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.
Recipe by Flavor Shades at http://flavorshades.com/2014/04/chocolate-mousse-cake/