Triple Chocolate Cake – a delicious recipe with White chocolate, powdered gelatin, white chocolate, heavy cream, Ganache, milk chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Dissolve gelatin in 2 tbs of cold water. Set aside for 5 minutes. Place chocolate in food processor and pulse until finely chopped.
2
Prepare an ice bath. Place 1/2 cup heavy cream in small saucepan, bring to a boil. Remove from heat and add the gelatin and stir to dissolve. Pour into food processor with chocolate while the motor is running, process until smooth.
3
Place in ice bath until mixture is thick and falls from a spoon in ribbons.
4
Whip remaining heavy cream and gently fold into cooled chocolate mixture. Place in airtight container and refrigerate until ready to use.", "Chop chocolate into very small pieces and place in medium size mixing bowl, bring cream to a boil and pour over chocolate. Let sit for 3 minutes, stir until smooth and shiny. Cover and refrigerate until it's spreadable (approximately 1 1/2-2 hours)", "Place one cake layer on serving plate, spoon the mousse on and spread, you may not need to use all of the mousse it will be very thick I used about half, place other layer on top, pour and spread the ganache on the cake. Refrigerate if not serving immediately. Let sit at room temperature for 30 minutes before serving if it was refrigerated."]
997
kcal
Calories
78
g
Fat
63
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: White chocolate Mousse, 2 teaspoons powdered gelatin, 6 ounces white chocolate chopped, 1 1/4 cups heavy cream, and more.
Yes, Triple Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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