Triple Chocolate Mousse Cake
Yield : 8 mini cakes
Special Equipment – 8 9-cm (3½-inch/6-ounce) ramekins
- Dark Chocolate Cake
- Bittersweet Chocolate Mousse
- Milk Chocolate Mousse
- Semisweet Chocolate Curls
Some visitors have encountered difficulty with the mousse setting as I did when I first made the cakes. The milk chocolate mousse layer is far thinner in consistency compared to the bittersweet chocolate mousse layer. For best presentation this is what I recommend, after layering the bittersweet chocolate mousse transfer the cakes to the refrigerator and chill until set, at least 20 minutes and up to 2 hours. Prepare the milk chocolate mousse layer and pour over the bittersweet chocolate mousse layer. Transfer to the refrigerator and chill until set, 4 hours and up to overnight (I recommend overnight). Transfer the cakes, covered loosely with a sheet of plastic wrap, to the freezer and chill until firm (try removing collars and if there’s even a dab of mousse adhering to the collar leave in the freezer). Remove from freezer and immediately remove collars. Return cakes to rimmed baking sheet and transfer, uncovered, to the refrigerator and chill until thawed, about 20 minutes. Remove from fridge and serve. I’ve never had the mousse go soft to the point that it puddles on the plate after following this procedure.
Dark Chocolate Cake
- Unsalted butter, softened, to grease
- Unsweetened cocoa powder, for dusting
- 83 g (2/3 cup) plain (all-purpose) flour
- 39 g (1/3 cup) unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 150 g (2/3 cup) caster (superfine granules) sugar
- 1 large egg, room temperature
- 59 ml (¼ cup/4 tablespoons) whole milk
- 3 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
- 59 ml (¼ cup/4 tablespoons) water
- Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
- Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine.
- Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart.
- Bake until a cake tester inserted in the centre of the cakes comes out with a few moist crumbs attached, 18 to 20 minutes.
- Transfer to a wire rack; let cool completely. Unmold cakes.
- Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down.
- Cut eight 25 by 10 cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape. Return cakes to rimmed baking sheet and cover loosely with plastic wrap. Prepare bittersweet chocolate mousse layer.
Bittersweet Chocolate Mousse and Milk Chocolate Mousse
- 790 ml (3 1/3 cups) heavy cream, 35%, divided
- 8 large egg yolks, room temperature, divided
- 113 g (½ cup) caster (superfine granules) sugar, divided
- 59 ml (¼ cup) light corn syrup, divided
- 59 ml (¼ cup) water, divided
- 198 g (7 ounces) good quality bittersweet chocolate, melted
- 2 teaspoons pure vanilla extract, divided
- Pinch of salt
- 198 g (7 ounces) milk chocolate, melted
- In the bowl of an electric stand mixer fitted with the whisk attachment, beat 395 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour.
- Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
- Meanwhile, in a small heavy-bottomed saucepan over high heat, bring 56 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute.
- Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
- Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.
- Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids.
- Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip. Proceed to assembly instructions.
- Once the bittersweet chocolate mousse layer is set, repeat instructions to prepare milk chocolate mousse layer substituting milk chocolate for the bittersweet.
- Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip. (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar.) Proceed to assembly instructions.
Assembling Triple-Chocolate Mousse Cakes
- Bittersweet Chocolate Mousse
- Milk Chocolate Mousse
- 57 g (2 ounces) semisweet chocolate, curls, to garnish
- Pipe a 2½ cm (1-inch) layer of bittersweet chocolate mousse into each paper collar. Using the back of a demitasse spoon, spread evenly to edges. Cover cakes loosely with plastic wrap and transfer to the refrigerator. Chill until mousse layer is set, at least 20 minutes and up to 2 hours. Once set prepare milk chocolate mousse layer.
- Remove cakes from refrigerator. Pipe a 2½ cm (1-inch) layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse (if mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar). Using the back of a demitasse spoon, spread evenly to edges. Cover cakes loosely with plastic wrap and refrigerate until set, at least 4 hours and up to overnight (I recommend overnight).
- Once set, remove cakes from refrigerator and transfer to freezer. Chill until mousse is firm, about 2 hours. To test, remove paper collar, if even a dab of mousse adheres to the collar leave in the freezer until collar removes easily without any mousse remaining on the collar.
- Remove cakes from freezer, remove collars immediately, return cakes to rimmed baking sheet and transfer to the refrigerator. Chill until thawed, about 20 minutes.
- Meanwhile, microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Using a vegetable peeler, scrape edge of chocolate at a 45-degree angle, forming curls. Refrigerate the curls until ready to serve cakes.
- To serve, remove cakes from refrigerator, transfer each cake to dessert plate. Garnish with chocolate curls.
- Buon Appetito!
source : gracessweetlife