Triple Chocolate Mousse Cake

This one really is very late post, i am making triple chocolate mousse cake twice for mother's & father's day back in may and June.

if you want to look at my first mousse cake, please click here

For mothers day cake, i ruined the decoration and its just too tall. Despite, the not so pretty decoration, surprisingly the cake does taste really good, very chocolaty, creamy and soft.

mothers day cake

My whole family accept this triple chocolate mousse cake. My father who doesn't eat any 'modern cake' (he only eat butter cake/pandan chiffon)  say this triple mousse cake was good and he ate one slice every night after meal until the cake finished.

By learning from previous not so pretty mousse cake, for my second attempt which for fathers day cake, i really measure the thickness of each layer to avoid the cake become to tall again, and put more effort for decoration. I make chocolate fence around the cake, put strawberry on top and the pretty fathers day greeting written by my little sisters.

Triple Chocolate Mousse Cake

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Source: ricke-ordinary kithcen

Make 16 cm round cake

Ingredients
Base Chocolate Sponge Cake ( using 18 cm round pan)
4 egg
60 gr castor sugar
0.8 tsp cake emulsifier

56 gr all purpose flour
24 gr cocoa powder
1 tbsp cornstarch
0.8 tbsp milk powder
---> mix and sift together

40 gr margarine
30 gr dark compound chocolate, chopped
---> melt together in a saucepan, stir for well combine

Method
1. Beat egg, sugar and emulsifier with electric mixer till thick, white and fluffy
2. Fold in dry ingredients (flour etc) until well combine.
3. Fold in margarine and dcc with spatula until all well combine. don't over mix
4. Pour in the batter to greased cake pan with parchment paper on the bottom. Baked at preheat 180degC   oven for about 30-35 minutes.

Dark Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream

White  Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream
Method
1. Dissolve gelatine with 2 tbsp of water, mix well. set aside
2. Heat the milk over low heat, just until you see the edges start to boil. Turn off the heat.
3. Add in gelatin mixture. Mix well with a hand whisk until gelatin completely dissolved.
4. Place grated dark compound chocolate in a large bowl.
5. Pour in the lukewarm milk. Let it stand until chocolate melts completely. Stir until well blended. Set aside.
6. Beat whip cream until soft peak with hand mixer then gradually fold in to chocolate mixture.
The same method goes to white chocolate mousse

Chocolate Glaze
50 gram dark chocolate, chopped
40 gram non dairy whip cream
1.5 tbsp honey
1 tbsp vegetable oil
Method
Heat whip cream (don't boil it). Turn off the heat. Add in chopped dark chocolate, stir until all the chocolate melts then add in honey and vegetable oil

How assemble the cake

1. Slice the dark chocolate sponge cake into 2 slice, Cut each cake using 16cm round ring.
2. Place one piece of cake inside the cake ring. pour in chocolate mousse until the thickness you want. Mine have some leftover chocolate mousse which i pour into small pudding cup. Let chill at refrigerator for 5 minute
3. Place another piece of cake on top of dark chocolate mousse. then pour in white chocolate mousse until the thickness you want (same with dark chocolate mousse which have some leftover)
4. Chill in refrigerator for about 1 hour. 
5. Pour the chocolate glaze on top of the cake. Flatten. Keep back in the freezer. Freeze minimum of 2.5 to 4 hours.
6. Take the cake ring out. decorate the cake as you wish
7. Serve cold.