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Triple Chocolate Mousse Cake
Dessert

Triple Chocolate Mousse Cake

1 Std. 30 Min.Für 12Nutri-Score D€€
von @butternutbakery6 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • granulated sugarVorräte200 g
  • dark brown sugarVorräte100 g
  • vegetable oilVorräte120 ml
  • eggs (at room temperature)Milchprodukte2 Stücke
  • sour creamMilchprodukte120 g
  • vanilla extractVorräte10 ml
  • flourGetreide200 g
  • cocoa powderVorräte60 g
  • baking sodaVorräte6 g
  • baking powderVorräte4 g
  • saltGewürze3 g
  • hot coffee (hot)Getränke240 ml
  • instant espressoVorräte6 g
  • dark chocolate (chopped)Vorräte250 g
  • milkMilchprodukte250 ml
  • egg yolksMilchprodukte3 Stücke
  • heavy cream (divided)Milchprodukte400 ml
  • gelatin (bloomed)Vorräte8 g
  • egg whitesMilchprodukte3 Stücke
  • chocolate ganache (for topping)Vorräte200 g

pro Portion

Nährwerte

368kcal

Kohlenhydrate
40 g
Eiweiß
5 g
Fett
21 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×4
  • Springform
  • Stielkasserolle
  • Schneebesen
  • Handrührgerät
  • Küchenspatel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the chocolate cake batter

    • Combine the granulated sugar, dark brown sugar, vegetable oil, eggs, sour cream and vanilla.
    • Mix in the dry ingredients.
    • Mix in the hot coffee.
    Schritt 1

  2. Bake the cake

    • Bake at 175 °C for about 30 minutes.
    • Let the cake cool completely.
    Schritt 2

  3. Level and soak the cake

    • Clean the ring and level off the top of the cake.
    • Put the ring back on.
    • Soak the cake with a mixture of warm water, instant espresso and cocoa powder.
    Schritt 3

  4. Melt the chocolate for the mousse

    • Melt the dark chocolate and milk together over a bowl of simmering water.
    • Let it cool slightly, then whisk in the egg yolks.
    Schritt 4

  5. Add the gelatin

    • Heat the heavy cream until steaming.
    • Melt the bloomed gelatin into the warm cream.
    Schritt 5

  6. Whip the cream and egg whites

    • Whip the cream in a bowl until light and fluffy.
    • Whip the egg whites in a separate bowl until light and fluffy.
    Schritt 6

  7. Fold the mousse

    • Fold the whipped cream into the chocolate mixture.
    • Fold in the whipped egg whites.
    Schritt 7

  8. Chill the mousse

    • Pour the mousse over the cake layer.
    • Chill overnight so the thick layer of mousse can set.
    Schritt 8

  9. Release and top with ganache

    • Release the cake from the ring.
    • Top with the chocolate ganache.
    Schritt 9
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