At my house, the love for chocolate is deep, so I decided to suggest this cake for a celebration, and it was approved immediately—this Triple Chocolate Mousse Cake. I recommend doing it the same day you will eat it.
In this recipe, you will use a steam bath several times, do not put it away until done with the whole recipe. To get the right texture for all the layers, it is essential to incorporate the mixtures with a spatula or large spoon and work in a bowl big enough to have plenty of room to mix with gentle movements and patience.
The flavor will depend on the quality of the chocolate you use. Use your favorite or the best you can find. I like Belgium Callebaut.
The triple chocolate mousse cake is popular in Chile, mostly eaten at bakeries or tea places.
Visit our collection of Chilean cakes here.
Print
Triple Chocolate Mousse Cake
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12
- Category: Cakes
- Method: Oven
- Cuisine: International
Description
A perfect cake for afternoon tea.
Ingredients
Units
for the first layer,
- 6 tablespoons (85 grams) butter unsalted
- 200 grams of chopped semisweet chocolate
- ¾ teaspoon of instant coffee
- 1 ½ teaspoon vanilla extract
- 4 large eggs separated
- pinch of salt
- ⅓ cup brown sugar
- 2 tablespoons cocoa powder (unsweetened)
- 5 tablespoons hot water
- 200 grams of chopped semisweet chocolate
- 1 ½ cups fresh whipping cream
- 1 tablespoon sugar
- pinch of salt
- ¾ teaspoon powdered gelatin
- 1 tablespoon water
- 170 grams of chopped white chocolate
- 1 ½ cups fresh whipping cream
Instructions
- First cake layer: Prepare a cheesecake pan (9″), and place a circle of parchment paper at the bottom. Preheat oven to 325F or 160C.
- Assemble a steam bath, and place 1″ of water in a pot where you can set a glass or metal bowl above. The water must not touch the bottom of the bowl. Heat the water over medium heat until boiling, and reduce down to a minimum. In the bowl: combine butter, chocolate, and coffee. Stir occasionally until all the chocolate is melted and looks glossy. Remove from heat and let cool for 5 minutes. Add vanilla and egg yolks, and stir until incorporated.
- With a mixer: beat the egg whites and salt on medium speed until foamy, 2 minutes. Add the brown sugar while making sure there are no large pieces, and continue beating on low speed for 1 minute until all the sugar is incorporated. Then beat at high speed until the meringue forms stiff peaks, about 4 minutes.
- With a spatula, incorporate ⅓ of the meringue into the chocolate mixture, and stir in a circular motion. Add the remaining meringue with light movements, have patience.
- Place the batter into the pan and smooth the surface with a knife. Bake until it has risen and is firm around the edges, 15-18 minutes. Remove to a wire rack and let cool. Run a knife along the side of the pan to prevent cracks. Do not remove it from the pan.
- For the middle layer: Mix the chocolate powder and water together in a cup, and stir. Heat the water/steam bath and melt the chocolate, stirring occasionally. Remove from heat and let cool for 5 minutes.
- With a mixer in a cold bowl: beat cream, sugar, and salt until stiff peaks form, about 4 minutes. Add the dissolved cocoa mixture and continue beating on medium speed until incorporated. Mix ⅓ of the whipped cream with the melted chocolate with a spatula. Then add the rest and mix using soft movements. Place the mousse over the cake and smooth the top. Clean the rim of the pan. Refrigerate for at least 15 minutes.
- For the white chocolate layer: Sprinkle gelatin over water in a small bowl and let stand for 5 minutes to hydrate. Place the chopped white chocolate in a bowl. In a small saucepan, heat ½ cup of cream until it boils. Remove from heat, add the gelatin, stir and pour the mixture over the white chocolate. Let stand for 1 minute. Then stir until everything is incorporated and the chocolate is fully melted. If chocolate pieces remain, melt over the water bath—cool for 10 minutes.
- With a mixer, beat the remaining cup of cream until it holds firm peaks—about 4 minutes. Incorporate ⅓ of the cream into melted white chocolate. Then add the rest with soft movements. Place on top of the previous layer of mousse. Smooth with a spatula or knife. Refrigerate for at least 3 hours before serving.
- Garnish with chopped chocolate or cocoa powder.
Notes
Recipe adapted from Annie’s Eats.
Loreto Jiménez says
Hola! Probé esta receta el fin de semana pasado para el cumpleaños de mi marido y quedó deliciosa!
Los invitados pensaron que era una torta comprada de pastelería.
Me encanta tu blog. Muchos saludos desde Australia.
Pilar Hernandez says
Que bueno, es de mis favoritas. Te felicito. Gracias por volver a contarme.