Three chocolate cake

Three chocolate cake

The three chocolates… This is a dessert that I love to make! I find the result superb and it is delicious. Moreover, to see it, it is so beautiful that one could believe its complicated realization. Well, not at all!
I had already, (a long time ago), offered you a recipe for a three-chocolate log. The problem with this previous recipe is that sometimes the chocolate slices when you add the whipped cream. And that is not good at all.

The recipe that I propose to you today is guaranteed 100% success. This is that of Valrhona. It is perfect in its simplicity and texture. The three mousses are made in exactly the same way. Only the amount of chocolate changes. We realize them one after the other, quietly.
As I wanted crunch, my 3 chocolates rests on a cocoa shortbread cookie.
For the finish, I tested a mirror topping that was also very simple and without glucose. Toppings are clearly not my thing, but this one is great. See you there for a very long time. I was inspired bysweet imprint for this recipe.

Don’t hesitate to start making this cake. I assure you that it is much simpler than it looks.

Three chocolate cake:

Shortbread cookie:

110g soft butter
55g icing sugar
95g T45 flour
55g cornstarch
15g bitter cocoa
1 pinch of salt

Whisk the butter and sugar until you have a creamy mixture.
Sift the flour, cornstarch, cocoa and salt over it.
Mix briefly.

Preheat the oven to 160°C.

Spread the dough on a baking sheet and cut it to the size of your mold. (For me, 18 cm for the outer circle and 5.5 for the inner one).

Cook for about 25 minutes.

White chocolate mousse:

100g white chocolate
50g milk
1/2 sheet of gelatin (1 g)
100 g whipped liquid full cream

Put the gelatin in a bowl of cold water to soften it.

Melt the white chocolate in the microwave in 20 second increments. stir each time.
Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.

Add the whipped cream gently with a spatula.

Pour this mousse into the bottom of the mold, then set aside in the freezer while preparing the second mousse.

Milk chocolate mousse:

80g milk chocolate
50g milk
1/2 sheet of gelatin (1 g)
100 g whipped liquid full cream

Put the gelatin in a bowl of cold water to soften it.

Melt the milk chocolate in the microwave in 20 second increments. stir each time.
Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.

Add the whipped cream gently with a spatula.

Pour this mousse over the white chocolate mousse, then set aside in the freezer while preparing the third mousse.

Dark chocolate mousse:

70g dark chocolate (72%)
50g milk
1/2 sheet of gelatin (1 g)
100 g whipped liquid full cream

Put the gelatin in a bowl of cold water to soften it.

Melt the dark chocolate in the microwave in 20 second increments. stir each time.
Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.

Add the whipped cream gently with a spatula.

Pour this mousse over the milk chocolate mousse.
Arrange the cold shortbread on top. Reserve in the freezer for several hours.

Cocoa mirror glaze:

210 g of sugar
75ml water
70g bitter cocoa
145 ml liquid cream
4 sheets of gelatin (8 g)

Rehydrate the gelatin in a large bowl of cold water.

Heat the sugar and water to 103°C.
Add the sifted cocoa and mix well.
Add the squeezed gelatin to the hot cream. To mix together.
Add to the water, cocoa sugar mixture. Mix, possibly with a soup spoon.

Allow to cool to approximately 37°C.

Turn out the mousses and put them on a rack, itself on a tray.
Drizzle the frosting over it, generously all at once.

Decorate as you wish. I put chocolate sprinkles on the bottom.

Three chocolate cake

To finish: to make this cake, it is best to use a silicone mold, for a very simple release of the frozen mousses. I made my three chocolates in the mold The Intriguing that I received from Embossed Deco. I chose this mold to change logs at Christmas. It has a capacity of 1100 ml. With the quantities that I propose, the mousse reaches the top of the mould. I put the biscuit on it before putting it in the freezer.
If I had planned a larger shortbread before, I would have directly placed the topped and still frozen cake on the biscuit. I think the result would be very beautiful.
You can also use a circle lined with rhodoïd.


The choice of chocolates is important. They must be of very good quality, so that the cake is excellent.


You can whip up 300 g of cream directly and keep it cool for the three mousses.


For the icing, it can be made in advance, reserved in the fridge and reheated. It should flow and coat the cake. Too hot it will not cover enough. Too cold, it won’t drain enough and there will be nasty marks. That’s my specialty, even with icing at the right temperature! I’m definitely not very good at icing.



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