TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
- Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
- Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
- Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
- When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
- Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
TRIPLE-CHOCOLATE MOUSSE CAKE
Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
- Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
- Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
- Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g
TRIPLE-CHOCOLATE MOUSSE CAKES
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
- Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.
Provided by Susan Dillard
Categories Dessert
Time 2h32m
Yield 1 "10 inch three layer cake", 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- In a small saucepan, combine the milk, sugar and salt.
- Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
- Remove the pan from the heat.
- With the motor of the food processor running, pour the hot milk through the feed tube.
- Process for 10 to 20 seconds, until the chocolate is completely melted.
- Using a spatula, scrape down the side of the work bowl.
- Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
- Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
- In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
- Do not overwhip the cream.
- Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
- Fold in the remaining whipped cream.
- Do not overfold the mousse or the texture will be grainy.
- Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
- Make the cake: Grease three 10-inch round cake pans.
- Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
- Grease the pan well and then flour, tapping out the excess.
- Set aside.
- Place the oven racks two shelves apart.
- Preheat the over to 350 degrees F.
- Sift together the flour, baking soda and salt.
- Set aside.
- Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
- Remove from the top of the double boiler and cool slightly.
- Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
- Add the vanilla.
- Add the eggs one by one, mixing on medium speed until blended.
- Using a rubber spatula, scrape down the sides of the bowl.
- With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
- When blended, add the remaining buttermilk and the chocolate mixture.
- Mix until blended then add the remaining dry ingredients.
- Mix on medium speed just until blended and the flour lumps disappear.
- Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
- Bake for 28 to 32 minutes, or until a toothpick comes out clean.
- Remove the pans from the oven and place on wire cooling racks.
- Cool for 15 minutes and invert.
- Peel off the waxed paper and cool completely.
- Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
- Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
- Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
- There should be slightly less than one-half inch of mousse on top of the cake.
- Place the second cake layer on top and repeat the mousse layer.
- Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
- Place the cake in the freezer for a minimum of four hours.
- Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Place in a large bowl.
- In a medium pan, scald the heavy cream and pour over the chocolate.
- Using a metal whisk, gently stir until smooth and melted.
- Continue stirring until the ganache is room temperature or just slightly warmer.
- Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
- Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
- When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
- Use the spatula to spread the ganache evenly over the sides of the cake.
- When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
- Refrigerate until ready to serve.
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE
When I begin to think about cakes, the first ingredient that comes to mind is chocolate! And what if your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes - Triple Chocolate Mousse Cake....
Provided by Vera williams
Categories Cakes
Time 28m
Number Of Ingredients 14
Steps:
- 1. For the Cake: Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don't dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water). Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage). Using a whisk stir softened butter into the melted chocolate until it's combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl) Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean). When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
- 2. Chocolate Mousse Layer: Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside. Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won't melt completely re-heat the mixture on a low heat, and continue to stir until it's all melted. Heat softened gelatine on low heat, stirring to dissolve. When it' s completely free of lumps, stir melted gelatin into the melted chocolate. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it's too hot , whipped cream will melt). Add about half of the whipped cream to the chocolate and whisk gently until it's all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl) Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
- 3. White Chocolate Mousse Layer: Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it's melting or it will separate and become unusuable) Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight). Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring. Garnish the cake with chocolate curls or shaving if desired. Store it in the fridge. The cake can be frozen for up to several weeks.
TRIPLE CHOCOLATE MOUSSE
A trio of milk, dark and white chocolate combined in a delectable mousse
Provided by Gary Rhodes
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
- Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
- Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
- Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
- Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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TRIPLE CHOCOLATE MOUSSE CAKE (GLUTEN-FREE) | CHEW OUT …
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4.6/5 (10)Calories 389 per servingCategory Cake, Dessert
- Adjust oven rack to middle position and heat to 325F. Butter bottom and sides of a 9 to 9.5 inch springform pan (must be at least 3 inches high)
- In a glass bowl, melt butter, chocolate, and espresso/coffee powder in microwave at 30 second intervals at 50% power. Repeat and stir until very smooth. (Alternatively, you can place bowl over a saucepan of simmering water.) Cool mixture about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
- In stand mixer fitted with whisk attachment, beat egg whites and pinch of table salt at medium speed until frothy, 30 seconds. Add half of the brown sugar and beat until combined, 15 seconds. Add rest of brown sugar, beat on high until soft peaks form, 1 minute. Scrape sides halfway through. Using a whisk, gently fold in one-third of the beaten egg whites into chocolate mixture. Using rubber spatula, gently fold in the rest of egg whites until no white streaks remain, but don’t overdo it.
- Carefully transfer batter to greased springform pan, gently smoothing the top. Bake until cake is risen and firm around edges and center has just set but is still soft. Center of cake will spring back after pressing gently with finger, about 14-18 minutes. Transfer to wire rack to cool completely. Do not remove cake from pan.
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.2/5 (99)Total Time 3 hrs 35 minsCategory DessertCalories 575 per serving
- Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.
- Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.
- Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.
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