Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake by @browneyedbaker :: www.browneyedbaker.com

I have been tempted by Triple Chocolate Mousse Cake for well over three years now. I’ve seen a variety of recipes in a number of different places and have bookmarked it and doggy-eared it countless times. One day last week, my Chief Culinary Consultant mentioned that it had been awhile since I had made a big ol’ fancy cake. A show-stopper, as it were. Challenge accepted. I sifted through my notes, spreadsheets and cookbooks to see what I might want to bake up, when a page from a long-gone Cook’s Illustrated magazine fell out of a binder. The Triple Chocolate Mousse Cake. It was destiny.

Triple Chocolate Mousse Cake by @browneyedbaker :: www.browneyedbaker.com

This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse. The combination of the three is rich, intensely flavorful and silky smooth. It’s a fabulous dessert to pair with coffee and enjoy slowly, lingering over each bite.

This cake is the holy grail for any chocolate lover. It takes a bit of time, but the assembly is relatively easy and absolutely, 100% worth it. You owe yourself this treat!

Triple Chocolate Mousse Cake by @browneyedbaker :: www.browneyedbaker.com

One year ago: Oatmeal-Raisin Ice Cream
Two years ago: How To Make a Rainbow Cake
Four years ago: Polenta Pizza

Triple Chocolate Mousse Cake

Yield: 12 to 16 servings

Prep Time: 3 hours 30 minutes

Cook Time: 13 to 18 minutes

Total Time: 4 hours 30 minutes

Layers of flourless chocolate cake, dark chocolate mousse and white chocolate mousse create an absolutely sinful dessert for chocolate lovers everywhere.

Ingredients:

For the Bottom Layer
6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, finely chopped
¾ teaspoon instant espresso powder
1½ teaspoons vanilla extract
4 eggs, separated
Pinch salt
⅓ cup light brown sugar

For the Middle Layer:
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped
1½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt

For the Top Layer
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces (1 cup) white chocolate chips
1½ cups cold heavy cream

Directions:

1. Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.

2. 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. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.

3. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.

4. Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.

5. Make the Middle Layer: Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.

6. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.

7. Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

8. Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).

9. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

10. The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)

(Recipe from Cook's Illustrated)

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115 Responses to “Triple Chocolate Mousse Cake”

  1. Laura (Tutti Dolci) on September 12, 2013 at 12:06 am

    Flawless layers, what a gorgeous cake!

    Reply

  2. Lauren on September 12, 2013 at 12:19 am

    I have the Cooks Illustrated cookbook (I call it my red cooking bible) and every time I open it, I find myself looking at this exact recipe! It’s totally on my cooking bucket list. Your’s look even more beautiful than I imagined!

    Reply

  3. Pamela @ Brooklyn Farm Girl on September 12, 2013 at 12:37 am

    When the recipe starts with Triple Chocolate I start to get a creepy smile on my face! Beautiful cake, great job on it!

    Reply

  4. Averie @ Averie Cooks on September 12, 2013 at 1:37 am

    Any of the layers unto themselves sound amazing! 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! Also very impressed by how super neat the layers are and the total clean cuts on the slice. Nice!

    Reply

  5. Marcie on September 12, 2013 at 2:00 am

    This really is a show stopper with all of those creamy, luscious layers! Beautiful dessert!

    Reply

  6. Stacy | Wicked Good Kitchen on September 12, 2013 at 2:00 am

    Oh, girl! Just beautiful! I love making this dessert from Cook’s Illustrated! It always receives rave reviews. I even ran out of white chocolate chips once and decided to double-up on the chocolate middle layer once and then just used my cream whipper to put fresh whipped cream on top with a dusting of cocoa. Everyone loved it! The one thing new bakers need to keep in mind is that the bottom layer will shrink a little from the pan sides once cooled. This is totally normal with this recipe. Thanks for sharing, Michelle!

    Reply

  7. renu on September 12, 2013 at 2:59 am

    that is sooooo temting… and it looks sooo beautiful too… the colours of teh cake and the colours on teh cup.. wow!!looks awesome..:)

    Reply

  8. Chris on September 12, 2013 at 3:08 am

    Challenged accepted, I loved that. This recipe might be a bit over my capabilities but as you mentioned some things are worth the extra effort, so I will give it a try.

