Triple Chocolate Mousse Cake

I rarely made whole cakes. I usually bake cupcakes. But this chocolate mousse cake just looked too good. I had to try it. I wasn’t disappointed at all. Although there were many steps and it was very time-consuming, the end product was amazing! The bottom layer was like a brownie. It was dense and chocolatey. The middle layer was smooth and creamy with a strong chocolate taste. The white chocolate layer was light and sweet. When everything combined together, it was unbelievably delicious and beautiful. This cake is truly one of the best dessert for chocolate lovers. Have fun and enjoy!

Triple Chocolate Mousse Cake (Adapted from Annie’s Eats)

1 (9-inch) cake (8 – 10 servings)

Ingredients:

Bottom layer:

–   7 ounce bittersweet chocolate (finely chopped)

–   6 tablespoons unsalted butter (cut into 6 pieces), plus extra (for greasing the pan)

–   4 large eggs (separated)

–   1/3 cup light brown sugar

–   1 ½ teaspoon vanilla extract

–   salt

Middle layer:

–   7 ounce bittersweet chocolate (finely chopped)

–   1 ½ cup heavy cream

–   5 tablespoons hot water

–   2 tablespoon cocoa powder (preferably Dutch-processed)

–   1 tablespoon sugar

–   salt

Top layer:

–   6 ounce white chocolate (finely chopped)

–   1 ½ cup heavy cream

–   1 tablespoon water

–   ¾ teaspoon powdered gelatin

Garnish:

–   cocoa powder or chocolate curls or chocolate shaving

Directions:

1. Preheat the oven to 325˚F.
2. For the bottom layer, grease the bottom and sides of a 9-inch springform pan with butter. Place a round parchment paper at the bottom of the pan. Set aside.
3. Combine the butter and chocolate in a medium heatproof bowl, and set the bowl over a pot of simmering water. Stir occasionally until the mixture is smooth. Remove from heat and let cool for 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
4. In a large mixing bowl with an electric mixer, beat the egg whites and a dash of salt until foamy. Add half of the brown sugar and beat until just combined. Add the remaining brown sugar and beat on high speed until stiff peaks form.
5. Mix in one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the rest of the egg whites gently until combined. Pour the batter into the springform pan and smooth the top.
6. Bake until the cake is firm around the edges and the center has just set, about 14-18 minutes. The center should spring back after pressing gently with a finger. Transfer the cake to a cooling rack to cool for at least 1 hour. Keep the cake in the springform pan.
7. For the second layer, in a small bowl, whisk together the cocoa powder and hot water. Set aside.
8. In a medium heatproof bowl, place the chocolate in and set the bowl over a pot of simmering water. Stir occasionally until smooth. Remove from heat and let it cool for 5 minutes.
9. Meanwhile, in a large mixing bowl with an electric mixer, whip the cream, sugar and a dash of salt on medium speed until the mixture begins to thicken. Change the speed to high and whip until soft peaks form. Whisk in the cocoa powder mixture until smooth.
10. Mix in one-third whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream gently. Pour the mousse into the springform pan over the cake. Tap the pan gently on the counter 3 times to remove air bubbles. Smooth the top of the cake. Wipe the pan sides inside clean and refrigerate for at least 15 minutes.
11. For the top layer, in a small bowl, sprinkle the gelatin over the water, and let stand for 5 minutes to soften.
12. In a medium bowl, add the white chocolate. In a small saucepan, bring ½ cup of heavy cream to a boil. Remove the pan from the heat, add gelatin mixture and stir until dissolved. Pour the cream mixture over the white chocolate and let stand for 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 10 minutes, stirring occasionally.
13.  Meanwhile, in a large mixing bowl with an electric mixer, whip the remaining 1 cup of cream on medium speed until it begins to thicken. Turn up the speed to high and whip until soft peaks form.
14. Mix in one-third whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently. Pour the white chocolate mousse into the springform pan over the cake. Smooth the top of the mousse. Place the cake in the fridge and chill until set, at least 3 hours.
15. Before serving, decorate the cake with cocoa powder, chocolate shaving or curls. Remove the cake from the springform pan.

Source:  Read