Triple Chocolate Mousse Cake recipe + Guest post at Ang Sarap

Whew! The title of this post is a mouthful! 😛

Like the title said, today is a very special day! Raymund of Ang Sarap will be publishing my guest post!! 🙂 Check out my mom’s Palabok recipe! 🙂

Palabok

A short background on Raymund, he’s also in the IT field and he publishes a recipe EVERY DAY! I can’t even do once a week hehe..he’s amazing! I have tried a lot of his recipes and all have been super super yummy, most especially the Bibingka! My friends are still asking me to make it for them (it’s been 3 months since they last tasted it). Please follow Ang Sarap’s blog and be amazed with his photography and food’s history!

Now, let me share with you the latest dessert I have made. How awesome does “Triple Chocolate Mousse Cake” sound? I mean, I’d already be drooling when I hear “Chocolate Mousse” — but when my husband requested this for his 30th birthday, I died. Hahaha! I’m not much of a baker — I like baking cookies and brownies but cakes are so intimidating! Buddy (Cake Boss) makes it look so easy, Joy of Baking makes it look so simple…so I guess I can do it too!

And I did. I’ve done it! A triple chocolate mousse cake for my first celebratory cake. 🙂 Now I won’t be so afraid to bake cakes for my family! 🙂

It started like this…My being OC kicked in and I arranged all ingredients per layer. It is only because when I baked weeks and months ago, I’d only get the ingredients as the recipe calls for it..I don’t have everything prepared on the table. This “organized” way of baking is actually really really stress-free! Hooray!

Procedures were repetitive steps per layer, such as melt chocolate then whip cream until soft peaks form then mix 1/3 of cream or egg white with chocolate then incorporate — yup 3 times of that but don’t worry, it doesn’t get boring! The chocolate has different stuff mixed with it. 🙂

It’s a wonderful cake to freeze, it’s like ice cream and melts in your mouth! I brought some slices to the office and their comments were “Heaven!” and “I can die now” – by the way, they ate it with vanilla gelato. 🙂 I also brought some slices to my mom’s and my sister was asking me why I didn’t bring more cake!

Below are some photos I took while making this wonderful cake:

Whew! Enjoy! 🙂 If I can do it…you can definitely do it too! 🙂

Triple Chocolate Mousse Cake 1Triple Chocolate Mousse Cake 2

Ingredients and procedures are listed in recipe below. 😀

Triple Chocolate Mousse Cake

Adapted from recipes that were originally from America’s Test Kitchen (Savoring Time in the Kitchen and Lady Behind the Curtain)

(Prep Time: 15 minutes x 3 | Cooking Time: about 30minutes (15 (baking) + 5×3 (chocolate melting) | Waiting Time: 1hour 15minutes + at least 2.5 hours)

Chocolate cake – Bottom layer:

  • 6 Tbsp unsalted butter (I used Lurpak and scooped it 1.5Tbsp at a time)
  • 7 oz bittersweet chocolate (I used 70% Valrhona Chocolate)
  • 1 1/2 tsp vanilla extract (I used Madagascar Bourbon Vanilla Extract)
  • 4 large eggs, separated
  • 1/8 tsp fine table salt
  • 1/3 cup packed light brown sugar (I used Hain Organic brown sugar)
  • *Optional: 3/4 teaspoon instant espresso powder (I didn’t use this because I can’t find it anywhere! but I read from the comments that this could be omitted)

Chocolate mousse – Middle layer:

  • 2 Tbsp cocoa powder
  • 5 Tbsp hot water
  • 7 oz bittersweet chocolate (I used 70% Valrhona Chocolate)
  • 1 1/2 cups cold heavy cream
  • 1 Tbsp granulated sugar
  • 1/8 tsp table salt

White Chocolate mousse – Top layer:

  • 3/4 tsp powdered gelatin
  • 1 Tbsp water
  • 6 oz white chocolate chips (I used Valrhona White Chocolate)
  • 1 1/2 cups cold heavy cream

*Optional: Top with chocolate shavings or chips, cocoa powder or fresh fruits like raspberries or cherries.

Bottom Layer procedure:

  1. Pre-heat oven to 325F (around 165C).
  2. Butter bottom and sides of 23cm/9-inch springform pan.
  3. Heat a pan with water and let it simmer.
  4. Combine butter and chocolate (and espresso powder, if using) in a bowl that can be used on top of a pan with simmering water.
  5. Set bowl over pan and stir until smooth, no more chunks of chocolate. Set aside to cool for about 5 minutes.
  6. Whisk in vanilla and egg yolks. Set aside.
  7. In a separate bowl (or bowl of your stand mixer), beat egg whites and salt at medium speed until frothy.
  8. Add half brown sugar, let it combine with egg white and add remaining brown sugar and beat until soft peaks form.
  9. Fold 1/3 of egg white and brown sugar mixture with chocolate then add remaining and fold until everything is just one color.
  10. Transfer batter to buttered springform pan and smooth top using an offset spatula.
  11. Bake for about 15-18 minutes, transfer to wire rack to cool completely. (Took me 1 hour 15 minutes). Do not remove cake from pan. The cake will shrink while it is cooling down.

Middle layer procedures:

  1. After cake has been completely cooled, heat 5 Tbsp water in a small bowl then dissolve cocoa powder.
  2. Heat a pan with water and let it simmer.
  3. Melt chocolate in a bowl that can be used on top of a pan with simmering water.
  4. Set bowl over pan and stir until smooth, no more chunks of chocolate. Set aside to cool for about 5 minutes.
  5. In a separate bowl (or bowl of your stand mixer), whip cream, granulated sugar and salt at medium speed until it thickens then increase speed to high until soft peak forms.
  6. Whisk in cocoa powder into bowl of melted chocolate until combined.
  7. Fold 1/3 of cream mixture to chocolate mixture then add remaining cream mixture until everything is just one color.
  8. Carefully transfer to springform pan.
  9. Tap pan about 3 times on counter to remive air bubbles.
  10. Smooth top with offset spatula and wipe any drips.
  11. Refrigerate for at least 15 minutes while you prepare the top layer.

Top layer procedures:

  1. In a small bowl, combine gelatin over water and let it stand ofr at leats 5 minutes.
  2. Heat a pan with water and let it simmer.
  3. Bring 1/2 cup cream to simmer in a bowl on top of a pan with simmering water. Remove cream from heat and add gelatin mixture and combine.
  4. Pour cream into bowl containing white chocolate.
  5. Melt white chocolate in a bowl that can be used on top of a pan with simmering water.
  6. Set bowl over pan and stir until smooth, no more chunks of chocolate. Set aside to cool for about 5 -8 minutes.
  7. In a separate bowl (or bowl of your stand mixer), whip 1 cup cream at medium speed until it thickens then increase speed to high until soft peak forms.
  8. Fold 1/3 of cream to white chocolate muxture then add remaining cream mixture until everything is just one color.
  9. Carefully transfer to springform pan.
  10. Smooth top with offset spatula and wipe any drips.
  11. Refrigerate for at least 2 1/2 hours.

Removing cake from spring form pan:

  1. Using a thin knife, run it between cake and side of pan then remove side of pan.
  2. Smoothen sides of cake using a clean knife.
  3. Dip knife in hot water and cut out a slice.

Makes 6-10 servings (depending on slices!)

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8 responses to “Triple Chocolate Mousse Cake recipe + Guest post at Ang Sarap

    • Hello Kiran and thank you!!:-) I was able to go through your blog and your photos look AMAZING!! Like they were for magazines!:-) I am so excited to try out new recipes from the new bloogers I have met through guest posting.

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