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Triple Chocolate Mousse Cake
Postre

Triple Chocolate Mousse Cake

1 h 30 minPara 12Nutri-Score D€€
de @butternutbakery6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • granulated sugarDespensa200 g
  • dark brown sugarDespensa100 g
  • vegetable oilDespensa120 ml
  • eggs (at room temperature)Lácteos2 piezas
  • sour creamLácteos120 g
  • vanilla extractDespensa10 ml
  • flourCereales200 g
  • cocoa powderDespensa60 g
  • baking sodaDespensa6 g
  • baking powderDespensa4 g
  • saltEspecias3 g
  • hot coffee (hot)Bebidas240 ml
  • instant espressoDespensa6 g
  • dark chocolate (chopped)Despensa250 g
  • milkLácteos250 ml
  • egg yolksLácteos3 piezas
  • heavy cream (divided)Lácteos400 ml
  • gelatin (bloomed)Despensa8 g
  • egg whitesLácteos3 piezas
  • chocolate ganache (for topping)Despensa200 g

por ración

Nutrición

368kcal

Carbohidratos
40 g
Proteínas
5 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×4
  • Molde desmontable
  • Cazo
  • Varillas
  • Batidora de varillas
  • Espátula
  • Horno

paso a paso

Preparación

  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.
    Paso 1

  2. Bake the cake

    • Bake at 175 °C for about 30 minutes.
    • Let the cake cool completely.
    Paso 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.
    Paso 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.
    Paso 4

  5. Add the gelatin

    • Heat the heavy cream until steaming.
    • Melt the bloomed gelatin into the warm cream.
    Paso 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.
    Paso 6

  7. Fold the mousse

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

  8. Chill the mousse

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

  9. Release and top with ganache

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