Triple Chocolate Mousse Torte
Supremely moist chocolate cake, light and creamy layers of milk AND white chocolate mousse, and a velvety blanket of rich chocolate ganache!
Ingredients
Chocolate Cake:
- ½ cup boiling water
- ¾ teaspoon instant espresso powder
- 1.5 ounces semi-sweet chocolate, chopped or chips
- ¾ cup + 1 Tablespoon all-purpose flour
- ¾ cup granulated sugar
- 2 Tablespoons brown sugar
- 7 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
Chocolate Mousses:
- 6 ounces semi-sweet chocolate, chips or chopped
- 3 cups heavy cream, divided
- 4 teaspoons unflavored gelatin, divided
- 2 Tablespoons cold water, divided
- 6 ounces white chocolate, chips or chopped
Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chips or chopped
- ½ cup heavy cream
For Decorating:
- White, Milk, and Dark Chocolate Curls*
Instructions
Make the Cake:
- Preheat the oven to 350ºF. Line an 8-inch springform pan** with parchment paper and grease with butter or nonstick cooking spray; set aside.
- In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture, stirring until just combined.
- Pour batter into prepared pan and bake in the oven for 31-33 minutes, or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.
- Once completely cool, wrap either acetate or parchment paper (about 6 inches wide) around the edges of the cake to create a "wall". Secure cake with the sides of the springform pan or an adjustable cake ring.
Make the Chocolate Mousses:
- In the chilled bowl of a stand mixer fitted with a whisk attachment, beat 2 cups of the heavy cream until stiff peaks form. Set aside in the refrigerator.
- Place semi-sweet chocolate into a medium bowl; set aside. Pour 1/2 cup of the heavy cream into a saucepan and heat until it begins to simmer. Immediately pour hot cream over the semi-sweet chocolate and cover with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and stir until completely smooth.
- In a small bowl, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat in the microwave for 10-15 seconds until gelatin is completely dissolved and liquified. Stir gelatin liquid into semi-sweet chocolate mixture; allow to cool completely.
- Place white chocolate into a medium bowl; set aside. Pour 1/2 cup of the heavy cream into a saucepan and heat until it begins to simmer. Immediately pour hot cream over the white chocolate and cover with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and stir until completely smooth.
- In a small bowl, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat in the microwave for 10-15 seconds until gelatin is completely dissolved and liquified. Stir gelatin liquid into white chocolate mixture; allow to cool completely.
- Fold 2 cups of the whipped cream (about half) into the cooled semi-sweet chocolate mixture; spread evenly over cake. Chill in the freezer until set, about 15-20 minutes.
- Fold the remaining 2 cups of the whipped cream into the cooled white chocolate mixture; spread evenly over semi-sweet chocolate mousse layer.
- Refrigerate torte, covered, until set, about 4 hours.
Make the Ganache:
- Place semi-sweet chocolate into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 4-5 minutes. Remove plastic wrap and stir until smooth. Set aside to cool and thicken slightly.
- Pour ganache over the cake, using an offset spatula to evenly smooth out the top. Refrigerate for 20 minutes to allow ganache layer to set up.
- If desired, sprinkle chocolate curls along the border of the cake. Slice, serve and enjoy! Cake will keep covered in the refrigerator for up to 5 days.
Notes
*To make chocolate curls, run a vegetable peeler along the side of a chocolate bar.
**Make sure cake pans are at least 2.5-3 inches deep to prevent spillover.