Rich, smooth, and luxuriously layered, this Triple Chocolate Mousse Cake with Berries is a celebration of all things chocolate—elevated by a burst of fresh berries. With a moist chocolate cake base, a silky white chocolate mousse center, and a glossy ganache topping, it’s as beautiful as it is indulgent. Perfect for birthdays, celebrations, or when you simply want to impress.

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🍫 Ingredients

Chocolate Cake Base:

• ¾ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup granulated sugar

• ⅓ cup vegetable oil

• ½ cup buttermilk (or ½ cup milk + ½ tsp vinegar)

• 1 tsp vanilla extract

• 1 large egg

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White Chocolate Mousse:

• 200g white chocolate, chopped

• 1½ cups cold heavy cream, divided

• 1 tsp vanilla extract

• 1 tsp unflavored gelatin (optional, for stability)

• 2 tbsp cold water (if using gelatin)

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Chocolate Ganache Topping:

• 150g semisweet chocolate, chopped

• ½ cup heavy cream

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Garnish:

• Fresh strawberries (halved)

• Fresh blueberries

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👩‍🍳 Instructions

Step 1: Make the Chocolate Cake Base

1. Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square pan with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, mix the sugar, vegetable oil, buttermilk, vanilla, and egg until combined.

4. Pour the wet mixture into the dry ingredients and whisk until smooth.

5. Pour into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.

6. Cool completely in the pan. Level the cake top with a knife if it domes.

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Step 2: Prepare the White Chocolate Mousse

1. Optional: If using gelatin, sprinkle it over 2 tbsp cold water and let bloom for 5 minutes.

2. Melt the white chocolate with ½ cup heavy cream over a double boiler or in 20-second microwave bursts. Stir until smooth.

3. If using gelatin, stir it into the warm chocolate mixture until fully dissolved.

4. Allow the chocolate mixture to cool to room temperature (do not let it set).

5. Whip the remaining 1 cup of cream to stiff peaks, then gently fold it into the cooled chocolate mixture in batches until fully combined.

6. Spread the mousse evenly over the cooled cake layer in the pan. Smooth the top with a spatula.

7. Refrigerate for 2–3 hours, or until mousse is firm.

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Step 3: Make the Chocolate Ganache

1. Heat the cream in a small saucepan until just boiling.

2. Pour over the chopped semisweet chocolate in a bowl.

3. Let sit for 1 minute, then stir until smooth and glossy.

4. Allow ganache to cool slightly, then pour over the mousse layer.

5. Spread evenly and chill for 1 hour until the ganache is set.

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Step 4: Decorate

• Just before serving, decorate the top with fresh strawberries and blueberries. For an extra touch, add chocolate curls or mint leaves.

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⏱ Time Overview:

• Prep Time: 30 minutes

• Bake Time: 25 minutes

• Chill Time: ~4 hours

• Total Time: ~5 hours

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🍽 Servings & Storage:

• Serves: 9–12 squares

• Storage: Refrigerate in an airtight container for up to 4 days. Best served chilled.

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💬 Final Thoughts

With its trio of chocolate textures and fresh berry finish, this Triple Chocolate Mousse Cake is a layered masterpiece that’s light, rich, and bursting with flavor in every bite. A perfect dessert when you want something impressive yet comforting—just don't expect leftovers!

Serve cold, slice gently, and enjoy each heavenly layer. 🍫🍓✨