Today i’m baking something special. It’s much more ambitious and involves more steps than anything i’ve baked before – Triple chocolate mousse cake: Layers of chocolate cake with chocolate mousse filling covered in a shiny chocolate ganache. It’s gonna be super decadent! Hope it turns out well 🙂
Since i can’t find one single recipe that contains everything i wanted, i broke it up and took bits and pieces from everywhere.
The chocolate cake recipe is from the back of a Hershey’s Cocoa box:
2 Cups sugar
1 3/4 Cups all purpose flour
3/4 Cup Cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Cup milk
1/2 Cup vegetable oil
2 tsp vanilla extract
1 Cup boiling water
1. Preheat oven to 350 F. Grease and flour two 9 inch round baking pans.
2. Combine dry ingredients in mixing bowl.
3. Add eggs, milk, oil & vanilla. Beat on medium speed 2 minutes.
4. Stir in boiling water (batter will be thin). Pour into pans.
5. Bake 30-35 minutes until inserted toothpick comes out clean.
6. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
While the cake is cooling, make the chocolate mousse filling:
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
1. Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
2. In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
3. Once the cakes have cooled, use a sharp serrated knife to torte each 9” cake — cut each cake evenly in half, horizontally, so that you end up with four, thin, 9” cake pieces.
4. Place the first cake layer on a cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
5. Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
While the cake is in the fridge, make the chocolate ganache:
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
1 tbsp unsalted butter, room temperature
1 teaspoon vanilla extract
1. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
2. In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
3. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
4. Add butter & vanilla and whisk until butter is melted and incorporated. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Refrigerate until ready to serve.
This is my most ambitious project to date. The cake took almost 4 hours from start to finish. But i’m extremely proud & happy with the final result. All the hard work was totally worth it. I had bunch of chocolate mousse & ganache left over, i put them in the fridge not sure what to do with them yet.
I piped some words on the cake with the mousse since it was a birthday cake. My first time piping with a piping bag & tip, took me some getting used to. Still need to practice more on the piping. Also need to practice slicing the cake in half, smoothing the mousse over the cake and also smoothing the ganache.
I didn’t have an offset knife so that made it harder to smooth out the cake. Also a cake turntable would be helpful in the frosting stage. And a cake slicer would be a good investment too.
The cake tasted incredible! Everyone loved it! They said the cake was really moist, the ganache was great, and someone said it tasted like something from La Madeline! I’m so happy with the way it turned out. I had tons of fun making this cake. I’m ready for something harder! Stay tuned… 🙂