What if your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake.
Triple Chocolate Mousse Cake
Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. 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).
But, with time, after a lot of experience and time spent in the kitchen, my confidence began to grow. And in time missions in the kitchen that looked impossible were beginning to be solved. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and similar.
Well, today it was turn for another chocolate masterpiece, Triple Chocolate Mousse Cake. Only one look at the photos of this divine chocolate cake always made me drool. 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!
And if you never made this cake, then I must say that Triple Chocolate Mousse Cake is not nearly as complicated as I thought. All three layers (the cake, middle layer with heavy cream and semisweet chocolate and top layer with white chocolate and heavy cream ) are really simple to make. Also, they will not require really top notch knowledge as you might have thought as I once did. Really, the steps were really simple and nothing in making these three layers was really problematic. The only thing you must be prepared for is lots of time a bunch of dishes which are waiting to be washed.
Of course, after all that, when you get this beautiful cake and cut the first piece, the first look at those three beautiful chocolate layers will be enough of an excuse for all your work and time. But what to say about the taste? If this Triple Chocolate Mousse Cake looked decadent, trust me, the taste is completely in sync with the look – fabulous.
The only thing left now is to keep this cake until the New year because my chocoholics have begun to make rounds in the refrigerator area looking for another bite:) And if we don’t see each other till then I wish you HAPPY NEW YEAR 2015 !
Triple Chocolate Mousse Cake
Prep Time: 20 minutes- Cook Time: 28 minutes
- Total Time: 48 minutes
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
What if your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake.
Ingredients
For the Cake:
- 10 oz. high-quality semisweet chocolate (chopped)
- 4 large eggs (room temperature)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter (softened at room temperature)
For Chocolate Mousse Layer:
- 10 oz. high-quality semisweet chocolate(chopped)
- 1–1/2 cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 Tablespoons cool water
For White Chocolate Mousse Layer:
- 7 oz. high-quality white chocolate(chopped)
- 1–1/2 cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cool water
Instructions
For the Cake:
- Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
- Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
- Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
- Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
- Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
- When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
Chocolate Mousse Layer:
- Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
- In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
- Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
- Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
- Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
- Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
- Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
- Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
White Chocolate Mousse Layer:
- 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)
- Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
- Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
- Garnish the cake with chocolate curls or shaving if desired.
- Store it in the fridge.
- The cake can be frozen for up to several weeks.
135 comments
Good recepie
I made this for my family and they said it was out of this world. It takes a while to make but it’s worth it.
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[…] Triple Chocolate Mouse Cake […]
I am a chocolate fiend so this seems right up my alley! Can’t wait to test it out! Thanks!
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Looks delicious, but is that a graham cracker crust at the bottom? It is not mentioned!
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Thank you so much for sharing this recipe.
We celebrated my husbands birthday last night and this dessert was a HUGE hit with the entire family 🙂
Cheers!
This is definitely the best cake I’ve ever made! It is the second time I am doing it! Everybody are asking me to do it again because they LOOOOOOVE it!! Thanks for the recipe 🙂
[…] Originalni recept iz omgchocolatedesserts.com. […]
I find that I am having to leave it in longer than 28 minutes. Is the cake supposed to be somewhat gooey?
My cake part did not come out to be as high as it should have. What did I do wrong?
I’m sorry Pamela, but I really would not know why that happend, I could just speculate.
It is a really tasty cake but I ran into a few things. The cake is gooey at 28 minutes but more like gooey brownie texture so I took it out and hoped for the best. It was very moist. I’m just not sure it is supposed to be that moist is all. I only had enough cream to make 60% of the mousse so I had to make do with smaller portions. The mousse turned out fine except when you pour it into the pan without the base a tablespoon or two ooze out of the sides before it can set. Were we supposed to replace to base of the pan along with the sizes? I feel like that was never a specific instruction. I had put the cake straight on a serving plate.
Thank you Vera for sharing your delicious recipe, I made it last week for an event at work, it was Amazing! Everyone loved it.
I followed your recipe to the T and it is the Best!
Kind regards,
Yvette
Thanks Yvettelb 🙂
Hi I was looking at the triple chocolate mouse cake you have on your page and it looks delicious, I’m attempting to make it although I have a question for you about the gelatine, could I use leaf gelatine instead and if so how many leafs would I need please xxx
Hi Ewa, I’m sorry I can say many leafs you’ll need, I always work with gelatin powder.
