Triple Chocolate Mousse Cake
Triple chocolate mousse cake truly is a cake to impress! It has a delicious chocolate orange sponge base, topped with a dark chocolate set mousse, and wrapped in a sheet of best quality dark chocolate.
We decorate our triple chocolate mousse cake with chocolate curls, but it looks great topped with broken up Cadbury's flake, or little chocolate eggs at Easter, or even some fresh fruit.
This cake does take time to make. We suggest making the base first and allowing it to cool before beginning the rest of the recipe. Including cooling times, you need to allow a minimum of three, and preferably four hours before it is ready to serve. Don't be put off trying it. Most of this time is chilling or cooling time.
Ideally, you also need a plastic cake box to store it in while it chills in the fridge. Chocolate is very sensitive and it can take on the odours of other things in the fridge. However, this cake does need to be chilled, so a plastic box is the answer.
This cake does not keep well and is best eaten on the day it is made.
Triple Chocolate Mousse Cake Base
Time: 4 hours (including chilling time)
Serves: 12-16. You only need small slices.
85g (scant 1/2 cup) self-raising flour
½ teaspoon baking powder
40g (1/3 cup) cocoa powder
115g (½ cup) butter
115g (generous ½ cup) caster or fine sugar
2 tablespoons chocolate chips
4 tablespoons orange juice
- Turn the oven on to 180 C (350F), gas mark 4.
- Sift the dry ingredients into a large bowl. Add the butter, sugar and eggs and whisk until smooth. Fold in the chocolate chips.
- Grease a 23cm (9inch) cake tin and line the base with greaseproof paper (baking parchment). Put the mixture into the tin and bake in the oven when it has reached the correct temperature.
- Cook for 20-25 minutes until the cake is just firm. It should spring back when you touch it lightly.
- Cool the cake on a wire rack. When completely cold, transfer to a serving plate.
- Drizzle with the orange juice.
Triple Chocolate Mousse Cake Band
85g (½ cup) plain dark chocolate, at least 70% cocoa solids
greaseproof paper (baking parchment)
- When the cake has cooled, cut a strip of greaseproof paper 1cm (½ inch) longer than the sponge circumference and 6cm (2 ½ inches) deep.
If you used a 9 inch tin, this will be 73½cm (29inches)long.
If you used an 8 inch tin, this will be 68½cm (27inches) long.
- Melt the chocolate. We always melt chocolate on the hob, having had several disasters with the microwave. Chocolate needs to be melted slowly.
Fill a pan a third full with water and bring to a gentle simmer and then turn off the heat.
- Break the chocolate into pieces and put it in a heatproof bowl that can rest on the pan without coming into contact with the water.
It is really crucial that the bowl does not touch the water.If you have a bain marie, this is best.
The heat from the steam will begin to gently melt the chocolate.
Don't stir the chocolate until it is completely melted, or it will spoil the texture.
When it is melted, turn the heat off and carefully lift the bowl off using gloves.
- Starting at one end, spread the chocolate onto the strip of paper in a strip down the middle, leaving just 1 cm (1/2 inch) free of chocolate at the end. Use the back of a spoon to spread the chocolate to the edge of one of the long edges of the paper. Spread it close to the other long edge, but this line can be wavy.
- Lift the paper and wrap it around the sponge, with the chocolate touching the cake, so that the straight edge rests on the plate and the ends of the chocolate meet fully, or even overlap slightly.
Triple Chocolate Mousse Cake Filling
2 teaspoons gelatine
(vegetable gelatine is OK)
2 tablespoons (30ml) cold water
3 egg yolks (save whites for meringues or macaroons)
55g (¼ cup) caster or fine sugar
1 teaspoon cornflour
300ml (1¼ scant cups) milk
200g (1 generous cup) plain dark chocolate (either dark chips, or broken up into small pieces)
300ml (1¼ scant cups) whipping cream
- Put the water in a bowl, and sprinkle with the gelatine. Leave it to soften, which will take about 5-10 minutes.
- Meanwhile, beat the egg yolks in a bowl with the sugar, cornflour and a little bit of the milk.
- Put the remaining milk in a pan and bring to a gentle simmer.
- Pour the milk over the egg yolk mixture, whisking all the time.
- Return this mixture to the pan and cook it gently until it thickens, stirring constantly.
- Remove the pan from the heat and stir in the gelatine mixture until it has dissolved.
- Add the chocolate to this mixture and leave it without stirring until the chocolate has melted.
- Once the chocolate is melted, stir it until the mixture is smooth, and then leave it to cool until it starts to thicken.
- Whip the cream to soft peaks and fold into the chocolate mixture. Make sure all the cream is folded in, whilst making sure to keep the air in the mixture.
- Remove the base from the fridge, and put the chocolate mixture into the chocolate case and level it out carefully.
Chill the triple chocolate mousse cake for 1-2 hours until set. Then remove the paper strip.
Decorate the top of the triple chocolate mousse cake with either:
Broken up Cadbury's flake
Little eggs (at Easter)
Some raspberries and a mint leaf, and perhaps a light dust of icing sugar.
Keep in the fridge until ready to serve.
Keep chilled between servings. It melts quickly in the heat!
We think this cake needs something with a fairly strong flavour.
The smoky flavour of Lapsang Souchong
goes well with this rich cake.
is also a good accompaniment.
If you loved this Triple Chocolate Mousse Cake, you will probably also love the mousse version of our White Chocolate Raspberry Cake.