Triple Chocolate Mousse Cake

Recipe's preparation

Bottom Layer

Preheat oven to 160 degrees C.

Butter the bottom and sides of a 9-inch or 22 cm springform pan that is at least 3 inches high (7-8cm). For thicker layers use smaller but deeper pan.

Add chocolate to TM and chop or 3 seconds, speed 7.  Add butter and cook 4 minutes, 37 degrees, speed 2.  Remove from TM into separate bowl, set aside and cool for 5 minutes.

In a clean dry TM bowl with butterfly attachment, add the vanilla and egg yolks and mix speed 4, 10 seconds.  Set aside.

Clean and dry TM bowl and add butterfly attachment.  Add egg whites and salt and mix speed 4, 60 seconds.  Add half of the brown sugar and mix speed 4, 15 seconds or until combined.  Add the remaining brown sugar and mix speed 4, 2-3 minutes or until soft peaks form scraping down sides of bowl halfway through if needed.

Start TM on speed 1 and slowly add cooled chocolate mixture and yolk mixture into the egg white mix, this should take no more than 10 - 20 seconds, scrape down sides and mix a further 10 seconds on speed 1 until mixed completely . Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.

Bake until the center of cake springs back after pressing gently with your finger -  the cake should have risen, be firm around the edges, and the center should have  just set but be soft  - about 15 to 18 minutes.  Do not remove the cake from the pan but transfer the pan to a wire rack to cool completely, about 1 hour. The cake should collapse as it cools. 

Middle Layer

In a small bowl, add the cocoa powder and hot water and set aside. In a clean TM bowl, add the chocolate and chop for 3 seconds, speed 7.  Cook 4 minutes, 37 degrees, speed 2.  Add the cocoa powder mixture into the melted chocolate and mix speed 3, 10 seconds or until smooth. Set aside.

In a clean TM bowl with butterfly attachement add the cream, granulated sugar and salt and mix speed 3 until soft peaks form about 60 seconds - watch this very carefully!

Start TM on speed 1 and slowly add cooled chocolate mixture into the cream mix, this should take no more than 10 - 20 seconds, scrape down sides and mix a further 10 seconds if needed on speed 1 until mixed completely. 

Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter to remove any large air bubbles; smooth the top with a spatula and wipe sides of pan so that a clear line is formed and no mixture is splattered where white chocolate will sit.

Refrigerate for at least 15 minutes while preparing the top layer.

Top Layer

In a small bowl, sprinkle the gelatin over the water and let stand for at least 5 minutes.

In a clean dry TM bowl with butterfly attached, add ½ cup of the heavy cream and cook 2 minutes, 80 degrees, speed 2.  Add the white chocolate and mix a further 2 minutes, speed 2, no heat.

Add the gelatin mixture, and mix speed 2, 50 degrees, 2 minutes or until mix is completely smooth. Set aside and allow to Cool to room temperature for about 5 to 8 minutes (the mixture will thicken slightly).

In a clean and dried TM, with butterfly attachment added, whip the remaining 1 cup of heavy cream speed 3, 60 seconds or until soft peaks form.

Start TM on speed 1 and slowly add cooled white chocolate mixture into the cream, this should take no more than 10 seconds, scrape down sides and mix a further 10 seconds on speed 1 until mixed completely.   Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with a spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

Remove the cake from the refrigerator and let sit at room temperature for at least 30 minutes before releasing it from the pan.  Tip - run a thin knife around pan before releasing spring and removing.

Garnish the top of cake with chocolate curls or dust with cocoa, or add sliced strawberries with cream.  For clean slices, dip a sharp knife into hot water and wipe dry between cuts.