Hey guys!

Today I wanted to share a really good recipe for triple layer mousse cake. Although I haven’t tried this recipe yet, I already know it will be delicious!

Here’s the recipe:

For the bottom layer:

• 6 Tbsp of butter cut into 6 pieces
• 7 ounces of bittersweet chocolate chopped fine
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 C. light brown sugar
• Pinch of Cream of tartar

Heat the oven to 325 F. Separate eggs. Grease a 9 inch spring-form pan. Melt butter and chocolate in a large heatproof bowl in the microwave. Whisk egg yolks and vanilla; set aside. Whip the egg whites, cream of tartar, ans salt until foamy. Add half of sugar and whip until combined. Add the rest of the sugar and beat until stiff peaks form. Fold egg whites into the chocolate mixture. Carefully transfer the batter to the spring-form pan. bake 13-18 minutes. Transfer to wire rack to cool, DO NOT REMOVE CAKE FROM PAN. Cake will collapse when cooling.

For the middle layer:

• 5 Tbsp  hot water
• 2 Tbsp coco powder
• 7 ounces of bittersweet chocolate chopped fine
• 1 1/2 C. heavy cream, chilled
• 1 Tbsp sugar
• 1/8 tsp salt

Combine hot water and coco in a small bowl; set aside. Melt chocolate in the microwave careful not to burn, let cool. Use a stand mixer or hand mixer to whisk together the heavy cream, salt, and sugar until foamy. Increase speed to high and whip until soft peaks form. Whisk the coco mixture into the chocolate until smooth. fold whipped cream into chocolate. Spoon mousse into spring-form pan over cooled cake. Refrigerate cake for 15 minutes while preparing top layer.

For the top layer:

• 3/4 tsp unflavored gelatin
• 1 Tbsp water
• 6 ounces of white chocolate chips
• 1 1/2 C. heavy cream chilled

In a small bowl sprinkle gelatin over water and let sit for 5 minutes. melt white chocolate in the microwave. Bring a 1/2 C. of heavy cream to simmer in a small saucepan. Remove from heat and add gelatin mixture till fully dissolved. Pour the cream mixture over white chocolate and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, let cool to room temperature stirring occasionally. Will thicken. Whip the rest of heavy cream until foamy. Increase speed and whip until soft peaks form. Fold whipped cream into white chocolate mixture. Spoon the mousse into pan over middle layer. Smooth the top. Return to refrigerator and chill until set, at least 2 hours. Enjoy!

Here’s a pic:

Thanks for reading!

Lillyana