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Triple Chocolate Mousse Cake

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triple chocolate mousse cake

Basic Cake Ingredients

  • 66 gr Unsalted Butter
  • 125 gr fine granulated sugar
  • 25 gr cocoa powder
  • 1 pc Egg
  • 28 gr DCC, team until melted
  • 105 gr medium protein flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 60 ml Water
  • 60 ml liquid milk

Dark Chocolate Mousse

  • 1 tsp halal gelatin
  • 2 tbsp boiled water
  • 105 ml liquid milk
  • 175 gr DCC, fine comb
  • 280 gr heavy cream
  • White Chocolate Mousse:
  • 1 tsp Gelatin
  • 2 tbsp boiled water
  • 105 ml liquid milk
  • 175 gr WCC, fine comb
  • 280 gr heavy cream

Glaze

  • 250 gr DCC, fine comb
  • 100 ml heavy cream

How to make

  • 1. Cake: Preheat the oven to 325F(sy 170'C). Prepare a 22×22 tin, grease & give a base
  • 2. Beat butter, sugar & cocoa powder with a mixer on medium speed until fluffy. Add eggs, beat well. Add the melted DCC, beat on low speed (chocolate should be warm, if it's hot the butter melts/when it's cold it freezes so that it becomes lumpy when whipped). Add the mixture of flour, baking powder, baking soda & salt (which has been sifted), mix well
  • 3. Heat (not boiling) the liquid milk & water, then pour into the dough, mix well. Pour in the pan. Oven for 15 min/until cooked, do a toothpick test.
  • After it's cold, cut it into round rings according to taste (my, mica tube is 6cm in diameter)
  • 4. Choco Mousse: mix 2 tablespoons water into gelatin, stir & let stand for 5 minutes. Heat milk until almost boiling, remove & add gelatin, stir until dissolved, pour into DCC, stir until chocolate is melted & smooth.
  • Beat the heavy cream until soft peaks (don't make it stiff, or the chocolate will be difficult to mix). Pour in the melted chocolate, mix well. Pour the chocolate mousse over the cake, cool it in the freezer while waiting to make the White Mousse.
  • 5. White Mousse: step sm with no.4, then pour over the choco mousse. Freeze
  • 6. Glaze: heat the heavy cream as long as it's hot, pour into the chopped DCC, mix well & smooth. Pour over the white mousse. Store in the freezer until set. Remove & open the ring / mica slowly & decorate according to taste and serve immediately.
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