Have you ever tried chocolate mousse? If No, then you are missing something extremely delicious and chocolaty. I have severe sweet tooth problems so I enjoy desserts more than I love my regular meals and when it has chocolate in it than there is no comparison. This recipe is dedicated to all the chocolate lovers because this Triple Chocolate Mousse cake is rich in chocolate fudge, white and dark chocolate mousse along with deliciously moist chocolate cake. This is perfect for any kind of celebration like birthdays, anniversaries, parties, mothers’/fathers’ day or anything.
Today marks the 25th anniversary of my parents and I want to make this day very much special for them so I’m thinking to bake a cake for them. I remember some days back, I saw this cake at a party and I couldn’t wait to eat this mouth-watering delight. Then I asked someone if I could get the recipe and luckily I got one. And now I can’t wait to share it with all of you. The recipe I’m going to share is not exactly like someone told me, I made a lot of amendments with all my own and the result is AMAZING.
This dark chocolate, semi-sweet and deliciously enriched cake is very hard to resist and it can bring out serious sweet craving and nothing can satisfy your sweet tooth better than this cake. The cake starts with the layer of dense, moist and smooth dark chocolate cake, which is made in 8 inch round pan and baked in the oven at 300 degrees. I have often heard this from people that 300 degrees is too slow but No, chocolate cakes are supposed to be baked at low heat. After the 1st layer of cake, 2nd layer is based on fudge, and the 3rd layer is placed on it after the fudge is firm and cool. 3rd layer is based on chocolate mousse that too needs a little time to be cool and firm. At last sprinkle some sweetened cocoa powder followed with crushed chocolate sprinkles and whipped cream.
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/2 cup + 2 tbsp (81g) all purpose flour
- 1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa
- 1 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk, room temperature
- 2 tbsp water, room temperature
- 6 oz (170g) semi sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream
- 4 large egg yolks
- 1/4 cup (52g) sugar
- 1 3/4 cups (420ml) heavy whipping cream, divided
- 8 oz (227g) semi sweet chocolate chips
- 3/4 cup (86g) powdered sugar
WHITE CHOCOLATE MOUSSE
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp (23ml) water
- 9 ounces (255g) white chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, cold, divided
- 1/3 cup (38g) powdered sugar
Let’s have a look at detailed directions for the cake:
TO MAKE THE CAKE
Take 8 inch pan and cover with parchment paper, grease it with butter or oil spray and preheat the oven at 300 degrees.
Take a large bowl, add butter and sugar together and beat until creamy and fluffy, just don’t skimp the mixture. Now add vanilla extract and sour cream in the butter/sugar mixture and beat well. Separate all egg whites and yolks and add one egg white in the mixture at a time and keep beating until the mixture is combined and fluffy. Make sure you have all the ingredients combined.
Now take another bowl and combine all dry ingredients and whisk them to mix. Then add water and milk in the mixture and mix well. Until properly combined. Now spread this batter in the pan and bake for about 20 minutes. Or until a toothpick comes out clean or with very few crumbs.
Remove cake from the oven and let it cool for some time, before you place the cake on the cake stand. Meanwhile, you prepare the other layers of the cake.
Line up the spring form pan with parchment paper to assemble the cake with all the layers.
With the help of sharp knife cut the upper layer of the cake and set aside.
Take a medium sized, heat-proof bowl and add chocolate chips, vanilla essence and corn syrup. And take another bowl and add heavy whipping cream and heat in microwave oven until the cream starts boiling. Pour this boiling cream over the chocolate chip mixture and let this sit for 3-5 minutes then whisk well to make it even and smooth mixture.
Now pour this fudge mixture over the already baked cake and spread evenly with a plastic spatula and place the pan in the fridge for an hour or two and let it firm and even. While you prepare Chocolate mousse.
TO MAKE THE CHOCOLATE MOUSSE
Take a bowl and add egg yolks, ½ cup of heavy cream and sugar, and heat this mixture over a double boiler. If you don’t have a double boiler then you can place the bowl in another pan containing water and heat over medium heat. Make sure you don’t boil this mixture just cook it in a way to melt it in steam. While you cook this mixture, keep whisking with spoon or spatula. This mixture will be thin at start but later on it will begin to thicken, lighter in colour, with increased volume. Remove this mixture from heat and set aside to let it cool.
Now take another bowl and place chocolate chips in the bowl and heat in microwave oven for 30 seconds and whisk evenly. You can also melt the chocolate at double boiler if you don’t want to heat in microwave oven.
Now add this melted chocolate chip mixture in egg mixture and whisk forcefully with a rubber spatula and set aside to let it cool at room temperature.
Now take another bowl, add remaining heavy whipping cream and sugar, beat this mixture until creamy and smooth.
Now fold this whipped cream mixture into the chocolate mixture slowly. Like at first fold ¼ cup of cream into the chocolate, then add another ¼ cup of cream then add all the cream and mix smoothly and evenly.
Now spread this mixture over the smooth layer of chocolate fudge in the pan and place in the fridge for another one hour to make it firm and even. While you prepare white chocolate mousse.
WHITE CHOCOLATE MOUSSE
Take a small bowl and add water in it, now sprinkle gelatine over the water and let it sit for 5-6 minutes.
Now take another bowl and add ½ cup of heavy cream and boil in the microwave, you can also bring it to boil on double boiler. Now add gelatine and water mixture in the cream and mix well until the gelatine is properly dissolved with no lumps.
Put white chocolate chips in a bowl and pour gelatine/cream mixture over the chocolate chips and let it sit for 2-3 minutes then whisk with a spatula until the white chocolate chips are melt and the mixture is smooth and thick. If it still not melts properly then you can microwave the mixture for 30 seconds.
Add 1 ¼ cup of whipping cream in a bowl and add sugar and beat with an electric beater at high speed until fluffy. Now add 3rd part of white chocolate mixture into the whipped cream and fold with the spatula, then add another part of the mixture into the cream and fold, and then pour all the white chocolate mixture in the cream and fold evenly.
Spread this mixture over the top most layer of the mousse and let it firm completely for 3-4 hours in the refrigerator.
TO FINISH OFF THE CAKE
Once all the layers of the cake are firm remove the cake from the pan and place on cake plate and spread some heavy cream sprinkle with cocoa powder, crushed chocolate and chocolate curls. And place in refrigerator for firmness and enjoy this delight.