This Layered Mousse Cake is wealthy and decadent, and worthy of an look while you want a particular dessert. A gaggle of girlfriends gathered for a vacation luncheon the week earlier than Christmas. As soon as it was determined we’d shock one among our pals for her upcoming birthday, I knew I needed to make one extremely particular dessert.
I went deep into my archives to retrieve this Chocolate Mousse Cake recipe. Between the visitor of honor and my pals, there was nothing however accolades for this pretty mousse dessert.
Why You Should Make
- There may be a wide range of chocolate on this cake for any fan: White Chocolate, Milk Chocolate, and Darkish Chocolate!
- The underside layer is a chocolate souffle cake, adopted by a layer of semisweet chocolate mousse, then white chocolate mousse. A triple indulgence.
- It’s an beautiful dessert that makes a stunning presentation. It’s good for any celebration!
I’ve made so many chocolate mousse recipes and mousse desserts that I’ve misplaced rely. Each iteration I’ve seen, I’ve tried. That is one, although, that I’ve made greater than as soon as. It’s memorable. It’s decadent. It’s a show-stopper. There are SO many wonderful mousse recipes out within the blogosphere, and I might make a brand new one as soon as every week with no grievance from my household. Properly, until there’s a Brussels sprouts model on the market. I don’t assume I’ll trouble googling that! This White Chocolate Mousse with Frangelico is a household favourite.
My pal, Shelli, has a birthday on the identical day as my son, Tom. Two days after Christmas. Misplaced within the shuffle of the vacations. We had been going to verify she knew we liked her; I made this chic creation to have fun her big day. There was swooning after the sampling of this layered mousse cake started. If you happen to want an unimaginable dessert, that is the one for you!!
Knowledgeable Ideas
- With a layered dessert, a good springform pan is essential. Having detachable sides helps reveal the beautiful layers with out having to flip your creation out of a conventional cake pan.
- The underside layer is baked. The eggs occur to be separated and the whites are crushed to make a lighter, cake-like base. Then there are these dreamy chocolate and white chocolate mousse layers. Observe that the mousse comprises uncooked eggs and shouldn’t be served to young children or anybody with a compromised immune system.
- In a earlier publish, I revealed tips on how to make Chocolate Curls. They’re arduous to fiddle with on a scorching summer season’s day, however for those who crank up the AC for a bit, I believe they’re doable any time of yr! It’s definitely worth the effort when making this Layered Mousse Cake.
- PRO-Tip: When beating egg whites, like for the underside chocolate souffle cake, the bowl and beaters have to be freed from all grease or they won’t whip correctly. If some egg yolk occurs to get into your whites, you need to toss the eggs because the fats within the yolks will forestall the whites from attaining the correct consistency.
- PRO-Tip: To keep away from contaminating your egg whites with a speck of yolk, separate your yolk into one clear bowl after which the white into one other. For the subsequent egg, separate the egg white into a 3rd bowl and switch that white to the opposite bowl of whites provided that it doesn’t have any yolk in it. The yolk can go into the yolk bowl. Repeat utilizing the empty whites bowl in your preliminary separation so long as no drops of yolk have been launched. It’s a bit of additional work, however when you’ve unintentionally gotten a little bit of yolk right into a bowl of 6 egg whites, you’ll perceive that it’s definitely worth the effort. I’ve completed that….greater than as soon as!
- Don’t overwhip the cream or your mousse could also be grainy.
- Gently fold within the whipped cream when making the mousse. The purpose is to not deflate the cream so the mousse is gentle and ethereal.
- All the time chill your mousse or mousse cake earlier than serving to permit it to agency up.
Ceaselessly Requested Questions
Mousse is a candy or savory dish made from stiffly whipped egg whites or one other aerator and base (like a fruit puree or melted chocolate). The feel of mousse is usually gentle and ethereal.
Most mousse recipes could have an Aerator like entire eggs, egg whites, or whipped cream, offering the traditional gentle, fluffy texture. A Thickener, like gelatin, is elective relying on the recipe. The Base is the flavoring, for instance, melted chocolate or fruit puree. And the Sweetener is commonly blended in with an aerator, steadily within the type of meringue.
Making chocolate curls is an easy 2-ingredient recipe. Right here is the essential course of:
1. Soften chocolate with shortening.
2. Unfold thinly on the again of a easy baking sheet.
3. Place within the freezer.
4. After simply 2-3 minutes, take away the pan from the freezer. The chocolate must be agency sufficient to make curls, however not so agency that it cracks. If you press the chocolate along with your finger, it’s best to see a slight mark, but when it’s too gentle, you’ll see a deep indentation. Put it again within the freezer for a minute if it’s too gentle.
5. Use a bench scraper or metallic spatula and begin scraping from the underside of the pan to type curls. 6. Repeat till the chocolate will get too heat to make curls, then place the pan again into the freezer for a minute or so.
