Chocolate Mousse Cake

Cake cut

Chocolate mousse…it’s heaven food for any chocolate addicts out there.  It has amazing creamy, airy, light texture that just melts in your mouth.  The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century. Mousse, which means “foam”, originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for “mousse au chocolat.”

The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. A “Housekeeper’s Column” in the Boston Daily Globe of 1897 published one of the first recipes for chocolate mousse. The recipe yielded a chocolate pudding-type dish, instead of today’s stiff, but fluffy, mousse.

Mousse became as we know it with the introduction of egg whites, separated from the yolks. The introduction of electric mixers made the foaming process much, much easier. Whipping egg whites by hand is not as effective or efficient.

It is usually made with four components:

  • The base or principal flavoring agent: chocolate, passion fruit, chicken liver, salmon, etc.
  • The binder: egg whites and/or gelatin.
  • The lightening agent (aerator)—the component that gives mousse its light, airy texture—beaten egg whites or whipped cream.
  • Flavoring/Seasoning: traditional salt and pepper for savory mousses to from extracts, liqueurs and spices

This recipe has all three heavenly types of chocolate…dark…milk and white.  It has a combination of beaten egg whites and heavy cream and absolutely no flour in it!

Sources: History of Chocolate Mousse.  Retrieved April 5, 2014

How to make three layer Chocolate Mousse Cake:

Buttom Dark Chocolate Layer

Ingredients:

 6 tbsp unsalted butter
1-1/4 cups bittersweet chocolate (chips or chocolate bar) 
4 large eggs, separated
1 1/2 tsp vanilla extract
3/4 tsp salt 
⅓ cup of sugar
 

Dark Chocolate Layer

1.  Cut up your chocolate bar slightly, to form smaller pieces and melt it over a water bath in a pot along with butter.  What this basically means is put water in a big pot, wait until it boils and then place a smaller pot on top of it.  Then add your chocolate to it, while mixing it up occasionally.  There is an easier method to do this in a microwave, heating it up in 30 second intervals and mixing it in between…but I prefer original method…especially with the large amount of chocolate I had to melt.  Set aside to cool for 5 minutes.

Melted Dark Chocolate

2.  Separate your egg whites and egg yolk in different bowls.  Combine the egg whites and salt in a medium sized bowl and beat with an electric mixer (with whisk attachments) on medium speed until frothy.

Separated egg whites and yolks

3.   Then add 1/2 a cup of sugar and whisk again using your electric mixer for another few minutes.

Slightly Foamed Egg Whites

4.  Add the remainder of your sugar and whisk again with electric mixer until you develop soft peaks.

Foamed Egg Whites

5.  Add Vanilla Extract to egg yolks bowl.

Egg Yolks Vanilla Extract

6.  Wisk the mixture well until all ingredients are well incorporated.

Vanilla Egg Yolks

7.  Wisk your extracts/egg yolk mixture with slightly cooled chocolate mixture.

Egg Yolk Chocolate Mix

8.  Mix it until well incorporated.  It will get nice and shiny!

Egg Yolk and Chocolate

9.  Gently fold one third of the egg white mixture into the batter to lighten it.  Add the the rest of your egg white mixture and continue folding gently until there are no more white streaks.

Chocolate Mousse

Chocolate Mousse

10.  Preheat oven to 325F.  Spray a 9-1/2 inch spring form with non-stick cooking spray.

Spring Pan

11.  Pour your batter into the prepared pan, making sure that it spreads out in an even layer.

Chocolate layer in the pan

12.  Bake for about 20-25 minutes, or until the center of the cake is just set (it’ll be soft, but should spring back if gently pressed with your finger.) This time may vary depending on your oven, but don’t worry if the middle of the cake is still very soft as as it had a little crust on top (it is a mousse cake after all).  Set cake aside to cool, inside the pan.

Baked Buttom Layer

 Middle Milk Chocolate Layer:

Ingredients:
 
2 tbsp of good quality cocoa powder 
5 tbsp hot water
1-1/4 cups milk chocolate
1-1/2 cups cold heavy cream
1 tbsp granulated sugar
1 tsp salt
 
Middle Layer Ingredients
  
1.  Whisk your cocoa powder and hot water together in a small bowl then set aside.
 
Water and Cocoa Powder
 
 2.  Cut up your milk chocolate or break up your chocolate bar and melt it using a water bath.  Same procedure as the first layer, just without the butter this time around.
 
