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Triple Chocolate Mousse Cake
Dessert

Triple Chocolate Mousse Cake

1 u 30 minVoor 12Nutri-Score D€€
van @butternutbakery6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • granulated sugarVoorraadkast200 g
  • dark brown sugarVoorraadkast100 g
  • vegetable oilVoorraadkast120 ml
  • eggs (at room temperature)Zuivel2 stukken
  • sour creamZuivel120 g
  • vanilla extractVoorraadkast10 ml
  • flourGranen200 g
  • cocoa powderVoorraadkast60 g
  • baking sodaVoorraadkast6 g
  • baking powderVoorraadkast4 g
  • saltKruiden en specerijen3 g
  • hot coffee (hot)Dranken240 ml
  • instant espressoVoorraadkast6 g
  • dark chocolate (chopped)Voorraadkast250 g
  • milkZuivel250 ml
  • egg yolksZuivel3 stukken
  • heavy cream (divided)Zuivel400 ml
  • gelatin (bloomed)Voorraadkast8 g
  • egg whitesZuivel3 stukken
  • chocolate ganache (for topping)Voorraadkast200 g

per portie

Voedingswaarden

368kcal

Koolhydraten
40 g
Eiwitten
5 g
Vetten
21 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×4
  • Springvorm
  • Steelpan
  • Garde
  • Handmixer
  • Spatel
  • Oven

stap voor stap

Bereiding

  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.
    Stap 1

  2. Bake the cake

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

  5. Add the gelatin

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

  7. Fold the mousse

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

  8. Chill the mousse

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

  9. Release and top with ganache

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