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Triple Chocolate Mousse Cake
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Triple Chocolate Mousse Cake

1 godz. 30 minPorcje: 12Nutri-Score D€€
od @butternutbakery6 importówugotowano 0 razy
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Składniki

12 osób
  • granulated sugarSpiżarnia200 g
  • dark brown sugarSpiżarnia100 g
  • vegetable oilSpiżarnia120 ml
  • eggs (at room temperature)Nabiał2 kawałki
  • sour creamNabiał120 g
  • vanilla extractSpiżarnia10 ml
  • flourProdukty zbożowe200 g
  • cocoa powderSpiżarnia60 g
  • baking sodaSpiżarnia6 g
  • baking powderSpiżarnia4 g
  • saltPrzyprawy3 g
  • hot coffee (hot)Napoje240 ml
  • instant espressoSpiżarnia6 g
  • dark chocolate (chopped)Spiżarnia250 g
  • milkNabiał250 ml
  • egg yolksNabiał3 kawałki
  • heavy cream (divided)Nabiał400 ml
  • gelatin (bloomed)Spiżarnia8 g
  • egg whitesNabiał3 kawałki
  • chocolate ganache (for topping)Spiżarnia200 g

na porcję

Wartości odżywcze

368kcal

Węglowodany
40 g
Białko
5 g
Tłuszcz
21 g
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Przybory

  • Miska ×4
  • Tortownica
  • Rondel
  • Trzepaczka
  • Mikser ręczny
  • Łopatka kuchenna
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bake the cake

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

  5. Add the gelatin

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

  7. Fold the mousse

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

  8. Chill the mousse

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

  9. Release and top with ganache

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