This Triple Layered Chocolate Mousse cake is to die for ....

This is one of my favorite cake recipes. I always wanted to try out an amazing Mousse cake without any disasters and this recipe was just perfect. I make this cake for my husband's birthday every year, just because he loves it, although he isn't much of a dessert fan.

I got this recipe from Martha Stewart's page, however the original recipe was individual mousse servings, while I changed it into a cake. Also in her original recipe, in the milk chocolate mousse layer she didn't add gelatin, but when I tried without gelatin, it didn't hold its shape and looked more like a ganache. So I had to adjust the recipe to add gelatin in only the milk chocolate mousse layer. Dark chocolate mousse layer will hold its shape without gelatin , because of high cocoa content.

A closer look .... yummmm !!! This recipe is slightly time consuming but its worth every single minute.

Triple layered chocolate Mousse Cake (Recipe adapted from Martha Stewart with changes.)

Serves: 10-12 people

Making time: 2hrs
Setting time: 5hrs- overnight

Ingredients:
Dark Chocolate Cake:

Unsalted butter, softened, to grease
Unsweetened cocoa powder, for dusting
2/3 cup (83 g) plain (all-purpose) flour
1/3 cup (39gm) unsweetened Dutch-process cocoa powder or normal cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2/3 cup(150 g ) caster (superfine granules) sugar
1 large egg, room temperature
¼ cup/4 tablespoons(59ml) whole milk
3 tablespoons vegetable oil
½ teaspoon pure vanilla extract
¼ cup/4 tablespoons(59ml) water

Method for Dark Chocolate Cake:

• Preheat oven to 180° C (350°). Line a 9” spring form pan with non-stick baking paper. Using a small pastry brush, coat the bottom and sides of the pan with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
• Sift the flour, cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer or a standard mixer bowl. Add the sugar; whisk together to well combine.
• Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
• Pour the batter in the pan and bake until a cake tester inserted in the centre of the cake comes out with a few moist crumbs attached, 18 to 20 minutes.
• Transfer to a wire rack; let cool completely.

Bittersweet Chocolate Mousse:
1 2/3 cups (395ml) whipping cream
4 egg yolks, room temperature
¼ cup caster (superfine granules) sugar
2 tbsp light corn syrup or honey
2 tbsp water
198 g (7 ounces) good quality bittersweet chocolate, melted
1 teaspoons vanilla essence
Pinch of salt

Method for Bittersweet Chocolate Mousse Layer

• In the bowl of an electric stand mixer fitted with the whisk attachment, beat 395 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½-5 minutes.
• Transfer to an airtight container; refrigerate for 1 hour.
• Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
• Meanwhile, in a small heavy-bottomed saucepan over high heat, bring ¼ cup sugar, 2 tablespoons corn syrup/honey and 2 tablespoons water to a rolling boil.  Cook until clear, large bubbles form, about 1 minute.
• Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
• Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.
• Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. 
• Pour the mousse carefully on the already cooled cake base. Place it in the refrigerator for atleast 20mins to 1 hour. Proceed to making the milk chocolate Mousse layer.

Milk Chocolate Mousse
1 2/3 cups (395ml) whipping cream
4 egg yolks, room temperature
¼ cup caster (superfine granules) sugar
2 tbsp light corn syrup or honey
2 tbsp water
1 teaspoons vanilla essence
1 teaspoon gelatin dissolved in 2 tbsp water
Pinch of salt
198 g (7 ounces) milk chocolate, melted

Method for milk Chocolate Mousse Layer

• In the bowl of an electric stand mixer fitted with the whisk attachment, beat 395 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes.
• Transfer to an airtight container; refrigerate.
• Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
• Meanwhile, in a small heavy-bottomed saucepan over high heat, bring ¼ cup sugar, 2 tablespoons corn syrup/honey and 2 tablespoons water to a rolling boil.  Cook until clear, large bubbles form, about 1 minute.
• Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
• Remove bowl from mixer; add the melted milk chocolate, 1-teaspoon vanilla, and a pinch of salt and gelatin dissolved in water. Using a large flexible rubber spatula, stir to well combine.
• Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the milk chocolate mixture to the whipped cream; whisk until well combined. Add remaining milk chocolate mixture, whisking until well combined. 
• Take the cake out of the refrigerator and pour the milk chocolate mousse carefully on top, spread it evenly using an offset spatula or back of the spoon. 
• Place it in the refrigerator for at least 4 hours and up to overnight (I recommend overnight).
• Once set, remove cake from refrigerator  and serve immediately 

Tips:
You can use any GOOD quality dark chocolate for bittersweet mousse. Ive used Hershey’s
bittersweet chocolate chips. Since the cocoa factor is high in bittersweet chocolate, the mousse
will set on its own without gelatin.

However for milk chocolate mousse (it has less cocoa factor), you will have to add gelatin so the
mousse can hold its shape, else it will not set properly. I use Hershey’s milk chocolate chips for
this.

Hope you like this recipe !! Do Share your feedback