TRIPLE CHOCOLATE MOUSSE CAKE
Chocolate is the very first type of dessert I had ever tried growing up and, like most people, instantly fell in love; I mean who wouldn’t right? Naturally, when chocolate is your favorite types of dessert you look to create something that incorporates different forms of chocolate desserts into one… thus developing this Triple Chocolate Mousse Cake. Ive made this with both a cake layer on the bottom as well as a brownie layer and let me tell you it is a close toss up for a favorite. I love them equally the same, but I do know there are some people out there that can, without hesitation, choose one over the other. Which is why I created this to have the versatility to switch out the bottom layer for either. Now don’t get me wrong both are fantastic depending on what you are craving or simply which you like/enjoy more.
This rich, delicate, decadent chocolate mousse cake is made with a layer of moist chocolate cake, chocolate mousse, topped with a thin layer of chocolate ganache and some chocolate shavings. Each bite is so flavorful and rich that it might not be devoured as quickly as you would like. The key to this recipe, by far, is the quality of chocolate you use. Because this is a triple chocolate dessert that features nothing else other than chocolate, it is extremely important to choose your chocolate wisely. I typically reach for Ghirardelli, Valrhona, or if you are local to San Francisco Bay Area or want to try some you can order online, Dandelion Chocolate Company will be your new go-to and one that I love to bake with.
The steps to this recipe might get a little confusing because there is a ton that goes into making the best mousse. The chocolate cake recipe is a classic one that I use for just about every gathering, birthday and special occasion. The good thing about this recipe is that it is preferably made the day before which gives you an ample amount of time if you want to bake something ahead of time and not feel rushed the day of an event. The mousse does need time to set and chill for at least 4 hours but I always recommend overnight.
HOW TO MAKE:
Mousse – The mouse is a more complicated process that requires each step to be carefully done, and done correctly. Melting the chocolate over a double boiler system is the best way in order for the chocolate not to burn, but a microwave will work as well. Once the chocolate has melted a slightly cooled, Add the eggs yolks to the semi-cooled melted chocolate stirring until completely combined; it will be extremely thick and that is okay. Heat 1 cup of the heavy cream in a saucepan until simmering and small bubbles form on the sides of the pan but not boiling. Milk does curdle easily and can burn. Pour it over the chocolate and egg mixture slowly so it doesn’t slosh around and spill everywhere and stir until smooth and homogenous. Now whip the rest of the heavy cream like you are making whipped cream. Put in a separate bowl and clean the mixing bowl out to start over. Now whip the egg whites on high until stiff peaks are formed, adding the sugar slowly. Pour the chocolate mixture slowly over the top of the whipped cream and carefully folding it in.
Lastly, fold in the whipped egg whites until combined. The mousse should be smooth and runny enough to pour over the top of the cake.
Chocolate Ganache – the chocolate ganache is an extremely easy step. Simply cut up all the chocolate into smaller chunks so that it is easier to melt. Put the heavy cream in a saucepan and heat up until hot and simmering but not boiling. Once that is done, pour it over the chocolate chunks and let melt for about 3-5 minutes. After it has been sitting, stir together to, it should form a thicker chocolate mixture that will harden over time. Once it is poured over the chilled cake/mousse, it will thicken and pour down the sides and create a chocolate ganache.
INGREDIENTS NEEDED:
- Chocolate bars (dark & semi-sweet)
- Heavy Whipping Cream
- All-Purpose Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Cornstach
- Granulated Sugar
- Brown Sugar
- Canola/Vegetable Oil
- Eggs
- Sour Cream
- Coffee
- Vanilla Extract
- Salt
TRIPLE CHOCOLATE MOUSSE CAKE
10-12
Slices1
Hour25-30
MinutesINGREDIENTS
- CHOCOLATE CAKE
¾ Cup all purpose flour
¼ cup dutch process cocoa powder
2 tablespoons cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup granulated sugar
½ cup brown sugar
½ vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
½ cup sour cream or full fat greek yogurt
½ cup hot black coffee (any roast) - plus about a ¼ cup for the cake soak before assembling
- CHOCOLATE MOUSSE
3 eggs - separated into egg yolks and egg whites
2 ¼ cups heavy whipping cream; separated into 1 cup and 1 ¼ (using separately)
170 grams/6 ounces of dark chocolate - 70%
170 grams.6 ounces of semi sweet chocolate
¼ cup granulated sugar
- CHOCOLATE GANACHE
170 grams/6 ounces of chopped chocolate
¾ cup heavy whipping cream
DIRECTIONS
- CHOCOLATE CAKE
Preheat the oven to 350 degrees F and grease a 9 x 9 in springform pan with baking spray
In a large bowl add all the dry ingredients together; flour, baking soda, baking powder, cornstarch, cocoa powder and salt and set aside
In a separate bowl add both sugars and oil, whisking until combined
Add in the eggs and sour cream/greek yogurt and stir until smooth and homogenous. Add in the vanilla extract
Combine the wet and dry ingredients and stir until just combined. Pour in the hot coffee, carefully stirring until smooth
Pour into the grease springform pan and bake for 28-32 mins until a toothpick comes out with a moist crumb, but not wet. Once done baking, let cool for about 10 mins in the pay before taking off the springform. Let completely cool and even out the top of the cake by cutting with a serrated knife.
- CHOCOLATE MOUSSE
Place chopped chocolate in a metal pan over a double boiler system with about an inch of water in the pan.Let melt completely, stirring occasionally. Once melted take off heat and let sit for about 5 mins until slightly cooled
While that is melting, take a saucepan and heat up 1 cup of heavy whipping cream until simmering. DO NOT BURN. There should be tiny bubbles up the sides of the pan but not boiling.
Once the chocolate has slightly cooled, add in the 3 egg yolks. Stir until combined, the mixture will be thick and that is okay.
Once the heavy cream is done heating up, pour that over the chocolate and egg yolk mixture. It should thin out at this point and be very smooth. Set aside
In the bowl of a stand mixer, or a large bowl if using a hand held mixer, add the remaining 1¼ cups of heavy whipping cream and whip on high speed until stiff peaks are formed. Put in a clean bowl and set aside.
Now add the egg whites to the same cleaned bowl, whip the egg whites on high speed until stiff peaks are formed. Adding in the sugar slowly
Lastly, slowly pour the chocolate, egg yolk & heavy cream mixture into the whipped cream. Folding and stirring until smooth and fully combined. Once that is completely mixed together, gently fold in the egg whites making sure not to be to harsh. You want to create an airy light mouse texture. It should still be runny enough to pour over the cake.
Once the cake has completely cooled, place the springform back around the cake, spraying with baking spray. If you have cake collar you can wrap this on the inside of the springform around the cake before pouring the mousse over. If you do not, that is okay as well I have done it with and without cake collar. Once everything is prepared you can pour the ¼ cup of hot coffee you had saved as a cake soak over the top of the cake. Next, pour the chocolate mousse over the top of the cake evenly.
Place in the fridge for at least 4 hours but preferably overnight.
- CHOCOLATE GANACHE
Once the mousse has been sitting and completely set you can make the chocolate ganache. Chop up the chocolate into small chunks so that it is easier to melt.
Heat up the heavy whipping cream until simmering but not boiling. It should be hot but make sure not to let it burn or curdle. Pour the hot cream over the chocolate chunks and let sit for 3-5 mins. Once it has been sitting, take a spatula and stir until smooth. Let it sit again for about 5 minutes
Once it is ready, you can pour it over the top of the mousse layer, spreading with a flat spatula to help run down the sides of the cake. Place in the fridge again to let set & ENJOY!
