Quadruple Chocolate Cheesecake Mousse Cake
Try this Quadruple Chocolate Cheesecake Mousse Cake recipe
Try this Quadruple Chocolate Cheesecake Mousse Cake recipe
- pinch of salt
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon instant espresso powder
- 4 large eggs separated
- 6 tablespoons (85g) unsalted butter cut into 6 pieces
- 7 ounces (198g) bittersweet chocolate chopped fine (i used callebaut)
- 1/3 cup packed (2 1/3 ounces or 67g) dark brown sugar with lumps removed
- 5 ounces (142g) bittersweet chocolate chopped
- 16 ounces (2 packages) cream cheese room temperature
- 1/2 cup plus 2 tablespoons (125g) sugar
- 2 tablespoons (15g) unsweetened natural cocoa powder
- 2 tablespoons (31g) sour cream
- 2 tablespoons (15g) dutch-processed cocoa powder
- 5 tablespoons (75ml) hot water
- 1/2 teaspoon instant espresso powder (optional)
- 7 ounces (198g) bittersweet chocolate-chopped fine
- 1 1/2 cups (375ml) cold heavy cream
- 1 tablespoon (12.5g) sugar
- 4.5 ounces(128g) bittersweet chocolate- chopped
- 1/2 cup (125ml) heavy cream
- 1 tablespoon (14g) unsalted butter room temperature
- Carbohydrate 2.57700020833333 g
- Cholesterol 1269 mg
- Fat 29.8213279166667 g
- Fiber 0.000552083333333333 g
- Protein 37.741488125 g
- Saturated Fat 9.29723041666666 g
- Serving Size 1 1 layer 9-inch cake (550g)
- Sodium 458.947916666667 mg
- Sugar 2.576448125 g
- Trans Fat 5.00175891666667 g
- Calories 435 calories
Step-by-step
- Adjust oven rack to the middle position and preheat the oven to 325 degrees F. Butter and line the bottom of a 9-inch springform pan, and butter the sides as well.
- In a heatproof bowl set over a pan of simmering water (about 1-inch), melt the butter, chocolate and espresso powder, stirring occasionally until smooth. Remove from heat, and allow to cool slightly, about 5 minutes. Whisk in egg yolks, and vanilla.
- In a stand mixer fitted with the whisk attachment, beat egg whites and salt together on medium speed until frothy, about 30 seconds. Add half of the sugar and beat until combined, and the remaining sugar, and beat on high speed until soft peaks have formed. About 1 minute.
- Using a whisk, gently whisk in one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, gently fold in the remaining egg whites until no streaks of white remain. Gently pour the batter into the prepared pan, and gently smooth the top.
- Bake until the cake has risen, and is firm around the edges, and the centre has just set but is still soft, about 25 minutes. Transfer cake to a wire rack to cool completely, about 1 hour. (the cake will collapse as it cools). Once the cake is completely cool remove cake from springform pan and set aside. (If using another pan for cheesecake layer, then you can keep it in the pan)
- Preheat oven to 350 degrees F. Butter and line the bottom of a 9-inch springform pan with parchment. Wrap the springform pan with foil twice. Place the springform pan in a roasting pan.
- Melt the chocolate in a heat proof bowl over a pan of simmering water until smooth, stirring occasionally. Alternatively, you can melt in the microwave in 30 second intervals, stirring in between until melted. Set aside.
- In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 to 3 minutes. Add in the sugar, cocoa powder, and beat until smooth, scraping the sides of the bowl once. At low speed beat in the eggs, 1 at a time. Slowly pour in the melted chocolate and mix until fully combined. Beat in the sour cream just until incorporated.
- Pour the filling into the prepared pan and smooth the top.
- Bring a kettle of water to a boil for the water bath.Put the pan and roasting pan into the oven, then slowly pour in the boiled water into the roasting pan, so that it goes about 1-inch up the sides of the springform pan.
- Bake the cheesecake until the centre is set and the top looks slightly dry, about 35 to 40 minutes.
- Let the cheesecake cool in the pan for about 5 minutes, then using a paring knife, cut around the edges to loosen the sides. Allow the cheesecake to cool completely in the fridge.
- Combine the cocoa powder and hot water in a small bowl, and mix to combine. Set aside.
- Melt chocolate in a large heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. (Alternatively you can melt in the microwave). Remove from heat and allow to cool slightly, about 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cold cream, sugar, and salt together on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks have formed, about 1 minute.
- Whisk the cocoa powder mixture into the melted chocolate until smooth and shiny. Using a whisk, whisk in one-third of the whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream into the chocolate until no white streaks remain.
- Place the chopped chocolate in a large bowl.
