Triple Chocolate Mousse Cake Recipe

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This Triple Chocolate Mousse Cake is one of the most decadent chocolate cake recipe ever. Visit Lily in Kitchen go through the recipe and try now!

INGREDIENTS:

For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed

For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt

For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream

For garnish:
Chocolate curls or cocoa powder

DIRECTIONS:

To make the bottom layer:

Butter the sides and bottom of a 9-inch springform pan. Center a rack in the oven and preheat to 325˚ F. In a large heatproof bowl set over simmering water, combine together the chocolate, butter and espresso powder. Stir until the mixture is smooth. Remove from the heat and let cool for about 5 minutes. Whisk in egg yolks and vanilla. Set aside.

On medium speed, in a stand mixer fitted with the whisk attachment, beat the salt and egg whites until foamy, for about 30 seconds. With your fingers crumble half of the brown sugar into the mixing bowl, to remove any lumps. Beat about 15 seconds, until incorporated. Add in remaining brown sugar and continue beating on high speed, about 1 minute until stiff peaks form. Using a whisk, to the chocolate mixture mix one-third of the beaten egg whites, to lighten it. Gently, fold in the remaining egg whites with a rubber spatula until no streaks remain. Into the prepared springform pan pour the batter, and smooth the top with a spatula.

Bake until the cake is firm around the edges and the center has just set but is still soft, for about 14-18 minutes. To a wire rack transfer the cake, to cool completely. Don’t remove the cake from the pan.

To make the second layer:

In a small bowl, whisk together the hot water and cocoa powder. Set aside. In a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally until smooth. Once melted, let cool for 2-5 minutes.

In a clean bowl of a stand mixer, whip the cream, salt and sugar on medium speed , about 30 seconds. Increase the speed to high and whip for more 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Mix one-third of the whipped cream, using a whisk to the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Into the springform pan over the cooled cake pour the mousse and tap gently to remove air bubbles. Smooth the top with a spatula gently. Refrigerate about 15 minutes, while preparing the top layer.

To make the top layer:

In a small bowl over the water sprinkle the gelatin and let stand at least 5 minutes to soften. In a medium bowl place the white chocolate. 1/2 cup of the cream bring to a boil in a small saucepan. Remove the pan from the heat, add in the gelatin mixture and stir until dissolved. Over the white chocolate, pour the hot cream mixture and let stand about 1 minute. Whisk until smooth. Cool about 5-8 minutes, to room temperature, stirring occasionally.

In a clean bowl of a stand mixer, at medium speed whip the remaining 1 cup of cream, until it begins to thicken.

Increase the speed to high, and whip for about 30-60 seconds. Mix one-third of the whipped cream, using a whisk to the white chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Into the pan over the middle layer, spoon the white chocolate mousse. With an offset spatula, smooth the top. Refrigerate the cake at least 2 1/2 hours.

This Triple Chocolate Mousse Cake is one of the most decadent chocolate cake recipe ever. Visit Lily in Kitchen go through the recipe and try now! chocolate #cakes #recipe

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