Ingredients: - 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream, divided
Instructions:1. Preheat the oven to 350°F (175°C). Grease a springform pan and lightly dust it with flour.
2. In a mixing bowl, whisk together the flour, cocoa powder, and granulated sugar. Add the melted butter and eggs. Mix until the batter is smooth.
3. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack.
4. While the cake cools, melt the white, semi-sweet, and milk chocolate chips separately in microwave-safe bowls. Stir until smooth and let cool slightly.
5. In a bowl, whip 1/3 cup of heavy cream until soft peaks form. Divide the whipped cream into three parts and fold each into the melted chocolates to create three mousse mixtures.
6. Once the cake is cooled, spread the semi-sweet chocolate mousse over the top. Refrigerate for 30 minutes to set.
7. Spread the milk chocolate mousse on the cake and let it set in the fridge for another 30 minutes.
8. Repeat the process with the white chocolate mousse, allowing it to set for 30 minutes.
9. Whip the remaining heavy cream with powdered sugar and vanilla extract until fluffy. Spread the whipped cream over the top of the cake.
10. Refrigerate the entire cake for at least 2 hours before serving. For an extra touch, garnish with chocolate shavings.
Nutritional Information (per serving):
- Calories: 450
- Protein: 6g
- Carbohydrates: 30g
- Fat: 35g
Preparation time: 30 minutes | Cooking time: 30 minutes | Chilling time: 2 hours
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