Triple Chocolate Mousse Cake

DECADENT AND DELICIOUS!  This is the best Triple Chocolate Mousse Cake ever!  Don’t let the long directions scare you this is a VERY easy recipe.  Each step is repetitious of the step before.

MAKE THIS TRIPLE CHOCOLATE MOUSSE CAKE FOR YOUR SWEETIE ON YOUR ANNIVERSARY, BIRTHDAY OR VALENTINE’S DAY!

Lady Behind The Curtain - Triple Chocolate Mousse Cake

This is the best mousse cake ever!  Don’t let the long directions scare you this is a VERY easy recipe.  Each step is repetitious of the step before.

This Triple Chocolate Mousse Cake freezes very well.  Cut into slices, put pieces of wax paper between, place in a Tupperware and freeze.  The addition of wax paper prohibits the cake from sticking together and makes it easy to serve.  The perfect dessert to make ahead and keep in the freezer for last minute entertaining.

Lady Behind The Curtain - Triple Chocolate Mousse Cake

The bottom layer is chocolate cake.

Lady Behind The Curtain - Triple Chocolate Mousse Cake

The middle is a rich chocolate mousse.

Lady Behind The Curtain - Triple Chocolate Mousse Cake

The top is a creamy white chocolate.

Lady Behind The Curtain - Triple Chocolate Mousse Cake

These layers come together to bring you the most decadent chocolate dessert you will ever have.

Lady Behind The Curtain - Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Ingredients

    For the Bottom Layer:
  • 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan
  • 7 ounces, chopped fine bittersweet chocolate (Ghirardelli Bittersweet)
  • 3/4 teaspoon instant espresso powder
  • 1-1/2 teaspoons vanilla extract
  • 4 large eggs, separated
  • pinch of salt
  • 1/3 cup light brown sugar, packed
  • For the Middle Layer:
  • 2 tablespoons cocoa powder, (Ghirardelli)
  • 5 tablespoons hot water
  • 7 ounces, chopped fine bittersweet chocolate (Ghirardelli Bittersweet)
  • 1-1/2 cups cold heavy cream
  • 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 (Ghirardelli)
  • 1-1/2 cup cold heavy cream
  • garnish: shaved chocolate or cocoa powder, optional

Instructions

    For the Bottom Layer:
  1. Adjust oven rack to middle position and heat oven to 325 degrees.
  2. Butter bottom and sides of a 9-1/2 -inch springform pan.
  3. Melt butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1-inch of barely simmering water, stirring occasionally until smooth.
  4. Remove from heat and cool mixture slightly, about 5 minutes.
  5. Whisk in vanilla and egg yolks; set aside.
  6. Mix using a whisk attachment the egg whites and salt until frothy, about 30 seconds.
  7. Add half of the brown sugar and beat until combined, about 15 seconds.
  8. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down the sides halfway through.
  9. Using whisk, fold one third of beaten egg whites into chocolate mixture.
  10. Using rubber spatula, fold in remaining egg whites until no white streaks remain.
  11. Carefully transfer batter to prepared spring form pan, gently smoothing top with offset spatula.
  12. Bake until cake has risen, is firm around edges, and center has just set but is still soft, 13 to 18 minutes.
  13. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) DO NOT REMOVE CAKE FROM PAN.
  14. For the Middle Layer:
  15. Combine cocoa powder and hot water in a small bowl; set aside.
  16. Melt chocolate in a large heatproof bowl set over a saucepan filled with 1-inch of barley simmering water, stirring occasionally until smooth.
  17. Remove from heat and cool slightly, 2 to 5 minutes.
  18. Using the whisk attachment beat together the whip cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds.
  19. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
  20. Whisk cocoa powder mixture into melted chocolate until smooth.
  21. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
  22. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
  23. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula.
  24. Wipe inside edge of pan with damp cloth to remove any drips.
  25. Refrigerate cake at least 15 minutes while preparing top layer.
  26. For the Top Layer:
  27. In a small bowl, sprinkle gelatin over water; let stand at least 5 minutes.
  28. Place white chocolate in a medium bowl.
  29. Bring 1/2 cup cream to simmer in a small saucepan over medium high heat.
  30. Remove from heat; add gelatin mixture and stir until fully dissolved.
  31. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds.
  32. Cool to room temperature, stirring occasionally, 5 to 6 minutes.
  33. Using the whisk attachment whip remaining cream at medium speed until it begins to thicken, about 30 seconds.
  34. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one third of the whipped cream into white chocolate mixture to lighten.
  35. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
  36. Spoon white chocolate mousse into pan over middle layer.
  37. Smooth top with offset spatula.
  38. Return cake to refrigerator and chill until set, at least 2-1/2 hours.

Notes

This recipe is from America's Test Kitchen

http://www.ladybehindthecurtain.com/triple-chocolate-mousse-cake/

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®

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Comments

Triple Chocolate Mousse Cake — 19 Comments

  1. I’m stopping by from the Ginger Snap Craft party. I think your pictures are awesome! Needless to say the dessert looks richly divine! I would love to have you share it at the Rock ‘N Share!

  2. This looks so delicious! Wow! Why am I seeing this at almost 11:30 at night? lol. Coming over to visit Miz Helen’s. Feel free to stop by and link this up with my “Try a New Recipe Tuesday.” I’d love to have you join us. It’s open all week.

  3. Sheryl,
    I always look forward to your desserts, they are always beautiful and delicious! Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

  4. This is the same recipe I made today from *The Complete America’s Test Kitchen TV Show Cookbook 2001/2014*. It’s a great recipe, and I’m sure you’d like to give them credit.

    • Ugh….you are so right Connie. I had the link there before and I must of forgot to add it when I changed over to my new recipe format. Thanks for catching that. I added the link. :)

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