Triple chocolate mousse cake

on May 12, 2019byYourNextDish
in
Food & Drink

This is the most amazing triple chocolate cake ever. It became so popular but what is the secret of this fabulous dessert? 

Beautiful and extremely delicious cake !!! Wide layers of three velvet chocolate mousse with Baileys flavor. And this flowing chocolate rivers and a wreath of fresh berries — well, what could be better?

Everything is quite simple here. The most important thing is chocolate. I recommend you to use high-quality chocolate. Also, we are using a different amount of gelatin in each layer because each type of chocolate has different percentage of cocoa butter in it, so it is important to use your scale for measurements and best result.

Triple chocolate mousse cake recipe

Ingredients

 For the chocolate cake:

  • 1/2 cup (100 g) dark chocolate chips
  • 1 stick (110 g or 8tbsp) unsalted butter (room temperature) 
  • 1/4 cup (50 g) granulated sugar 
  • 4 large eggs 
  • 1/2 cup (100 g) granulated sugar (this will be whipped with egg whites) 
  • 1 tsp vanilla extract 
  • 1 cup (100 g) all-purpose flour 
  • 2 tsp (10 g) baking powder 
  • 4 tbsp (40 ml) Baileys Liquor (for cake soaking) 
  • 1/2 cup (100 ml) cream or milk (for cake soaking) 

For the black chocolate mousse:

  • 6 g unflavored gelatin 
  • 5 tbsp (60 ml) milk 
  • 4 tbsp (40 ml) Baileys Liquor 
  • 1 cup (200 g) dark chocolate chips (I use bittersweet chocolate) 
  • 3 tbsp (30 g) unsalted butter 
  • 1 1/3 cup(300 ml) heavy whipping cream 

For mousse with milk chocolate:

  • 8 g unflavored gelatin 
  • 5 tbsp (60 ml) milk 
  • 4 tbsp (40 ml) Baileys Liquor 
  • 1 cup (200 g) milk chocolate chips 
  • 3 tbsp (30 g) unsalted butter 
  • 1 1/3 cup(300 ml) heavy whipping cream 

For the white chocolate mousse:

  • 8 g unflavored gelatin 
  • 5 tbsp (60 ml) milk 
  • 4 tbsp (40 ml) Baileys Liquor 
  • 5 tbsp (60 ml) heavy whipping cream 
  • 1 cup (200 g) white chocolate chips 
  • 1 1/3 cup (300 ml) heavy whipping cream 

For the chocolate glaze:

  • 1/2 cup (80 g) dark chocolate chips (or chopped dark chocolate) 
  • 4 tbsp (40 g) unsalted butter 

Cooking method

1. Melt 1/2 cup (100 g) dark chocolate chips in microwave or water bath. For a water bath bring some water to a boil in the small pan. When the water boils reduce the heat to the lowest level and put a larger bowl with chocolate on top of the pan. Water should not boil too much just heat the bowl with chocolate. Also, the water should not touch the bottom of the bowl (it can overheat your chocolate). Stir the chocolate using the spatula. It will slowly melt, and you will get a smooth, shiny mixture. Next, remove the chocolate mixture from the heat and allow to cool

2. Meanwhile, whip 1 stick (110 g or 8tbsp) of soft unsalted butter with 1/4 cup (50 g) granulated sugar until fluffy

3. Add the slightly cooled melted chocolate to the butter and whisk again

4. Gently divide 4 eggs. Add 4 egg yolks to chocolate mixture 

5. Then add 1 teaspoon of vanilla extract and whisk again 

6. In a small bowl mix 1 cup (100 g) of all-purpose flour and 2 tsp (10 g) baking powder and sift into a chocolate mass. Slightly mix. Then place 4 egg whites and 1/2 cup (100 g) sugar in a bowl of a stand mixer and whip 

7. Add the meringue and mix gently. Do not overmix 

8. Heat the oven to 320 F (160 °C) Line the bottom of a 9-inch pan with parchment paper, or grease with butter and sprinkle with flour. Pour the batter into the baking pan and swirl the pan quickly back and forth a couple of times to even out the batter

