Shaved dark chocolate for garnish<\/strong><\/li>\n<\/ul>\n![\"A](\"https:\/\/www.biggerbolderbaking.com\/triple-chocolate-mousse-cake\/\")
\n<\/picture><\/p>\nHow to Make this Chocolate Mousse Cake Recipe<\/h2>\nFlourless Chocolate Cake Layer<\/h4>\n\n- Preheat the oven to 325\u00b0F (165\u00b0C)<\/strong> and butter a 9-inch (23cm) springform pan. Set aside.<\/li>\n
- Melt the chocolate:<\/strong> Over a double boiler or the microwave, heat the chocolate, butter, vanilla extract, and salt until melted. Allow to cool down for 10 minutes<\/strong>.<\/li>\n
- Add the egg yolks:<\/strong> Whisk the egg yolks in the cooled, chocolate mixture and set aside.<\/li>\n
- Whip the egg whites: <\/strong>In a stand mixer or large bowl, whip the egg whites on medium-high speed until soft peaks, and then add sugar, one spoon at a time, and whip until stiff peaks form.<\/li>\n
- Fold in the egg whites: <\/strong>With a metal spoon, fold half of the egg whites in the chocolate mixture until mostly combined, then add the remaining egg whites and fold in until evenly mixed.<\/li>\n
- Bake the cake:<\/strong> Pour the batter into your prepared pan and bake until the edges are done and the center is just set, about 14-16 minutes<\/strong>. Set aside and allow to cool completely for at least 1 hour<\/strong>. (do not remove from the pan).<\/li>\n<\/ol>\n
Bittersweet Chocolate Mousse<\/h4>\n\n- Melt the chocolate: <\/strong>Over a double boiler or in the microwave, heat the bittersweet chocolate, water and cocoa powder until melted and dissolved. Set aside to cool for 10 minutes<\/strong>.<\/li>\n
- Whip the cream and fold it in: <\/strong>Once cooled, whip the cream on high speed<\/strong> to medium-soft peaks, and then fold into the chocolate mixture until evenly combined.<\/li>\n
- Chill the mousse:<\/strong> Spread the bittersweet chocolate mousse over the cooled chocolate cake and refrigerate while you make the top layer.<\/li>\n<\/ol>\n
White Chocolate Mousse<\/h4>\n\n- Bloom the gelatin: <\/strong>In a small bowl add the water and sprinkle over the gelatin without stirring. Let bloom for 5 minutes<\/strong> to set.<\/li>\n
- Melt the chocolate: <\/strong>Over a double boiler or in the microwave, gently melt the white chocolate with \u00bd cup (4floz\/120ml) heavy cream and the bloomed gelatin and then let white chocolate mixture cool for 10 minutes.<\/li>\n
- Whip the cream and fold it in: <\/strong>Once cooled, whip the remaining 1 cup (8 fl oz\/240 ml) heavy whipping cream on high speed<\/strong> to medium-soft peaks and then fold the white chocolate mixture.<\/li>\n
- Chill the cake:<\/strong> Spread the white chocolate mousse on top of the dark chocolate mousse and smooth out the top with an offset spatula. Cover and return to the refrigerator to chill for at least 4 hours and up to 3 days<\/strong>.<\/li>\n<\/ol>\n
Serve the Chocolate Mousse Cake<\/h4>\n\n- Remove from pan:<\/strong> Just before serving, run a thin knife around the edge of the cake and release the sides. Carefully loosen the bottom of the cake with an offset spatula and transfer to a serving plate. Tidy the sides a little with a knife so you can see each layer. Garnish with the chocolate shavings. Enjoy!<\/li>\n<\/ol>\n
Gemma\u2019s Pro Tips<\/h2>\n\n- Use quality chocolate:<\/strong> For desserts featuring chocolate as a primary flavor, always use the best chocolate you can find<\/strong>.<\/li>\n
- Prepare in advance: <\/strong>This is a make-ahead recipe. It\u2019s best to plan on eating it the day after you make it\u2014or at least after it has had a chance to set for at least 6 hours<\/strong>.<\/li>\n
- Line the pan:<\/strong> Remember to use parchment paper under your first cake layer\u2014it will make it easier to remove the cake from the pan and transfer it to a serving plate.<\/li>\n
