Triple Chocolate Mousse Cake

Triple the Chocolate equals Triple the Yum! The cake layers are tender and the mousse layers, velvety and rich. And as if that weren’t enough, the Chocolate Ganache layer seals the deal. And the garnishes - they Crown this Jewel! Talk about Gilding the Lily!

TRIPLE CHOCOLATE MOUSSE CAKE

⅔ cup all-purpose flour ⅓ cup unsweetened cocoa powder ⅔ cup sugar ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 large egg, room temperature ¼ cup whole milk 3 tablespoons vegetable oil ½ teaspoon pure vanilla extract ¾ cup salted caramel sauce (recipe in notes) 1 ½ cups chocolate ganache (recipe in notes) 2 ounces solid semisweet chocolate  (optional)

-Preheat oven to 350 degrees. Spray a 9 – 10 inch cheesecake pan with cooking spray and dust with flour, then place on a rimmed baking sheet. Set aside.

-Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle or whisk attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

-Pour batter into prepared pan and smooth out evenly. Bake until a cake tester inserted into the center comes out clean, 30 – 35 minutes. Transfer to a wire rack; let cool completely. Run a knife around edges of cake to unmold. Cake can be refrigerated, wrapped in plastic, up to 1 day.

-Meanwhile, prepare the chocolate mousse as described in the recipe below.

-Trim the top of the cooled cake by slicing the top off horizontally, to create a flat and even surface.  Then slice the cake in half horizontally with a serrated-edge knife. Move the top slice gently off the bottom and set aside.

-Create a collar of parchment paper or acetate to go around the inner edge of the cheesecake pan and extend about 2 inches above the top of the pan. Secure the collar with tape where needed.  Replace the ring to the bottom of the pan. Place the bottom half of the baked cake onto the bottom of the cheesecake pan. Brush the top of the bottom layer lightly, with caramel sauce.

-Place the dark chocolate mousse into a large pastry bag fitted with a large round tip, then pipe the mousse generously onto the cake in an even layer of mousse, about 1 ½ inches thick, (or spoon the mousse onto the top of the bottom layer of cake and smooth it out with a spatula).  Refrigerate until mousse is set, about 20 minutes.

-Place the top cake layer on top of the first mousse layer, brush with caramel sauce, then pipe or spoon the dark chocolate mouse to a depth of 1 ½ inches on top of the cake. Refrigerate at least 4 hours and up to overnight.

-Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cake, remove acetate or parchment collar, and garnish with chocolate curls.

-Alternately, create chocolate hearts or “fleur de lis” by placing melted semi-sweet chocolate into a sandwich or quart size plastic bag.  Snip off one of the corners and pipe decorative shapes onto a piece of parchment paper.  Let cool for about an hour until completely dry.

-Meanwhile, prepare chocolate ganache (recipe below). Set aside and let cool and thicken about 40 minutes, until it is of a thick, but pouring consistency. Remove cake from the fridge, then pour the ganache over the top mousse layer, smoothing to edges until even. Return the cake to the fridge until ganache is set.

-Remove the mousse cake from the refrigerator, and place on a cake platter. Then gently remove the sides of the cheesecake pan and the paper or acetate collar from the sides.  Decorate the top of the cake with the chocolate designs, curls, glaceed cherries, fresh berries, powdered sugar or piped sweetened whipped cream.  Makes 12 servings.

Double Chocolate Mousse

3/4 cup butter, softened (1 1/2 sticks) 4 egg yolks 4 egg whites 3/4 cup sugar 5 ounces of 60 -70% good-quality dark chocolate, (such as Ghiradelli, Lindt or Guittard brands.) 5 5 ounces milk chocolate bar, or chips 1 1/4 cups heavy cream 1 tablespoon vanilla extract pinch of salt   

-Place the egg whites in the medium bowl of an electric mixer then beat on high speed until soft peaks form.  Beat in sugar, 1 tablespoon at a time until whites are stiff and glossy.  Set aside.

-Using the same mixing bowl (no need to clean it out) whip the cream until stiff peaks form then stir in vanilla and salt. Set aside in refrigerator. 

-Place dark chocolate in a small saucepan with 6 tablespoons butter and melt over medium-low heat, stirring constantly. Set aside and let cool for 10 minutes.

-Place 2 egg yolks in the same mixing bowl (no need to clean it out) then beat the yolks about 3 minutes until thick and lemon colored. Add the melted chocolate in a thin stream while beating. Continue to beat chocolate and egg yolks for about 4 minutes, until smooth and very well combined. If thin, refrigerate, covered for 5-8 minutes. If thick, just set it aside.

-Add ½ of the whipped cream to the chocolate mixture stirring gently with a spatula until mostly incorporated. Then fold ½ of the whipped egg white mixture into the chocolate mixture, working even more gently. Do not beat or you will lose the airiness the egg whites provide in your mousse. It is is okay for a few streaks of white to remain. 

-Allow mixture to set for up to 10 minutes in refrigerator before using. Mousse should be about the thickness of a cooked pudding before it sets.  ( If making the mousses ahead of time, chill in the refrigerator, covered with plastic wrap. Remove from fridge about 30 minutes before using and if neccesary, whip gently with a wire whisk until mousse is loosened and creamy.)

Chocolate Ganache:

-Place 1 cup cream in a small saucepan and heat just until cream comes to a boil. Remove from heat. Add 1 1/3 cups chocolate pieces or chips (60% suggested) and without stirring, allow to sit for 15 minutes. Then stir the chocolate into the cream with a whisk until all the chocolate is melted and ganache is very smooth. Let cool for 20 - 30 minutes to thicken, but to still be of a pouring consistency.

Bake and cool the cake according to the directions above. Trim off the top of the cake to create a flat surface, then cut the cake in half horizontally.

Place the bottom cake layer into the bottom of the prepared springform pan, then brush with salted caramel sauce. Spoon or pipe the dark chocolate mousse over the top. Repeat the cake, caramel, mousse layers with the milk chocolate mousse.

Chill the cake and mousse layers for several hours. Spoon and spread the chocolate ganache evenly over the top of the cake.

Place the cake on a serving platter then carefully remove the acetate or parchment paper collar.

With the melted semi-sweet chocolate, pipe leaves, hearts, flowers or other shapes to garnish the top of the cake if you like.

Garnish the top of cake as desired with chocolate designs, curls, glaceed cherries, fresh berries, powdered sugar or piped sweetened whipped cream. 

A beautiful work of art, both in appearance and flavor, to Crown your Party or Dessert table!

PERSNICKETY NOTES:

**Salted Caramel Sauce Recipe:

1 1/4 cups (packed) brown sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup whipping cream, 1 teaspoon vanilla extract, 1/4 teaspoon “fleur de sel”or other coarsely ground salt

-Whisk brown sugar and butter in a heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Remove from heat and stir in salt and vanilla extract. Let sit for 10 - 15 minutes to thicken slightly. Makes 1 1/2 cups. (Store any leftovers in an airtight container in the refrigerator for up to 6 months for use on ice cream or cakes.)

**If you prefer to purchase the Caramel Sauce, good brands are Mrs. Richardson’s, Ghirardelli, and Torani.