[…] For the base i used this amazing recipe – Chocolate raspberry mousse cake. Even though everyone loved it i somehow wasn’t satisfied with the base “brownie” layer and so i decided to search for a bit different recipe just for that layer. And i have found it on this site – Triple chocolate mousse cake. […]
Original recipe from 2010 is found here minus the espresso and U.S. measurements
http://mylittleexpatkitchen.blogspot.nl/2010/11/recipe.html?m=1
can this be made as a 13×9″ cake?
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[…] Via: OmgChocolateDesserts […]
There appears to be a thin bottom crust (graham cracker?). Could Vera please clarify this since it is not mentioned in the recipe?
Hi Gloria, it’s not graham cracker crust, it is chocolate cake crust.
Terrific. THat answers the question. What’s chocolate cake crust?
Please could you tell me what is the equivalent to one tsp spoon gelatine in leaves?
Sorry Kate, I can’t help you with that.
Me and a friend made this cake for the birthday of another friend. The mousse texture was amazing, it was really really soft and fluffy and it tasted super! Also, the cake base was perfect, it was really creamy, I consider this cake perfect for chocolate lovers like me and my friends hahaha. The birthday celebration was a surprise and she loved everything so bad that she almost cry, so this cake was an absolute success and it’ll always remind me of a great time ?
Thank you so muchfor the recipe! ?
Thanks Clara, I’m so happy for you 🙂
I made this cake for my birthday. It was by far the BEST cake I’ve ever made. Everyone enjoyed it, and the leftovers were gone in a very short amount of time. The cake is a bit labour intensive, but is very much worth it. It melts in your mouth, even the cake layer. I’m making this cake again tomorrow just for desserts and to share a few slices with friends who have been asking me to make this again. If you’re debating about making this cake, don’t think about it, just do it. You will not be disappointed! If I could give this recipe more than five stars I would. Incredible!
Thanks Cindy 🙂
This recipe looks fantastic and I am going to try it for my sister’s birthday later this month. I have some people that aren’t much of a fan of white chocolate, have you or do you know of anyone that has swapped out the white for maybe dark chocolate? Would that make the whole thing too rich or should it still taste just as great as this one seems too? I don’t want to change something and throw off the balance of the recipe.
Hi, I think it will be to rich, but you can try it anyway.
I made the cake layer last night and it is only about 1 inch deep, does that seem right or is something off?
It is OK.
Hi! as i was doing the.chocolate mousse layer i forgot to add the gelatin and already mixed the chocolate and whipped cream but still added it in the end. Would it still come out ok?
Hi Maricar, I hope it would be OK.
My cake layer takes almost 3 times as long as instructed?! what can I be doing wrong??
I’m sorry Chloe, I don’t know what went wrong
This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. It will automatically separate… I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle…. Trust me on this white chocolate has a higher oil content and will separate…..
Question do you have to use the spriform pan
Hi Bri, you should use it. It will be very hard to take out a pretty slice from regular pan.
OMG this dessert is wonderful. My tongue was dancing! This may be a new Christmas tradition.
Amazing recipe! I’ve made it at least five times, every time I get perfect results! This cake never lasts long, it is delicious and beautiful! For the cake layer I use dark chocolate instead of semisweet. It gives a true triple chocolate taste. Definitely worth it!
thank you!!! for the recipe!!!!! 🙂 🙂 🙂 lovelotz!!!!
Can you make 2 days in advance and refrigerate it?
if my chocolate mousse came out a bit grainy…. what can i be doing wrong? any tips?…
I have made this twice and it is divine! I am gluten free and it is naturally gluten free, so I didn’t have to deal with flour. My husband said this is one of the best desserts that I have made. It does take awhile to make, so definitely make it a day in advance. We are having company for Valentine’s Day. I am certain that they all will love it! YUM!
I made this a few days ago for one of my co-workers birthday. It was soooooooo amazing, everyone LOVED it. Will definitely make again.
Hello,
The recipe looks great! Thank you!
If I do not want to use gelatin, can I substitute it with something else so the mousse will still be firm enough?
