Triple Layer Chocolate Mousse Cake
- Ready In:
- 2hrs 32mins
- Ingredients:
- 21
- Yields:
-
1 "10 inch three layer cake"
- Serves:
- 12
ingredients
-
CHOCOLATE MOUSSE
- 28 ounces semisweet chocolate, coarsely chopped
- 1 1⁄3 cups milk
- 1⁄2 cup granulated sugar
- 1 pinch salt
- 1⁄2 cup vegetable oil
- 2 tablespoons vanilla extract
- 3 cups heavy cream
-
DEVILS FOOD CAKE
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 8 ounces semisweet chocolate, coarsely chopped
- 1 cup water
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1⁄3 cups buttermilk
-
GANACHE GLAZE
- 16 ounces semisweet chocolate, coarsely chopped
- 2 cups heavy cream
-
ASSEMBLY
- 25 Oreo cookies
directions
- Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- In a small saucepan, combine the milk, sugar and salt.
- Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
- Remove the pan from the heat.
- With the motor of the food processor running, pour the hot milk through the feed tube.
- Process for 10 to 20 seconds, until the chocolate is completely melted.
- Using a spatula, scrape down the side of the work bowl.
- Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
- Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
- In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
- Do not overwhip the cream.
- Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
- Fold in the remaining whipped cream.
- Do not overfold the mousse or the texture will be grainy.
- Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
- Make the cake: Grease three 10-inch round cake pans.
- Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
- Grease the pan well and then flour, tapping out the excess.
- Set aside.
- Place the oven racks two shelves apart.
- Preheat the over to 350 degrees F.
- Sift together the flour, baking soda and salt.
- Set aside.
- Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
- Remove from the top of the double boiler and cool slightly.
- Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
- Add the vanilla.
- Add the eggs one by one, mixing on medium speed until blended.
- Using a rubber spatula, scrape down the sides of the bowl.
- With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
- When blended, add the remaining buttermilk and the chocolate mixture.
- Mix until blended then add the remaining dry ingredients.
- Mix on medium speed just until blended and the flour lumps disappear.
- Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
- Bake for 28 to 32 minutes, or until a toothpick comes out clean.
- Remove the pans from the oven and place on wire cooling racks.
- Cool for 15 minutes and invert.
- Peel off the waxed paper and cool completely.
- Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
- Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
- Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
- There should be slightly less than one-half inch of mousse on top of the cake.
- Place the second cake layer on top and repeat the mousse layer.
- Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
- Place the cake in the freezer for a minimum of four hours.
- Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Place in a large bowl.
- In a medium pan, scald the heavy cream and pour over the chocolate.
- Using a metal whisk, gently stir until smooth and melted.
- Continue stirring until the ganache is room temperature or just slightly warmer.
- Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
- Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
- When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
- Use the spatula to spread the ganache evenly over the sides of the cake.
- When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
- Refrigerate until ready to serve.
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Reviews
-
This is a killer cake. Labor intensive, but worth the effort. I just gave this to my friend and her husband to celebrate their 40th Anniversary. I only made a two layer cake and cut the recipe down. Three seemed excessive. I didn't freeze it for four hours before putting on the ganache, only about an hour and a half in my deep freeze, but I had no trouble with it. I left off the Oreo cookies, couldn't see the point; the cake was already so rich and chocolatey.
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.