Bake a chocolate biscuit in a preheated oven for 25-35 minutes or until a toothpick inserted in the middle comes out clean. The first 20 minutes the oven door should not be opened 

9. Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 5 minutes. Then, invert the cake onto a cooling rack, it straight onto the cooling rack, but peel off the parchment paper and allow to cool completely before using it in cakes. For best results cover it with plastic wrap and stand the night at room temperature or in the refrigerator. The cake is fragile and breaks easily. But after time it will crumble less so it will be easier for you to cut it. If you don’t have time, put the cooled cake in the freezer for 20 minutes. Then level off the top of the cake and using the cake ring cut the edges to make 8-inch cake. We don’t use the edges because usually, they are too dry for this delicate mousse cake.  

10. Next using the Acetate Roll make high borders and fix it with cake ring. Then mix 1/2 cup (100 ml) of cream or milk with 4 tbsp (50 ml) of liqueur and soak the cake. Place everything to the fridge 

Dark chocolate mousse

1. First, prepare the gelatin mixture. In a small dish pour 6 g of gelatin over milk and let it swell. Next, put the gelatin in a water bath until it is completely dissolved. Then add 4 tbsp (40 ml) of liquor and mix. Remove from the water bath 

2. Next, melt 1 cup (200 g) of dark chocolate chips with 3 tbsp (30 g) butter in a water bath or in the microwave. It is important that the water does not boil strongly in the pan, otherwise, the chocolate can be irrevocably ruined. Better put the fire on the very minimum and slowly melt the chocolate with butter. Stirring with a spatula 

3. Add a warm gelatin mixture in the melted chocolate and mix. Remove the prepared mixture from the bath and let it cool to a slightly warm 

4. During this time whip 1 1/3 cup(300 ml) of cold heavy whipping cream 

5. Add the chocolate mixture to the whipped cream and mix it accurately. Keep the airiness of the mousse 

6. Pour the mixture onto the cake and level the surface. Put the cake in the refrigerator 


Milk chocolate mousse

1. We prepare milk chocolate mousse in the same way. Pour 8 g of gelatin over milk and let it swell. Put the gelatin in a water bath until it is completely dissolved, or just use your microwave but do not overheat. Then add 4 tbsp (40 ml) of liquor and mix 

2. Melt 1 cup (200 g) of milk chocolate 

3. Add a warm gelatin mixture in the melted chocolate and mix 

4. Whip 1 1/3 cup(300 ml) of cold heavy whipping cream. Accurately add your chocolate mixture into whipped cream 

5. Accurately mix your chocolate mixture into whipped cream 

6. Pour the mixture over the dark chocolate mouse and put the cake in the fridge 

White chocolate mousse

1. We will prepare white chocolate mousse little differently because of white chocolate is harder to melt. Pour 10 g of gelatin over milk and let it swell. Warm up in a water bath add 5 tbsp (60 ml) hot, heavy cream and 4 tbsp (40 ml) of Bailey liquor. Pour this warm gelatin mixture over 200 grams of white chocolate and give a minute to melt. Then mix it using your spatula. If your chocolate still has not melted pieces, you can try to warm it a little over the water bath 

2. Whip 1 1/3 cup(300 ml) of cold heavy whipping cream using your stand mixer 

3. Then little by little add the white chocolate mixture into whipped cream. Mix it using your spatula 

4. Pour the white chocolate mousse over mousse with milk chocolate and level the surface. Refrigerate the cake for at least 5 hours for the cake to be stable 


For glaze 

1. Melt 80 g of black chocolate (or milk chocolate) in a water bath, or using the microwave. Add 40 g of butter and melt it together 

2. Remove the cake ring and the plastic roll. Put cooled chocolate glaze into plastic ziplock bag and pour the cooled chocolate glaze around allowing the chocolate glaze to drizzle down the sides 

3. Decorate the cake on your choice 😉 

Before serving let stand at room temperature for 10 minutes