Triple Chocolate Mousse Cake

I hope you all had a lovely christmas that was filled with lots of love and food!

And I'm hoping you are looking forward to the new year to come.

If you feel anything like me and have over-indulged the past two weeks you probably should look away.

This was a delicious chocolate cake I made for one of the many christmas celebrations we went to this year.

A fudgy dark chocolate cake topped with delicious milk and white chocolate mousse.

I was inspired by this recipe I found at Annie Eats where the bottom layer of the mousse cake was indeed cake rather then a classic mousse.

Egg whites are beaten with brown sugar.

Egg yolks are whisked with vanilla and then the melted chocolate and butter.

The eggs are from my parents chooks - such yellow yolks!

The thick ganache is folded with the egg whites and a little flour.

The cake once removed from the oven looked glorious, but way too big for my bottom layer.

It didn't take long to sink to a thick fudgy chocolate cake.

Once it was cooled I prepared the mousse layers.

For the mousse I based it on a recipe found at Fiona Likes Food.

A custard is prepared with egg yolks, cream and a little sugar.

You also dissolve some gelatin that is mixed through the completed custard which is then poured over the chocolates. They are stirred until smooth.

Meanwhile some cream is whipped and folded through the cooled smooth chocolate mixes.

The milk chocolate mousse was poured over the cake and popped in the freezer for fifteen minutes. Then the white chocolate mousse is poured on top. 

I refrigerated overnight making it a great prepare ahead dessert. 

A delicious chocolate cake for any chocolate lover.

The mousse was beautiful and soft, the fudgy chocolate cake on the bottom a perfect platform.

Triple Chocolate Mousse Cake

Dark Chocolate Cake Base (adapted from Annie Eats)

6 tbsp butter

150g dark chocolate

4 large eggs separated

1 tsp vanilla paste

1/3 cup brown sugar

1 tbsp flour

Preheat oven to 180C. Grease and line a 23cm springform tin.

Melt butter and chocolate gently in bowl over saucepan of simmering water until smooth. Allow to cool slightly.

Partially beat the egg whites and slowly incorporate the brown sugar before beating to stiff peaks.

Whisk the egg yolks with the vanilla, then whisk in the melted chocolate and butter.

Whisk through about a 1/3 of the stiff egg whites and the carefully fold through the remainder with the flour.

Pour into prepared tin and bake for 20 minutes or until springs back when gently touched in the centre.

Leave cake to cool in the tin.

Mousse Layers (adapted from Fiona Likes Food)

2 tsp gelatin powder + 1 tbsp hot water

100g white chocolate, broken

100g milk chocolate, broken

4 egg yolks 

2 tbsp castor sugar

500 ml thickened cream

Dissolve gelatin in the water.

Beat the egg yolks with sugar until pale and thick.

Heat half the cream in a saucepan until hot and then remove from heat and whisk in egg yolk mixture.

Return saucepan to low heat and whisk the custard until it just starts to thicken. 

Remove from heat, whisk in gelatin and then strain the custard. Pour half the custard over the white chocolate and half over the milk chocolate.

Mix until smooth.

Beat the remaining cream until thick and then divide evenly between the chocolates, carefully folding through.

Pour the milk chocolate custard over the dark chocolate base. 

Put in freezer for fifteen minutes or until firm.

Pour the white chocolate mousse over the top, cover with cling wrap and refrigerate overnight.