Triple Chocolate Mousse Cake

Recipe by Steve_G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
  • butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
  • Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
  • Fill a pot one third full with water and bring to a simmer.
  • Comine the eggs and sugar in the bowl of an electric mixer.
  • Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
  • Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
  • In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
  • (this may take some practice).
  • Fold in the butter, scrape into prepared pan.
  • Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
  • Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
  • Leave the cake on the bottom of the springform pan.
  • ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
  • You can flavor the syrup with a liquer if desired.
  • Almond or hazlenut works well with this cake.
  • Bring to a boil (be sure to cook off all alcohol if using a liquer).
  • Let cool to room temperature.
  • ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
  • Bring the cream to a boil in a small sauce pan.
  • Pour a half cup of hot cream into each of the bowls of chocolate.
  • Whisk each until smooth (it's nice to have a helper for this;-).
  • Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
  • Meanwhile whip the 3 3/4 cups of cream and refrigerate.
  • When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
  • ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
  • Install side of springform pan.
  • Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
  • Place 2nd cake layer ontop of the mousse and brush with syrup.
  • Spread white chocolate on this layer.
  • Finally, put the top on the cake and spread dark chocolate mousse.
  • Cover and refrigerate for a minimum of four hours or up to 24 hours.
  • Garnish with white chocolate curls before serving.
  • I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.
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