Triple chocolate mousse cake

Triple chocolate mousse cake is a popular Continental Dessert
Author :
Category :
Kid friendly
Course :
Dessert
Cuisine :
Continental
Technique :
Bake
Difficulty :
Hard
Preparation Time :
4 hours
Servings :
Serves 5
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

For the chocolate cake:

2/3 cup - Maida

2/3 cup - powdered Sugar

1/3 cup - cocoa powder

1/2 tsp - cooking soda

3/4 tsp - baking powder

1/2 tsp - salt

1 - Egg

2/3 cup - Milk

1/4 cup - water

3 tbsp - cooking oil

1/2 tsp - vanilla essence

For Chocolate Mousse:

125 g - dark chocolate

125 g - Milk chocolate

125 g + 125 g - Butter

100 ml + 100 ml - whipping Cream

2 tsp + 2 tsp - gelatine

Method

  1. For the cake base: Sift maida, cocoa powder, powdered sugar, baking soda, baking powder and salt in a bowl.
  2. Beat egg, milk, oil, vanilla and water in a bowl and add it to the flour mixture. Beat until smooth and well combined.
  3. Preheat the oven to 210 deg C.
  4. Grease 8-inch round spring form pan with butter and dust with flour.
  5. Pour the batter into the pan and bake for 20-25 mins at 210 deg C.
  6. Once done, allow it to cool on a wire rack for a while.
  7. For the mousse:
  8. Chop the dark chocolate and 125 g of butter into small chunks.
  9. Melt using a double boiler and when it melts and becomes a smooth mixture, remove from flame and keep it aside for it to cool.
  10. Take a bowl full of ice cubes.
  11. Place another bowl on top of the ice and drop in 100 ml of whipping cream in it.
  12. Add 1/4 cup of sugar to the cream if the cream is not sweet
  13. Beat well until stiff and fluffy.
  14. Take 2 tsp of gelatine in a microwavable bowl and add 2 tsp of water to it.
  15. Microwave for 30 seconds or until it melts.
  16. Allow it to cool.
  17. Pour in half of the melted butter chocolate mixture into the cream and fold in gently.
  18. Add the remaining chocolate mixture and fold.
  19. Finally pour in the gelatine mixture and fold until it combines well.
  20. Fill this mousse mixture into a large piping bag.
  21. Pipe a 1-inch layer of mousse on top of the cake.
  22. Smoothen it with spatula and refrigerate until mousse is set, about 20 minutes.
  23. Repeat the same process with milk chocolate to make light chocolate mousse.
  24. Pipe it on top of the bittersweet chocolate mousse.
  25. Refrigerate at least 4 hours and up to overnight.
  26. Decorate on top with chocolate curls or shavings.
  27. Remove from spring form pan, slice and serve chill.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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