How To make Heavenly Chocolate Mousse Cake

Triple Chocolate Mousse Cake Recipe

This triple Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache. I will guide your through the process to make this crowd-pleasing cake loaded with a creamy chocolate mousse.

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Eggless Chocolate Mousse Brownie Recipe, No Gelatine + Stand Mixer GIVEAWAY ????

AD | When you are having a family size meal, you definitely need a family size dessert! If like me, you're celebrating Christmas and New Year’s Eve at home with your family and friends, this eggless brownie mousse cake will be perfect for you.

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Written recipe :

Ingredients:
For Brownie layer-
1 ½ cup (262g) chopped dark chocolate
1 cup (170g) butter
1 ½ cup (300g) caster sugar
1 cup (120g) flour
1 ½ teaspoon (7g) baking powder
35g cocoa powder
1 ½ cup (425g) greek yogurt

For Mousse layer-
2 cups (350g) chopped dark chocolate
½ cup (230g) whipping cream
1 cup whipped cream

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Best Tofu Dessert. Heavenly Chocolate Mousse Cake ???? | Gluten free #chocolatecake #chocolatemousse

Chocolate Mousse Cake is one of my favorite desserts, made of dark chocolates and tofu. It is protein rich, creamy and custardy. If you’re looking for a really good gluten free dessert to share with family and friends, this is the receipt for you.

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▷Chocolate Mousse | Gluten Free


▷Tofu Chocolate Mousse | Gluten Free

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6 inche Cake Ring (15 cm)

▷Chocolate Cake Layer
1. Semi sweetened dark chocolate 3.6 oz (100 g)
2. Coffee 5/6 cup (200 ml)
3. Olive oil 2 tbsp + 1/2 tbsp (40 ml)
4. Egg yolks x 4
5. Gluten free flour 1/2 cup (70 g)
6. Baking powder 2 tsp (12 g)
7. Baking soda 1 tsp (6 g)
9. Milk 1/4 (60 g)
10, Egg whites x 4
11. Sugar 1/2 cup (100 g)
12. Lemon juice 1 tbsp (15 ml)
***Bake at 250 F/ 120 C for 15 minutes

▷Chocolate Mousse Layer
1. Tofu 3.5 oz (100 g)
2. Vanilla yogurt 3.5 oz (100 g)
3. Sugar 1/4 cup (50 g)
4. Semi sweetened dark chocolate 3.6 oz (100 g)
5. Milk 4 tbsp + 1/2 tbsp (70 ml)
6. Gelatin 1/2 packet (4 g)
***Chill in refrigerator 1-2 hours

▷Chocolate Mirros Glaze
1. Brown sugar 1/2 cup (180 g)
2. Cocoa powder 1/2 cup + 3 tbsp (60 g)
3. Water 7 tbsp (100 ml)
4. Maple syrup 4 tbsp (60 ml)
5. Whipping cream 1/2 cup (140 ml)
6. Gelatin 1/2 packet (4 g)

▷Topping
1. Whipped cream (optional)
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#yummy #nocornsyrup #tasty #delicious

Chocolate Mousse Cake

Hey everyone! I hope you love this one...I think it's one of my new favorites. Chocolate mousse cake is the best of both worlds. This is a decadent dessert that has a layer of chocolate cake on the bottom and a layer of chocolate mousse on the top. Add whipped cream on top and sprinkles for fun. This will be your new favorite chocolate cake and the whole family will love it.

If you want the printable recipe plus more details, make sure to go to the blog post link below. There will also be a button on the recipe card there to switch the measurements to metric if you need that.

And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)

Much love,
Kara Jane

???? LINK TO THE POST WITH PRINTABLE RECIPE: (There is also a button on the recipe card in the post that can convert the recipe to metric for you.)

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Timestamps/Chapters:
00:00 What we're making
00:30 What pan to use
01:00 Preparing the pan
01:17 Adding the cake ingredients
02:45 Mixing the cake batter
03:24 Pouring the batter and baking
03:40 Making the mousse
06:20 Adding the mousse to the cake
06:50 Serving the cake

#chocolatecake #baking

Triple Chocolate Mousse Cake Recipe – Bruno Albouze

Triple mousse is 3 times more pleasure ☺️

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Praline Chocolate Mousse Cake

Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)

Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil

Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder

3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar

Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped

Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream

Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake

You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like

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