- In a small saucepan, heat the heavy cream over medium-high heat just until hot, about 3 to 5 minutes. Pour the hot cream over the chocolate, and add the butter. Allow the mixture to sit for about 5 minutes, or until all the chocolate is soft. Gently mix with a whisk until the mixture is thick and smooth. Whisk in the vanilla. Allow to cool about 10 minutes before pouring on cake.
- Using a springform pan, place the flour less chocolate cake in the bottom of the pan. Place the cooled cheesecake layer over top. (see notes)
- Spoon the mousse layer over the cheesecake layer, and smooth. Gently tap the pan on the counter a few times to remove any air bubbles. Using an offset spatula, smooth the top of the mousse, leaving a little bit of room for the ganache layer, about 1/4-inch. (I found that I used all but about 1/2 cup of the mousse.)
- Place the pan in the freezer to chill the cake. Make the ganache glaze. (The cake shouldn't stay in the freezer more than about 30 minutes)
- When the cake has chilled for about 30 minutes, pour the slightly cooled ganache over it, and working quickly with a small offset spatula, smooth the top. Using the spatula make a simple design if you wish. Cool the cake in the refrigerator. Do not cover with plastic wrap until the ganache has set.
- Serve the cake chilled, and store in the refrigerator for 2 to 3 days.
My Quadruple Chocolate Cheesecake Mousse Cake Adventure
As a busy working mom, finding time for elaborate baking projects is a luxury. But when my daughter's birthday rolled around, I knew I had to create something special. This Quadruple Chocolate Cheesecake Mousse Cake recipe caught my eye, promising a decadent dessert without the overwhelming complexity of some recipes. I imagined the rich chocolate layers, the creamy cheesecake filling, and the smooth mousse topping – a symphony of chocolate textures and tastes that would impress even the most discerning palate. The challenge? Balancing my demanding work schedule with the time-consuming baking process.
I decided to tackle this recipe on a weekend, setting aside a dedicated block of time. I started by gathering all the ingredients, carefully checking my pantry and making a quick trip to the grocery store. The recipe calls for a variety of chocolates, from bittersweet to dark brown sugar, emphasizing a rich chocolate experience that would appeal to my family. Once everything was prepped, I followed the steps carefully, marveling at how the individual components of this dessert came together. The first chocolate cake layer formed a delightful foundation, with its rich, dense texture acting as a perfect base for the subsequent layers.
The cheesecake layer was another triumph. I'd never made a cheesecake from scratch before, and was initially apprehensive about the water bath technique. However, the recipe provided clear instructions and the result was a wonderfully creamy and smooth layer. It was incredibly satisfying to watch it set in the oven, knowing a delicious layer was gradually being baked. The mousse was a dream to create. The cold cream whipped beautifully into soft peaks, and the combination of melted chocolate and cocoa powder created a decadent texture and intense flavor. The final ganache was the perfect final flourish, adding a glossy sheen and enhancing the overall chocolate intensity. I meticulously smoothed it on top, allowing the glossy topping to set and create a beautiful finish.
The result was breathtaking. The cake was a masterpiece, every layer harmoniously working together. The contrasting textures – the fudgy cake, the creamy cheesecake, the airy mousse – created a delightful sensory experience. The rich chocolate flavors were balanced by subtle sweetness, making it the perfect dessert for a birthday celebration or any special occasion. My family loved it, and I savored the sweet taste of success – not just from a delicious dessert, but from conquering a baking project in the midst of a busy schedule.
This wasn't just about baking a cake; it was a journey. It was a reminder that even amidst the daily grind, we can find joy and fulfillment in creating something beautiful and special. The Quadruple Chocolate Cheesecake Mousse Cake wasn't just a dessert; it was a celebration – of time well-spent, of family connections, and of the unexpected joy found in the heart of a busy life. The rich aroma filling my kitchen while I baked was a treat in itself.
And let's be honest, the leftovers weren't bad either! They were enjoyed during a quiet evening with a cup of tea. The cake held up beautifully in the refrigerator, remaining moist and delicious over several days. If I'm honest, that extra sweetness of success after completing a difficult recipe makes everything worth it. The look of delight on my daughter's face when she saw the cake made all the effort worthwhile. It's about creating memories and sharing those moments with loved ones; baking becomes a tangible expression of care and affection.
So, if you're looking for a challenge that yields extraordinary results, I highly recommend this recipe. It's a testament to the fact that even the most complex desserts can be conquered with a little patience, precision, and a whole lot of love. It's a recipe that I will definitely add to my collection of treasured family recipes. The experience of baking this masterpiece wasn't just about the perfect outcome, it was about the joy of the process, the satisfaction of creating something delicious, and the memories made along the way. And, let's face it, who can resist quadruple chocolate?