    Reply

  9. Becca @ Crumbs on September 12, 2013 at 3:08 am

    What a great dessert for a dinner party – such a show stopper!

    Reply

  10. Maria on September 12, 2013 at 3:13 am

    I love that you posted this! 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. Definitely going to try this recipe…soon!

    Reply

  11. Ellen on September 12, 2013 at 3:25 am

    Would it be wrong to have a chocolate shake with this? I am on a mission to overdose on all things cacao.

    Reply

  12. Lori on September 12, 2013 at 6:42 am

    Very happy to see this recipe. It looks perfect for my gluten-free daughter. I think I will make it and bring it to her when I visit her at college! I’m sure her suitemates will be happy to share.
    Thanks!

    Reply

  13. Jamie @lifelovelemons on September 12, 2013 at 7:30 am

    Destiny! This is beautiful! Love the contrasting layers!

    Reply

  14. Katrina @ Warm Vanilla Sugar on September 12, 2013 at 7:51 am

    I made a cake like this once and it totally rocked my world! This is lovely!

    Reply

  15. Erin B on September 12, 2013 at 8:03 am

    Do you have any idea if substituting agar-agar for the gelatin in the top layer would work? I know it does for some recipes but in others it tends to just make a mess (ex: every time I try to make agar-agar marshmallows).
    Thanks!

    Reply

    • Michelle on September 12th, 2013 at 3:48 pm

      Hi Erin, Unfortunately, I’m not sure about a gelatin substitute, as I’ve never heard of agar-agar.

      Reply

    • PJR on November 28th, 2013 at 11:45 am

      I tried using agar agar for the top layer and it did not work out well – the texture was kind of gritty. 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. Seems perfect now. Otherwise, this was a really easy recipe to make, from start to finish. Can’t wait to try it later today for Thanksgiving!

      Reply

  16. joan on September 12, 2013 at 8:43 am

    I’ve made this recipe a few times, and it is The Bomb. If you really want to wow someone, this is the way to go. It not only looks beautiful, it tastes just as good as it looks. Your photos are fantastic, Michelle!

    Reply

  17. Tieghan on September 12, 2013 at 8:49 am

    This is simply gorgeous! Every layer looks delicious and perfect!

    Reply

  18. Nancy P.@thebittersideofsweet on September 12, 2013 at 9:07 am

    I my husband is always asking for some kind of mousse but I never venture on making it! This makes me want to give it a try!

    Reply

  19. Tesei on September 12, 2013 at 9:44 am

    Oh goodness, it looks simply irresistible! Thank you for another gorgeous recipe!

    Reply

  20. Monica on September 12, 2013 at 10:48 am

    I made this a couple of years ago for my birthday. It was amazing!!!! I think I will have to make again soon!

    Reply

  21. Dana on September 12, 2013 at 10:54 am

    I LOVE that there is no Cool Whip in this, because I was looking for it. Cool Whip makes me sick and there are so many yummy looking recipes that have it. I can’t wait to have an occasion to try this. It looks really Thanksgiving-y!

    Reply

  22. Abbe@This is How I Cook on September 12, 2013 at 10:55 am

    Always a great one and sure to make everyone happy! But it is so pretty it would be hard to cut into. But I would!

    Reply

  23. Yana on September 12, 2013 at 11:01 am

    Oh I’m so making this! Love mousse cakes! Question though; I’ve used heavy cream and it doesn’t whip at all. Are you sure the recipe doesn’t call for heavy whipping cream?

    Reply

    • Michelle on September 12th, 2013 at 3:51 pm

      Hi Yana, Yes, I am positive the recipe does not call for heavy whipping cream. I whip heavy cream all the time and have never experienced an issue. If it doesn’t work for you, for whatever reason, I’m sure you could use heavy whipped cream as a substitution if you need to.

      Reply

  24. Ann @ PersnicketyBiscuit on September 12, 2013 at 11:01 am

    Oh my goodness. This is one of my favorite things ever and I have not even tried it yet. I just know, because, well, triple chocolate. Going on my list for the next time I need to make a showstopper!

    Reply

  25. Laura @ Lauras Baking Talent on September 12, 2013 at 11:27 am

    Looks yummy and amazing!

    Reply

  26. Jenn @ Once Upon a Tier on September 12, 2013 at 11:30 am

    I made this about 3 years ago for my mom’s birthday cake. It was absolutely amazing. One of the best things I have ever eaten. Your layers look great!

