I’m no longer able to see the recipe can you repost it? Fill cakes immediately and freeze for 20 minutes or until firm to the touch. I only have one request please. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 … The cake can be frozen for up to several weeks. YOUR SITE has so many ads that it loads incredibly slow on my iPhone.. so not user friendly! Cool Whip makes me sick and there are so many yummy looking recipes that have it. After that, I was able to scoop it onto the top. Do you leave the bottom of the pan on while you serve? I cut it after 3 hrs and it still held shape that’s the only thing I did differently because I couldn’t wait. Thank you Vera for sharing your delicious recipe, I made it last week for an event at work, it was Amazing! This mousse is eggless and requires only 3 types of chocolate and cream, that’s it! Hi Iris, It is the first sentence in step #1 – 325 degrees F. This was a great recipe! !looks awesome..:). That spatula is awesome and will be of great help. Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Saturday Night Fever Recipe Link Party #69 + $500 Giveaway! I’m planning on making this dessert on Thanksgiving. This triple layer cake is the trifecta of chocolate deliciousness. This is absolutely gorgeous and I am considering making it for a friend’s birthday except there is one problem…she is allergic to eggs. When you say the cake can be frozen for several weeks, do you mean only the cake portion, or are you including the mousse layers as well? Definitely going to try this recipe…soon! I made this for fathers’ day and he said it is way better, in looks and taste, than the store bought. Thank you so much – Creator. Bloom gelatin in water then add it to steaming cream and sugar. It just disappears leaving only flavor behind. Yes, this can be prepared ahead of time and refrigerated. It did “thicken up” a bit more, but now I’m kicking myself for doing that extra addition because it seems a little too airy. The Knox gelatine was freshly purchased so shouldn’t have been old. I made this a couple of years ago for my birthday. Would that make the whole thing too rich or should it still taste just as great as this one seems too? Maybe it’s time to finally get around to making it…, Beautiful cake, this happens to be our absolute favorite! I’ve got at least an hour befor the choc mousse later can go on. Can I make ahead and freeze, or even make cake layer ahead and freeze it? Gently remove pan. I just finished making this an hour ago, I just can’t to show this to my friend’s birthday celebration at the 20th! It does take awhile to make, so definitely make it a day in advance. I find that I am having to leave it in longer than 28 minutes. Will definitely make again. Now we need to invite friends and family to get rid of the dessert. I have it chilling in the fridge right now. This sounds like it would take a but of time, but it seems so totally worth it. Hi, I think it will be to rich, but you can try it anyway. It is most definitely my “go to” holiday recipe or when I just need a dessert that is off the charts and has a stunning presentation as well.. OH MY GOD! This recipe is a bit more detailed and takes a little more time than most recipes I share, but the extra effort is absolutely worth it. Bring ½ cup cream to simmer in small saucepan over medium high heat. Would it still come out ok? However, I don’t know if it will taste any different. The completed cake may have been a little denser than the whipped version but it was a complete crowd pleaser! :(. This cake looks wonderful! As I slight twist I added a layer of fresh chopped strawberries between the Chocolate and white chocolate mousse layers. Destiny! I honestly can’t remember if mine cracked at all or not (mine did shrink). (Stacey Little/Southern Bite) Triple Chocolate Mousse Cake. Meanwhile dissolve gelatin in cold water and let it … Thanks so much! Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. I made the recipe as described with zero issues other than my oven cooks fast so I baked it for 20minutes. Hi, I am making this cake and the cake seams to have formed a crust on top but gooey inside, is it how it’s supposed to be?? I’ve even made it and added a layer or two of dacquoise. I found this out before putting it in fridge for an hour. TIA :), Hi Mitch, You can sub semisweet chocolate. I am wary though, since I live @ elevation 6035 ft. Baking up here is a real headache… How would you adjust this recipe for altitude?? Pls help. Only one look at the photos of this divine chocolate cake always made me drool. This looks amAZing!!! So today is my 4 year blogiversary. Looks and smells great. I’m really happy to hear that! Also, they will not require really top notch knowledge as you might have thought as I once did. Hi Marissa, you can’t add gelatin now, but I hope it will firm up.You should use 280 g chocolate and 350 ml heavy cream. It was amazing!!!! This recipe was great timing, I had to make a choc mousse cake this weekend and I can tell you this recipe is a winner!! It’s a fabulous flourless chocolate cake, not just a regular chocolate cake, and it really goes with the two additional mousse layers. They are my go-to for EVERY recipe. 