Note:
I have made this cake a number of times and would like to make you aware of a problem that you may encounter but can be easily addressed.  Sometimes when the bottom cake layer cools it will shrink away from the side of the spring form pan.  Should this happen, you will not be able to layer the middle and top layers directly over the cake in the pan as directed in the recipe because they will pour down over the previous layer.  Remove the sides of the pan and spread the next layer on the cake smoothing the top. Run an offset spatula around the edge of the cake so that each subsequent layer is even with the layer below it.  You can replace the side ring of the pan after that if you would like to store it and keep it covered but it is not necessary
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Triple Chocolate Mousse Cake

(Serves 12)
Triple Chocolate Mousse Cake
Triple Chocolate Mousse Cake consists of a bottom layer of baked chocolate cake, followed by a
middle layer of chocolate mousse, and topped with a final layer of white chocolate mousse.  It is an
ambitious cake but a real show-stopper.  You will need one 9 or 10-inch spring form pan to make
this cake.  It is important that each layer be made in sequential order.  You will need time between
layers for the cake and mousse to set, so the entire preparation takes some time.  I recommend
that the cake be made at least a day before serving but you can make it as much as 2 to 3 days
before.  Keep the cake covered and refrigerated and you will be delighted with the results.  Triple
Chocolate Mousse Cake has a very light and creamy texture with a variety of chocolate flavors.
Ingredients:

Bottom Layer:
6 tablespoons unsalted butter
7 ounces bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1-1/2 teaspoons vanilla extract
4 eggs, separated
Pinch of salt
1/3 cup light brown sugar

Middle Layer:
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped
1-1/2 cup heavy cream
1 tablespoon sugar
Pinch of salt

Top Layer:
1 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate
1-1/2 cups heavy cream

Garnish:
Shaved chocolate and/or cocoa powder


Directions:

To make the bottom layer:
Preheat oven to 325 degrees F.  Butter the bottom and sides of a 9 or 10-
inch wide x 3-inch deep spring form pan.

Place butter, chocolate, and espresso in a bowl set over a saucepan with
1-inch of simmering water.  Stir the mixture until smooth.  Remove the bowl
from the heat and cool about 5 minutes.  Whisk in the vanilla and 4 egg
yolks.  Set aside.

With an electric mixer, beat the 4 egg whites and salt until frothy.  Add the
brown sugar and beat at high speed until soft peaks form.  Using a rubber
spatula, fold 1/3 of the beaten egg whites into the chocolate mixture.  Fold in
the remaining egg whites until no white streaks remain.  Transfer the mixture
to the prepared spring form pan and smooth the top.

Bake until the cake has risen with firm edges and a center that is still soft,
13 to 15 minutes.  Transfer the cake to a wire rack to cool completely, about
1 hour.  The cake will collapse as it cools.  Do not remove the cake from the
pan.


To make the middle layer:
In a small bowl, stir together the cocoa powder and hot water.  Set aside.

Place chocolate in a bowl set over a saucepan with 1-inch of simmering
water.  Stir the chocolate until melted and smooth.  Remove the bowl from
heat and cool about 5 minutes.

With an electric mixer, whip cream, sugar, and salt until soft peaks form.
Stir the cocoa powder mixture into the melted chocolate until smooth.  Using
a rubber spatula, fold 1/3 of the whipped cream into the chocolate mixture. 
Fold in remaining whipped cream until no white streaks remain.  Spoon the
mixture into the spring form pan over the cooled cake.  Gently smooth top
with an offset spatula  Wipe inside edge of pan to remove any drips. 
Refrigerate the cake at least 1 hour before adding top layer.


To make the top layer:
Combine the gelatin and water in a small bowl and allow to rest for 5
minutes.

Place white chocolate in a medium bowl.  Bring 1/2 cup of the cream to a
simmer in a small saucepan.  Remove from the heat and stir in the gelatin
until dissolved.  Pour the cream mixture over the white chocolate and stir
until smooth.  Cool the mixture to room temperature, about 10 minutes.

With an electric mixer, whip remaining cup of cream until soft peaks form.
Using a rubber spatula, one 1/3 of the whipped cream into the white
chocolate.  Fold in remaining whipped cream until no white streaks remain.
Spoon the mixture into the spring form pan over the middle layer.  Smooth
the top with an offset spatula.  Refrigerate until set, at least 3 hours.

To serve:
Run a thin knife between the cake and sides of the pan.  Remove side of
pan.  Run a clean knife along the outside of the cake to smooth the sides. 
Garnish the top of the cake with chocolate shavings or dust with cocoa
powder.  Rinse your knife with hot water before cutting each slice to make
clean-cut slices.
Triple Chocolate Mousse Cake
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When a recipe calls for chopped chocolate, get out your serrated knife.  Its teeth break up the chocolate quickly and easily, and help prevent slippage and accidents.
DESSERTS  >  CHOCOLATE CAKE RECIPES >  TRIPLE CHOCOLATE MOUSSE CAKE
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