    Reply

  27. Moira @ Hearth and Homefront on September 12, 2013 at 11:57 am

    That’s a show stopper for sure!!! Now I just need an excuse to make it ;)

    Reply

  28. Monica on September 12, 2013 at 12:05 pm

    I have seen and admired this cake from the magazine – and you did a perfect job! It’s a chocolate lover’s (me) dream come true!

    Reply

  29. Pieliekamais on September 12, 2013 at 1:30 pm

    Oh, isn’t it the best when a recipe you’ve ripped out and kept for a long time finally happens? It looks great!

    Reply

  30. Angelyn @ Everyday Desserts on September 12, 2013 at 2:25 pm

    Beautiful cake!! It looks so amazing. Ahhhh! Love this!

    Reply

  31. Lisa on September 12, 2013 at 5:56 pm

    I’m in trouble with this one as I absolutely HAVE to make this! Our local European Patisserie has a made this for years but I am Celiac and it is not an option as they use flour. Guess who is one happy little camper now with a recipe and 4 days off work to test it??? THanks!

    Reply

  32. Tracy {pale yellow} on September 12, 2013 at 7:18 pm

    I love that you accepted this challenge, this looks amazing!

    Reply

  33. bergamot on September 12, 2013 at 10:04 pm

    This is a recipe that I just love. I made it for my daughter’s birthday when you first posted it. It was loved by all. The only changes I made was to use agar-agar for the mousse layers

    Reply

  34. 2 Sisters Recipes on September 12, 2013 at 10:28 pm

    Beautiful cake, this happens to be our absolute favorite! Love this recipe and love that its a Flourless cake. Would you mind if we make this cake and post it? Warmly, Anna and Liz

    Reply

    • Michelle on September 13th, 2013 at 11:02 am

      Sure! Enjoy!

      Reply

  35. Maria on September 13, 2013 at 12:36 am

    I’ve had this one bookmarked for several years, too! Maybe it’s time to finally get around to making it…

    Reply

  36. Fern @ To Food with Love on September 13, 2013 at 10:06 am

    I’ve been searching for a recipe for this for months, and I finally found it! Gorgeous! Thanks heaps for the recipe, can’t wait to try it!

    Reply

  37. Erin on September 13, 2013 at 1:30 pm

    This looks amAZing!!! Going to have to try it soon!

    Reply

  38. Renee @ Awesome on $20 on September 14, 2013 at 12:44 am

    This sounds like it would take a but of time, but it seems so totally worth it. I would love to be eating this right now. It looks beautiful.

    Reply

  39. Bake Play Smile on September 14, 2013 at 5:18 am

    I absolutely love the look of this! Now I just need a special occasion to make it for! :-)

    Reply

  40. Alex Dumpfree on September 14, 2013 at 9:30 am

    Wonderful chocolate cake! If I could take a large bite right now…….:(

    Reply

  41. Laura on September 14, 2013 at 6:47 pm

    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 was delicious, everybody loved it. Thanks Michelle!!!

    Reply

  42. Jena on September 15, 2013 at 1:15 am

    You’re killing me. 7 months pregnant & had to go dairy-free, ’cause anything animal dairy gives me coughing fits. And many woman who’ve been pregnant know what a coughing fit can do to other pregnancy side effects… (Ouch.)

    Reply

  43. Merlot on September 15, 2013 at 1:53 pm

    One of the best cakes I have ever had added a thin crisp chocolate cookie layer under a cake similar to this one. The textural difference added a great deal to the cake. Even without that layer this looks great.

    Reply

  44. Abbie LeCoz on September 16, 2013 at 12:16 am

    Omg I made this a couple years ago at Christmas. Cook’s Illustrated never disappoints. I love that you use a lot of their recipes. I know I can trust you as a cook! Keep up the great blog, Michelle! Oh, and Duke is so cute I wanna eat him up!!

    Reply

  45. Elana on September 22, 2013 at 10:11 pm

    Michelle-
    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? Do you think that would work?

    Reply

    • Michelle on September 23rd, 2013 at 11:47 am

      Hi Elana, I think you could do that without a problem at all.

      Reply

      • Tracy on December 9th, 2013 at 1:49 am

        I would like to do the same, put on cake plate then travel for about an hour. Would I need to refrigerate? Do you serve cold?

