Triple-Chocolate Mousse Cake Recipe

Directions:

1. Triple chocolate mousse cake is a truly decadent dessert. Most times, though, the mousse texture is exactly the same from one layer to the next and the flavor is so overpoweringly rich it’s har...(more)
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3. To rate a perfect 10, this triple-decker confection would need to lighten up and lose its one-note texture.
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5. Serves 12 to 16
6. This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.
7. INGREDIENTS
8. Bottom Layer
9. Tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
10. Ounces bittersweet chocolate , chopped fine (see note)
11. /4teaspoon instant espresso powder
12. /2teaspoons vanilla extract
13. Large eggs , separated
14. Pinch table salt
15. /3cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps
16. Middle Layer
17. Tablespoons cocoa powder , preferably Dutch-processed
18. Tablespoons hot water
19. Ounces bittersweet chocolate , chopped fine (see note)
20. /2cups cold heavy cream
21. Tablespoon granulated sugar
22. /8teaspoon table salt
23. Top Layer
24. /4teaspoon powdered gelatin
25. Tablespoon water
26. Ounces white chocolate chips (see note)
27. /2cups cold heavy cream
28. Shaved chocolate or cocoa powder for serving, optional (see note)
29. INSTRUCTIONS
30. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
31. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
32. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
33. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
34. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
35. See web link for rest of recipe