Thank you in advance!
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.
Thank you very much 🙂
i made a choc mousse cake a long time ago and lost the recipe .it was one cake mousse smaller cake more mousse to go down sides and cover top. if anyone knows this mousse cake please help.thanks
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??
Thanks in advance!!
This was divine! Great presentation! I made it for a dessert night at our church and among the 12 desserts it was gone first! How fun that it was gluten-free as well. The only thing that I think was way off in your recipe was time you have that it takes to make. It was very time-consuming, much more than 28 minutes! Of course I knew that after I read the recipe :0) Thanks for posting!
Hi Debi,
I’m glad it worth it in the end and your cake was a hit 🙂
It’d be really great if you’d update the time it takes to prepare/cook. I almost decided not to make it because of the unrealistic times listed at the top (verses how the recipe reads). I’m only considering it based on the happy comments given.
Hi Lindy, I’m planning on making this cake this week. About how long did it take you? Thanks.
How did you make the chocolate curls/shavings? Would really appreciate an answer back on this, as I want to make it perfect 🙂
I used potato peeler and shave along the sides of chocolate bar. Keep the chocolate at room temperature before shaving. It always said that the chocolate must be cold, but i found it works better for me if it’s room temperature.
One more question…
When I have spread the first mousse layer on the cake, and its supposed to go into the fridge. For how long is it supposed to be there until I can spread on the white chocolate mousse?
10-15 mins will be enough, while you making white chocolate mousse. You can place it in the freezer as well, it will set really quickly in the freezer.
Are you using granulated sugar or confectioners sugar? I would think with granulated you’d run the risk of it being grainy.
Hi Madison, it’s granulated sugar.
[…] cake is a Triple Chocolate Mousse Cake, I halved the recipe for my small heart […]
I need to make this cake for wednesday dinner, i baked the cake layer tonight and do you suggest i prepare the mousse layers tomorrow and let it sit in the fridge until wednesday afternoon or prepare everything the morning of?
YOUR SITE has so many ads that it loads incredibly slow on my iPhone.. so not user friendly!
Firstly, thanks for the beautifully presented recipe and easy to follow steps. I have just put the cake into the oven. My family and I are gluten free and we love your site! I only have one request please. It would be awesome if you could put both Fahrenheit and celsius measurement in there and also oz and gram measurements. We live in Germany and we generally use grams so it took time to convert everything. Other than that, your recipe and website are perfect! Thanks!)
There is identical recipe in german and in grams and celsius on springlane.de website
Hi, me again..
So, as I said in the previous post, the base of the cake came out perfect..it shrunk like you said but would need to in order to have the other layers on top of it. But I think I’ve done something wrong when it comes to the second and final layer of the cake. My mouse was runny and well, although I used a teaspoon of gelatine, both layers kind of folded in together and made a really pretty marble soup…I was just wondering because I’m baking this for my anniversary tomorrow. If it stays in the fridge overnight, do you still think it will be like soup tomorrow? 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. So maybe the conversion was wrong or out of whack I don’t know. Do you think that I could put some more gelatine in it now and kind of swirl it around some more? Or should I just wait and see what happens tomorrow?
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. I’m really sorry because it’s your special day. You could only try to freeze it tomorrow if it stay runny overnight.
Is it just me or are the instructions missing for the 1/2 stick of butter? I assume it gets mixed into the cake batter. Need to make the recipe tonight and want to make sure I don’t mess it up.
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You really need to learn how to write a recipe correctly this does not take 28 minutes. This would take a professional pastry chef at least 6 hours.
I have to thank you for posting this recipe! This is definitely a new staple for the holidays in my home! This year was the second year I have made this and it is always a hit! It makes a gorgeous presentation and can even be made diabetic friendly by subbing truvia for the sugar in the cake layer. The other layers don’t even have added sugar! It always impresses and is not hard to make. So thank you for the incredible recipe!
Thanks so much Robin 🙂 I’m really happy you liked my cake!
[…] and Triple Chocolate Mousse Cake. […]
Thank you so much for sharing this recipe!
After reading all the reviews I decided to make it for valentine day dinner. I had my husband, my daughter ( she is is crazy about chocolate)and some friends over. The desert was a hit. Everyone love it. Specially my daughter. Her 40 th birthday is coming soon, this is going to be her birthday cake. Thank you for the recipe. Easy to make. ??
