Triple Chocolate Mousse Cake

Cake pans

8 inch (20cm) cake pan

6 inch (16cm) cake ring

Cake layer

1 egg, room temperature

1/4 cup (50g) sugar

1 teaspoon vanilla extract

1/4 cup (60ml) oil

1/4 cup (60ml) milk

1/2 cup (68g) flour

2 tablespoons (15g) cocoa powder

1. beat egg, sugar, vanilla, oil and milk until light and fluffy

2. sift flour and cocoa powder into egg mixture and mix until well incorporated

3. bake at 350°F (175°C) for 15-20 minutes

4. when completely cooled, grease inner side of the cake ring with a little butter or coconut oil. Place cake ring over cake and cut around it with a knife to 6 inches. Cover inside of ring with acetate sheet for cakes

Whipped cream base

15,2 fluid ounces (450ml) whipping cream

3/4 cup (100g) powdered sugar

1. combine both ingredients and whip until medium peeks appear

2. separate in three batches and keep refrigerated 

Dark chocolate mousse

2,8 ounces (80g) dark chocolate in small pieces

1/4 cup milk

1 teaspoon (3g) powdered gelatin 

1 part whipped cream base

1. pour milk in a saucepan. Sprinkle gelatin over milk, and let stand for 5 minutes

2. set the saucepan on low heat, and warm milk (do not boil!) whisking to dissolve the gelatin. Add the chocolate and continue mixing until dissolved

3. when the chocolate mixture has cooled, fold in the whipped cream 

4. pour over prepared cake base, and refrigerate for 30 minutes before pouring next mousse  layer over it

Milk chocolate mousse

1,4 ounces (40g) milk chocolate

1,4 ounces (40g) dark chocolate

1/4 cup (60ml) milk

1 teaspoon (3g) powdered gelatin

1 part whipped cream base

1. repeat steps as in dark chocolate mousse 

White chocolate mousse

2,8 ounces (80g) white chocolate

1/4 cup (60ml) milk

1 teaspoon (3g) powdered gelatin

1 part whipped cream base

1. repeat steps as in dark & milk chocolate mousse

Chocolate topping

2 ounces (57g) dark chocolate

3 tablespoons butter

1. melt together, cool and pour over white mousse. Refrigerate until hardened