triple chocolate mousse cake recipe
Spoon any chocolate syrup remaining in pan over cake. wow! Triple chocolate mousse cake – the one and only dessert for a true chocolate lover. Do you think I can make the base cake before hand? I have even just used your mousse for different things, brownie trifles and without the base. I’m a vegetarian so won’t be using gelatin… I want to try this, but I am not a fan of espresso or coffee anything. Hi Sammy, The bottom layer will be quite bitter without any added sugar; that’s personal preference, really – if you’re okay with it, than you can omit the sugar. It’s a fabulous dessert to pair with coffee and enjoy slowly, lingering over each bite. So glad you loved the cake! Yes, you can freeze either the cake layer or whole cake. But, even the sides did as well so they are no longer touching the sides of the pan. Other than that, your recipe and website are perfect! Hi April, Mine pulled away a bit as well. If you love mousse desserts, you may also like my Chocolate Mousse For Two recipe as well as the Pumpkin Mousse Pie. Hi Amna, It can set up just fine with whipped cream, it sets up nicely, like a firm mousse. Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Hello Good Day! if my chocolate mousse came out a bit grainy…. Looks and smells great. I’m only considering it based on the happy comments given. Can’t hurt, though. The recipe looks great! Thank you for another gorgeous recipe! Turned out beautifully…I made it for Easter. One of the best cakes I have ever had added a thin crisp chocolate cookie layer under a cake similar to this one. Did you add the thin crisp chocolate chip before or after baking? Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Michelle, thank you for the recipe. Two years ago: How To Make a Rainbow Cake Hi Valerie, I have not tried freezing this particular cake, but I think it would freeze well. Remove from heat and cool for 5 minutes. I made this today for New Year’s Eve. Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake. I made a cake like this once and it totally rocked my world! Thanks for the nice recipe. Thank you! I love making this dessert from Cook’s Illustrated! Hi Michele, the ring should be placed around the cake and then spread the mousse, when it set, release the ring. 7) Milk chocolate mousse (prepared in exactly the same way as the dark chocolate mousse): Bloom gelatine by mixing in 1.5 tablespoons of water.Set aside. I’ll have to make it again just for me soon! https://www.pinterest.com/zoozem/cakes/, Wow! Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. It wasn’t as beautiful as the picture, but it wasn’t horrible looking and it tasted awesome (and I don’t like white chocolate!) I made this a few days ago for one of my co-workers birthday. The mousse texture was amazing, it was really really soft and fluffy and it tasted super! Mine was a bit like a dense, creamy brownie. Your’s look even more beautiful than I imagined! Her 40 th birthday is coming soon, this is going to be her birthday cake. It was very moist. And in time missions in the kitchen that looked impossible were beginning to be solved. Omg I made this a couple years ago at Christmas. I have never seen squares of gelatin, so I’m unsure of how much you would need :(. Or a combination of the two? I would love to be eating this right now. I’ve taken this one as inspiration a few times and substituted the layers with authentic mousse, the original one seemed to come out more like a truffle filling – it was fantastic either way :) And a looker, too. Repeat using the white chocolate mousse. I’ve even made it and added a layer or two of dacquoise. However once umnolded and cut, how would you store the remainder of the cake in the fridge? Why? Love this! Made today with unsweetened powder and was delicious! It does take awhile to make, so definitely make it a day in advance. Will definitely make again. I am wary though, since I live @ elevation 6035 ft. Baking up here is a real headache… How would you adjust this recipe for altitude?? I will be making this for Christmas as well! Thanks Ann. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. One year ago: Oatmeal-Raisin Ice Cream I was sooo worried it wouldn’t set…but it did! It looks so amazing. Hey! Hi, I am going to make this for my daughter’s 17th birthday next week. I made this one today but not sure if I miss where the eggyolks and vanilla should be put, coz i think it is not mentioned where to put but just to set it aside. Hi, I’ve also been thinking of this cake for a long time…any ideas as to how it would transport? Place tube pan in large shallow pan. Hi Michelle my comment is about two years late but I hope you’ll respond! I was hoping for cleaner sides when I unsprung this from the pan. A foamy mousse made in chocolate heaven and sent down on angel feathers. This sounds like it would take a but of time, but it seems so totally worth it. Hi Lisa, I’m so thrilled to hear this was such a hit! If so how do you defrost it? Would it stay firm ? We'll guide you step by step on how to make chocolate mousse cake in this video. […]. high-quality semisweet chocolate (chopped) in a heat-proof bowl. He was really impressed and even bragged to his mother about it (yeah for me)! If I do not want to use gelatin, can I substitute it with something else so the mousse will still be firm enough? Thank you for your website…loving the recipes. Made this earlier. Do you need to use the gelitan for the white chocolate part ? It’s very loose, not sure if the white chocolate wasn’t hot enough when I added the gelatin or because I used 2 tbsp of water to mix into the gelatin. ), Nutritional values are based on one serving. Finally, I came across this recipe by omgchocolatedesserts.com which is really satisfying! | Dorty od Kristiny, 9 Beautiful & Over-the-Top Cake Recipes | East 91, 21 of the Best Chocolate Cake Recipes — Oh My! I’m wondering if I take this to a potluck how long can it sit out? It looked like a professionally made dessert and was so rich and smooth. If you really want to wow someone, this is the way to go. Crushed candy cane garnish is definitely the way to go, I discovered! You can keep it in the fridge for about 4 days. Other than that, I followed your directions exactly and everything seemed to look good. It was very time-consuming, much more than 28 minutes! I followed your recipe to the T and the results where amazing. Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high. I am wondering about the white chocolate layer. Should I make the mousse and just save it for awhile, or stop where I am and complete the process when I can put it on the cake immediately? The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the mousse layer at the top of the unmolded cake. Yes, it will set like a mousse, not runny at all. It rivals any high end restaurant. I’m going to make this for Easter dinner! Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. I’m gonna make every cake on this website. I’ve made this a couple of times, and to get around the shrinkage of the bottom layer when layering on the mousse, I butter a long piece of parchment and encircle the bottom layer, between the cake and the sides of the pan, like the collar for a soufflé. One with dusting of cocoa powder for topping and the other one with ganache. What temperature should the bottom layer be baked at? When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). There appears to be a thin bottom crust (graham cracker?). Spoon the white chocolate mousse into the pan over the middle layer. I love that you accepted this challenge, this looks amazing! Yay!! Made with a brownie bottom, dark, milk and white chocolate mousse, and topped with milk chocolate ganache and chocolate curls. Fill cakes immediately and freeze for 20 minutes or until firm to the touch. Going to have to try it soon! Chocolate lovers’ dreams do come true! thanks. Do keep in mind, however, that the egg whites need to be whipped and folded, which is an important part of the texture. Beautiful dessert! I made it for a dessert night at our church and among the 12 desserts it was gone first! Just beautiful! Triple Chocolate Mousse Cake Minis are the chocolate cake you’ve been dreaming of! I’m planning on making this dessert on Thanksgiving. I made this two years ago for my dad’s birthday and I’m doing it again because it was out of this world!! That spatula is awesome and will be of great help. I also did two TBS water with gelatin for the top layer. Easy to make. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse. but the center got cracked. THanks! This triple layer cake is the trifecta of chocolate deliciousness. Thanks. It was awsome. You’re welcome! I am on a mission to overdose on all things cacao. I’ll update. Hi Katherine, It should definitely be the consistency of thick whipped cream, at the very least. I’m making this cake again tomorrow just for desserts and to share a few slices with friends who have been asking me to make this again. Gently remove pan. Is this just because I have a crappy pan? Hi there, I’m wondering how the cake batter for the bottom layer doesn’t just leak out of the springform pan? I my husband is always asking for some kind of mousse but I never venture on making it! The more additives the lighter the chocolate. Because ill be making this on holiday and planning to transfer it into the cake box. A nice cake is in my fridge now. I am ready to whip the heavy cream, choc and gelatin already combined… Put in Microwave for 30 seconds. I made the recipe as described with zero issues other than my oven cooks fast so I baked it for 20minutes. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, and German chocolate cake recipes. The textural difference added a great deal to the cake. HI Maris, you can freeze complete cake with mousse layers. The cake is a bit labour intensive, but is very much worth it. This is my husband’s favourite cake. Just made this cake and can’t wait to taste it! If I could take a large bite right now……. I’m just not sure it is supposed to be that moist is all. I just got my first Kitchen Aid Stand Mixer and will make this for my first recipe. Hi Sarah, I buy the powdered gelatin in the baking aisle – the brand name is Knox. Always a great one and sure to make everyone happy! Salvageable? Best of luck to you! It looks perfect for my gluten-free daughter. Do you serve cold? I sifted through my notes, spreadsheets and cookbooks to see what I might want to bake up, when a page from a long-gone Cook’s Illustrated magazine fell out of a binder. Quick help, if you’re close by! I have the Cooks Illustrated cookbook (I call it my red cooking bible) and every time I open it, I find myself looking at this exact recipe! Yes, it did fit in the 9-inch pan. If that term is unfamiliar, basically today marks 4 years of blogging. Question though; I’ve used heavy cream and it doesn’t whip at all. I had put the cake straight on a serving plate. Hi! […] Triple Chocolate Mousse Cake // OMG Chocolate Desserts […], […] Triple Chocolate Mousse Cake from Oh My God, Chocolate Desserts […]. Everyone love it. Everything seemed to go smoothly until the whit chocolate layer. This cake is a gift so I need to transfer it from the springform bottom base to a cake box base. Can I use the same recipe as the middle layer but switch out to milk chocolate? I want to try this for friday :D. Hi.. Is it ok to place some foil at the bottom of the pan before making the base? This really is a decadent cake and would be fabulous for the holidays. I made it into 2 little ones. Oh I’m so making this! any tips?…. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly). One more question. Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight). Hi, can’t wait to try this. Can’t wait to try it later today for Thanksgiving! will it turn into a puddle if made and transported in any but wintery weather? https://zoebakes.com/2018/11/11/triple-chocolate-mousse-cake […] Triple Chocolate Mousse Cake from Oh My God Chocolate Desserts […]. YUM! Layers of flourless chocolate cake, dark chocolate mousse and white chocolate mousse create an absolutely sinful dessert for chocolate lovers everywhere. Question do you have to use the spriform pan. I’ve been searching for a recipe for this for months, and I finally found it! I used potato peeler and shave along the sides of chocolate bar. Should it be covered? Instead I made an Oreo base: crushed Oreos until fine crumbs and mixed with coconut oil. repeat the same steps to make the White Chocolate Mousse; use white chocolate instead of dark Chill the cakes in the fridge for 4-5 hours, until completely firm. I have one and it’s perfect for things like this. I’ve only ever used it to bake cheesecakes with crusts. I tried it twice and the same thing happened both times. I’m really happy to hear that! Challenged accepted, I loved that. unsalted butter, cut into 6 pieces, plus extra for greasing pan. It chilling in the refrigerator and let cool for triple chocolate mousse cake recipe second time to finally get to! Doggy-Eared it countless times dry the mixing bowl and whisk in the recipe????... Got my first time it went well, today it was not difficult to make reappearance! 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