Ingredients
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Bottom Layer
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6 tablespoons Unsalted Butter
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7 ounces Bittersweet Chocolate
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¾ teaspoon instant Espresso Powder
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1½ teaspoons Vanilla Extract
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4 large Egg
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Pinch Cream
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Pinch Salt
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⅓ cup packed (2⅓ ounces) light Brown Sugar
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Middle Layer
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7 ounces Bittersweet Chocolate
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2 tablespoons Dutch-processed Cocoa Powder
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5 tablespoons hot Water
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1½ cups heavy Cream
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1 tablespoon Granulated Sugar
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⅛ teaspoon Salt
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Top Layer
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¾ teaspoon unflavored Gelatin
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1 tablespoon Water
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6 ounces white Chocolate Chips
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1½ cups heavy Cream
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Shaved Chocolate
Directions
Triple-chocolate mousse cake is a truly decadent dessert. Most times, though, the texture is exactly the same from one layer to the next and the flavor is so overpoweringly rich it’s hard to finish more than a few forkfuls. We aimed to create a triple-decker that was incrementally lighter in texture and richness. For simplicity’s sake, we decided to build the whole dessert, layer by layer, in the same springform pan. For a base layer that had the heft to support the upper two tiers, we chose flourless chocolate cake instead of the typical mousse. Folding egg whites into the batter helped lighten the cake without affecting its structural integrity. For the middle layer, we started with a traditional chocolate mousse, but the texture seemed too heavy when combined with the cake, so we removed the eggs and cut back on the chocolate a bit—this resulted in a lighter, creamier layer. And for the crowning layer, we made an easy white chocolate mousse by folding whipped cream into melted white chocolate, and to prevent the soft mousse from oozing during slicing, we added a little gelatin to the mix. This recipe requires a springform pan with sides at least 3 inches tall. It’s important to make each layer in sequential order. Be sure to let the bottom layer cool completely before adding the middle layer. Our favorite brand of bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, and our favorite brand of white chocolate chips is Guittard.
Steps
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1
Done
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For the Bottom LayerAdjust oven rack to middle position and heat oven to 325 degrees. Spray 9½-inch springform pan with vegetable oil spray. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally, until smooth. Remove from heat and let mixture cool slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside. |
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2
Done
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In stand mixer fitted with whisk attachment, whip egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and whip until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, about 1 minute longer. Gently fold one-third of beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan and smooth top. |
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3
Done
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Bake until cake has risen, is firm around edges, and center has just set but is still soft (center will spring when gently pressed with finger), 13 to 18 minutes. Let cake cool completely in pan, about 1 hour. (Cake will collapse as it cools.) |
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4
Done
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For the Middle LayerMelt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth; let cool slightly, 2 to 5 minutes. In small bowl, combine cocoa and hot water. |
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5
Done
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Using stand mixer fitted with whisk attachment, whip cream, sugar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. |
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6
Done
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Whisk cocoa mixture into melted chocolate until smooth. Gently fold one third of whipped cream into chocolate mixture to lighten. Fold in remaining whipped cream until no white streaks remain. Spoon mixture into cake pan on top of bottom layer, and smooth top. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Refrigerate cake while preparing top layer. |
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7
Done
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For the Top LayerIn small bowl, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in medium heatproof bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Off heat, add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate, cover, and let sit for 5 minutes. Whisk mixture smooth and let cool to room temperature, stirring occasionally. |
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8
Done
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Using stand mixer fitted with whisk attachment, whip remaining 1 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold one-third of whipped cream into white chocolate mixture to lighten. Fold remaining whipped cream into white chocolate mixture until no streaks remain. Spoon mixture into cake pan on top of middle layer, and smooth top. Refrigerate cake until chilled and set, at least 2½ hours. |
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9
Done
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To serve, let cake soften at room temperature for 30 to 45 minutes. Run thin knife between cake and sides of pan; remove sides of pan. Run cleaned knife along outside of cake to smooth. If using, garnish top of cake with shaved chocolate and/or dust with cocoa. Using cheese wire (or dental floss), gently slice cake, wiping wire clean as needed between slices. |
