A chocolate lovers dream – a trio of milk , semi sweet and dark chocolate – the Triple Chocolate Mousse Cake..!!
I have always had a fear of making custards. The very thought of whisking the hot cream mix with the egg yolks was scary.. I always had it scrambling ..!! faced with the proposition of a cake on my anniversary day…. I decided to give custard making one last shot..!! And the rest as the pictures say… was yummmy..!!
This cake is an adaptation from the trios chocolate cake and the opera cake from here. Though the post is extremely long, the cake in itself is pretty simple to make ahead. The time spent in the refrigerator before serving is mandatory as it gives the flavors time to meld and enhance.
TRIPLE CHOCOLATE MOUSSE CAKE
- 3 tbsp unsalted butter, melted
- 6 large egg whites, at room temperature
- 2 tbsp granulated sugar
- 2 cups almond flour or finely ground almonds
- 2 cups icing sugar, sifted
- 6 large eggs
- 1/2 cup all-purpose flour, sifted
Preheat the oven to 220°C . Spray two 12-1/2 x 15-1/2-inch sheet pans (jelly roll pans with raised edges) with nonstick spray, then line with parchment paper cut exactly to fit the bottom and sides. Apply more butter on the parchment sheet. I made half the quantity and baked it in a round cake pan.
The next step is to whip the egg whites on low speed in a clean bowl until it holds soft peaks. Switch to high speed while gradually adding the granulated sugar. Continue beating until the eggs whites hold stiff, glossy peaks. This would take about 7 minutes in all. keep it aside.
Using your paddle attachment, beat the almond flour, icing sugar, and eggs on medium speed for 3 minutes or until light and voluminous. Whisk in the flour, a teaspoon at a time, until it just disappears. Gently fold the egg-white meringue into the batter using a rubber spatula. Take a cup of the batter and fold it thoroughly into the melted butter in a small bowl. Pour this back into the batter and fold with a rubber spatula until just combined. The butter needs to be melted else there would be lumps of butter in the batter. Bake cake layers for 5 to 7 minutes, or until lightly browned. Cool the cakes. peel of the parchment paper and place it on the pan we are going to layer it on.
- 1/2 cup water
- 2/3 cup granulated sugar
- 1 tbsp instant coffee powder
- a dash of Kahlua
Combine water, sugar and coffee powder, and bring to a boil. Remove from heat and allow syrup to cool. Add the liquor and keep aside.
Creme Anglaise Base
- 1/2 cup whole milk
- 2 large egg yolks
- 1-1/2 tablespoons sugar
- 1-1/2 tablespoons light corn syrup (I used simple syrup)
Bring the milk to a rolling boil. Separately whisk the egg yolks, sugar, and simple syrup. Slowly pour the milk into the yolks while whisking constantly. Don’t ease up on the whisking or you will end up with scrambled eggs. Return the mixture to the saucepan cook it on low flame ( stirring all the way ) till it is thick enough to coat the back of the spoon. Remove from heat and strain into a bowl. Have your chocolate ready so that you can pour out the anglaise onto the chocolate and melt it.
- 55g white chocolate, chopped
- 55g milk chocolate chips
- 55g dark chocolate, chopped
- 375g heavy cream, chilled (Amul works fine)
- and for each chocolate mousse:
- 1/2 teaspoon powdered unflavored gelatin
- 15g (1 tablespoon) cold water
Prepare 3 medium bowls each containing one type of chocolate. Also keep aside 3 small cups, one for each type of chocolate. Take water in the small cup and sprinkle the gelatin over the water and let stand for 2 minutes. Microwave for 15 seconds, or until the gelatin is fully dissolved. Pour 1/4 cup of the hot creme anglaise over each type of chocolate and stir till well combined. Stir in the dissolved gelatin into each chocolate sauce, mix well and set aside. In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks. Keep it in the fridge.
Take a spring-form pan. Place the joconde base in the pan. Soak it well with the soaking syrup. Take a third of the whipped cream and fold it into the dark chocolate sauce until well-combined. Pour it into the center of the ring and turn and swish around lightly to level the mousse. Place in the freezer for about 20 minutes or until halfway firm. Repeat with the other layers ending with the white chocolate layer. Leave in the freezer overnight, or until completely firm. When it has become totally firm, add the glaze.
Cocoa Mirror Glaze
- 1/4 cup heavy cream
- tablespoons water
- 7 tablespoons plus 1/2 teaspoon granulated sugar
- 5 tablespoons plus 1/2 teaspoon Dutch-processed cocoa powder
- 3g (1/2 packet) gelatin granules
- 1 tablespoon water
Boil together the cream, water and sugar. Once it comes to a boil, whisk in the cocoa and boil it once more.Stir it lightly with a spoon taking it out at intervals, so as to coax out any air bubbles in it. presence of air bubbles will spoil the mirror finish of the glaze. Now remove from heat and keep aside to cool. Cool it to about 43°C, or till it is hot enough to stick a finger in for 5 min. Separately soak the gelatin in water. Microwave on low for 15 seconds till gelatin dissolves. Combine the two mixtures together. This is relatively easy because both mixes are warm. Mix well and let cool till about 20C. This step is important because a hot glacage will melt the chocolate mousse layer when we pour it in. Once it has cooled pour it on top of the white mousse layer slowly without creating bubbles. Swish it a bit to spread evenly. Refrigerate till needed.
When you want to unmould the cake run a skewer around the edges till it dislodges from the sides. Release the latch of the pan and remove the cake carefully.
Serve with a flourish…!!