make Triple chocolate mousse cake

• For the cake base: Sift maida, cocoa powder, powdered sugar, baking soda, baking powder and salt in a bowl.
• Beat egg, milk, oil, vanilla and water in a bowl and add it to the flour mixture. Beat until smooth and well combined.
• Preheat the oven to 210 deg C.
• Grease 8-inch round spring form pan with butter and dust with flour.
• Pour the batter into the pan and bake for 20-25 mins at 210 deg C.
• Once done, allow it to cool on a wire rack for a while.
• For the mousse:
• Chop the dark chocolate and 125 g of butter into small chunks.
• Melt using a double boiler and when it melts and becomes a smooth mixture, remove from flame and keep it aside for it to cool.
• Take a bowl full of ice cubes.
• Place another bowl on top of the ice and drop in 100 ml of whipping cream in it.
• Add 1/4 cup of sugar to the cream if the cream is not sweet
• Beat well until stiff and fluffy.
• Take 2 tsp of gelatine in a microwavable bowl and add 2 tsp of water to it.
• Microwave for 30 seconds or until it melts.
• Allow it to cool.
• Pour in half of the melted butter chocolate mixture into the cream and fold in gently.
• Add the remaining chocolate mixture and fold.
• Finally pour in the gelatine mixture and fold until it combines well.
• Fill this mousse mixture into a large piping bag.
• Pipe a 1-inch layer of mousse on top of the cake.
• Smoothen it with spatula and refrigerate until mousse is set, about 20 minutes.
• Repeat the same process with milk chocolate to make light chocolate mousse.
• Pipe it on top of the bittersweet chocolate mousse.
• Refrigerate at least 4 hours and up to overnight.
• Decorate on top with chocolate curls or shavings.
• Remove from spring form pan, slice and serve chill.