Description
A rich chocolate cake layered with three types of chocolate mousse and finished with a smooth, glossy mirror glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup hot water
- 8 ounces bittersweet chocolate, chopped
- 8 ounces semi-sweet chocolate, chopped
- 8 ounces milk chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 1/4 cup powdered sugar
- 1 teaspoon unflavored gelatin
- 1/4 cup cold water
- 1/2 cup water
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1/2 cup cold water
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/3 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Gelatin mixture
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the hot water until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the chocolate mousses: Melt the bittersweet chocolate with 1/2 cup heavy cream. Let cool slightly. Whip 1/2 cup heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream into the melted chocolate. Repeat with semi-sweet chocolate and milk chocolate.
- Once the cake is cool, place it on a serving plate. Spread the bittersweet chocolate mousse over the cake. Freeze for 30 minutes.
- Spread the semi-sweet chocolate mousse over the bittersweet mousse. Freeze for 30 minutes.
- Spread the milk chocolate mousse over the semi-sweet mousse. Freeze for at least 2 hours, or until firm.
- Prepare the mirror glaze: Bloom the gelatin in 1/4 cup cold water.
- In a saucepan, combine 1/2 cup water, 1 cup sugar, light corn syrup, and sweetened condensed milk. Heat over medium heat, stirring until sugar dissolves. Do not boil.
- Remove from heat and stir in the bloomed gelatin until dissolved. Stir in vanilla extract.
- In a separate small saucepan, heat 1/4 cup water until hot. Pour over the chopped chocolates in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth.
- Pour the hot condensed milk mixture into the chocolate mixture. Whisk until smooth and emulsified.
- Strain the glaze through a fine-mesh sieve into a clean bowl. If using food coloring, add it now.
- Let the glaze cool to 90-95°F (32-35°C) before pouring over the frozen mousse cake.
- Pour the glaze evenly over the frozen mousse cake, allowing it to drip down the sides.
- Let the glaze set for about 15 minutes before serving.
Notes
- Ensure your mirror glaze is at the correct temperature for a smooth finish.
- For a cleaner drip, you can use an offset spatula to gently guide the glaze.
- Store the cake in the refrigerator.
- Prep Time: 45 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 60g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 120mg
Keywords: chocolate cake, mousse cake, mirror glaze, triple chocolate, dessert recipe, rich chocolate, glossy glaze