Triple Chocolate Mousse Cake Recipe

This recipe makes enough mousse for about eight 2″-diameter cakes, give or take, depending on the size of your molds. Make sure you have enough freezer space available to accommodate a sheet pan with ring molds.

The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs a chance to set up, but if you like, you can make each step of this recipe on different days to break up the labor, and just keep it in the freezer until serving day.

There will be plenty of cake and chocolate sauce left, which can both be wrapped well and frozen, or enjoyed as a cake sundae by cutting the cake into squares, topping with a scoop of ice cream, and drizzling with chocolate sauce.

Ingredients :

For thé chocolâté câké lâyér:

• 1 stick (112 g) unsâltéd buttér
• 1 1/3 cups (257 g) sugâr 
• 1/2 cup + 2 tâbléspoons (56 g) cocoâ powdér
• 2 lârgé éggs
• 2 oz (56 g) dârk chocolâté, méltéd
• 1 3/4 cups (210 g) âll-purposé flour
• 1 téâspoon (4 g) bâking powdér
• 3/4 téâspoon (3 g) bâking sodâ
• 1/4 téâspoon (1 g) sâlt
• 1/2 cup (118 ml) wâtér
• 1/2 cup (118 ml) milk

For thé dârk chocolâté moussé:

• 1 téâspoon (3 grâms) powdéréd gélâtin 
• 2 tâbléspoons wâtér
• 1/2 cup (105 g) wholé milk
• 6 oz (175 g) good quâlity dârk chocolâté (or usé milk chocolâté if you préfér), finély choppéd
• 1 1/4 cup (280 g) héâvy créâm

For thé whité chocolâté moussé:

• 1/2 cup (105 g) wholé milk
• 6 oz (175 g) good quâlity whité chocolâté
• 1 téâspoon (3 grâms) powdéréd gélâtin 
• 2 tâbléspoons wâtér
• 3/4 cup (180 g) héâvy créâm

For thé chocolâté glâzé ând sâucé:

• 4 oz (112g) dârk chocolâté, finély choppéd
• 1/2 cup (80g) héâvy créâm 
• 3 tâbléspoons light corn syrup
• 1 tâbléspoon végétâblé oil
• 1/2 téâspoon vânillâ éxtrâct

For thé chocolâté crunch:

• 1 cup Ricé Crispiés céréâl, or similâr ricé céréâl
• 2 oz (56 g) dârk chocolâté

Instructions

1. Gettin’ ready. You can see how sweaty my eggs are in the photo. All cold ingredients should be at room temperature for better incorporation. Preheat oven to 325 degrees F.
2. Melt the chocolate. I like to chop it up fine like in the “ingredients” photo above, and melt it in the microwave in 30-second intervals. Chocolate burns easily, so stir between every zap. Mine took about 60-90 seconds to melt. Set it aside for the moment.
3. Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speed…
4. …until smooth, creamy and fluffy, about 3 minutes. Hard to see with the cocoa in the bowl, but this is what it looks like 3 minutes later.
5. Add the eggs, one at a time, until each one disappears into the mix. Be sure to scrape down the sides and bottom of the bowl. Looks like a rising sun, no?
6. .................
7. .......................
8. ............................

full recipes : www.pastrypal.com