Triple Chocolate Mousse Cake 三重巧克力慕斯蛋糕

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I made this cake for my youngest son 18th birthday celebrations. This Triple Chocolate Mousse Cake is easy to make if you have the time and patience. This cake is best eaten cold and the cake testure is smooth and creamy. It’s so freaking good! 😋

The recipe call for Oreo biscuit crust but I don't have any in my pantry, so I used Marrie biscuit instead. I added some cocoa powdered to the biscuit to get a chocolaty flavour.

This cake is not overly sweet. The sweetness of the cake  are basicaly from the chocolate. So, this cake is considered a sugar free, flourless and no baked cake.😊

This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a biscuit base… follow with the layer is a dark chocolate mousse… and the middle layer is milk chocolate mousse ... then the top layer is a white chocolate mousse. The combination of the three is rich, intensely flavorful and silky smooth. It’s a fabulous dessert to pair with coffee and enjoy slowly, lingering over each bite.

It truly is a decadent mousse cake and will be a huge hit for any occasion. It came out light, rich, and perfect for birthday celebration. It's also great for Valentine's Day if you have someone special to make it for. 😉





Triple Chocolate Mousse Cake 三重巧克力慕斯蛋糕 


Ingredients: ( 8' x 3'  springform pan)

For the Biscuit Base:

Oreo Biscuits (with cream) - 300g

Melted Butter - 100g


For the Dark Chocolate Layer:

Dark Chocolate - 150g

Whipping Cream - 120g

Whipping Cream (50% whipped) - 160g

Gelatin Powder - 7g

Hot water  20ml


For the Milk Chocolate Layer:

Milk Chocolate - 150g

Whipping Cream - 120g

Whipping Cream (50% whipped) - 160g

Gelatin Powder - 7g

Hot water  20ml


For the White Chocolate Layer:

White Chocolate - 150g

Whipping Cream - 120g

Whipping Cream (50% whipped) - 160g

Gelatin Powder - 7g

Hot water  20ml


Method:

Oreo or other biscuit Crust:

  1. Place the oreo cookies in the food processor. 
  2. Pulse a few times until they are crushed.
  3. Add the melted butter. Pulse a few times until well combined.
  4. Transfer onto a 8 x3 inch pan. Use a spatula to spread to get an even surface. Chill.


For the dark chocolate layer:

  1. In a bowl, pour whipping cream over dark chocolate. Microwave for 45 seconds and whisk well. Set aside.
  2. Using an electric mixer whip 160g whipping cream until the mixture 50% thickens. 
  3. In a small bowl combine 20ml hot water and gelatin until liquify.
  4. Pour the liquify gelatin into melted dark chocolate and whisk until  smooth.
  5. Gently fold melted dark chocolate  into the whipped cream using a rubber spatula until no white streaks remain. 
  6. Pour the mixture  over biscuit base. You can line the walls of the pan with Acetate Film.
  7. Smooth top and chill cake, while preparing the second layer.


For the milk chocolate layer:

  1. In a bowl, pour whipping cream over milk chocolate. Microwave for 45 seconds and whisk well. Set aside.
  2. Using an electric mixer whip 160g whipping cream until the mixture 50% thickens. 
  3. In a small bowl combine 20ml hot water and gelatin until liquify.
  4. Pour the liquify gelatin into melted milk chocolate and whisk until smooth.
  5. Gently fold melted milk chocolate  into the whipped cream using a rubber spatula until no white streaks remain. 
  6. Gently pour the mixture over chilled dark chocolate layer.
  7. Smooth top and chill cake, while preparing the top layer.


For the top layer: (white chocolate)

  1. In a bowl, pour whipping cream over white chocolate. Microwave for 45 seconds and whisk well. Set aside.
  2. Using an electric mixer whip 160g whipping cream until the mixture 50% thickens. 
  3. In a small bowl combine 20ml hot water and gelatin until liquify.
  4. Pour the liquify gelatin into melted white chocolate and whisk until smooth.
  5. Gently fold melted white chocolate into the whipped cream using a rubber spatula until no white streaks remain. 
  6. Very carefully spoon batter into the springform pan, over the chilled middle layer.
  7. Smooth top and chill for at least 3 hours or overnight.
  8. Once the cake is set, remove Acetate Film. Garnish with chocolate sauce, chocolate shavings, chocolate ganache or fresh fruit (berries) or whatever garnishes that you like. 


Note:

  • Don't aim for super stiff peaks when whipping the cream, but make sure they are not too soft. If the whipped cream is too soft, the mousse will not set properly. And if it's too stiff, the final texture will not be silky smooth.


Recipe reference from: TwistyTaster

Happy Baking!

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