Triple Layer Chocolate Mousse Cake Recipe

How to Make Triple Layer Chocolate Mousse Cake

1. **Chocolate Mousse:**
2. Combine 12 ounces bittersweet chocolate, finely chopped, in a food processor fitted with a metal blade. Process for 20-30 seconds until finely ground.
3. In a small saucepan, whisk together 1 cup whole milk, ½ cup granulated sugar, and a pinch of salt.
4. Cook over medium heat, stirring constantly, until sugar dissolves and milk comes to a boil.
5. 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.
6. Scrape down the sides of the bowl. Add ¼ cup vegetable oil and 1 teaspoon vanilla extract. Process for 5-10 seconds until creamy.
7. Transfer the chocolate mixture to a large bowl and cool for 5 minutes until tepid.
8. In a chilled bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form. Do not overwhip.
9. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
10. Fold in the remaining whipped cream. Do not overfold.
11. Cover and chill for at least 6-8 hours, or preferably overnight.
12. **Chocolate Cake:**
13. Grease and flour three 10-inch round cake pans. Line the bottoms with parchment paper circles.
14. Preheat oven to 350°F (175°C).
15. Sift together 2 cups all-purpose flour, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
16. In a double boiler, melt 8 ounces semi-sweet chocolate with ½ cup water until smooth. Cool slightly.
17. Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar in a large bowl using an electric mixer.
18. Add 1 teaspoon vanilla extract.
19. Add 4 large eggs one at a time, mixing well after each addition.
20. 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.
21. Divide batter evenly among prepared pans. Smooth tops.
22. Bake for 28-32 minutes, or until a toothpick inserted comes out clean.
23. Cool in pans for 15 minutes. Invert onto wire racks and remove parchment paper. Cool completely.
24. **Assembly:**
25. Place a dollop of chocolate mousse on a 10-inch cardboard cake circle.
26. Top with a cake layer, spread with ¼ of the mousse, and repeat with remaining layers, ending with a cake layer.
27. Frost the entire cake with the remaining mousse.
28. Freeze for at least 4 hours.
29. **Ganache Glaze:**
30. Finely chop 8 ounces semi-sweet chocolate in a food processor.
31. Heat 1 cup heavy cream in a saucepan until it just begins to simmer.
32. Pour hot cream over chocolate; whisk until smooth and melted. Stir until room temperature or slightly warmer.
33. Finely crush 1 cup Oreo cookies in a food processor.
34. Place frozen cake on a wire rack set over aluminum foil or a baking sheet.
35. Pour ganache over cake, spreading evenly over the top and down the sides.
36. Press Oreo crumbs onto the sides of the cake.
37. Refrigerate until ready to serve.