Triple Chocolate Mousse Cake

My hubby, Curtis, and I recently turned the big 3-0. My birthday is 12 days before his and every year it’s fun being the “older woman” for those few days. J Curtis loves everything chocolate—especially deep, dark, rich chocolate. So for his 30^th birthday I wanted to make an amazing cake that would satisfy each of his chocolate cravings. This cake was an absolute home run! Everyone and I mean everyone LOVED this cake…including me (I’ve said before on my blog that I’m not really a chocolate fan). My favorite layer of the cake was the bottom; it was sort of like a flourless chocolate cake that tasted like a smooth chocolate truffle.

The key to making this a stand-out cake is the chocolate—you do not want to skimp on the chocolate. I would suggest using Ghirardelli for the bittersweet chocolate and either Ghirardelli or Guittard Choc-Au-Lait White Chips for the top layer (you can find all of these products at Cost Plus World Market).

I found that there were 3 cooking tools that helped make this such a successful cake:

9-inch Springform Pan

Off-Set Spatula

Cheese Wire

Triple Chocolate Mousse Cake

Ingredients:
For the bottom layer:
6 T unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz good-quality bittersweet chocolate, finely chopped
1½ t vanilla extract
4 large eggs, separated
Pinch of salt
1/3 C light brown sugar, packed

For the middle layer:2 T cocoa powder
5 T hot water
7 oz good-quality bittersweet chocolate, finely chopped
1½ C heavy cream
1 T granulated sugar
Pinch of salt

For the top layer:¾ t powdered gelatin
1 T water
6 oz white chocolate, finely chopped
1½ C heavy cream

For garnish:
Chocolate curls or shavings

Directions:

For the bottom layer:

Butter the bottom and sides of a 9-inch springform pan. Next line the pan with parchment paper cut to fit the bottom of the pan. Center a rack in the oven and preheat to 325˚ F.  

Combine the butter and chocolate in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Once the chocolate mixture has cooled slightly, whisk in the vanilla and egg yolks. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain (be sure to get the chocolate from the very bottom of the bowl folded in). Pour the batter into the prepared springform pan and smooth the top with an off-set spatula.

Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing very gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. If you’re not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.

For the middle layer:

Whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any smears.  Refrigerate for at least 15 minutes while preparing the top layer.

For the top layer:

Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 3 hours. If you’re going to chill the cake over night, cover it with foil but take caution to NOT let the foil touch the top of the cake!

For serving:

Gently run a paring knife around the edge of the springform pan. Carefully release the cake from the spring form. If you don’t feel comfortable removing the cake from the bottom of the springform pan, then don’t (I didn’t)!

Garnish the top of the cake with either chocolate curls or shavings. Place the cake on a pedestal for cutting. I HIGHLY recommend using cheese wire (held taunt) to make each cut, this keeps it very clean. If you don’t use cheese wire, then uses a long, thin knife and wipe the blade after each cut.

Source: adapted from Cook’s Illustrated, November/December 2009

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog