Triple Chocolate Mousse Cake

Baking cakes has always been an exciting occasion to me. This cake was all the more exciting since it was for a special occasion. My fiance's birthday :) Adding love and affection to the cake made it more delicious and beautiful ;)

Triple chocolate mousse cake is sure a super treat to chocoholics :) Chocolate cake topped with soft & silky dark chocolate mousse and light chocolate mousse can never fail to impress anyone.

All he said after tasting was "Its blissful" ;) - Mission accomplished :P

Ingredients:

For the chocolate cake -

All purpose flour (maida) - 2/3 cup
Powdered Sugar - 2/3 cup
Cocoa powder - 1/3 cup
Cooking soda - 1/2 tsp
Baking powder - 3/4 tsp
Salt - 1/2 tsp
Egg - 1
Milk - 2/3 cup
Water - 1/4 cup
Cooking oil - 3 tbl sp
Vanilla essence - 1/2 tsp

For Chocolate Mousse -

Dark Chocolate - 125 gms
Milk chocolate - 125 gms
Butter - 125 gms + 125 gms
Whipping cream - 100 ml + 100 ml
Gelatin/agar agar powder - 2 tsp + 2 tsp

Method:

For the cake base -

Sift all purpose flour, cocoa powder, powdered sugar, baking soda, baking powder and salt in a bowl. Beat egg, milk, oil, vanilla and water in a bowl and add it to the flour mixture. Beat until smooth and well combined.

Preheat the oven to 210 °C.

Grease 8" round springform pan with butter and dust with flour. Pour the batter into the pan and bake for 20-25 mins at 210 °C. Check if cooked by inserting a tooth pic in the center. Once done, allow it to cool on a wire rack for a while.

For the mousse -

Chop the dark chocolate and 125 gms of butter into small chunks. Melt it using a double boiler or on a bowl over a pan of hot water. Once it melts and becomes a smooth mixture, remove from flame and keep it aside for it to come to room temperature.

Take a bowl full of ice cubes. Place another bowl on top of the ice and drop in 100 ml of whipping cream in it. Add 1/4 cup of sugar to the cream if the cream is sugarless. I used tropolite cream which is sweet by itself. Beat well until stiff and fluffy.

Take 2 tsp of gelatin in a microwavable bowl and add 2 tsp of water to it. Microwave for 30 seconds or until it melts. Allow it to come to room temperature.

Pour in half of the melted butter chocolate mixture into the cream and fold in gently. Add the remaining chocolate mixture and fold too. Finally pour in the gelatin mixture and fold until it combines well.

Fill this mousse mixture into a large piping bag.

Pipe a 1-inch layer of mousse on top of the cake. Smoothen it with spatula and refrigerate until mousse is set, about 20 minutes.

Repeat the same process with milk chocolate to make light chocolate mousse. Pipe it on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight. Decorate on top with chocolate curls or shavings.

Remove from Springform pan, slice and serve chill.

Enjoy the most sinful dessert :P

Tips:

I don't have a springform cake pan, so I simply cut 5 inch high 26 inch long strip of ohp sheet (butter paper or a parchment paper). Wrap a parchment collar around base of the cake, keeping bottom flush with baking sheet. Secure collar ends with cellophane tape. Strip it off slowly once the mousse sets.

Written by: Nithya
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