Triple Chocolate Mousse Cake

Actually this cake is more like quadruple chocolate mousse cake. There’s a moist chocolate cake base, a dark chocolate mousse layer, then a white chocolate mousse layer and a shiny dark chocolate glaze on the top. But since white “chocolate” doesn’t technically count as chocolate, I decided to forgo it. 

Of all the cakes that I have ever made, this is the second one I’m happy with. The first being the strawberries and cream chocolate cake. 

I made this cake for a friend’s 21st birthday. He let me choose what kind of cake to make him which was a a total curse because I am the WORST at making decisions. I finally decided to make a mousse cake the morning of his party because I thought that it would be easy to do. Booooyyyy was I wrong, I’m warning you right now, this cake is SO high maintenance! I didn’t give it enough time to firm up in the freezer, but I’m pretty sure that even if I did, it will not stay solid at room temp. If you decide to make this, I suggest freezing/refrigerating the cake until you need to serve it. I had to take this cake to the party location via public transportation (great arm workout) and by the time I got to the location, this cake was pretty much a mess. BUT, everyone LOVED it so my hard work was not wasted :’) The feeling of satisfaction when my friends get excited all over my cakes will never get old for me! Yes, I’m talking bout you Justin, David, Leanne, and Vanessa! 

Maybe I’m being too hard on myself, but I honestly don’t think that I’m that great of a baker! My friends say that I’m too modest, but I like to see it as giving myself more room to grow 🙂 The moment I think that I’m good enough, is the moment when I will settle. I don’t like to settle because that feeling I get when I exceed myself is too great to give up. Unless it involves a couch, a new episode of 2 Broke Girls, and a family sized bag of cheetos, I’ll be up and at em trying to beat myself in everything possible. 

 

 

Triple Chocolate Mousse Cake

Chocolate Cake
1/2 recipe for black magic cake, baked in a 10in round cake pan. Cool completely before layering mousse.

For the dark chocolate mousse:
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
1/2 cup (105 g) whole milk (I used 2 percent)
6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
1 1/4 cup (280 g) heavy cream

1. Bloom gelatin by sprinkling gelatin over water in small bowl for 5 mins. 

2. Heat milk in pan until simmering, TURN OFF HEAT, add bloomed gelatin and stir until gelatin melts milk.

3. Place chocolate into a bowl, pour the hot milk over the chocolate and let sit for about 2 minutes before stirring until smooth. Let this cool completely at room temperature. 

4. Whip cream until soft peak then fold into cooled but not firm chocolate mixture. Pour over chocolate cake and place into freezer while you make the white chocolate mousse.

For the white chocolate mousse:
1/2 cup (105 g) whole milk (I used 2 percent)
6 oz (175 g) good quality white chocolate
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
3/4 cup (180 g) heavy cream

1. Bloom gelatin by sprinkling gelatin over water in small bowl for 5 mins. 

2. Heat milk in pan until simmering, TURN OFF HEAT, add bloomed gelatin and stir until gelatin melts milk.

3. Place chocolate into a bowl, pour the hot milk over the chocolate and let sit for about 2 minutes before stirring until smooth. Let this cool completely at room temperature. 

4. Whip cream until soft peak then fold into cooled but not firm chocolate mixture. Pour over dark chocolate mousse and place back into freezer for about 2 hours. 

For the chocolate glaze and sauce:
4 oz (112g) dark chocolate, finely chopped
1/2 cup (80g) heavy cream 
3 tablespoons light corn syrup
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract (I omitted)

1. Place cream, corn syrup, and oil into a microwavable bowl. Heat for about 50 secs until boiling. 

2. Pour heated cream mixture over chocolate. Let it sit for about 2 minutes before stirring to combine. Cool until room temperature.

3. Evenly pour over white chocolate mousse. Place back into freezer for another hour to set the glaze. 

Source: adapted from Pastry Pal