Triple Chocolate Mousse Cake (Print Version)
# Ingredients:
→ For the brownie
01 -
6 ounces (170 g) unsweetened chocolate, coarsely chopped
02 -
½ cup (113 g) unsalted butter, cut into pieces
03 -
1 cup (200 g) granulated sugar
04 -
3 large eggs, room temperature
05 -
1 tablespoon pure vanilla extract
06 -
1 cup (130 g) all-purpose flour
07 -
3 tablespoons Dutch-process cocoa powder
08 -
½ teaspoon salt
→ For the mousse
09 -
¾ teaspoon gelatin powder
10 -
1 tablespoon water
11 -
6 ounces (168 g) semisweet chocolate, coarsely chopped
12 -
1 ½ cups (360 ml) heavy cream, cold
13 -
2 tablespoons granulated sugar
→ For the ganache
14 -
¾ cups (180 ml) heavy cream
15 -
1 tablespoon unsalted butter
16 -
9 ounces (252 g) semisweet chocolate, coarsely chopped
# Instructions:
01 -
Preheat the oven to 350ºF. Lightly spray the bottom and sides of an 8-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper and lightly spray the paper with nonstick spray.
02 -
Add the chocolate and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until chocolate is melty and smooth. Whisk in the sugar. Set aside to cool slightly, ensuring it doesn't overheat.
03 -
Once cooled, whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the chocolate mixture and fold together with a rubber spatula until no dry streaks of flour remain. Take care not to overmix.
04 -
Spread the batter evenly into the bottom of the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Set the pan on a wire rack to cool completely or refrigerate for 15-20 minutes.
05 -
In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. Place chocolate in a medium bowl. Add ½ cup cream and 2 tablespoons sugar to a small saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar.
06 -
Remove from heat, add the softened gelatin, and stir until fully dissolved. Pour the hot cream over the chocolate and whisk until smooth. Let the mixture cool to room temperature, stirring occasionally.
07 -
In a mixer with a whisk attachment, whip the remaining 1 cup cream at medium speed until thickened, about 30 seconds, then increase speed to high and whip to medium-stiff peaks (30-60 seconds). Fold the whipped cream into the chocolate mixture until no streaks remain.
08 -
Spread the mousse evenly over the cooled brownie layer. Refrigerate while preparing the ganache.
09 -
Heat the cream and butter in a saucepan over medium-high heat until just before boiling. Place the chocolate in a medium heatproof bowl and pour the hot cream over it. Stir until smooth, then let cool until no longer warm to the touch.
10 -
Spread the ganache over the mousse layer and refrigerate until set, about 1 hour. Remove the sides of the pan and parchment paper, then transfer the cake to a platter for serving.
# Notes:
01 -
For best slicing, chill the cake well and allow cut pieces to sit at room temperature for 30 minutes before serving.
02 -
The cake can be stored in the refrigerator for up to 3 days or frozen for 3 months.
03 -
Dutch-processed cocoa provides a smoother flavor, but natural cocoa powder can also be used.