This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Instructions TO MAKE THE CAKES AND CHOCOLATE MOUSSE: 1. However, I later felt that I should have used a 7 or 8 inch pan. So today is my 4 year blogiversary. Instructions For the Cake: Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. Chocolate Mocha Mousse Cake Recipe: Prepare a box of chocolate cake mix as directed on the package. This chocolate mousse forms an integral part of Chef Dominique Ansel’s chocolate cake recipe. The recipe calls for a 1/4 cup of warm water but there is no use for it … Triple Chocolate Mousse Cake Recipe. For this eggless chocolate mousse cake recipe, I used a 9-inch springform pan. The cake is delicious and ended up being very dense and moist. Blend with an electric mixer until the mixture becomes thick. Nov 9, 2016 - This easy chocolate mousse cake recipe makes a moist dark chocolate cake that's topped with a simple, easy chocolate mousse. Add the boiling water until the gelatin dissolves, then let it cool. For this cake it is essential to use good quality chocolate as it is the main ingredient of the recipe. Add egg yolk mixture into saucepan with remaining hot cream and whisk to combine. Using a vegetable peeler, shave the chocolate. That would have made the cake look taller. The chocolate cake base is a very plain recipe. Using all the dark chocolate mousse, completely cover the cake all the way around. Place bottom cake layer on your cake stand or serving plate. Let the chocolate mousse … Remove the bottom metal part of the spring form pan and the parchment. However, once the Mousse is spooned over and the Cake is chilled, the base turns into a delicious chewy bit ! To make the mousse all that is required is 300 grams of good quality dark chocolate roughly chopped, three eggs, 1/4 cup caster sugar, one tablespoon of … Mix the sugar and cocoa in a medium-sized bowl. The combination of cake, filling, and frosting in this recipe for white chocolate mousse cake is just sublime. Submitted by: FINEARTFAN Add whipping cream and vanilla. Place the bottom cake layer on a 9-inch cake cardboard and then place the cake and cardboard into a 10-inch spring form pan ring or a cake ring. This gorgeous cake takes some time to prepare, but it is very easy (you start with a mix), especially if you divide it into steps and make it throughout a few days. The mousse and ganache had a thin layer because the cake pan was big. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist. If that term is unfamiliar, basically today marks 4 years of blogging. Reserve. Top with 2nd cake layer and another 1.5 cups of mousse. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in … Soak the cake with ½ of the coffee syrup. Easy homemade cake recipe … Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake.. This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. Make the Mousse: Heat 1 cup cream over medium-high until just beginning to steam.Remove from heat. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Chocolate ganache enrobes 4 cake layers and 3 mousse layers. The mousse is prepared separately with 1 cup skim milk, which is not expressly listed above, but included in the calorie count, I believe. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Whisk smooth. Not gooey, just chewy which is a wonderful combination with the creaminess of the Mousse. Triple Chocolate Mousse Cake. Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. How to Assemble & Decorate Chocolate Mousse Cake. This chocolate mousse cake is a patisserie-style glazed mousse torte. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in … Chocolate Mousse: Mix the gelatin with cold water. There was a little confusion when it came to making the mousse. 🙂 It’s hard to believe it’s been that long and yet hard to believe it hasn’t been longer. The chocolate mousse—one of Chef Dominique’s favorite desserts on its own—is best made and used straight away while it is fresh and at the peak of its flavor and texture. Freeze for ten minutes. A light, chocolate cake roll recipe from Creative Cook's Kitchen, filled with Dr. Oetker Chocolate Raspberry Mousse. To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Chocolate cake roll with mousse filling. Now add the “secret: ingredients to make it moist and full of mocha flavor; International Delights Mocha iced coffee and whipping cream. Divide the batter among the prepared pans. Bake, in layer pans, as directed on package. Whisk together egg yolks and sugar in a bowl and slowly stream in half of the hot cream while whisking. 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