Thanks Lily 🙂
I got the first layer finished. Looks and smells great. However, I found out after takinf the aluminium off that water got in my pan and my cake was sitting in some. I found this out before putting it in fridge for an hour. I placed it on a serving plate and then placed in fridge. Do you think it will be ok?
I’m going to make this for Easter dinner!
I will be doing a brownie layer on the bottom instead of cake!
I will update with what the family says!
Hi Jennifer, I hope you’ll like it! Happy Easter!
Can you freeze this until needed?
HI Valerie, I haven’t tried to freeze it, but I think it will be OK to that.
Cnocolate facts
CHOCOLATE HAS CHOCOLATE SOLIDS ( AKA COCOA POWDER )
While White Chocolate is a blend of cocoa butter, milk solids, sugar, milk fat and lecithin – a fatty emulsifier to hold it all together.
So there you have it, call it what you like but a Chocolate “ it aint. I see it as a Brunette colouring her hair blonde and saying,the person is a natural blonde. The more additives the lighter the chocolate. Milk Chocolate has fewer additives and Dark Chocolate has a higher percentage of cocoa solids and cocoa butter than milk chocolate and little to no dairy product. Yes I will be howled down and called the grinch if chocolate it’s just I like to know what I’m cooking with. But then I could be wrong because my dictionary has the description and I believe it.
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[…] If your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake. […]
Is the wife chocolate layer only supposed to have 7oz of chocolate? Or is it supposed to be 10oz like the middle layer????
Hi Haley,7 oz. is correct.
Hi, I am going to make this for my daughter’s 17th birthday next week. I do not have a springform pan, I was thinking of cutting posterboard to size and covering that with wax paper. I would like to put a chocolate mirror glaze over the whole thing . I have never made that type of glaze before, do you know if it hardens? Also I am considering a chocolate ganache as my bottom layer and a chocolate mousse for the top. Any suggestions?
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? It would be great if I could do the entire cake in advance, only having to decorate the top before serving.
HI Maris, you can freeze complete cake with mousse layers.
[…] If your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake. […]
We made this for my Brother-in-Law’s 70th Birthday celebration dinner with his brothers / sisters and tag alongs.HIT!!! He was lucky to take leftovers home. Bravo Vera.
Thanks Richard! You’ve made my day!Happy to hear that!
I made this two years ago for my dad’s birthday and I’m doing it again because it was out of this world!! I wish it took a little less time though… THANK YOU FOR THIS AMAZING RECIPE!!!
Hi Meg,
I’m glad you liked my cake. I take a lot of work, but it’s worth it , right!?
[…] Triple Chocolate Mousse Cake […]
I don’t understand people who are complaining. I followed your recipe to the T and the results where amazing. I followed the directions in the same order you wrote down and the cake came out so perfect. 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 so much for a wonderful cake ….
Thank you so much Merry 🙂
i made this just a week ago and everyone loves it and now i’m making it again, my sister requested it for my nephew’s graduation and all of us who has a birthday in November.
Thanks Angelina! I’m really happy to hear that!
Quick help, if you’re close by! I got ahead of myself and started the chocolate mousse before the cake layer cake out of the oven. I’ve got at least an hour befor the choc mousse later can go on. Should I make the mousse and just save it for awhile, or stop where I am and complete the process when I can put it on the cake immediately? I am ready to whip the heavy cream, choc and gelatin already combined…
Thanks for any help!
It’s me again! I have to tell you, in spite of my mistake, (and frantic, poor typing!) this turned out brilliantly!!! 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. Perfection. No trouble with the white layer.
I made this for our daughter’s Sweet 16 party with our family last night and it was amazing!!!
As promised, it was easy but took some time, and ultimately was an absolute show stopper!! I will definitely make this one again!
I just added the last layer and the cake will chill overnight. I’m wondering why the gelatin for the white chocolate only required 1 Tbsp. as opposed to the 2 Tbsp. for the semi-sweet layer. Hopefully it’s not important, because I used 2 T. for both! We’ll see tomorrow. I’ll update. Other than that, I followed your directions exactly and everything seemed to look good.
