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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Triple Chocolate Mousse Cake

A cake for every chocolate lovers or simply cake lovers

Ingredients:

 

— Chocolate Cake —

  • Eggs 10
  • Sugar 280g
  • Flour 230g
  • Cocoa powder 50g
  • Baking soda 7g
  • Baking powder 5g
  • Salt 5g
  • Heavy cream 75g
  • Melted butter 100g

 

— Chocolate Mousse —

  • Gelatin 7.5g
  • Iced water 30g
  • Milk 50g
  • Sugar 15g
  • Egg Yolk 2
  • Melted chocolate 150g
  • Whipped cream 250g

 

— Lemon Cream Cheese Mousse —

  • Gelatin 7.5g
  • Iced water 50g
  • Milk 50g
  • Egg Yolk 2
  • Cream cheese 150g
  • Whipped cream 200g
  • Lemon 1/2

 

— Garnish —

  • Chocolate shavings

 

 

 

Directions:

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 16x10x2 baking pan.
  2. In a large bowl, stir together the eggs, sugar, flour, cocoa, baking powder, baking soda and salt. Add the whipping cream and melted butter, mix for 2 minutes on medium speed of mixer.
  3. Pour evenly into the prepared pan.
  4. Bake 15 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  5. Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. In a double boiler over hot, but not boiling water, combine milk 50g and sugar 15g until the sugar dissolved. Whisk in softened gelatin and stir until completely dissolved. Add the melted chocolate and egg yolk, and mix well. Let mixture cool, stirring occasionally.
  6. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream until stiff peaks form. Stir in about a quarter cup of melted chocolate mixture into whipped cream. Then gently fold in the remaining whipped cream until fully incorporated.
  7. Spread mousse over chocolate cake, smoothing the top with an offset spatula. Freeze for 30 minutes.
  8. Make white chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. In a double boiler over hot, but not boiling water, add the milk and whisk in softened gelatin and stir until completely dissolved. Add the egg yolk and mix well. Let mixture cool, stirring occasionally.
  9. Stir in cream cheese and whipped cream to the milk mixture. Then add squeezed half lemon juice and mix until fully incorporated.
  10. Spread lemon mousse over chocolate mousse layer, smoothing the top with an offset spatula. Refrigerate until set, at least 2 hours.
  11. Garnish with chocolate shavings before serving.