Wednesday, October 5, 2011

Chocolate Perfection

What kind of birthday cake do I make for the ultimate chocolate lover?  Triple Chocolate Mousse cake of course.  Deep, rich dark chocolate - light, fluffy milk chocolate mousse and creamy, sweet white chocolate - bring it on.

I get requests for this cake more than any other cake that I make.  It really is that good.

This is the original version of the cake - baked in a 9" springform pan.   

This is the 4" mini version of the cake.  A perfect size for one chocoholic or a couple of chocolate lovers to share.

This is the cupcake version of the same cake.  I created this cupcake last December to serve at a party.

Triple Chocolate Mousse Cake
Bottom Layer                       
6 T. butter                   
7 ounces bittersweet chocolate                  
4 eggs, separated                 
1/3 cup brown sugar

Middle Layer
2 Tablespoon cocoa
5 Tablespoon hot water
7 ounces bittersweet chocolate
1 ½ cups heavy cream
1 Tablespoon sugar
1/8 teaspoon salt

Top Layer
3/4 teaspoon powdered gelatin
1 Tablespoon water
6 ounces white chocolate
1 1/2 cups heavy cream

Bottom :  Heat oven to 325.  In saucepan, melt butter and chocolate.  Remove from heat and cool 5 minutes.  Whisk in egg yolks and vanilla.  Beat egg whites with brown sugar and salt to soft peaks.  Fold 1/3 into chocolate and them fold remaining cream into chocolate.  Butter sides and bottom on spring form.  Pour batter into pan and bake 13 minutes.  Remove form oven and cool at least 1 hour.

Middle:  Combine cocoa and hot water.   Melt chocolate in microwave and cool 5 minutes.  Whip cream, sugar and salt in mixer until soft peaks.  Fold 1/3 into chocolate and then repeat with remaining cream.  Spoon over cake layer and refrigerate 15 minutes.

Top:  Sprinkle gelatin over water in small bowl.  Let stand 5 minutes.  Bring ½ c. cream to a simmer in saucepan.  Add gelatin and stir until dissolved.  Pour cream over white chocolate and whisk until smooth.  Cool 5 minutes.  Beat remaining cream in mixer to soft peaks and fold 1/3 into white chocolate mixture.  Fold in remaining cream and spoon over mousse layer.  Return cake to refrigerator and chill at least 2 ½ hours.

This cake freezes really well too.

No matter what size or shape it is, this cake never lasts long.  I adapted this recipe from a Cook's Illustrated recipe a couple of years ago and it quickly became a very popular cake.

Happy Birthday Tracy - I hope you enjoyed your cake as much as I did.

Bon Appetit!

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