Milk Chocolate Melted
 
3.  Meanwhile, add the heavy cream, sugar, and salt to a medium sized bowl and beat with an electric mixer on medium speed for about 30 seconds, or until the mixture begins to thicken. Increase to high speed and beat until the mixture forms soft peaks.
 
Whipped Cream
 
4.  Add your cocoa powder/water mixture to the bowl of slightly cooled melted chocolate.
 
Cacao Water and Milk Chocolate
 
5.  Wisk the mixture well until it becomes smooth.
 
Melted Milk Chocolate
 
6.  Carefully fold one third of the sweetened whipped cream into the chocolate mixture to lighten it. Add the rest and use a rubber spatula to gently fold the mixture until there are no more white streaks.
 
Added Milk Chocolate to Cream
  
Milk Chocolate Mousse
 
 7.  Scoop the mousse to your springform pan, spreading it into an even layer on top of the cooled cake. Gently tap the pan on the counter a few times to remove any large air bubbles (smooth the top of the mousse again if necessary). Refrigerate the cake for at least 15 minutes while you make the top layer.
 
Middle Layer of the Cake
  
DSC_1487
 

 Top White Chocolate Layer:

 
Ingredients:
1 tbsp water
¾ tsp flavorless powdered gelatin
1 cup white chocolate chips
1-1/2 cups cold heavy cream, divided
 
Top Chocolate Layer
  
1.  Add your water to a small bowl, then sprinkle the gelatin powder over the top.  Set it aside for about 5 minutes.
 
Gelatin and Water
 
 2.  Cut up your white chocolate and melt it over a water bath.  Same as the other two layers.
 
Water Bath for White Chocolate
 
 3.  Heat ½ cup of the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove the pan from heat and whisk in the gelatin mixture until it is completely dissolved.
 
4.  Pour the simmered cream mixture over your bowl of melted white chocolate and whisk until the all the chocolate is melted and smooth. Set aside to cool for about 5 minutes, stirring every few minutes to keep the mixture liquid/smooth.
 
White Chocolate/Cream Mixture
 
 5.  Add the remaining cup of heavy cream to a medium sized bowl and beat with an electric mixer on medium speed for about 30 seconds, or until the mixture begins to thicken. Increase to high speed and beat until the mixture forms soft peaks.
 
6. Carefully fold one third of the whipped cream into the white chocolate mixture to lighten it. Add the rest of the whipped cream and use a rubber spatula to gently fold the mixture until there are no more white streaks.
 
White Chocolate and Whipped Cream
 
 7.  Spoon the white chocolate mousse into your springform pan and spread it in an even layer over the chocolate mousse layer.
 
Last Layer Ready
 
 
DSC_1512
 
 8.  Refrigerate the cake until set, at least 2½ hours or more.  Mine stayed in the fridge overnight.  Run a thin knife between the cake and the sides of the springform pan before removing the pan.  Open the springform and pick it up gently.
 
Chocolate Cake Ready
 
 9.  You may decorate your cake with chocolate sprinkles and or fresh fruit.  I did fresh strawberries dipped in dark chocolate version.  One piece of advice…To keep your layers clean with each slice, wipe down your knife between slices.
  
Piece of Cake
 
 
This recipe was adopted from www.justputzing.com.  I hope you like it, feel free to share your pictures, recipes.  To join our page on facebook, to get up to date information about new recipes and events click here.   Enjoy!
 
 
Natalie
 
 
 
