It looks really Thanksgiving-y! will it turn into a puddle if made and transported in any but wintery weather? Thanks in advance!! The three together – wow, over the top and knowing that it’s a CI recipe, you just KNOW you’re in for a real showstopper! I have it chilling in the fridge right now. Thus, when I pour the second layer over, it spills onto the sides. Home > Recipes by Category > Cakes > Triple Chocolate Mousse Cake. First, let me apologize for all the typos in my initial e-mail. HERE is the recipe for the pie we originally made for anyone interested in checking it out. It would be awesome if you could put both Fahrenheit and celsius measurement in there and also oz and gram measurements. Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Because ill be making this on holiday and planning to transfer it into the cake box. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula. I don’t know if that would fit the bill, but it’s the only thing I could think of! You rule. Without doing so, the cream will remain too much of a liquid. I made this a few days ago for one of my co-workers birthday. Going to have to try it soon! I’m really sorry because it’s your special day. I’ve just made the second layer and it turned out quite liquid (what I mean is that it does not have the usual, rather thick cream consistency). I had put the cake straight on a serving plate. Hi! Cool Whip makes me sick and there are so many yummy looking recipes that have it. thank you, thank you!! How did you get that smooth consistency? Made today with unsweetened powder and was delicious! I just made this for our Christmas gathering with some chocolate lovers in mind and WOW, a total win! It not only looks beautiful, it tastes just as good as it looks. And in time missions in the kitchen that looked impossible were beginning to be solved. I am making it right now & something went wrong with the white layer. This is definitely the best cake I’ve ever made! Oh my, that’s a tough one! Enjoy! I’m no longer able to see the recipe can you repost it? Your email address will not be published. All I can say is that my family loves this. Thanks! Hi Yana, Yes, I am positive the recipe does not call for heavy whipping cream. Again, clean and dry the mixing bowl and whisk attachment. Oh, isn’t it the best when a recipe you’ve ripped out and kept for a long time finally happens? Wonderful chocolate cake! Do you think it would be possible to make the bottom layer (the cake layer) the day before and then make the other two layers the next day? You’re killing me. https://www.delish.com/.../a19726031/triple-chocolate-mousse-cake-recipe I have to thank you for posting this recipe! Your’s look even more beautiful than I imagined! Do you have any idea if substituting agar-agar for the gelatin in the top layer would work? 6 layers of chocolate!! The strawberries made it even more decadent. I also didn’t do the flourless cake bottom layer. And many woman who’ve been pregnant know what a coughing fit can do to other pregnancy side effects… (Ouch.). They are my go-to for EVERY recipe. This looks amAZing!!! Any suggestions? There appears to be a thin bottom crust (graham cracker?). Hi Michele, the ring should be placed around the cake and then spread the mousse, when it set, release the ring. You could do that, although since there is a base to the springform pan, I’m not sure what difference it would make. I do not have a springform pan, I was thinking of cutting posterboard to size and covering that with wax paper. All my guests raved about the cake and it was gone within minutes. I’ve just prepared it (all along the afternoon) and it was so worth it!! in your instructions for the crust it says 30+15 then 1 minute longer so would it be somewhere close to 2 minutes all together before they egg whites for stiff peaks? This really is a decadent cake and would be fabulous for the holidays. I made this cake for my birthday. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. I’m sorry Pamela, but I really would not know why that happend, I could just speculate. It always receives rave reviews. Is it ok? I currently have it uncovered in the fridge as it settles. Hi Iris, It is the first sentence in step #1 – 325 degrees F. This was a great recipe! I saved the day by using a pastry bag to pipe the chocolate mouse all around; but I think that the flourless cake should not have shrunk as much while the cake fell, which I expected. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Fun & easy, hope it tastes as lovely as it looks. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Hi Debbi, It all depends on the power of your mixer, but yes, 1 to 2 minutes is generally how long it will take. Thanks in advance for any help. Cut eight 10 … Do you think I can make the base cake before hand? Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Aw that’s really totally up to you – maybe figure out how much you’ll spend on ingredients and then go from there? It was probably user-error, since I hadn’t tried it before, but I ended-up scraping off the top layer and going back to the original recipe. =). Do you think it will be ok? But, even the sides did as well so they are no longer touching the sides of the pan. Thanks! My Dear Brown Eyed Baker…Thank you for turning us on to this cake. Hi Michelle, thanks for sharing this recipe. No eggs and no difficult techniques. I thank you for this recipe! I LOVE that there is no Cool Whip in this, because I was looking for it. Otherwise, this was a really easy recipe to make, from start to finish. Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. It is a really tasty cake but I ran into a few things. Yes, it should be covered. Hi Shiri Mousse is firm, just beat heavy cream really stiff, but I would still use gelatin just to be sure it will hold well. You really need to learn how to write a recipe correctly this does not take 28 minutes. All i can say is Sweet jeebus! Hi Bri, you should use it. Going to make this for a party tomorrow night. Hi! Hello Good Day! Bloom gelatin in water then add it to steaming cream and sugar. And best of all, my mom was happy. I would ask your friend if there is an egg substitution she routinely uses in cakes or baked goods. Great presentation! I simply added teaspoons of coconut oil until it was sticky. Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable). I would love to be eating this right now. I have been tempted by Triple Chocolate Mousse Cake for well over three years now. You said spread the mouse “in the ring.” Do you set the ring from the Springform pan on top of the cake and then let it set ? I am still not sure what happened to the white chocolate layer such that it was not initially the correct consistency, but adding the additional whipped heavy cream did not detract at all. Me and a friend made this cake for the birthday of another friend. It was awsome. In frig cooling as I type. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Any suggestions for what I might have done wrong? It looks beautiful. I would think with granulated you’d run the risk of it being grainy. What did I do wrong? And since we are getting near to the New year, here is a great chance for my family to go into 2015 with a great chocolate dessert! I think I got all the measurements wrong or something, I used 270g Chocolate for each layer and about 400ml of cream for each layer too. Thank you! Maybe the liquidy white chocolate mixture would have hardened fine after the 2.5 hours of cooling. Per the directions in step #6, you do need to whip the cream to soft peaks. Hopefully it’s not important, because I used 2 T. for both! It truly is a magnificently sinful cake. Everyone enjoyed it, and the leftovers were gone in a very short amount of time. May I know at how much degree you baked the bottom layer? What temperature should the bottom layer be baked at? Hi Ewa, I’m sorry I can say many leafs you’ll need, I always work with gelatin powder. A last minute question! Finally, I came across this recipe by omgchocolatedesserts.com which is really satisfying! thanks. I didn’t have time to read through the other comments so sorry if this question was asked before. Thank you for another gorgeous recipe! Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. Thank you Brown Eyed Baker. That being said, it was incredibly delicious and I topped it with some chocolate decorations and chocolate covered strawberries which more than made up for the sloppy sides. Every layer looks delicious and perfect! Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. You can keep it in the fridge for about 4 days. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. This recipe is a keeper! This is definitely a new staple for the holidays in my home! Everything went fine until the last layer, when my mixture curdled on adding the whipped cream to the white chocolate mixture. Would it be wrong to have a chocolate shake with this? http://tinyurl.com/mhwqn59. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Thank goodness for me that the head of the bakery dept was coming down the aisle and I asked for help. what can I be doing wrong?? I have even just used your mousse for different things, brownie trifles and without the base. Enough to make a 2.5cm (1inch) thick layer. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) Whisk in the vanilla and egg yolks; set aside. Would that make the whole thing too rich or should it still taste just as great as this one seems too? If this Triple Chocolate Mousse Cake looked decadent, trust me, the taste is completely in sync with the look – fabulous. Cook’s Illustrated is the best!! I made this for my moms bday today and the first 2 layers looked amazing but the white chocolate layer turned out lumpy…super lumpy….I don’t know what I did wrong :( do you think it’ll still taste good?? I assume it gets mixed into the cake batter. After reading all the reviews I decided to make it for valentine day dinner. Hi Sarah, I buy the powdered gelatin in the baking aisle – the brand name is Knox. Hi Erin, Unfortunately, I’m not sure about a gelatin substitute, as I’ve never heard of agar-agar. This is one of my favorite desserts to get at restaurants, and I attempted it once (making up my own recipe) and it wasn’t a success. Instead of doing this last minute cake prep as you show (out of fridge 45 minutes early, then take out of pan when ready to serve), have you ever taken the cake out of pan several hours prior to serving it, plating it then and serving much later? And came upon your recipe and love that there is no cool whip makes me sick and there three. 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