Triple layered Chocolate mousse Cake!

Triple Layered Chocolate Mousse Cake


Wishing all my readers a Merry Christmas & happy new year .

Children wished for a chocolate cake and I picked up this recipe . 
Also sharing it with two naughty neighbour kids .

THINGS NEEDED

For the Base:

100 ml water

1 tsp vanilla extract or vanilla sugar

70 g sugar

150 g butter (unsalted)

70 g soft brown sugar

250 g dark chocolate chopped

4 Medium eggs

Middle Layer:

200 gm sweet chocolate, chopped fine 

400 gm cold heavy cream

1 tablespoon sugar

1 pinch salt

Top Layer:

t tbsp powdered gelatin

2 tablespoon water

200 gm white chocolate chopped

400 gm cold heavy cream

Decorations

MAKE THE BASE 

Layer1:

Combine the water and white & brown sugars in a small saucepan. Bring it to the boil to dissolve the sugars. Cube the butter and add it to the  dissolved sugar. Let it melt in the hot liquid. Chop the chocolates . Toss them in the hot sugar mixture and leave for 5 minutes, simmer until the chocolate melts and everything is well combined. Leave the chocolate to cool for a while. Meantime beat eggs in another bowl, then pour them into the chocolate mix while stirring. Continue to stir until smooth and combined.

Line a 22cm round springform cake tin with greaseproof paper. Pour in the mixture. Place the tin into a roasting tray and fill half of the roasting tray with water. Cook in the oven for 30 minutes, then cool in the fridge for a few hours, until set.

THE MOUSSE LAYERS

Layer2 (THE MIDDLE LAYER):  

Boil water in a vessel. Place your chopped semi dark milk chocolate in a heatproof bowl (stainless steel or tempered glass), Place the bowl in water. Let the chocolate melt .

Stir occasionally until smooth. 

Set it aside to cool down.

Using a mixer whip cream, granulated sugar and salt at medium speed until mixture begins to thicken. Increase speed to high and whip until soft peaks form.

Using rubber spatula, fold in the whipped cream & chocolate until uniform. Spread the prepared mousse over cooled cake spread uniformly using a flat spoon. Refrigerate cake at least 20 min.

Layer3 (THE TOP LAYER): 

Mix gelatin & water and set aside for 5 minutes. 

Melt white chocolate in hot water bath just like the milk chocolate. 

Bring 100 ml cream to simmer in small saucepan over medium-high heat. 

Remove from heat. Add gelatin mixture and mix well. 

Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes 

(mixture will thicken slightly).

In clean bowl , whip the remaining cream until soft peaks form. 

Combine the whipped cream & white chocolate mixture using spatula till uniform & smooth. 

Spoon white chocolate mousse into pan over middle layer. Smooth top with the spatula. 

Refrigerate the cake for 2 hours before use.

Garnish the top of cake as per wish. 

Separate the cake from the pan by running a knife around the cake .

 Cut into slices and serve.