Triple Chocolate Mousse Cake

 

Ingredients:
Chocolate Butter Cake:
60 g (2 oz) Flour
1 teaspoon Baking powder
20 g (0.7 oz) Cocoa
60 g (2 oz) Sugar
50 g (2 oz) Butter
1 Egg
1 teaspoon Vanilla Sugar
Dark Chocolate Mousse:
150 g (5.5 oz) Chocolate
300 ml Cream (minimum 30% fat)
2 g Gelatine
1 Egg
1 Egg Yolk
30 g (1 oz) Sugar
Milk Chocolate Mousse:
150 g (5.5 oz) Chocolate milk
300 ml Cream (minimum 30% fat)
4 g Gelatine
1 Egg
1 Egg Yolk
30 g (1 oz) Sugar
White Chocolate Mousse:
150 g (5.5 oz) White Chocolate
300 ml (10 fl oz) Cream (minimum 30% fat)
4 g Gelatine
1 Egg
1 Egg Yolk – 30 g (1 oz)

Directions:
Preheat oven to 180°C. (350°F.)

Make the chocolate cake:
Line a 26 cm (10 inch) cake pan with parchment paper and brush the pan with softened butter.
Place an egg, 60 g (2 oz) sugar and 1 teaspoon of vanilla sugar in the bowl of a stand mixer.
Whip on high speed until fluffy.
Continue whisking, and add 50 g (2 oz) soft butter.
Sift together 60 g flour (2 oz), 20 g (0.7 oz) cocoa powder and one teaspoon of baking powder.
Fold the sifted ingredients into the egg mixture until incorporated.
Transfer to the cake pan and bake at 180°C (350°F) for 10 to 15 minutes.
Cool for about 10 minutes, un-mould, remove the parchment paper and cool on a rack.

Make the Dark Chocolate Mousse:
Chop 150 g (5.5 oz) dark chocolate (minimum 60 % cocoa).
Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside.
Whip 300 ml (10 fl oz) cream (minimum 30 % fat), cover and set aside in the fridge.
Bloom 2 g gelatine sheets in cold water for about 5 minutes.
We are using gelatine sheets, but you could use granulated gelatine too
– follow the instructions on the packaging of your gelatine.
Combine an egg, an egg yolk and 30 g sugar in a bowl.
Set over simmering water and bring to 57°C. (135°F.), whisking constantly.
Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.
Meanwhile, strain the gelatine sheets and melt over simmering water.
Add the melted gelatine to the still-warm egg mixture, and
continue whipping on high speed until the mixture reaches room temperature.
Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.
Place the chocolate cake in a 26 cm (10 inch) spring-form cake pan.
Spread the dark chocolate mousse evenly over the cake layer.
Place in the freezer.
Whip 300 ml (10 fl oz) cream (minimum 30 % fat), cover and set aside in the fridge.
Bloom 4 g gelatine sheets in cold water for about 5 minutes.
We are using gelatine sheets, but you could use granulated gelatine too
– follow the instructions on the packaging of your gelatine.
Combine an egg, an egg yolk and 30 g (1 oz) sugar in a bowl.
Set over simmering water and bring to 57°C (135°F), whisking constantly.
Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.
Meanwhile, strain the gelatine sheets and melt over simmering water.
Add the melted gelatine to the still-warm egg mixture, and
continue whipping on high speed until the mixture reaches room temperature.
Mixing on low speed, add the melted chocolate into the egg mixture.
Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.
Remove the cake from the freezer, spread the milk chocolate mousse evenly, and place in the freezer.

Make the White Chocolate Mousse:
Chop 150 g (5.5 oz) white chocolate.
Melt the chocolate in a bowl set over simmering water stirring frequently.
Set aside.
Whip 300 ml (10 fl oz) cream (minimum 30 % fat), cover and set aside in the fridge.
Bloom 4 g gelatine sheets in cold water for about 5 minutes.
We are using gelatine sheets, but you could use granulated gelatine too
– follow the instructions on the packaging of your gelatine.
Combine an egg, an egg yolk and 30 g (10 fl oz) sugar in a bowl.
Set over simmering water and bring to 57°C (135°F), whisking constantly.
Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.
Meanwhile, strain the gelatine sheets and melt over simmering water.
Add the melted gelatine to the still-warm egg mixture, and
continue whipping on high speed until the mixture reaches room temperature.
Mixing on low speed, add the melted chocolate into the egg mixture.
Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.
Remove the cake from the freezer, spread the white chocolate mousse evenly and
refrigerate until completely set, about 10 hours.

Un-mould the triple chocolate mousse cake.
This cake is already beautiful, and it is ready to serve.
We added one last touch, and covered it with shiny clear mirror glaze – Recipe Available Here.
Transfer the cake to a serving plate.
If you glazed it, place it in the refrigerator until the glaze sets, and serve.