Triple Chocolate Mousse Cake
Try this Triple Chocolate Mousse Cake recipe, or contribute your own.
Try this Triple Chocolate Mousse Cake recipe, or contribute your own.
- 4 eggs
- 1 tbsp water
- 1 1/2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1/8 sp salt
- 1 tbsp granulated sugar
- 1 st layer:
- 6 tbsp butter cubed
- 7 oz. bittersweet chocolate chopped
- 3/4 tsp espresso powder
- 1/3 packed brown sugar ( i used dark )
- 2 nd layer:
- 5 tbsp hot water
- 7 oz. semi-sweet chocolate chopped
- 1 and 1/2 c cold heavy whipping cream
- 3 rd layer:
- 3/4 tsp powdered gelatin
- 6 oz. white chocolate chopped
- 1 and 1/2 c cold heavy whipping cream
- Carbohydrate 25.9794841667524 g
- Cholesterol 17.3520833200455 mg
- Fat 17.5928694220959 g
- Fiber 2.35929087254623 g
- Protein 3.34951119788762 g
- Saturated Fat 10.658075283306 g
- Serving Size 1 1 Serving (95g)
- Sodium 89.6075291313497 mg
- Sugar 23.6201932942062 g
- Trans Fat 0.938669269434788 g
- Calories 252 calories
Step-by-step
- First layer: Preheat your oven to 325 degrees F. Butter a 9" round springform pan. Set aside. Separate egg yolks and whites. Set aside.
- In a double boiler, melt chocolate, butter and espresso powder, whisking until smooth. Cool slightly for 5 minutes.
- Add egg yolks and vanilla extract and whisk until well combined.
- In a large mixing bowl of a stand mixer, whip egg whites with salt for 30 seconds, or until frothy. Add half of the brown sugar, sprinkling it over the frothy whites. When the sugar is well mixed in, add the remaining half. Whip until soft peaks form. It can take from 1 to 3 minutes. Keep checking your peaks.
- Whisk in ⅓ of whipped whites to chocolate mixture. Do not whisk vigorously. Be gentle. Whisk just until the mixture lightens in color. Switch to a rubber spatula and gently fold in the rest of whites, until no streaks remain.
- Carefully pour the chocolate mixture into prepared pan. Smooth the top out.
- Bake the cake for 15 to 18 minutes (center should spring back when gently pressed).
- Leave the cake in the springform and cool completely, at least 1 hour. It will collapse. You can cover cooled cake and refrigerate overnight.
- Second layer: In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly.
- In a double boiler, melt chocolate. Cool 3 to 5 minutes.
- In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken. Increase the speed to high and whip the cream until soft peaks form. It should happen quite fast (20 to 30 seconds) so do not walk away. Set aside.
- Whisk cocoa powder mixture with melted chocolate until smooth. At first it will look like your chocolate seized but keep whisking. It will come back together and be smooth.
- With whisk, fold in ⅓ of the whipped cream into chocolate mixture to lighten it. Switch to a rubber spatula and gently fold in the rest of the whipped cream, until no streaks remain. It is important or the mousse won't set right.
- Spoon the mousse over cooled cake layer. Tap the form on your countertop 3 times to get rid of any air bubbles. Smooth the top with a spatula. Wipe the inside of the pan with a paper towel from any mousse smudges.
- Refrigerate the cake for at least 15 minutes so the mousse can set.
- Third layer: Sprinkle gelatin over water in a small bowl. Quickly stir with a small spoon. Set aside.
- Place white chocolate in a large mixing bowl.
- In a small saucepan, heat up only ½ cup of cream until boiling. Remove from heat. Add gelatin and stir until completely dissolved.
- Pour the cream and gelatin mixture over white chocolate. Let sit for 20 to 30 seconds, then whisk until smooth. Set aside to cool to room temperature. Stir occasionally.
- It should slightly thicken. Whip the remaining cream at medium speed for 30 seconds. Increase the speed to high and whip until soft peaks form, about 15 to 20 seconds.
- With whisk, fold in ⅓ of the whipped cream to chocolate mixture. Do not whisk vigorously. Gently, until all smooth. Switch to a rubber spatula and fold in the rest of the whipped cream into your chocolate mixture, until no streaks remain.
- Spoon the white chocolate mousse over the semi-sweet chocolate mousse. Smooth the top out.
- Chill the cake for at least 2.5 hours.
- When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
- For clean cuts, use dental floss or warm but dry knife.
- Decorate slices with chocolate curls. Serve.
- Refrigerate the remaining cake, covered, for up to 3 days.
My Triple Chocolate Dream: A Mousse Cake Adventure
As a busy working mom, finding time for elaborate baking projects feels like a luxury. But let me tell you, this Triple Chocolate Mousse Cake was worth every stolen moment in the kitchen. The rich, decadent layers are a delightful contrast of textures and flavors – a perfect indulgence for a special occasion or simply a well-deserved treat after a long week. The recipe itself is surprisingly manageable, breaking down the seemingly complex process into easily achievable steps. The satisfaction of creating this masterpiece from scratch is unparalleled.
The first layer, a fudgy chocolate cake, forms the perfect base. The lightness of the whipped egg whites adds a delightful airy texture, contrasting beautifully with the intense chocolate flavor. I confess, the initial steps involving melting chocolate and whipping egg whites might seem daunting, but following the instructions carefully, you'll quickly master the techniques. The subtle hint of espresso in the cake adds a sophisticated touch without being overpowering. It's a delightful surprise that complements the sweetness of the chocolate.
Next comes the semi-sweet chocolate mousse, a creamy cloud of chocolatey goodness. The process of whipping the cream to soft peaks is simple but crucial. It's here where the magic happens, where the airy texture is born. I remember my grandmother's advice – don't overwhip! It's a lesson I've carried with me throughout my baking journey. The cocoa powder mixture adds richness and depth to the mousse, a perfect counterpoint to the sweetness of the whipped cream.
Finally, the white chocolate mousse, a delicate and elegant topper. This layer provides a lovely contrast in flavor and color to the darker layers. The use of gelatin ensures a smooth and creamy consistency, guaranteeing the mousse sets beautifully. The process of melting the white chocolate and incorporating the gelatin may require a little patience, but the result is breathtaking: a light and airy layer that melts in your mouth.
Putting it all together, the layering process is surprisingly straightforward. Each layer sits beautifully, creating a visual masterpiece as well as a taste sensation. The final chill in the refrigerator allows the flavors to meld and the mousse to set completely. The moment I slice into this cake is always a highlight. The smooth layers, the contrasting textures, the sheer richness of the chocolate – it's a true feast for the senses. And the best part? My family goes wild for it.
This Triple Chocolate Mousse Cake is more than just a dessert; it's a testament to the power of patience and precision in the kitchen. It’s a recipe I’ll cherish, a recipe that allows me to create a memorable experience for my loved ones and indulge in a little bit of delicious self-care. It’s a reminder that even in the midst of a busy life, there is always time for a little bit of chocolate magic. So, gather your ingredients, and prepare to be amazed. You won't regret it. The delicious aroma wafting from your oven, the happy faces around your table, the feeling of accomplishment after creating something so spectacular - all make this a truly rewarding baking experience.