Thanks Ann. I hope you’ll like the cake 🙂
[…] usually did a triple chocolate mousse pie but she found the white chocolate layer to be too sweet. HERE is the recipe for the pie we originally made for anyone interested in checking it out. I do want to […]
In the recipe you didn’t say how you got the chocolate mousse out of pan and than onto cake?
Hi Michele, the ring should be placed around the cake and then spread the mousse, when it set, release the ring.
Hi, can’t wait to try this. I’m wondering if I take this to a potluck how long can it sit out? I hate to ask the hostess to give up valuable fridge space.
HI! This cake looks beautiful! I am making it right now & something went wrong with the white layer. 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. Is this layer salvageable or should I start it over again. I have it chilling in the fridge right now. Thanks so much for your help!!
I also did two TBS water with gelatin for the top layer. Very funny compared to the middle. Salvageable? Will it turn out okay?!
Hi! I am thinking of making this for New Years but I am confused about how you get the mouse to set up on top of the cake . 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 ?
Hi Rachel, when the cake is cooled place the locked ring around the cake, then spread the mousse.
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I have a question….could I add a tsp. or so of instant coffee to the mousse layer to mocha it up a bit?
Hi Deb, you can do it if yo prefer.
I’m no longer able to see the recipe 🙁 can you repost it?
Is it possible to substitute semisweet chocolate with milk or dark chocolate?
Hi Ria, you can do that.
I just made this recipe for Thanksgiving and it was the best dessert I have ever made! All my guests raved about the cake and it was gone within minutes. This recipe is a keeper! I will be making this for Christmas as well!
I just made this for our Christmas gathering with some chocolate lovers in mind and WOW, a total win! It looked like a professionally made dessert and was so rich and smooth. I followed the instructions exactly except I missed the detail to “whip” the last cup of whipping cream before adding it to the chocolate mixture. I was sooo worried it wouldn’t set…but it did! The completed cake may have been a little denser than the whipped version but it was a complete crowd pleaser! I will def add this recipe to my repeats. My only comment about the recipe is it def too much longer to make, between prep, cooking, cooling, assembly and finishing touches, I had a couple hours invested for sure. However, we’ll worth the work!
Thanks Laura! Merry Christmas!
All I can say is that my family loves this. I made the recipe as described with zero issues other than my oven cooks fast so I baked it for 20minutes. As I slight twist I added a layer of fresh chopped strawberries between the Chocolate and white chocolate mousse layers.
Amazing! Made it for New Years Eve
I’m planning on making this for my daughter’s birthday. It’s it possible to substitute the heavy whipping cream for a non dairy or coconut cream?
Umm, what gives? Why does the white chocolate mousse layer call for the same amount of whipping cream with less chocolate as the regular chocolate layer?
My chocolate layer came out PERFECT, and I did the exact same thing with the white chocolate only to have it be soup. I tried to let it set up by itself in the fridge with no luck. So I decided maybe this was how it was supposed to be. I went for it and put it as the top layer, only now to have it seep through, come out the sides of my pan and ruin the base and chocolate mousse layers. Please please add something in here about the white layer not setting up and what to do. My chocolate did not separate, and yet it is all ruined. =/
Hello
I’m making this cake with my sister for a babyshower that’s on Monday July 12th if we make the cake Friday July 9th will it be good for the shower date ?
Would it be ok if we leave it in the fridge till then or would it be better to freeze it ?
This is the fourth year in a row my family has requested this dessert for Christmas, and every time I make it each layer turns out perfectly. I follow the instructions exactly and have never had an issue. once the bottom layer of the cake is out of the oven and cools, the rest comes together quickly if you make the white chocolate mousse while the chocolate mousse is setting in the refrigerator. You just have to make sure you are reading the instructions for each mousse layer separately and don’t make assumptions that the ingredient volumes are the same for each. You will not be disappointed if you follow the directions!
A truly incredible recipe! A BIG hit. Definitely have everything at hand and prepped if necessary… the mousse layers come together quickly. A very special dessert and well worth the time investment. I especially liked that it wasn’t overly sweet, which may have been because I used Ghirardelli bittersweet dark chocolate instead of semi-sweet chocolate. Thank you so much for sharing this recipe!