Triple Chocolate Mousse Cake

Name: Triple Chocolate Mousse Cake
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: European, French, Mediterranean
Ingredients: 1 egg; 30g caster sugar; 20g self-raising flour; 10g cocoa powder; 6g gelatine ( I used 150 bloom fish gelatine); 30g water; 1 egg yolk; 40g caster sugar; 90g milk; 90g white chocolate; 200g double cream; 6g gelatine (I used 150 bloom fish gelatine); 30g water; 1 egg yolk; 40g caster sugar; 90g milk; 90g milk chocolate; 200g double cream; 6g gelatine (I used 150 bloom fish gelatine); 30g water; 1 egg yolk; 40g caster sugar; 90g milk; 90g dark chocolate; 200g double cream; Strawberries; Chocolate

15 steps

Prep:1hCook:25min

This Triple Chocolate Mousse Cake is a masterpiece of chocolatey goodness. Layers of white, milk, and dark chocolate mousses on a fluffy cocoa sponge, topped with juicy strawberries and chocolate shavings. It's the ultimate chocolate indulgence!

Updated at: Thu, 17 Aug 2023 07:36:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories263.3 kcal (13%)

Total Fat17.1 g (24%)

Carbs23.2 g (9%)

Sugars19.2 g (21%)

Protein3.7 g (7%)

Sodium50.8 mg (3%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

1. Preheat the oven to 170C. Line the bottom of a 15cm cake ring with aluminium foil.

Step 2

2. Using a hand mixer, whisk the egg with caster sugar and a pinch of salt until foamy. Sift the self-raising flour and cocoa powder together and fold into the mixture using a spatula.

Step 3

3. Transfer the mixture to the cake ring and bake for 10 minutes. Once ready, set aside to cool, then run a knife around the edges and remove from the cake ring.

Step 4

4. For the white chocolate mousse, combine the gelatine powder and water in a small bowl or cup, and place it in the fridge for 5-10 minutes, or until spongy.

Step 5

5. In a saucepan, combine the egg yolk and caster sugar and mix well. Add milk and stir until combined. Start heating on medium-low heat, stirring constantly. Bring it to the boil, but don’t let it boil. The mixture should thicken.

Step 6

6. Remove from the heat and add the gelatine mixture. Stir well until the gelatine dissolves. Then break the white chocolate into chunks and add to the mixture. Stir well again until the chocolate melts. Set aside to cool until room temperature.

Step 7

7. In a large bowl, whisk the double cream until you get a texture like melted ice cream. Don't overwhip, once you see the cream start to thicken, stop.

Step 8

8. Add the white chocolate mixture to the whipped cream and stir well until combined.

Step 9

9. Cover the bottom of the 8" cake ring with cling film and place the cake collar inside. Place the cake ring on a chopping board or tray, so it's easy to transfer the cake into the freezer later.

Step 10

10. Add the white chocolate mousse to the same ring and place it in the freezer to set (about 30 to 40 minutes).

Step 11

11. Repeat the process with the milk and dark chocolate mousses.

Step 12

12. Once you have added the dark chocolate mousse, place the sponge cake on top and press it slightly to let it draw inside.

Step 13

13. Place in the freezer until set completely. (about 8 hours)

Step 14

14. When ready, use a hair dryer to warm the cake ring, so you can easily remove the cake. Remove the cake collar, place it on the serving platter, and decorate it with chocolate and strawberries.

Step 15