Triple Chocolate Mousse Cake

I’ve been making this cake for special occasions for as long as I can remember.  It’s fairly simple to make and the results are just decadent.  In fact, a 10″ cake comes in at a staggering 24,000 calories!

 

Triple Chocolate Mousse Cake

 

For the Cake:

 

9 Oz. Bittersweet Chocolate

6 Oz. Unsalted Butter

5 Large Eggs

3/4 Cup Sugar

3/4 Cup  Pastry Flour

3/4 Cup Sugar

 

Mousse Layers:

 

8 Oz. Bittersweet Chocolate

16 Oz. Heavy Cream

 

8 Oz. White Chocolate

16 Oz. Heavy Cream

 

Ganache Topping:

 

8 Oz. Bittersweet Chocolate

4 Oz. Heavy Cream

 

For the cake:  melt chocolate and butter together.  Separate eggs and gradually whisk 3/4 cups sugar into the whites until stiff.  Whisk the other 3/4 cups sugar into the yolks until light and fluffy.  Combine the chocolate mixture with the yolks, then fold in the egg whites and flour, alternating each in batches.  Pour batter into parchment lined 10″ sprinform pan and bake at 350° for 50 minutes, until just set.  Allow the cakes to cool, then peel off the top layer.  Press the cake down gently until it is even.

For the mousse layers, melt each type of chocolate over simmering water.  Whip the cream to soft peaks, then rapidly fold the cream into the chocolate.  Spread each mousse layer evenly over the cake layer, tapping the pan to remove air bubbles.  Allow the cake to set overnight in the refrigerator before topping with ganache.

For the ganache layer, melt the chocolate and whisk in the cream.  Spread the ganache evenly over the cake, smoothing with a metal spatula.  Allow to set for ½ hour before decorating and slicing.  Serve with fresh berries and fruit coulis, if desired.

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