Easy To Make Triple Layer Chocolate Mousse Cake:
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| Triple Chocolate Mousse Cake |
Ingredients:-For cake Layer
1-1/2 cups all-purpose flour 1-1/3 cups sugar
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1-1/2 tsp vanilla sugar
Without over-mix, mix well.
Add
cool unsalted butter
1/2 cup =115g.
I'll blend this in until I get a fine
crumb it almost looks like chocolate
bread crumbs
Then add 1/2 a cup of milk and
half a cup of strong hot coffee
add this all at once
Then add 2 eggs(big size) together
Mix just until they're blended perfectly.
I've 24 Cm cake tin.
Simply greased the pan with butter and then
swirl to coat on all the sides.
Pour the batter into the pan
Gently tap to remove the air bubbles
350 °F (180 °C) | about 15 mins.
Cake is ready
Now prepare For 3 Flavour Mousse:
First layer.
Soak the one sheet of gelatin in water
Set aside for about 5 mins.
Now heat the 90 ml. milk on the bowling water.
Add 130 g black chocolate,Melt the chocolate completely.
Add the Gelatin in melted chocolate and it should still be hot.
Mix it well.
200 g whipping cream
30 g white sugar
60 % whipping
add chocolate mixture in cream
Pour the chocolate cream on the cake,
Refrigerate for 30 minutes.
Second layer:
Soak the one sheet of gelatin in water
Set aside for about 5 mins.
Now heat the 90 ml.of milk on the bowling water.
Add 130g white chocolate,Melt the white chocolate completely.
Add the Gelatin in melted white chocolate and it should still be hot.
Mix it well.
Then add the white chocolate mixer with whipped cream,
mix them.
Add Six Tbsp strawberry puree.Mix well.
Remove chocolate mousse from the refrigerator.
Refrigerate for 30 minutes.
Third layer:
Soak the one sheet of gelatin in water
Set aside for about 5 mins.
200 g whipping cream
30 g white sugar
60 % whipping
7g. vanilla sugar or 2 tsp vanilla extract
Now heat the 90 ml.of milk on the bowling water.
Add 130g white chocolate,Melt the white chocolate completely.
Add the Gelatin in melted white chocolate and it should still be hot.
Mix it well.
Then add the white chocolate mixer with whipped cream,
mix them.
Remove chocolate mousse from the refrigerator.
Refrigerate for at least 4 hours or overnight.
90 g dark chocolate
3-4 tbsp of milk or cream
Melt the chocolate completely.
Remove the mould and acetate.
Pour on top and spread it out.
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