TRIPLE CHOCOLATE MOUSSE CAKE

This triple chocolate mousse cake is silky, creamy and sinfully rich with 5 layers of chocolate goodness. It’s truly a cake worthy of a special celebration!

For this cake, you want a dense bottom layer to hold up the three layers of mousse. I was also making this for a gluten-free friend so I skipped the flour and went for a classic flourless cake, which is rich, chocolate and dense – almost souffle-like.

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt
• For the bottom chocolate layer:
• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream

For the chocolate drips (optional):

• 1/2 cup chocolate chips
• 1/2 Tablespoon shortening, optional

Tip: …

Kitchen Tools You May Find Helpful

• Lots of mixing bowls
• Measuring cups and spoons
• Whisk
• Stand mixer
• 8″ Springform pan

HOW TO MAKE TRIPLE CHOCOLATE MOUSSE CAKE
For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8″ springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.

For full instructions please see : https://sugarspiceandglitter.com

Share this post