Rich three chocolate mousse cake

Ingredients

Sponge

50 grams (1.76 ounces) dark chocolate
50 grams (1.76 ounces) butter
2 large eggs
75 grams (2.65 ounces or 1/3 cup) sugar
50 grams (1.76 ounces or 1/3 cup) all-purpose flour
5 grams (0.18 ounces or 1 teaspoon) baking powder

Soaking

20 milliliters (0.68 fluid ounces or 1 tablespoon) Baileys liqueur
100 milliliters (3.4 fluid ounces or 1/2 cup) cream or milk

Dark Chocolate Mousse

6 grams (0.21 ounces or 2 teaspoons) gelatin
70 milliliters (2.4 fluid ounces or 1/3 cup) milk
150 grams (5.3 ounces) dark chocolate
150 grams (5.3 ounces or 3/4 cup) mascarpone cheese
40 grams (1.4 ounces or 1/3 cup) powdered sugar
200 milliliters (6.8 fluid ounces or 3/4 cup) whipping cream

Milk Chocolate Mousse

6 grams (0.21 ounces or 2 teaspoons) gelatin
70 milliliters (2.4 fluid ounces or 1/3 cup) milk
150 grams (5.3 ounces) milk chocolate
150 grams (5.3 ounces or 3/4 cup) mascarpone cheese
40 grams (1.4 ounces or 1/3 cup) powdered sugar
200 milliliters (6.8 fluid ounces or 3/4 cup) whipping cream

White Chocolate Mousse

6 grams (0.21 ounces or 2 teaspoons) gelatin
70 milliliters (2.4 fluid ounces or 1/3 cup) milk
150 grams (5.3 ounces) white chocolate
150 grams (5.3 ounces or 3/4 cup) mascarpone cheese
40 grams (1.4 ounces or 1/3 cup) powdered sugar
200 milliliters (6.8 fluid ounces or 3/4 cup) whipping cream

The Glaze

100 grams (3.53 ounces) dark chocolate
40 grams (1.41 ounces or 3 tablespoons) butter

Equipment

Baking dish (17-18 cm diameter)
Ensure it's well-greased and lined with parchment paper to avoid sticking.
Mixing bowls
Use a variety of sizes to accommodate different mixtures, from chocolate to whipped cream.
Whisk
A good whisk makes blending smoother and prevents lumps in your mixtures.
Electric mixer
Saves you time and energy, especially for whipping cream to the perfect consistency.
Spatula
Perfect for folding mixtures gently to maintain airiness.
Acetate film
Crisp, clean edges for your mousse layers, giving a professional finish.

Instructions

Step 1

1. Preheat your oven to 320°F (160°C). Grease a 17-18 cm (7-inch) baking dish with oil and line the bottom with parchment paper. Separate the egg whites from the yolks. Make sure the bowl for the egg whites is completely clean and dry for better whipping results.

Step 2

2. Melt the dark chocolate and butter together over low heat, stirring constantly. Once melted, let it cool slightly and then add the egg yolks. Mix well.

Step 3

3. Sift the flour and baking powder together and set aside.

Step 4

4. In a separate bowl, beat the egg whites with the sugar until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful to maintain the airiness.

Step 5

5. Pour the batter into the prepared baking dish and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cool completely before carefully cutting off the top crust. Use a serrated knife to avoid crumbling the sponge.

Step 6

6. Place the sponge in a 16 cm (6-inch) split mold, trimming if necessary to fit. Line the edges of the mold with acetate film. Soak the sponge with the mixture of Baileys liqueur and cream (or milk).

Step 7

7. For the dark chocolate mousse, soak the gelatin in milk and let it swell. Melt the mixture over medium heat without bringing it to a boil. Melt the dark chocolate in a water bath and then combine it with the gelatin mixture using a whisk until smooth.

