Triple Chocolate Mousse Cake
This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!
Yield
12 servingsPrep
45 minCook
30 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 6 | large |
eggs
separated |
|
| ¾ | cup |
vegetable oil
|
|
| ½ | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
cocoa powder
unsweetened |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| Mousse | |||
| ⅔ | cup |
cocoa powder
unsweetened |
|
| ½ | cup |
sugar
|
|
| 2 | cups |
heavy whipping cream
|
|
| Glaze | |||
| ¾ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 12 | ounces |
semi-sweet chocolate
chopped, null, null |
|
| ½ | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake: | |||
| 6 | large |
eggs
separated |
|
| 177 | ml |
vegetable oil
|
|
| 118 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
cocoa powder
unsweetened |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| Mousse: | |||
| 158 | ml |
cocoa powder
unsweetened |
|
| 118 | ml |
sugar
|
|
| 473 | ml |
heavy whipping cream
|
|
| Glaze: | |||
| 177 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 346.8 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
| 0.5 | large |
eggs
beaten |
|
Directions
Prepare cake:
Preheat oven to 350
Place rack at center of oven, grease three 8 inch cake pans
In small bowl, whisk egg yolks, oil, vanilla and milk, set aside.
In large bowl whisk flour, one cup sugar, cocoa powder, baking powder, baking soda, salt. Add egg yolk mixture and stir to blend.
In clean dry bowl beat egg whites on medium until soft peaks form. Gradually beat remaining ½ cup sugar to hold stiff peaks.
Stir one third of egg whites into batter to lighten, fold in remaining in two batches until blended.
Pour batter into prepared pans, bake 25 to 30 minutes, cool ten minutes and invert onto drying racks.
Prepare mousse:
In small bowl whisk cocoa powder and sugar.
In bowl of an electric mixer beat cream on medium, gradually adding cocoa mixture until softly whipped, put in fridge.
Prepare cake:
Layer mousse on first and second layer, chill in fridge for one hour before glazing.
Prepare glaze:
In medium pan over medium heat, bring ¼ cup water and sugar to a simmer, stirring until dissolved.
Stir in remaining ½ cup water and bring to simmer.
Add chocolate and stir until melted.
Remove from pan, let cool five minutes then add in the beaten egg.
Cool until lukewarm then pour over the chilled cake.
Chill one hour before serving.
