Triple Chocolate Mousse Cake Recipe from Cookies Cupcakes and Cardio
Video
Description
Like Chocolate? Then, this triple chocolate mousse cake is perfect for you! We’ll guide you step by step on how to make chocolate mousse cake in this video.
We also have a video on how to make just Chocolate Mousse here:
Our blog post on this recipe:
Items used in this chocolate mousse cake recipe:
Bottom Layer
Ingredients:
-7oz bittersweet chocolate (I used chips)
-3oz butter (6 tbsp)
-3/4 teaspoon espresso powder
-pinch of salt
-4 eggs, separated
-1/3 cup brown sugar (60g)
Procedure:
1. Combine chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes.
2. Separate eggs into two different bowls. Set egg whites aside.
3. Into the yolks, add vanilla and whisk until combined.
4. Add yolk mixture to chocolate mixture and stir to combine.
5. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s).
6. Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
7. Take 1/3 of the egg white mixture and whisk into the chocolate mixture.
8. Add the remaining amount of egg white mixture and fold with a spatula until no white streaks remain.
9. Place into greased 9″x 3″ springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.
Middle Layer
Ingredients:
-2 tablespoons cocoa powder
-5 tablespoons hot water (75mL)
-7oz bittersweet chocolate (I used chips)
-1 1/2 cups cold heavy cream (whipping cream) (350mL)
-1 tbsp granulated sugar (7g)
-1/4 tsp salt
Procedure:
1.Mix the cocoa and water together and set aside.
2. Melt the chocolate in the microwave in a heatproof bowl and stir until smooth.
3. In the bowl of a stand mixer, whip the cream, sugar and salt together until soft peaks form.
4. Mix the cocoa powder mixture into the melted chocolate until smooth.
5. Add one third of the whipped cream into the chocolate and stir until lightened.
6. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.
7. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 30 minutes).
Top Layer
Ingredients:
– 3/4 teaspoon unflavoured gelatin
-1 tablespoon water (15mL)
-6 oz white chocolate (I used chips)
-1 1/2 cups cold heavy cream (whipping cream) (350mL)
Procedure:
1. Mix the gelatin and water in a small bowl and set aside for 5 minutes.
2. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
3. Whip cream in stand mixer until soft peaks have formed. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.
4. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 2-3 hours).
5. Garnish as desired.
6. Slice the chocolate mousse cake with a hot knife. The cake can be kept wrapped in the fridge, and is best consumed within 2-3 days.
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