Triple Chocolate Mousse Cake
Prep Time
6 hrs
Cook Time
18 mins
Total Time
6 hrs 18 mins
The most impressive and decadent of all chocolate cakes. Light and airy in texture and not-overly-sweet in taste. Pure sweet bliss!
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 8 people
Calories: 554 kcal
Ingredients
1st layer:
- 6 Tbsp butter cubed
- 7 oz bittersweet chocolate chopped
- 3/4 tsp espresso powder
- 1 and 1/2 tsp vanilla extract
- 4 eggs
- 1/8 tsp salt
- 1/3 cup packed brown sugar I used dark
2nd layer:
- 2 Tbsp unsweetened cocoa powder
- 5 Tbsp hot water
- 7 oz semi-sweet chocolate chopped
- 1 and 1/2 cup cold heavy whipping cream
- 1 Tbsp granulated sugar
- 1/8 tsp salt
3rd layer:
- 3/4 tsp powdered gelatin
- 1 Tbsp water
- 6 oz white chocolate chopped
- 1 and 1/2 cup cold heavy whipping cream
Instructions
- 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 1/3 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 1/3 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 1/2 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 1/3 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.
Recipe Notes
Please read the instructions before proceeding. It is important to plan well when making the cake. You cannot speed up any process. Every layer has to set. Be gentle when folding the whipped cream into chocolate mixtures. Whisk gently. It is important to fold in until no streaks remain for the proper setting of the mousse. Take your time - this cake is worth it.
Nutrition Facts
Triple Chocolate Mousse Cake
Amount Per Serving
Calories 554 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 21g 105%
Cholesterol 112mg 37%
Sodium 208mg 9%
Potassium 405mg 12%
Total Carbohydrates 50g 17%
Dietary Fiber 4g 16%
Sugars 41g
Protein 7g 14%
Vitamin A 8.3%
Vitamin C 0.1%
Calcium 9.7%
Iron 21.2%
* Percent Daily Values are based on a 2000 calorie diet.
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