Three chocolate mousse layers on top of a brownie make this chocolate mousse cake. It is made quickly and perfect to make ahead. The sweetness in the mousse comes only from the added chocolate!
Looking for a simple cake to impress others? Make this easy three chocolate mousse cake with dark, raspberry and white chocolate vanilla mousse. Perfect to prepare the day before.
Work quickly after adding gelatin & be prepared!
Important when making this cake is planning ahead! When working with gelatin it is important to never let the gelatin cook since it would loose its gelation properties. Once the gelatin is added the mousse tends to set quickly. Therefore plan already two steps ahead. Make sure you have everything you need set up! It is way easier to fill the mousse layer in the cake ring when the mousse is still soft.
Another tip is to let the cake chill long enough so that each mousse layer is set before adding the next one. The waiting time is the biggest part of making this cake, which is also good since you have enough time to clean the bowls and to prepare the next chocolate mousse layer in between.
Using gelatin sheets instead of powder? Substitute 1 teaspoon powdered gelatin with 1 sheet gelatin
To make chocolate shavings melt chocolate and spread it on top of a flat surface like a flipped baking pan. Smooth it out with a spatula. When it is pretty set but not too hard try to shave the chocolate with a sharp knife. It will still be a bit soft but harden once it cools completely. The key is to find the perfect moment when the chocolate is not hardened completely but not too soft to shave!
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Chocolate Raspberry mousse cake
Ingredients for 1 8-inch cake layer
Brownie layer:
1 cup (200 g) sugar
3/4 cup (90 g) ap flour
2/3 cup (80 g) cocoa powder
1/2 tsp baking powder
1/2 tsp salt, optional
2 eggs
1/2 cup (113 g) unsalted butter, melted
1 tsp vanilla
Dark chocolate mousse:
1 1/2 cups (360 ml) heavy cream
2 tbsp powdered sugar
6 1/2 oz (180 g) semi sweet chocolate
1 tsp gelatine powdered
2 tbsp water
Raspberry chocolate mousse:
1 cup (240 ml) heavy cream
6 1/2 oz (180 g) white chocolate
1 tsp gelatine powdered
2 tbsp water
1/4 cup (60 g) raspberry puree, without seeds
1/2 cup (60 g) fresh raspberries
White chocolate mousse:
1 cup (240 ml) heavy cream
6 1/2 oz (180 g) white chocolate
2 tsp vanilla
1 tsp gelatine powdered
2 tbsp water
For the chocolate ganache:
1/3 cup (80 ml) heavy cream, hot
3/4 cup (130 g) chocolate chips
Check out my Chocolate Mousse cake tutorial while this one is in the making
INSTRUCTIONS
Step 1:
Preheat the oven to 350 °F. Start off with a medium sized bowl. Sift in flour, cocoa powder and baking powder. In a large mixing bowl combine the sugar, salt and melted butter. Mix for about 3 minutes. The mixture should be very fluffy and lighter in color. Add eggs and vanilla. Mix it until fluffy. Add the flour mixture and mix the batter until everything is just combined.
Step 2:
Prepare a baking pan with parchment paper and grease it with baking oil or butter. Fill the batter in the prepared 8-inch cake pan. Bake for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layer in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3:
For the dark chocolate mousse layer soak gelatin in cold water. Whip half the heavy cream until firm peaks form. Mix the other half of the heavy cream with the chocolate in a microwave safe bowl and heat it until melted. Make sure to stir it every 30 seconds until completely melted and smooth. Add in gelatin and mix until smooth. Fold in half of the whipped cream and when it is smooth fold in the rest.
Step 4:
If needed level the brownie layer and place it on to a cake drum or straight plate. Cover it with a cake ring and acetate cake collar for an easier removal or alternatively a spring form pan and parchment paper. Fill the dark chocolate mousse layer on top. Smooth the mousse and place it in the fridge for about 20 minutes.
Step 5:
In the meantime make the raspberry chocolate mousse layer. Repeat the steps from Step 3 but use white chocolate instead of dark chocolate. Before adding gelatin mix in raspberry sauce made from fresh raspberries, add food coloring if desired. Then fold in the whipped cream. Fill it on top of the dark chocolate layer and sprinkle some fresh raspberries on top. Press it down so everything is in one even layer. Smooth and chill it for 20 minutes.
Step 6:
For the white chocolate vanilla mousse layer repeat the steps from step 3. Fill it on top of the raspberry chocolate layer. Let it chill for about 2 hours.
Step 7:
To make the chocolate ganache topping. Heat up heavy cream in the microwave and pour it over chocolate chips. Let it sit for a few minutes before stirring it. When it is all smooth and shiny it is ready to use. Remove the cake collar from the cake and place it onto a cake plate. Pour over the slightly chilled chocolate ganache and let it drip from the sides. Decorate the cake with fresh raspberries and chocolate shavings.
Enjoy!
**Pro Tips**
After filling in the mousse layer level it and clean the top part of the cake ring to give the cake a clean look.
Fill in the mousse layer while it is still a bit soft and press it down to prevent air pockets from forming.
Make this cake in a 10 inch cake pan for a larger but less high cake.
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