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! . Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. or so of instant coffee to the mousse layer to mocha it up a bit? Would I need to refrigerate? Should it be covered? I am on a mission to overdose on all things cacao. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) https://zoebakes.com/2018/11/11/triple-chocolate-mousse-cake It’s very loose, not sure if the white chocolate wasn’t hot enough when I added the gelatin or because I used 2 tbsp of water to mix into the gelatin. I found this website by accident and it just opened to this recipe. I have never made that type of glaze before, do you know if it hardens? I’ve tried it and it’s simply delicious. Would microwaving the chocolate be ok? Sounds great. repeat the same steps to make the White Chocolate Mousse; use white chocolate instead of dark Chill the cakes in the fridge for 4-5 hours, until completely firm. I currently have it uncovered in the fridge as it settles. Thank you in advance! In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. I will be making this for Christmas as well! Hi! Hi Cindy, I have never tried freezing this, so I couldn’t say for sure. prob going to make this for New Years Eve for like 20 some odd people lol! I wish it took a little less time though… THANK YOU FOR THIS AMAZING RECIPE!!! I LOVE that there is no Cool Whip in this, because I was looking for it. Love the contrasting layers! Hi Michelle, Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Place 2nd cake layer ontop of the mousse and brush with syrup. Thank you for the recipe it’s amazing! How long can it be left at room temperature, do you know? Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). Is this just because I have a crappy pan? Unfortunately, I’m not sure what could have happened along the way, it’s so hard with all of the different variables that go into baking. I’ve made it at least five times, every time I get perfect results! I’m sorry Pamela, but I really would not know why that happend, I could just speculate. I also did two TBS water with gelatin for the top layer. I made the cake layer last night and it is only about 1 inch deep, does that seem right or is something off? Hi there, I’m wondering how the cake batter for the bottom layer doesn’t just leak out of the springform pan? In the recipe you didn’t say how you got the chocolate mousse out of pan and than onto cake? Garnish with white chocolate curls before serving. It looks really Thanksgiving-y! To unmold cooled cake, use long thin spatula to loosen cake from sides of pan. if my chocolate mousse came out a bit grainy…. Question do you have to use the spriform pan. Cut eight 10 … That’s a show stopper for sure!!! Thank you for small tips along the recipe. 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. I know that my pan definitely leaks, because I wanted to use it for a regular cake once, so I filled it with water to test and it all came pouring out. Such a beautiful dessert! At my husband’s suggestion, I just kept the chocolate/gelatin mixture slightly warm by keeping the bowl over a pan of barely-hot water while the cake cooled , then beat the whipped cream and added the chocolate mixture just before I was ready to assemble that layer. Hi! https://www.pinterest.com/zoozem/cakes/, Wow! It always receives rave reviews. It was delicious, everybody loved it. Hello Good Day! Any advice? that is sooooo temting… and it looks sooo beautiful too… the colours of teh cake and the colours on teh cup.. I almost decided not to make it because of the unrealistic times listed at the top (verses how the recipe reads). My cake layer takes almost 3 times as long as instructed?! I only had enough cream to make 60% of the mousse so I had to make do with smaller portions. Also I am considering a chocolate ganache as my bottom layer and a chocolate mousse for the top. Be enough, while you making white chocolate bar instead of dark take awhile to make it for good it. 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