A delectable chocolate mousse cake recipe
I was so excited to post this recipe because it contains three of my favourite things! First things first, we have a triple layer cake! I have not made something like this in a long time. The fun part is that none of this is sponge cake at all. However, I should totally consider making that too. Anyway, I digress, this post is going to show you how to make a chocolate mousse cake from scratch. This cake is adorned with a fudgy brownie base that gets baked in the oven. Thereafter, we have add whipped chocolate mousse and then a chocolate ganache to top it all off.
I would say that this recipe is actually on a moderate to easy side of baking. It may seem like a difficult bake but in actual fact it just has a lot of steps. I think when you’re following a recipe, it is important to make sure you read through all the steps before starting the recipe. This way you can estimate how long it’ll take you. The worst thing for me is when I want to make a recipe and realise I can’t have it that day etc. When it actuality I should have read the instructions and I could have started the day before. This recipe is ideal for the next day or after a few hours of being in the fridge.
This triple chocolate mousse cake is rich and delicious in every way possible. I really do love a good chocolate mousse and this one does not disappoint at all. I hope you enjoy this recipe!
Bon Apetit,
Zorah
What to know when baking this recipe
Brownie layer: I would suggest that this should be under baked by only 2-4 minutes. The reason I suggest this is because when it goes into the fridge it hardens quite a lot. Even at room temperature the brownie itself does not really soften as the mousse on top will remain cold and keep it very firm.
Chocolate Mousse: Do not over whip the chocolate mousse. Once the cream has been whipped to stiff peaks, Add the chocolate ganache very sow and gently using a rubber spatula. Add a few (1/3 cup) tablespoons of the whipped cream to the ganache and fold that in well. Once that is done, then add the rest of the whipped cream and have patience when folding it. If you see some white streaks that is totally fine. Rather don’t over whip.
Chocolate Ganache: I made a dark chocolate ganache for this recipe because it is my favourite. But if you like milk or white chocolate better that will be perfectly fine as well.
How to store the mousse cake:
This cake needs to be kept in the fridge as soon as you are done cutting the slices you want. The cream can easily go off, especially on a hot day. I would keep it in an airtight container for up to one week. When you serve, allow it to come to room temperature for about 15-20 minutes, any longer and the mousse will be very soft making it hard to slice the cake.
How To Make A Chocolate Mousse Cake
Course: DessertCuisine: French, AmericanDifficulty: Medium8-10
servings30
minutes35
minutes1-2
hoursThis decadent triple mousse chocolate cake is an outstanding recipe. The layers of brownie, chocolate mousse and ganache are unreal and really make for the most amazing tasting cake ever.
Ingredients
- Brownie Layer
160g dark chocolate (70%), chopped
105g salted butter, cut into cubes
1 cup granulated sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
120g plain flour/cake flour
2 1/2 tsp.dark cocoa powder
- Mousse Layer
1 tsp. gelatine granules
1 tbsp. cold water
170g dark chocolate, chopped
1 1/2 cup heavy cream,
2 tbsp. granulated sugar
- Chocolate ganache layer
3/4 cup heavy cream
230g 70% dark chocolate
Directions
- Preheat your oven to 177C, and line an 8 inch springform baking tin with parchment paper and set aside.
- In a medium sized bowl, melt the chocolate and butter together until smooth and shiny.
- Whisk the granulated sugar in and then allow it to cool for about 5-8 minutes.
- Then add in the eggs and vanilla and almond extract and whisk to combine.
- In a separate bowl, whisk the flour and cocoa powder so there are no lumps.
- Then add the dry ingredients to the wet and whisk well to combine.
- Pour the brownie batter into the springform tin and bake for 30-32 minutes. Try not to over bake as this will cause the brownie to be very hard after it’s been refrigerated.
- Allow the brownie to cool and start on the mousse.
- Mousse
- Add gelatine granules to a ramekin and then the cold water and stir until soft.
- Set aside for 5 minutes.
- Boil 2 cups of water in the meantime.
- Place the 1/2 cup of the cream in a small pot and the sugar and stir util sugar is dissolved.
- Allow it to come to a soft boil, once you see bubbles forming, remove from the heat and pour it over the chopped chocolate in a medium sized bowl.
- Let the cream soften the chocolate and then being to stir gently with a spatula. If the mixture becomes cold, heat it up slightly in the microwave.
- After the gelatine has set it should feel spongy, place the ramekin in a slightly larger bowl, pour the boiling water between the bowls. Do not let the hot water touch the gelatine.
- Stir it constantly so it becomes liquid.
- Whip the rest of the cream in a stand mixer fitted with whisk attachment.
- Whisk the cream on a medium speed for 1 minute then increase to medium-high and let it reach stiff peaks.
- Add 1/3 cup of the cream to the chocolate mixture, fold in gently.
- Then add that to the whipped cream and fold in using a spatula.
- Pour in the gelatine and continue to fold everything together until there are minimal white specks. If there are some, that is okay.
- Pour the mousse on to the brownie mixture and tap the tin down a few times to make the mousse is even. Smooth the top and refrigerate for 1-2 hours.
- Ganache layer
- Heat the cream in a saucepan, until it reach a soft boil.
- Chop the chocolate and place it in a medium bowl.
- Pour the cream over and begin to mix after a few seconds so the chocolate can soften.
- Stir with a spatula, reheat in the microwave if necessary.
- Once the mousse is set, pour the ganache on top and smooth it out by simple moving the bowl in a circular motion so it reach all the corners.
- Refrigerate again for 30 minutes and then serve.
As salaam wualikum this cake was absolutely divine. My family loved it. Jazakallah for such an easy instructed recipe. Look forward to trying out more !!!
Salaam!
I’m so glad you enjoyed it, appreciate you leaving a comment:)