7. Place the curls in a single layer and preserve them chilly till prepared to make use of. You might also retailer these within the freezer in an hermetic container with parchment between layers.
8. Observe that white chocolate is softer than semisweet and may have a better ratio of chocolate to shortening.
You Might Additionally Like:
If your loved ones is stuffed with chocoholics like mine, you’re at all times looking for a brand new chocolate dessert. I’ve a number of tried-and-true recipes which might be good for entertaining or holidays. Solely a sliver of this chocolate mousse cake is required to get your chocolate repair!
Components
Backside layer:
- 6 tablespoons butter, reduce into items (plus further for greasing the pan)
- 7 ounces semisweet chocolate, finely chopped
- ¾ teaspoon immediate espresso powder
- 1½ teaspoons vanilla extract
- 4 eggs, separated
- Pinch of salt
- 1/3 cup brown sugar
Chocolate Mousse Layer:
- 2 tablespoons Dutch-processed cocoa powder
- 5 tablespoons. scorching water
- 7 ounces semisweet chocolate, finely chopped
- 1½ cups heavy cream
- 1 tablespoon granulated sugar
- Pinch of salt
White Chocolate Mousse:
- ¾ teaspoon powdered gelatin (I exploit Knox)
- 1 tablespoon water
- 6 ounces white chocolate, finely chopped
- 1½ cups heavy cream
For garnish:
Directions
- To make the underside layer, butter the underside and sides of a 9-inch spring-form pan. Heart a rack within the oven and preheat to 325º.
- Mix the butter, chocolate, and espresso powder in a big heatproof bowl set over simmering water. Stir sometimes till the combination is easy.
- Take away from the warmth and let cool barely, about 5 minutes. Whisk within the vanilla and egg yolks. Put aside.
- In a stand mixer, beat the egg whites and salt on medium pace till foamy. Crumble the brown sugar into the egg whites and blend to include.
- Proceed to beat on excessive pace till stiff peaks type, a minute or two longer. Utilizing a whisk, combine a few third of the crushed egg whites into the chocolate combination to lighten it.
- Fold within the remaining egg whites gently with a rubber spatula till no streaks stay. Pour the batter into the ready spring-form pan and easy the highest with a spatula.
- Bake till the middle of the cake has simply set however continues to be gentle (ought to spring again after urgent gently with a finger), about 14-18 minutes. Cool utterly on a wire rack.
- To make the second layer, whisk collectively the cocoa powder and scorching water in a small bowl; put aside.
- Soften the chocolate in a heatproof bowl set over simmering water, stirring sometimes till easy. As soon as melted, take away from the warmth and let cool barely, 2-5 minutes.
- Within the clear bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar, and salt on medium pace till the combination begins to thicken, about 30 seconds. Improve the pace to excessive and whip till gentle peaks type when the whisk is lifted, 30-60 seconds.
- Whisk within the cocoa powder combination till easy. Utilizing a whisk, combine one-third of the whipped cream to the chocolate combination to lighten it. Fold within the remaining whipped cream gently with a rubber spatula till no streaks stay.
- Pour the mousse into the spring-form pan over the cooled cake and faucet gently on the counter a number of occasions to take away the air bubbles. Easy the highest with a spatula.
- Wipe off any mousse that has dripped on the inside of the pan. Refrigerate whereas getting ready the highest layer.
- Sprinkle the gelatin over the water in a small bowl and let stand not less than 5 minutes to melt.
- Place the white chocolate in a medium bowl. Carry ½ cup of the cream to a boil in a small saucepan. Take away the pan from the warmth, add the gelatin combination and stir till dissolved.
- Pour the new cream combination over the white chocolate and let stand for about 1 minute. Whisk till the combination is easy. Cool to room temperature, stirring sometimes.
- Whip the remaining 1 cup of cream till it begins to thicken. Improve the pace to excessive and whip till gentle peaks type.
- Utilizing a whisk, combine one-third of the whipped cream to the white chocolate combination to lighten it. Fold within the remaining whipped cream gently with a rubber spatula till no streaks stay.
- Spoon the white chocolate mousse into the pan over the center layer. Easy the highest with an offset spatula.
- Return the cake to the fridge and chill till set, not less than 2½ hours.
- Garnish with chocolate curls if desired.
Notes
Whole time doesn’t embody chilling time.
To make chocolate curls, soften 3 ounces of semisweet chocolate with 1 tablespoon of Crisco (vegetable shortening).
Cake recipe is customized barely from Prepare dinner’s Illustrated.
Advisable Merchandise
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Vitamin Info:
Yield:
12
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 544Whole Fats: 44gSaturated Fats: 27gTrans Fats: 1gUnsaturated Fats: 14gLdl cholesterol: 148mgSodium: 126mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 6g