Step 8

8. Ensure the mascarpone cheese is at room temperature. Mix it with the powdered sugar using a spatula or a mixer on low speed. Combine this with the chocolate mixture. Whip the cream until it forms stiff peaks and gently fold it into the chocolate mixture. Spread the mousse over the soaked sponge and smooth it out. Refrigerate to set.

Step 9

9. Repeat the same steps for the milk chocolate mousse. Combine the milk, gelatin, and milk chocolate, and once again mix with the mascarpone and powdered sugar. Fold in the whipped cream, spread the mousse over the dark chocolate layer, and refrigerate.

Step 10

10. Prepare the white chocolate mousse by chopping the white chocolate finely and placing it in a bowl. Soak the gelatin in milk and melt it. Pour the mixture over the white chocolate and let stand for 5 minutes, then stir until smooth. Combine with the mascarpone and whipped cream. Spread the mousse over the milk chocolate mousse layer and let the mousse set in the refrigerator for a couple of hours.

Step 11

11. For the glaze, melt the dark chocolate with butter and allow it to cool to room temperature. Pour the glaze over the top of the cake, letting it gently drip down the sides. For a shiny finish, you can add a teaspoon of corn syrup to the glaze.

Servings

Ready to wow your guests? 🍰
**This tri-chocolate mousse cake** is the epitome of indulgence and is perfect for any occasion, be it a fancy dinner party or a casual get-together. Serve it chilled and slice through the luscious layers to reveal the stunning contrast of dark, milk, and white chocolate. Each bite is a heavenly mix of textures, and the flavors are simply to die for. Don't just stop at serving it plain! 🌟 **Garnish** with fresh berries, a dusting of powdered sugar, or even a drizzle of raspberry coulis for that extra pop of color and flavor. For a truly decadent experience, pair it with **a scoop of vanilla ice cream** or **a dollop of whipped cream** on the side. 🍨 And if you're feeling adventurous, a few mint leaves or a sprinkle of sea salt can elevate the taste to another level. Whether you're crafting a dreamy birthday cake or a show-stopping dessert for a special celebration, this tri-chocolate mousse cake is sure to impress. 🙌 Each slice is a masterpiece of flavors and textures bound to bring joy to anyone fortunate enough to taste it.

Variations

Going **gluten-free** or **vegan** doesn't mean you have to miss out on this delicious treat! 🌱
**For a gluten-free version**, simply replace the flour in the sponge with a gluten-free flour blend. Ensure your baking powder is gluten-free too. The rest of the ingredients are naturally gluten-free, so you can enjoy this cake without a worry. **For a vegan version**, you'll need a few swaps: - Replace gelatin with agar agar as it's plant-based. - Swap out the eggs for a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg). - Use plant-based butter and chocolate (check labels to ensure they’re vegan). - For mascarpone, opt for a vegan cream cheese or a cashew-based homemade version. - Lastly, use coconut or almond cream to replace the whipping cream. 🥥🌰 These variations will still give you the rich, indulgent layers of mousse, minus the gluten and animal products. 🙌

Faq

How do I prevent my sponge cake from sticking to the pan?
Ensure your baking dish is well-greased and lined with parchment paper, focusing on both the bottom and the sides.
Why is my whipped cream not reaching stiff peaks?
Your cream and mixing bowl should be cold. Chill them in the fridge before whipping, and avoid over-mixing to prevent the cream from turning into butter.
How can I tell when my sponge is done baking?
Insert a toothpick into the center; if it comes out clean, the sponge is ready. It should also be springy to the touch.
Can I use agar agar instead of gelatin in the mousses?
Yes, agar agar is a great gelatin substitute. Use about a third of the amount and dissolve it in boiling water before mixing.
How do I achieve a perfectly smooth mousse layer?
Fold your mixtures gently to maintain airiness and use an offset spatula to spread the mousse evenly. Let each layer set in the fridge before adding the next.
Can I prepare this cake in advance?
Absolutely! This cake can be made a day or two ahead. Keep it chilled in the fridge, and add the glaze shortly before serving for the best texture and appearance.