Triple Chocolate Mousse Cake
Ingredients:
Chocolate Cake Base:
– 3⁄4 cup all-purpose flour
– 1⁄2 cup of cocoa powder without sugar
– 1 teaspoon of baking powder
– 1⁄2 teaspoon salt
– 3⁄4 cup of sugar
– 2 large eggs
– 1⁄2 cup vegetable oil
– 1⁄2 cup of milk
– 1 teaspoon vanilla extract
Chocolate Mousse black
– 170 g chopped chocolate black
– 1 cup thick cream
– 1⁄4 cup icing sugar
Milk Chocolate Mousse:
– 170 g chocolate with minced milk
– 1 cup thick cream
– 1⁄4 cup icing sugar
White Chocolate Mousse:
– 170 g chopped white chocolate
– 1 cup thick cream
– 1⁄4 cup icing sugar
Instructions:
Preheat the oven to 175 °C (350 °F). Grease and line the bottom of a detachable mold. In a large bowl, beat the flour, cocoa powder, chemical yeast, salt and sugar.
Add eggs, oil, milk and vanilla. Blend until you get a smooth blend. Pour the mixture into the mold and bake for 20-25 minutes. Let it cool completely down.
For every layer of mousse:
Melt the chocolate separately in the bathtub or in the microwave. Let it cool down a bit.
Whip up the whipping cream and icing sugar until firm peaks form. Incorporate whipped cream into each chocolate layer with wrapping motions.
Spread the chocolate mousse black evenly over the cold base of the cake and refrigerate for 15-20 minutes.
Repeat with the milk chocolate mousse and then with the white chocolate, letting cool between each layer.
Refrigerate the finished cake for at least 6 hours or all night. Carefully melt and decorate with twists or chocolate curls. Slice it up and serve it cold!