        Reply

        • Michelle on December 9th, 2013 at 12:36 pm

          Hi Tracy, You would be okay transporting it an hour if it is already chilled. You should refrigerate it once at your destination if you won’t be eating it immediately.

          Reply

          • Tracy on December 9th, 2013 at 12:48 pm

            Do you serve cold?

            Reply

            • Michelle on December 11th, 2013 at 11:19 am

              Yes.

      • Tracy on December 9th, 2013 at 2:01 am

        One more question. I have not used that type of pan before. Do you leave the bottom of the pan on while you serve? I am assuming you just leave it.. Thanks!

        Reply

        • Michelle on December 9th, 2013 at 12:37 pm

          Yes, you can leave the bottom in place for serving. Enjoy!

          Reply

  46. laketia on September 24, 2013 at 4:41 am

    Hi michelle,
    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. Do you know of a good substitute? I’ve used applesauce before but I don’t think that would mesh well with chocolate mouse.

    Reply

    • Michelle on September 24th, 2013 at 2:10 pm

      You’re right, I definitely wouldn’t go the applesauce route. Since the egg is only used in the flourless chocolate cake, and not either of the mousse mixtures, you might be able to get away with a substitution. I would ask your friend if there is an egg substitution she routinely uses in cakes or baked goods. Do keep in mind, however, that the egg whites need to be whipped and folded, which is an important part of the texture. So you would need to substitute for the yolks and the whites separately.

      Reply

  47. Bea on October 2, 2013 at 9:06 pm

    hi :) I’m thinking of doing this for my special recipe in my cooking class. But the allotted time is only for 3 hours. Do you think I can make the base cake before hand? Also, I have no more time to practice this recipe. Do you have some tips so my mousse will be perfect like yours? :D thanks!

    Reply

    • Michelle on October 3rd, 2013 at 3:00 pm

      Hi Bea, Yes, you could make the base ahead of time. Best of luck to you!

      Reply

  48. Cynthia on October 4, 2013 at 6:02 pm

    I’ve just prepared it (all along the afternoon) and it was so worth it!! It’s the first time I make a fancy cake like this and it turned out amazing, thanks!!

    Reply

  49. Susa on October 16, 2013 at 4:32 pm

    I just got down preparing this cake for my husband’s birthday today. In frig cooling as I type. Everything seemed to go smoothly until the whit chocolate layer. It seemed rather liquidy after folding in the whipped cream. Don’t know if I over whipped the cream. I did let chocolate mixture cool to room temp for 8 minutes, so I don’t think it was that. The Knox gelatine was freshly purchased so shouldn’t have been old. I whipped up some more heavy cream and added it to the mixture. 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. Maybe the liquidy white chocolate mixture would have hardened fine after the 2.5 hours of cooling. Oh well, we will see when I break it out after dinner tonight. I would be interested in hearing your comments on the consistency of the white chocolate layer after the whipped heavy cream is added. Many thanks!!!

    Reply

    • Michelle on October 17th, 2013 at 5:32 pm

      Hi Susa, The white chocolate mousse layer was pretty much the same consistency as the regular chocolate mousse layer; they were not much different at all. I hope you still enjoy the cake!

      Reply

      • Susa on October 18th, 2013 at 10:00 pm

        Dear Michelle:
        First, let me apologize for all the typos in my initial e-mail. Guess, I shouldn’t try to type such a long message via my iPhone. I didn’t even spell my name correct – yikes.
        Second, and importantly, my husband (and I) absolutely loved the cake!!!!! He was really impressed and even bragged to his mother about it (yeah for me)! 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. The cake did not separate from the pan as smoothly as your picture looked but not too bad. I am excited to try this a second time to see if I can improve on the physical appearance. This really is a decadent cake and would be fabulous for the holidays.
        Thank you,
        Susan

        Reply

  50. Dee on October 21, 2013 at 1:17 pm

    OH MY GOD! I made this cake for a visiting Aunt that is a self-proclaimed chocoholic. It took me 3 days….by choice…one for each layer, but it was the most amazing chocolate concoction that I have ever eaten. All you could hear at the table were OOO’s and AHHH’s. Will def make again! maybe for Christmas!

    Reply

  51. Mary Lise Parsons on November 4, 2013 at 7:58 pm

    I agree with all of the comments. I originally found this recipe, too, in Cook’s Illustrated several years ago. 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..

