Triple Chocolate Mousse Cake
My 8pm sweet tooth kicked in. I opened the freezer. And there is a lonely left-over pint of sorbet. Sorbet? Really?…… I wanted more than sorbet…..Moist, rich and decadent chocolate cake – I want a piece. Velvety, light and fluffy mousse – I want some of that too. Â Dark chocolate – Mmmmmmmm, White chocolate – Yummmmmmmm. Why not have it all? I am a greedy girl. >*< Â So next day, I went to a store determined to make this sumptuous dessert. Don’t get intimidated by it’s look. It’s actually pretty easy. But if you don’t feel like making it into a shape like this, don’t bother. Just layered it in a nice dessert cup and it will be as impressive. Tonight, when I open the freezer, I am going to be one happy sweet tooth-er.
:: For the chocolate cake ::
1 stick unsalted butter
1 1/3 cups Â sugar
1/2 cup Â cocoa powder
1 teaspoon expresso powder
2 large eggs, room temperature
2 oz Â dark chocolate, melted
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon Â salt
1/2 cup Â water
1/2 cup Â milk
:: For the dark chocolate mousse ::
1 teaspoon powdered gelatin
2 tablespoons water
1/2 cup Â whole milk
6 oz Â good quality dark chocolate, finely chopped
1 1/4 cup heavy cream
:: For the white chocolate mousse ::
1/2 cup whole milk
6 oz Â good quality white chocolate
1 teaspoon Â powdered gelatin
2 tablespoons water
3/4 cup Â heavy cream
2. In a mixer, beat butter, sugar and cocoa powder till smooth and fluffy.
3. Add one egg at a time.
4. Add melted chocolate
5. Mix all the dry ingredients in a bowl
6. Slowly add dry ingredients to the mixer and mix on a low speed.
7. Combine milk and water and microwave it for 45 seconds then slowly add to the mixture.
9. Half sheet pan (18×13), first sprayed with nonstick cooking spray and lined with parchment. Pour the batter and bake for about 15 mins at 350’F.
3. Turn OFF the heat (This is important. When subjected to high heat, gelatin deteriorates and turns grainy)Â and then scrape the gelatin blob into the hot milk. Swirl the pan around until itâ€™s completely dissolved.
5. Whip the cream to ‘Soft peak’
6. Scoop about a third of the whipped cream into the chocolate. Since the chocolate is kind of dense and heavy, this will help lighten it up. When we fold in the rest of the cream, it wonâ€™t deflate as much.
4. Then put it in the freezer for 10 mins till set.
5. Take them out of the freezer, and now pour in white chocolate mousse.