Triple Chocolate Mousse Cake
Ingredients:
For the Cake Base:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Dark and Milk Chocolate Mousse Layers:
200g dark chocolate, chopped
200g milk chocolate, chopped
600ml heavy cream, divided
2 teaspoons unflavored gelatin powder
4 tablespoons water
For the Chocolate Glaze:
100g dark chocolate, chopped
100ml heavy cream
Optional Garnish:
Chocolate curls or shavings
Fresh mint leaves
Directions:
Prepare the Cake Base:
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and set it aside.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until smooth.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Make the Mousse Layers:
Bloom the gelatin by sprinkling it over 4 tablespoons of water in a small bowl. Let it sit for 5 minutes.
In a saucepan, melt the dark chocolate with 300ml of heavy cream over low heat. Stir in half of the bloomed gelatin until dissolved. Cool to room temperature.
Whip the remaining 300ml of heavy cream until soft peaks form. Gently fold it into the cooled dark chocolate mixture to create a mousse.
Spread the dark chocolate mousse evenly over the cooled cake base and chill for 30 minutes.
Repeat the process with the milk chocolate to create the second mousse layer. Spread it over the dark chocolate layer and chill the cake again for 30 minutes.
Prepare the Chocolate Glaze:
In a heatproof bowl, combine 100g dark chocolate and 100ml heavy cream. Melt over a saucepan of simmering water, stirring until smooth.
Pour the glaze over the mousse layers, allowing it to drizzle down the sides of the cake.
Chill and Garnish:
Chill the cake in the refrigerator for at least 4 hours (or overnight for best results).
Garnish with chocolate curls and fresh mint leaves before serving.
Serve and Enjoy:
Slice the cake into portions and serve this luxurious, triple-layered chocolate treat. Every bite is pure indulgence!
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