Zutaten für Triple Chocolate Mousse Cake
- All Purpose Flour
- Cocoa Powder
- Eggs
- Sugar
- Unsalted Butter
- Semisweet Chocolate
- Milk Chocolate
- White Chocolate
- Heavy Cream
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Zubereitung von Triple Chocolate Mousse Cake
- Prepare your genoise cake. If making from scratch, ensure it's completely cool before proceeding.
- Make the chocolate mousse: In a medium heatproof bowl set over a pan of simmering water (double boiler), melt the bittersweet chocolate and 1/4 cup sugar, stirring occasionally until smooth. Remove from heat and stir in vanilla extract.
- In a separate bowl, whip the 1 cup chilled heavy cream until soft peaks form. Gently fold the whipped cream into the melted chocolate until combined.
- Make the chocolate ganache: In a double boiler, melt the semisweet and milk chocolate with the 1/2 cup heavy cream, stirring until smooth. Remove from heat, stir in the softened butter and powdered sugar until smooth and glossy.
- Assemble the cake: Place one layer of genoise on a serving plate. Spread half of the chocolate mousse over the cake. Top with the second layer of genoise and spread the remaining mousse evenly.
- Pour the chocolate ganache over the top of the mousse, allowing it to drip down the sides. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Dust with cocoa powder before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
137g
Fat
171g
Carbs
16g
