Zutaten für Triple Layer Chocolate Mousse Cake
- 28 ounces semisweet chocolate
- 1 cup whole milk
- 2 ¼ cups granulated sugar
- ½ teaspoon salt and 1 pinch
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups heavy cream
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ cup water
- 1 cup (2 sticks) unsalted butter
- light brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup Oreo cookies
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Triple Layer Chocolate Mousse Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Triple Layer Chocolate Mousse Cake
- **Chocolate Mousse:**
- Combine 12 ounces bittersweet chocolate, finely chopped, in a food processor fitted with a metal blade. Process for 20-30 seconds until finely ground.
- In a small saucepan, whisk together 1 cup whole milk, ½ cup granulated sugar, and a pinch of salt.
- Cook over medium heat, stirring constantly, until sugar dissolves and milk comes to a boil.
- Remove from heat. With the food processor running, slowly pour the hot milk through the feed tube. Process for 10-20 seconds until chocolate is completely melted.
- Scrape down the sides of the bowl. Add ¼ cup vegetable oil and 1 teaspoon vanilla extract. Process for 5-10 seconds until creamy.
- Transfer the chocolate mixture to a large bowl and cool for 5 minutes until tepid.
- In a chilled bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form. Do not overwhip.
- Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
- Fold in the remaining whipped cream. Do not overfold.
- Cover and chill for at least 6-8 hours, or preferably overnight.
- **Chocolate Cake:**
- Grease and flour three 10-inch round cake pans. Line the bottoms with parchment paper circles.
- Preheat oven to 350°F (175°C).
- Sift together 2 cups all-purpose flour, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
- In a double boiler, melt 8 ounces semi-sweet chocolate with ½ cup water until smooth. Cool slightly.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar in a large bowl using an electric mixer.
- Add 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add half of the dry ingredients and half of 1 cup buttermilk, alternating with the remaining buttermilk and melted chocolate, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among prepared pans. Smooth tops.
- Bake for 28-32 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 15 minutes. Invert onto wire racks and remove parchment paper. Cool completely.
- **Assembly:**
- Place a dollop of chocolate mousse on a 10-inch cardboard cake circle.
- Top with a cake layer, spread with ¼ of the mousse, and repeat with remaining layers, ending with a cake layer.
- Frost the entire cake with the remaining mousse.
- Freeze for at least 4 hours.
- **Ganache Glaze:**
- Finely chop 8 ounces semi-sweet chocolate in a food processor.
- Heat 1 cup heavy cream in a saucepan until it just begins to simmer.
- Pour hot cream over chocolate; whisk until smooth and melted. Stir until room temperature or slightly warmer.
- Finely crush 1 cup Oreo cookies in a food processor.
- Place frozen cake on a wire rack set over aluminum foil or a baking sheet.
- Pour ganache over cake, spreading evenly over the top and down the sides.
- Press Oreo crumbs onto the sides of the cake.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
289g
Fat
386g
Carbs
50g
