BEST EVER TRIPLE CHOCOLATE MOUSSE CAKE

Best EverTriple Chocolate Mousse Cake is light, smooth and decadent

  There are days when I love to spend time in the kitchen making something spectacularly special like today, presenting this Best Ever Triple Chocolate Mousse Cake. Three complete layers of rich, delicious, luxurious chocolate, not only pleasing to the palate but sensational to look at and serve to your special guests.

Triple Chocolate Mouse Cake gives you three separate absolutely incredible layers including the bottom layer as a light as air cake layer made from meringue to bring a rich foundation but not be overly dense. The middle layer is a recipe for real chocolate mousse that is not too sweet but is so smooth and creamy it melts in your mouth. The top and final layer of the Best Ever Triple Chocolate Mousse cake is a white chocolate mousse  that is luscious and finishes off the cake to round out the most perfect , fantastic cake.

If you are looking for the right recipe to wow your friends and family then this is it! This Triple Chocolate Mousse Cake is gorgeous and elegant and doesn’t fall short on flavor.  This cake would be spectacular as a larger version for a variation of a Wedding cake or a chocolate addition to this years Holiday Table!

This chocolate mousse layer recipe comes from The bathrobed chef.  http://thebathrobedchef.com/page/14/

It is such an easy recipe to follow and worth the few extra steps rather than the simple recipes out there where heavy cream is beaten with chocolate and called mousse. Other recipes add gelatin to stabilize the layers but totally changes the taste and there is no need for that in this recipe. This is the real deal, real decadently smooth and rich chocolate mousse. When serving this cake the layers stay together and serve up an eye catching piece of beautiful layers. The extra steps are worth it. There is no short cut to great flavor!

I saw recipes for other Triple Chocolate mousse cakes on the internet but decided to adapt mine and use parts from several recipes to achieve my own version. I used the recipe for the bottom layer from the Triple Layer Chocolate Mousse Cake by OMG chocolate desserts. It is a lighter cake reminiscent of chocolate angel food cake.

Bottom layer adapted from :
https://omgchocolatedesserts.com/triple-chocolate-mousse-cake-by-vera/

Ingredients

For the bottom cake layer

10 oz (About 1 1/2 cups of semi sweet chocolate chips)
4 eggs separated- room temperature
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
8 tablespoons butter softened= one stick of butter

For the middle layer chocolate mousse

2 eggs
1/4 cup sugar
2 1/2 cups heavy cream separated to 1 cup and cups 1 1/2 cups
6 oz= one cup of chocolate chips
1 teaspoon vanilla extract

For the top white chocolate top layer

2 eggs
1/4 cup sugar
2 1/2 cups cream separated to 1 cup and 1 1/2 cups
6 oz white chocolate
1 teaspoon vanilla extract

Directions:

for the bottom cake layer

preheat your oven to 350 degrees
prepare your 9-10 inch spring form pan by spraying with cooking spray
Melt your 10 oz of chocolate in a glass bowl in the microwave in 30 second increments until melted, or in a double boiler.
Stir together until smooth and set aside to cool
To make the meringue, in your kitchen stand mixer add the egg whites and half of the sugar and mix together slowly
Raise the speed of your mixer and beat until light and fluffy.
Add the salt and vanilla and continue to beat until the egg whites reach soft peaks. The meringue will be shiny.
Gently fold the melted chocolate to your bowl of meringue slowly mixing them together being careful to be gentle to keep the structure of the meringue
Pour the mixture into your spring form pan and place in the oven and bake for 24-28 minutes. Start checking a few minutes before and check with a toothpick or cake tester. Cake is done when it comes out clean
Remove from oven and allow to cool
(I placed my cake into the freezer while I prepared the mousse layers. )

Directions for the middle chocolate mousse layer

heat one cup of cream until steaming being careful not to boil , keep warm
add your eggs and sugar to the kitchen mixer and stir slowly at first for one minute to allow sugar to melt
Raise speed of your mixer to high and beat for 3-5 minutes until egg mixture is pale yellow , thick and fluffy
very slowly pour your hot cream into the egg mixture while stirring.
Return the egg cream mixture to the saucepan while on low, adding the vanilla extract and continuing to stir until thickened

Remove  the saucepan from the heat and add the chocolate stirring until mixed together and smooth. Cool the chocolate mixture

After it has cooled add 1 1/2 cups of cream to kitchen mixer and beat until stiff peaks form
Gently fold the whipped cream into the chocolate mixture
(follow directions below to assemble the cake)

directions for the top white chocolate mousse layer
(similar to the middle layer)

heat one cup of cream until steaming being careful not to boil , keep warm
add your eggs and sugar to the kitchen mixer and stir slowly at first for one minute to allow sugar to melt
Raise speed of your mixer to high and beat for 3-5 minutes until egg mixture is pale yellow , thick and fluffy
very slowly pour your hot cream into the egg mixture while stirring. Do not add quickly !
Return the egg cream mixture to the saucepan while on low, adding the vanilla extract and continuing to stir until thickened
Remove the saucepan from the heat and add the WHITE CHOCOLATE stirring until mixed together and smooth
place the white chocolate mixture in the refrigerator to cool for two hours
whip 1 1/2 cups of cream until stiff peaks form in you kitchen mixer
Gently fold in the white chocolate mixture into the whipped cream until fully incorporated

To assemble the cake
Remove cake from the freezer and keep it in the spring form pan
Add the chocolate mousse layer on top of the cake and spread evenly and smoothly
place back in the freezer for at least 30 minutes to “set”
After 30 minutes remove from the freezer and add the white chocolate mousse layer and spread evenly and smoothly.
Place back in the freezer to set once again for 30 minutes. At this point you can store the cke in the freezer or refrigerator.
Remove cake when ready to decorate and/ or serve
decorate with a dusting of chocolate cocoa or chocolate shavings or chocolate curls.Store in the refrigerator.

*tip you can make these layers in stages or a day. You can also make this ahead of time making one layer at a time and keep frozen until you make the next layer. This freezes well if kept wrapped.

Now isn’t that easy and delicious?

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