Triple Chocolate Mousse Cake

Trice the chocolate, who wouldn't want that?  This was my younger sister's  birthday cake. She loves chocolate and she asked if I can make a mousse cake for her. Though I was thinking of a vanilla cake spongebob theme as I know she likes spongebob but anyway she's grown old for that thing now and it is still better if I ask the celebrant what does she prefer.

She loves the cake and everyone loves it, seriously. It is really a big deal to have a good recipe and proper baking directions. One thing you need to consider is over beating the heavy cream as it will turn into butter and can not be able to use. It is time consuming, you need a lot of hard work, a little delicate but it is really worth the effort. It is like baking three cakes in three batches as you need to wait for one layer to settle before you can add the other layer. Also, there is no flour needed and that what makes this cake very light, you do not get a heavy feeling, just do not eat this cake as a main course because you may end up finishing all of it.

The baking pan that I used is a springform pan which you can also used for cheese can. the bottom is detachable. This pan that i used 9x3 inches it is quite big. It doubles the size of an ordinary mousse cake which you can buy in your favorite bakeshop.

I garnished it with bittersweet chocolate shavings and yes, done!

Recipe was taken from Cookies Cupcakes and Cardio, it was my first time to try its recipe because of the positive reviews and it came out very good.

You will need:

Bottom Layer
7 oz bittersweet chocolate
3 oz butter (6 tbsp)
3/4 tsp espresso powder
pinch of salt
4 eggs, separated
1/3 cup brown sugar

Middle Layer
2 tbsp cocoa powder
5 tbsp hot water
7 oz bittersweet chocolate
1 1/2 cups cold heavy cream (whipping cream)
1 tbsp granulated sugar
1/4 tsp salt

Top Layer
3/4 tsp unflavored gelatin
1 tbsp water
6 oz white chocolate
1 1/2 cups cold heavy cream (whipping cream)

Directions:

Bottom Layer

1. Combine Chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes. 
2. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
3. Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
4. Take 1/3 of the egg white mixture and fold with a spatula until no white streaks remain.
5. Place into  greased  9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.

Middle Layer

1. Mix the cocoa and water together and set aside.
2. Melt the chocolate in a heatproof bowl and stir until smooth.
3. Whip the cream, sugar and salt together until soft peaks form.
4. Mix the cocoa powder mixture into the melted chocolate until smooth. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold into the spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set (about 30 minutes).

Top Layer

1. Mix the gelatin and water in a bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
2. Whip cream in stand mixer until soft peaks have formed. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.  Spoon mixture onto the cooled bottom layer and place into the refrigerator until set about two to three hours.

Garnish as desired.

Slice the chocolate mousse cake with a hot knife and serve immediately.