Triple Chocolate Mousse Cake

It’s still too hot out to bake, unless you’re baking in a cabana by the pool or under an umbrella at a beach. So I’ve voted to leave the oven off, which means less baking and (unfortunately) less blogging. But then last week, it was a friend’s birthday and so I felt compelled to make a cake. And you know it’s a good friend because I’m not a fan of cake making. Cake eating, yes. Caking making, not so much. 

My friend wanted a simple chocolate mousse cake which could be easily decorated with a sprinkling of shaved chocolate, a dusting of cocoa powder or chocolate curls. No fondant or complicated cake design required. Phew! I would have loved to do chocolate curls but the kitchen was much too hot even with the a/c going. Sadly the chocolate wasn’t cooperating so I opted for chocolate shavings. The result is a velvety smooth mousse cake with just the right amount of chocolaty-ness to it. The cake is a bit rich but just grab a glass of milk or a mug of coffee and you’re set. Indulge in a piece and satisfy your chocolate cravings!

Enjoy!

Triple Chocolate Mousse Cake

(Yield: 1-9″ cake, serves 10-12 people)

Ingredients:

For the bottom layer:

  • 6 tablespoons unsalted butter
  • 7 ounces bittersweet chocolate, chopped fine
  • 3/4 teaspoon instant espresso powder
  • 4 large eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • Pinch cream of tartar
  • Pinch salt
  • 1/3 cup light brown sugar, packed

For the middle layer:

  • 5 tablespoons hot water
  • 2 tablespoons cocoa powder
  • 7 ounces bittersweet chocolate, chopped fine
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt

For the top layer:

  • 3/4 teaspoon powdered gelatin
  • 1 tablespoon water
  • 6 ounces white chocolate chips
  • 1 1/2 cups heavy cream, chilled and divided
  • Shaved chocolate or cocoa powder for decorating, optional

Directions:

  • Preheat the oven to 325F.
  • Grease a 9″ springform pan with cooking spray.
  • In a large heatproof bowl, combine the butter, chopped chocolate and espresso powder over a pot of simmering water. Stir the mixture occasionally until it’s smooth and melted.
  • Remove the bowl from the heat and allow to cool for about 5 minutes.
  • Whisk in the egg yolks and vanilla and set aside.
  • In a mixing bowl, add the egg whites, cream of tartar and salt. Using the whisk attachment, whip the mixture for about a minute or until foamy.
  • Add half of the sugar, continue mixing until combined and then add the remaining sugar.
  • Increase the speed and mix until soft peaks form.
  • Fold-in one-third of the egg white mixture to the chocolate mixture to lighten it. Then fold-in the remainder of the egg white mixture. Transfer the batter to the prepared pan and bake until the cake has risen. About 13 to 18 minutes. Transfer to a wire rack and allow to cool completely.
  • To prepare the middle layer, combine the hot water and cocoa powder in a small bowl and set it aside.
  • Add the chocolate to a large heat-proof bowl set over a pot of simmering water. Stir the chocolate occasionally until melted and smooth. Remove the bowl from the heat and allow the chocolate to cool for about 5 minutes.
  • Add the heavy cream, sugar and salt to a mixing bowl. Using the whisk attachment, whip the mixture until soft peaks form.
  • Using a whisk, add the cocoa powder and hot water to the melted chocolate.
  • Fold a third of the whipped cream into the chocolate mixture to lighten it and then fold in the remainder of the whipped cream. Once combined, spoon the mousse mixture onto the cooled cake and smooth the top with an offset spatula or the back of a spoon. Wipe up any spills or drips on the side of the cake pan.
  • Refrigerate the cake for at least 15 minutes.
  • To prepare the top layer, prepare gelatin according to the directions on the package and allow the mixture to sit for about 5 minutes.
  • Place the white chocolate chips into a medium heatproof bowl.
  • Add a 1/2 cup of the heavy cream to a pot and bring to a simmer over medium-high heat.
  • Remove the cream from the heat and stir in gelatin mixture until completely combined.
  • Pour the cream and gelatin mixture over white chocolate and allow to sit for 5 minutes. Whisk gently until smooth.
  • Allow the mixture to cool to room temperature, stirring occasionally.
  • Add the remaining cup of heavy cream to a mixing bowl and whip using a whisk attachment until soft peaks form.
  • Fold one-third of the whipped cream into white chocolate mixture to lighten it and then fold in remaining cream using a rubber spatula.
  • Spoon white chocolate mousse over the middle layer and smooth the top using an offset spatula or the back of a spoon.
  • Return the cake to refrigerator and chill for at least 2 1/2 hours.
  • Allow the cake to come to room temperature before slicing.

(Source: Cook Like a Champion Blog)

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