 
Chocolate Mousse Cake
 
Prep time
Cook time
Total time
 
Three layer Chocolate Mousse Cake with Dark, Milk and White Chocolate.
Author:
Recipe type: Desert
Cuisine: French
Serves: 10
Ingredients
  • Buttom Dark Chocolate Layer
  • 6 tbsp unsalted butter
  • 1-1/4 cups bittersweet chocolate (chips or chocolate bar)
  • 4 large eggs, separated
  • 1½ tsp vanilla extract
  • ¾ tsp salt
  • ⅓ cup of sugar
  • Middle Milk Chocolate Layer:
  • 2 tbsp of good quality cocoa powder
  • 5 tbsp hot water
  • 1-1/4 cups milk chocolate
  • 1-1/2 cups cold heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • Top White Chocolate Layer:
  • 1 tbsp water
  • ¾ tsp flavorless powdered gelatin
  • 1 cup white chocolate chips
  • 1-1/2 cups cold heavy cream, divided
Instructions
  1. Dark Buttom Chocolate Layer:
  2. Cut up your chocolate bar slightly, to form smaller pieces and melt it over a water bath in a pot along with butter. Set aside to cool for 5 minutes.
  3. Separate your egg whites and egg yolk in different bowls. Combine the egg whites and salt in a medium sized bowl and beat with an electric mixer (with whisk attachments) on medium speed until frothy.
  4. Then add ½ a cup of sugar and whisk again using your electric mixer for another few minutes.
  5. Add the remainder of your sugar and whisk again with electric mixer until you develop soft peaks.
  6. Add Vanilla Extract to egg yolks bowl
  7. Wisk the mixture well until all ingredients are well incorporated.
  8. Wisk your extracts/egg yolk mixture with slightly cooled chocolate mixture.
  9. Mix it until well incorporated. It will get nice and shiny!
  10. Gently fold one third of the egg white mixture into the batter to lighten it. Add the the rest of your egg white mixture and continue folding gently until there are no more white streaks.
  11. Preheat oven to 325F. Spray a 9-1/2 inch spring form with non-stick cooking spray.
  12. Pour your batter into the prepared pan, making sure that it spreads out in an even layer.
  13. Bake for about 20-25 minutes, or until the center of the cake is just set (it’ll be soft, but should spring back if gently pressed with your finger.) This time may vary depending on your oven, but don’t worry if the middle of the cake is still very soft as as it had a little crust on top (it is a mousse cake after all). Set cake aside to cool, inside the pan.
  14. Middle Milk Chocolate Layer:
  15. Whisk your cocoa powder and hot water together in a small bowl then set aside.
  16. Cut up your milk chocolate or break up your chocolate bar and melt it using a water bath. Same procedure as the first layer, just without the butter this time around.
  17. Meanwhile, add the heavy cream, sugar, and salt to a medium sized bowl and beat with an electric mixer on medium speed for about 30 seconds, or until the mixture begins to thicken. Increase to high speed and beat until the mixture forms soft peaks.
  18. Add your cocoa powder/water mixture to the bowl of slightly cooled melted chocolate.
  19. Wisk the mixture well until it becomes smooth.
  20. Carefully fold one third of the sweetened whipped cream into the chocolate mixture to lighten it. Add the rest and use a rubber spatula to gently fold the mixture until there are no more white streaks.
  21. Scoop the mousse to your springform pan, spreading it into an even layer on top of the cooled cake. Gently tap the pan on the counter a few times to remove any large air bubbles (smooth the top of the mousse again if necessary). Refrigerate the cake for at least 15 minutes while you make the top layer.
  22. Top White Chocolate Layer:
  23. Add your water to a small bowl, then sprinkle the gelatin powder over the top. Set it aside for about 5 minutes.
  24. Cut up your white chocolate and melt it over a water bath. Same as the other two layers.
  25. Heat ½ cup of the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove the pan from heat and whisk in the gelatin mixture until it is completely dissolved.
  26. Pour the simmered cream mixture over your bowl of melted white chocolate and whisk until the all the chocolate is melted and smooth. Set aside to cool for about 5 minutes, stirring every few minutes to keep the mixture liquid/smooth.
  27. Add the remaining cup of heavy cream to a medium sized bowl and beat with an electric mixer on medium speed for about 30 seconds, or until the mixture begins to thicken. Increase to high speed and beat until the mixture forms soft peaks.
  28. Carefully fold one third of the whipped cream into the white chocolate mixture to lighten it. Add the rest of the whipped cream and use a rubber spatula to gently fold the mixture until there are no more white streaks.
  29. Spoon the white chocolate mousse into your springform pan and spread it in an even layer over the chocolate mousse layer.
  30. Refrigerate the cake until set, at least 2½ hours or more. Mine stayed in the fridge overnight. Run a thin knife between the cake and the sides of the springform pan before removing the pan. Open the springform and pick it up gently.
  31. You may decorate your cake with chocolate sprinkles and or fresh fruit. I did fresh strawberries dipped in dark chocolate version. One piece of advice…To keep your layers clean with each slice, wipe down your knife between slices.
 
 

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