Triple Chocolate Mousse Cake Recipes

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Steps:

• ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
• butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
• Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
• Fill a pot one third full with water and bring to a simmer.
• Comine the eggs and sugar in the bowl of an electric mixer.
• Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
• Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
• In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
• (this may take some practice).
• Fold in the butter, scrape into prepared pan.
• Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
• Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
• Leave the cake on the bottom of the springform pan.
• ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
• You can flavor the syrup with a liquer if desired.
• Almond or hazlenut works well with this cake.
• Bring to a boil (be sure to cook off all alcohol if using a liquer).
• Let cool to room temperature.
• ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
• Bring the cream to a boil in a small sauce pan.
• Pour a half cup of hot cream into each of the bowls of chocolate.
• Whisk each until smooth (it's nice to have a helper for this;-).
• Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
• Meanwhile whip the 3 3/4 cups of cream and refrigerate.
• When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
• ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
• Install side of springform pan.
• Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
• Place 2nd cake layer ontop of the mousse and brush with syrup.
• Spread white chocolate on this layer.
• Finally, put the top on the cake and spread dark chocolate mousse.
• Cover and refrigerate for a minimum of four hours or up to 24 hours.
• Garnish with white chocolate curls before serving.
• I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.

Steps:

• Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
• Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
• Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
• Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
• Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
• Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Steps:

• Heat oven to 375ºF.
• Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
• Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Steps:

• Make the cake:.
• Adjust the oven rack to the middle of the oven and heat to 350ºF. Lightly grease and flour 1 8-inch springform pan. Tap out any excess flour.
• Place the chocolate in a small heatproof bowl. Bring water to a boil and pour it over the chocolate. Stir with a silicone spatula until the chocolate is melted and smooth, about 2 minutes. Add the coffee granules and cocoa powder. Whisk until smooth. Add 1/4 cup of the sugar and stir until thick and glossy, about 2 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar together until light and fluffy. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. Add the chocolate mixture and mix until thoroughly combined.
• In a small bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the chocolate mixture, followed by the buttermilk, mixing until incorporated. Add remaining flour mixture and mix until the batter is thoroughly combined.
• Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature in the pan on a wire rack.
• Make the mousse:.
• In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes. Place chocolate and sugar in a medium bowl. Bring 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat. Remove from heat; add the softened gelatin and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally. The mixture will thicken slightly.
• In the bowl a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, about 30 to 60 seconds. Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until no streaks appear. Spoon the chocolate mousse into the pan over the chocolate cake. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, about 2 hours.
• Make the ganache:.
• Heat the cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature. Spread the ganache over the top of the mousse layer and refrigerate until set. About 45 minutes.
• Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream or fresh berries.
• Notes.
• Total time does not reflect the time needed for the mousse and ganache to set. Please allow 3 extra hours for this.

Steps:

• 1. For the Cake: Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don't dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water). Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage). Using a whisk stir softened butter into the melted chocolate until it's combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl) Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean). When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
• 2. Chocolate Mousse Layer: Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside. Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won't melt completely re-heat the mixture on a low heat, and continue to stir until it's all melted. Heat softened gelatine on low heat, stirring to dissolve. When it' s completely free of lumps, stir melted gelatin into the melted chocolate. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it's too hot , whipped cream will melt). Add about half of the whipped cream to the chocolate and whisk gently until it's all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl) Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
• 3. White Chocolate Mousse Layer: Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it's melting or it will separate and become unusuable) Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight). Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring. Garnish the cake with chocolate curls or shaving if desired. Store it in the fridge. The cake can be frozen for up to several weeks.