Triple Chocolate Mousse Cake
The cake I have become famous for.

Triple Chocolate Mousse Cake

A triple chocolate mousse cake recipe.

For my 25th birthday, I wanted to bake a special cake for such an occasion. After seeing a video online of it being made, and a poorly written recipe, I decided to try my hand at such a dish.

To bake it, you'll need the following:

Hardware:

Small/Medium Saucepan
Mixing Bowls
Spring form Pan (Roughly 9 inches)
Stove/Oven
Aluminum Foil
Parchment Paper
A Roasting Tray Large Enough To Fit The Springform Pan
A Fridge

Ingredients:

Water (100 ml + 2 tbsp + enough to fill a roasting tray halfway)
Vanilla Extract (1 tsp)
Granulated White Sugar (70 g)
Soft Light Brown Sugar (70 g)
Unsalted Butter (150 g)
Eggs (4 Large)
Dark Chocolate (510 g (340 g + 170 g), 60% or 70% Dark)
White Chocolate (170 g)
Heavy Cream (3 cups/720 ml) | BUY A QUART
Powdered Gelatin (2 tsp)

BASE LAYER:

Ingredients needed for this layer:

Dark Chocolate (340 g, 60% or 70% Dark)
Unsalted Butter (150 g)
Water (100 ml + enough to fill a roasting tray halfway)
Granulated White Sugar (70 g)
Soft Light Brown Sugar (70 g)
Eggs (4 Large)
Vanilla Extract (1 tsp)

Steps:

  1. Preheat the oven to 300F/150C
  2. Chop up 340 g of Dark chocolate and add to a mixing bowl.
  3. Cube 150 g of Unsalted Butter.
  4. Add 100 ml of water to the saucepan along with both the 70 g of White Sugar and the 70 g of Light Brown Sugar. Bring to a simmer to allow the sugar to dissolve. Add in the butter and let it melt into the mixture.
  5. Once all of the sugars and butter are combined, add the mixture to the chocolate and stir until combined. Set aside.
  6. Whisk all 4 Eggs in a separate bowl with 1 tsp of Vanilla Extract.
  7. Combine the egg mixture and the chocolate mixture. Make sure the chocolate mixture isn’t too hot as it will cook the eggs if it is.
  8. Line the bottom of your Spring form Pan with a Parchment Paper cutout.
  9. Wrap the base of the Spring form Pan in Aluminum Foil as to avoid any water leaking in.
  10. Pour the chocolate mixture into the Spring form Pan. Place the Spring form Pan into the Roasting Tray. Fill the Roasting Tray up halfway with water.
  11. Place the Roasting Tray into the oven for 30-40 minutes. Remove the Spring form pan from the tray after baking and cool in the fridge for a few hours to set.

MIDDLE LAYER:

Ingredients needed for this layer:

Dark Chocolate (170 g, 60% or 70% Dark)
Water (1 tbsp)
Powdered Gelatin (1 tsp)
Heavy Cream (1.5 cups (Half a cup + 1 Cup)/360 ml (120 ml + 240 ml))

Steps:

  1. Chop up 170 g of Dark Chocolate and add to a mixing bowl.
  2. Combine 1 tsp of Powdered Gelatin with 1 tbsp of water (or follow the instructions as directed on the box/optionally, use half of the packet so you're not stuck with extra gelatin), and allow 5 minutes to bloom.
  3. While the gelatin is blooming, pour half a cup (120 ml) of Heavy Cream into a saucepan and bring to a simmer.
  4. Remove the Heavy Cream from the heat and add the bloomed gelatin. Stir to combine.
  5. Pour the Heavy Cream mixture over the chocolate and let sit for a few minutes.
  6. While the chocolate mixture sits, add one cup (240 ml) of Heavy Cream to a mixing bowl and whisk to soft peaks.
  7. Stir the chocolate mixture to make sure it’s fully combined, if not heat in the microwave for 15 seconds at a time until melted.
  8. Slowly pour in the whipped Heavy Cream into the chocolate mixture and fold to combine.
  9. Pour the combined mixture over the base layer of the cake, making sure that it’s level.
  10. Allow to cool in the fridge for at least 30 minutes or until set.

TOP LAYER:

Ingredients needed for this layer:

White Chocolate (170 g)
Water (1 tbsp)
Powdered Gelatin (1 tsp)
Heavy Cream (1.5 cups (Half a cup + 1 Cup)/360 ml (120 ml + 240 ml))

Steps:

  1. Chop up 170 g of White Chocolate and add to a mixing bowl.
  2. Combine 1 tsp of Powdered Gelatin with 1 tbsp of water (follow the instructions as directed on the box/or use the rest of the gelatin), and allow 5 minutes to bloom.
  3. While the gelatin is blooming, pour half a cup (120 ml) of Heavy Cream into a saucepan and bring to a simmer.
  4. Remove the Heavy Cream from the heat and add the bloomed gelatin. Stir to combine.
  5. Pour the Heavy Cream mixture over the chocolate and let sit for a few minutes.
  6. While the chocolate mixture sits, add one cup (240 ml) of Heavy Cream to a mixing bowl and whisk to soft peaks.
  7. Stir the chocolate mixture to make sure it’s fully combined, if not heat in the microwave for 15 seconds at a time until melted.
  8. Slowly pour in the whipped Heavy Cream into the chocolate mixture and fold to combine.
  9. Pour the combined mixture over the base layer of the cake, making sure that it’s level.
  10. Allow to cool in the fridge for at least 30 minutes or until set.
  11. Cut and serve.