Three chocolate mousse cake with cream

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   For the sponge cake, separate the eggs into yolks and whites.

2. STEP 2

   

   Place butter and chocolate in a saucepan. Melt until smooth over low heat (or in a water bath), stirring constantly.

3. STEP 3

   

   Beat the yolks with vanilla sugar.

4. STEP 4

   

   Add chocolate and butter to the yolks, whisking continuously, in a thin stream.

5. STEP 5

   

   Mix flour with baking powder and add to the dough.

6. STEP 6

   

   Place egg whites, sugar and salt into a mixing bowl. Beat until fluffy and stable foam.

7. STEP 7

   

   Carefully fold the whites into the dough.

8. STEP 8

   

   Knead the dough even more carefully with as much air as possible from the protein mass.

9. STEP 9

   

   Line a springform pan with a diameter of 26 cm with parchment and grease with butter.

10. STEP 10

    

    Transfer the dough into it.

11. STEP 11

    

    Bake at 160 degrees for 25-30 minutes. We do not open the oven for the first 20 minutes. Let the finished biscuit cool.

12. STEP 12

    

    Thinly cut off the sugar crust from the biscuit.

13. STEP 13

    

    Line a clean springform pan with clean parchment and transfer the sponge cake into it. We increase the side with thick polyethylene. The author uses a stationery folder for papers, but such tapes are also sold in confectionery stores.

14. STEP 14

    

    For dark chocolate mousse, soak sheet gelatin in cold water until it swells.

15. STEP 15

    

    Place dark chocolate and butter in a saucepan, add cherry syrup (if the cake is for children) or liqueur (if only adults will eat it). Melt until smooth over low heat (or water bath).

16. STEP 16

    

    Squeeze out the gelatin and transfer it to a saucepan. Stir until it is completely dissolved and set aside for 10 minutes.

17. STEP 17

    

    Whisk the cream well.

18. STEP 18

    

    Add cream to chocolate mixture and stir.

19. STEP 19

    

    Pour the dark chocolate mixture over the sponge cake and put it in the refrigerator until it hardens completely (30 minutes was enough for the author of the video).

20. STEP 20

    

    For the milk chocolate mousse layer, repeat the same steps as with the hard chocolate. Soak the gelatin until it swells, melt the chocolate with butter and syrup, add the squeezed gelatin, let it cool and add the whipped cream. Pour this mixture into the mold. Place in the refrigerator until this layer hardens completely.

21. STEP 21

    

    For white chocolate mousse, we repeat all the same steps, just instead of syrup, add milk to the chocolate and butter. After making sure that the first two layers have set, pour the white chocolate mixture into the mold. Place in the refrigerator until hardened.

22. STEP 22

    

    We wait until all layers have completely hardened. Remove the board and film.

23. STEP 23

    

    Ready cake. You can leave it like that, or you can go further and decorate it.

24. STEP 24

    

    To prepare the glaze, mix chocolate, butter and cream and bring until smooth with constant heating and stirring. Cool the glaze as much as possible to ensure its fluidity.

25. STEP 25

    

    Starting from the center, cover the cake.

26. STEP 26

    

    Move the spatula in one direction to distribute the glaze and create drips. Cool the cake and let the icing harden.

27. STEP 27

    

    Decorate with mint and kumquats.

Comments on the recipe

Ira

22.10.2023

5

Inna, what an interesting cake, delicious, tender, beautiful, soft, juicy and fluffy! But of course you'll have to tinker, but it's worth it. I got acquainted with a new concept for me: kumquats - a cute idea for decorating cakes like that. Thanks for the recipe!

Julia

22.10.2023

4.7

This is a very gorgeous cake! As far as I know, it is also called “Three Chocolates” cake. Yummy mmm.....

Nancy

22.10.2023

4.6

Please tell me at what stage the sponge cake should be soaked in syrup: before placing it in the mold to be decorated with mousse, or already in the mold? If in the form, how long does it take for it to stand with this syrup and where (just on the table or in the refrigerator)?

Elena

22.10.2023

4.7

Hello! Please tell me why leaf gelatin is required?