Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake

A decadent indulgence for any chocolate lover.

Ingredients

Bottom Layer

• 6 tablespoons of unsalted butter, cut into several pieces
• 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
• 1 and 1/2 teaspoons of vanilla extract
• 4 large eggs, yolks and whites separated
• a pinch of table salt
• 1/3 cup of packed light brown sugar (crumble with fingers to remove any lumps)

Middle Layer

• 2 tablespoons of cocoa powder
• 5 tablespoons of hot water
• 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
• 1 and 1/2 cups cold heavy cream
• 1 tablespoon of granulated sugar
• 1/8 teaspoon table salt

Top Layer

• 1 teaspoon powdered gelatin
• 1 tablespoon of water
• 6 ounces of white chocolate chips
• 1 and 3/4 cups cold heavy cream
• Chocolate curls to garnish 

Instructions

Bottom Layer:

1. Spray an 8 or 9 inch springform pan generously with cooking spray. Adjust your oven rack to the middle position and preheat the oven to 325 degrees F. Melt the butter and chocolate together in a microwave bowl on half power, stirring every minute until chocolate is smooth. When smooth, let it cool for about 5 minutes. Then whisk in the vanilla and egg yolks and set aside.
2. In a stand mixer, beat the egg whites and salt with the whisk attachment at medium speed until lots of bubbles appear about 30 seconds (frothy). Add half the brown sugar and mix for another 15 seconds or so. Then add the remaining brown sugar and switch the speed to high, beating until soft peaks form when whisk is lifted, about a minute to minute and a half. Scrape down the bowl with a spatula half way through if needed. Watch carefully so as to not over-whip to stiff peaks.
3. Using a whisk, gently mix one-third of beaten egg whites into the chocolate mixture to lighten it. Switching to a rubber spatula, and FOLD (not mix) in the remaining whipped egg whites until no white streaks remain. Gently poor the mixture into the springform pan and smooth the top with an offset spatula.
4. Bake for 13 to 18 minutes, when the cake has risen, is firm around the edges and the center springs back after a gentle touch of the finger. Remove from the oven and cool on a wire rack for about an hour. The cake will collapse as it cools and pull away from the edge of the pan. Wash your stand mixer and whisk attachment for the next layer.

Middle Layer:

1. Mix the cocoa powder into the hot water and set aside. Melt the chopped chocolate again in a microwave bowl and stir occasionally until completely melted and smooth. Remove from heat and set aside to cool. While waiting, whip cream, granulated sugar and salt in your stand mixer with the whisk attachment at medium until frothy. Move speed to high and whip until soft peaks form, about a minute. This goes fast so watch carefully!
2. Next instructions, click here

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