Triple Chocolate Mousse Cake

Makes one 9-inch (23 cm) cake

THIS ONE IS FROM THE EARL'S COOKBOOK! Plan ahead for this cake because it takes time! This stunning cake is a chocolate lover's dream, featuring layers of rich chocolate fudge, dark chocolate mousse, and creamy white chocolate mousse. It’s perfect for special occasions and is gluten-free!

Ingredients:

Chocolate Fudge Layer:

• 8 oz (225g) semi-sweet chocolate
• 75g or ⅓ cup melted salted butter
• ¼ cup sugar
• 1 Tbsp (15 mL) cocoa powder
• 1 tsp (5 mL) instant coffee granules
• ½ tsp (2.5 mL) fine salt
• 2 eggs
• ½ tsp (1.25 mL) vanilla extract

Chocolate Mousse Layer:

• 10 oz (285g) semi-sweet chocolate
• 2¼ cups (560 mL) heavy cream, divided
• 3½ tsp (17.5 mL) powdered gelatin (approximately 1½ packages)
• 3 eggs, separated
• 1 tsp (5 mL) vanilla extract

White Chocolate Mousse Layer:

• 8 oz (225g) white chocolate
• 1 cup (250 mL) heavy cream, divided
• 1 tsp (5 mL) powdered gelatin (approximately ½ package)
• 2 eggs, separated
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) mixed berries or chocolate shavings, for garnish (optional)

Instructions:

1. Prepare the Chocolate Fudge Layer:

• Preheat your oven to 350°F (180°C). Line the base of a 9-inch (23 cm) springform pan with parchment paper. Grease the sides and base well.
• Melt the semi-sweet chocolate in a metal bowl over a pot of simmering water (or use a double boiler). Stir in the melted butter until glossy and smooth.
• Stir the sugar, cocoa, coffee granules, and salt into the melted chocolate. Let it cool slightly.
• In a separate bowl, mix the eggs, egg yolk, and vanilla. Fold this into the chocolate mixture.
• Pour into the prepared springform pan and bake for 12 to 15 minutes, or until the fudge layer looks puffy and the edges are set. Set aside to cool.

2. Prepare the Chocolate Mousse Layer:

• Melt the semi-sweet chocolate in a metal bowl over a pot of simmering water (or use a double boiler).
• Using a stand or hand-held mixer, whip 2 cups (500 mL) of the cream until soft peaks form. Chill in the refrigerator while preparing the rest of the steps.
• Sprinkle the gelatin over 2 Tbsp (30 mL) of cold water and allow it to bloom for about 10 minutes.
• Heat the remaining ¼ cup (60 mL) of cream in the microwave until it begins to bubble. Stir in the bloomed gelatin and whisk until smooth. Mix this into the melted chocolate.
• Add the egg yolks and vanilla to the chocolate mixture. Mix well.
• In a clean bowl, beat the egg whites until stiff but not dry peaks form. Fold them into the chocolate mixture to lighten it.
• Gently fold in the chilled whipped cream until fully combined. Pour the chocolate mousse over the cooled fudge layer. Smooth the top and set aside.

3. Prepare the White Chocolate Mousse Layer:

• Melt the white chocolate in a metal bowl over a pot of simmering water (or use a double boiler).
• Using a stand or hand-held mixer, whip ¾ cup (190 mL) of the cream until soft peaks form. Chill in the refrigerator while preparing the rest of the steps.
• Sprinkle the gelatin over 1 Tbsp (15 mL) of cold water and allow it to bloom for about 10 minutes.
• Heat the remaining ¼ cup (60 mL) of cream in the microwave until it begins to bubble. Stir in the bloomed gelatin and whisk until smooth. Mix this into the melted white chocolate.
• Add the egg yolks and vanilla to the white chocolate mixture. Mix well.
• In a clean bowl, beat the egg whites until stiff but not dry peaks form. Fold them into the white chocolate mixture to lighten it.
• Gently fold in the chilled whipped cream until fully combined. Pour the white chocolate mousse over the cooled chocolate mousse layer. Smooth the top with an offset spatula.

4. Chill and Serve:

• Allow the cake to set in the refrigerator for at least 6 hours, or preferably overnight.
• To serve, carefully remove the sides of the springform pan, using a paring knife to release the edges if necessary. Clean and dry your knife between each slice for neat presentation.
• Garnish with mixed berries or chocolate shavings if desired.