- Flavor variations:<\/strong> The flavors of this chocolate and mousse cake are quite intense and delicious on their own, but if you would like to add other flavors, you can infuse the cream in either the dark chocolate mousse or white chocolate mousse with a teaspoon of cinnamon or orange zest or a tablespoon or two of the liqueur of your choice or for several hours before straining and whipping.<\/li>\n
- The perfect pan:<\/strong> A springform pan comes in two pieces\u2013the bottom and the sides come apart from each other. A pan like this is handy for softer or more delicate cakes like this one that can\u2019t be turned out without falling apart.<\/li>\n
- Finishing touch:<\/strong> This cake is always a show-stopper, even with the simple shaved chocolate we top it with. If you are making this for a very fancy occasion and want to go over the top, look online for fancy chocolate curls and other sparkly, festive, edible toppings. You can even use a piping bag with a large star tip to decorate the top with piped whipped cream rosettes.<\/li>\n<\/ul>\n
Make Ahead and Storage Instructions<\/h2>\n\n- Make ahead tips: <\/strong>\n
\n- The base cake layer for this chocolate mousse cake recipe can be made up to 2 months in advance<\/strong>, wrapped well, and frozen.<\/li>\n
- When you are ready to assemble the rest of the cake, you don\u2019t need to defrost the first layer.<\/li>\n
- Simply layer the mousse on top, and the cake will defrost in the refrigerator as the mousse chills and sets.<\/li>\n
- This cake can be made and stored, well wrapped and refrigerated in its springform pan for up to three days<\/strong>.<\/li>\n
- You can add the final garnishes the day you serve the cake.<\/li>\n<\/ul>\n<\/li>\n
- How to store leftovers:<\/strong> Put the leftover cake in an airtight container or wrap it well and store it in the fridge for up to three days<\/strong>.<\/li>\n<\/ul>\n
\n<\/picture><\/p>\nFAQs<\/h2>\nCan I make this without a springform pan?<\/h3>\n\n- In a pinch, you can line the bottom and sides of a cake pan that is at least 3 inches high (this is a tall cake) with a large piece of foil.<\/li>\n
- When your cake is chilled and set, carefully use the foil to lift the cake from the pan and peel off the foil.<\/li>\n
- You can use a knife or offset spatula to smooth the sides.<\/li>\n<\/ul>\n
I can\u2019t get my egg whites to whip to soft peaks. What should I do?<\/h3>\n\n- I whip a lot of egg whites, and this happens to me from time to time.<\/li>\n
- Sometimes, it matters a lot, and you need to start over with fresh eggs, but for this particular recipe, it will be okay. Just fold in the whites and proceed with the recipe.<\/strong><\/li>\n<\/ul>\n
What if my cream doesn\u2019t whip?<\/h3>\n\n- Check the fat content of the cream\u2014it should be at least 36% fat to whip properly.<\/li>\n
- Also, the cream must be cold (cooler than 50\u00b0F (10\u00b0C) in order to whip up nice and fluffy.<\/li>\n<\/ul>\n
My white chocolate never melted \u2013 it just looks dry and lumpy. What\u2019s wrong?<\/h3>\n\n- What you are using isn\u2019t actually white chocolate, and it won\u2019t work in this recipe.<\/li>\n
- Actual white chocolate is made with cocoa butter solids and is sold in bar form. I do not recommend white chocolate chips or melts.<\/li>\n<\/ul>\n
I mixed my gelatin into the white chocolate mixture and lumpy bits of gelatin in the mixture. What should I do?<\/h3>\n\n- Return the mixture to the double boiler and warm gently until all of the gelatin has melted.<\/li>\n
- Let cool completely before adding to the whipped cream.<\/li>\n<\/ul>\n
More Showstopper Dessert Recipes<\/h2>\n
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