Dessertschewoutloud4.6
Triple Chocolate Mousse Cake
This Triple Chocolate Mousse Cake is adapted from America's Test Kitchen, and is the best mousse cake we've ever tasted. It's light yet rich, decadent yet not heavy, and absolutely chocolatey. Use the best quality chocolate you can. May be made a day ahead.
👥 14 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- microwave
- whisk
- spatula
- knife
📝 Preparation Steps
1
For the Bottom Layer
2
Preheat
3
Adjust oven rack to middle position and heat to 325F. Butter bottom and sides of a 9 to 9.5 inch springform pan.
4
Melt
5
In a glass bowl, melt butter, chocolate, and espresso/coffee powder in microwave at ⏱️ 30 second intervals at 50% power. Repeat and stir until very smooth. Alternatively, you can place bowl over a saucepan of simmering water.
water (hot )5 tablespoonswater1 tablespoon
6
Whisk
7
Cool mixture about ⏱️ 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
8
Beat
9
In stand mixer fitted with whisk attachment, beat egg whites and pinch of table salt at medium speed until frothy, ⏱️ 30 seconds.
table saltteaspoon table salt1/8
10
Add half of the brown sugar and beat until combined, ⏱️ 15 seconds. Add rest of brown sugar, beat on high until soft peaks form, ⏱️ 1 minute.
11
Fold
12
Scrape sides halfway through. Using a whisk, gently fold in one-third of the beaten egg whites into chocolate mixture.
13
Fold Rest
14
Using rubber spatula, gently fold in the rest of egg whites until no white streaks remain, but don't overdo it.
15
Bake
16
Carefully transfer batter to greased springform pan, gently smoothing the top. Bake until cake is risen and firm around edges and center has just set but is still soft. Center of cake will spring back after pressing gently with finger, about ⏱️ 14-18 minutes. Transfer to wire rack to cool completely. Do not remove cake from pan.
17
For the Middle Layer
18
Melt
19
Combine cocoa powder and hot water in a small bowl and set aside. In a glass bowl, melt chocolate in microwave set to 50% power in ⏱️ 30 second intervals until smoothly melted. Remove and cool ⏱️ 5 minutes.
water (hot )5 tablespoonswater1 tablespoon
20
Whisk
21
In the clean bowl of stand mixer fitted with whisk attachment, whip the cream, sugar, and salt at medium speed until mixture thickens, ⏱️ 30 seconds. Increase to high speed and whip until soft peaks form, ⏱️ 1 minute.
22
Fold
23
Whisk cocoa powder mixture into melted chocolate until smooth. Gently whisk in one-third of whipped cream into chocolate mixture. Use a rubber spatula to gently fold in rest of whipped cream until no white streaks remain - don't overdo it.
24
Transfer
25
Spoon mousse into springform pan over the cooled bottom layer. Gently tap pan on counter to remove large air bubbles, gently smooth top, and wipe inside edge to remove drips. Chill cake while preparing top layer.
26
For the Top Layer
27
Simmer
28
In a small bowl, sprinkle gelatin over water and let stand ⏱️ 5 minutes. Place white chocolate in a bowl and set aside. Bring 1/2 cup cream to simmer in a small saucepan.
gelatin (plain powdered)1 teaspoonwater (hot )5 tablespoonswater1 tablespoon
29
Cool
30
Remove from heat. Add gelatin mixture and stir until fully dissolved. Pour cream mixture over the white chocolate and whisk until fully melted and smooth. Cool to room temp, stirring occasionally.
gelatin (plain powdered)1 teaspoon
31
Whisk
32
In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup of cream at medium speed until it thickens, ⏱️ 30 sec. Increase speed to high speed and whip until almost stiff peaks form, ⏱️ 1 minute.
33
Spoon Batter
34
Using whisk, gently fold a third of whipped cream into the cooled white chocolate mixture. Using rubber spatula, gently fold in rest of whipped cream just until no white streaks remain. Spoon batter into springform pan over chilled middle layer. Smooth top and chill at least 2.⏱️ 5 hours or overnight.
35
Chill and Serve
36
Serve chilled; carefully run thin knife around edges of pan and gently release sides. Garnish as desired (we recommend melted, drizzled chocolate.) Slice to serve.
Nutrition Facts
calories
389 kcal
fat Content
31.1 g
serving Size
1 serving
fiber Content
3.2 g
sugar Content
16.1 g
sodium Content
32 mg
protein Content
5.1 g
trans Fat Content
0.4 g
cholesterol Content
97.7 mg
carbohydrate Content
22.4 g
saturated Fat Content
18.4 g
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