    Reply

  52. Sarah D on November 7, 2013 at 8:46 am

    hey, I’m thinking of making this cake for a christmas potluck; its got such visual appeal I’m sure it’ll knock their socks off! =). I was wondering, where do you get your powdered gelatin? I’ve seen the squares before, do you know how many squares you would need for your recipe?

    Reply

    • Michelle on November 7th, 2013 at 12:57 pm

      Hi Sarah, I buy the powdered gelatin in the baking aisle – the brand name is Knox. A box of it has four envelopes of powdered gelatin inside. I have never seen squares of gelatin, so I’m unsure of how much you would need :(

      Reply

  53. Katherine on November 11, 2013 at 12:19 pm

    Dear Michelle, I urgently need your help: I decided to make this cake for my friend’s birthday which is tomorrow. 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). Have I done something wrong? Can I redeem it anyhow? Thanks in advance!

    Reply

    • Michelle on November 12th, 2013 at 12:07 pm

      Hi Katherine, It should definitely be the consistency of thick whipped cream, at the very least. 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.

      Reply

  54. Jessica on November 25, 2013 at 1:15 pm

    I’m planning on making this dessert on Thanksgiving. 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? I won’t have a lot of time to bake on Thanksgiving so I’m trying to do some of it the day before if possible. Thanks so much!

    Reply

    • Michelle on November 25th, 2013 at 11:24 pm

      Hi Jessica, I think you could do that without a problem. Enjoy!

      Reply

  55. Vener Del Valle on December 8, 2013 at 7:18 am

    I made this one today but not sure if I miss where the eggyolks and vanilla should be put, coz i think it is not mentioned where to put but just to set it aside. Anyway, I made a perfect one and my hubby loves it so much. Thanks Michelle.

    Reply

    • Michelle on December 9th, 2013 at 12:30 pm

      Hi Vener, They are in step #2.

      Reply

  56. Rachael TX on December 11, 2013 at 1:04 am

    errmm….can u pls show me the video?

    Reply

  57. Amy B on December 11, 2013 at 6:39 pm

    Does unsweetened cocoa powder work?

    Reply

    • Michelle on December 12th, 2013 at 10:23 am

      Hi Amy, Yes, you can substitute unsweetened cocoa powder, the flavor will just be a tad different.

      Reply

      • Amy B on December 14th, 2013 at 11:26 pm

        Made today with unsweetened powder and was delicious!

        Reply

  58. rosalyn on December 16, 2013 at 11:29 pm

    Hi, I’ve also been thinking of this cake for a long time…any ideas as to how it would transport? How long can it be left at room temperature, do you know? will it turn into a puddle if made and transported in any but wintery weather? thanks

    Reply

    • Michelle on December 17th, 2013 at 12:20 am

      Hi Rosalyn, It all depends on how long you have to travel. If you’re going an hour or less, I think it would be fine. Longer than that, and you might want to consider transporting it in a cooler. It won’t turn into a puddle, but you don’t want it to get too soft.

      Reply

  59. rosalyn on December 17, 2013 at 5:32 am

    thanks

    Reply

  60. papillon on December 17, 2013 at 6:37 am

    Hi.. Is it ok to place some foil at the bottom of the pan before making the base? Because ill be making this on holiday and planning to transfer it into the cake box.

    Reply

    • Michelle on December 17th, 2013 at 8:35 pm

      You could do that, although since there is a base to the springform pan, I’m not sure what difference it would make. Can’t hurt, though.

      Reply

  61. Zainab on December 17, 2013 at 11:20 am

    I didn’t have time to read through the other comments so sorry if this question was asked before. Can i use a different chocolate cake recipe for the bottom or is this recipe necessary to hold the other layers right?

    Reply

    • Michelle on December 17th, 2013 at 8:44 pm

      Hi Zainab, I would strongly encourage you to use this recipe and then tweak if you see fit. It’s a fabulous flourless chocolate cake, not just a regular chocolate cake, and it really goes with the two additional mousse layers.

      Reply

      • Zainab on December 18th, 2013 at 5:58 am

        thanks. I’ll definitely take your advice then. I want to try this for friday :D

        Reply

  62. Kafka on December 23, 2013 at 3:40 am

    I’ve taken this one as inspiration a few times and substituted the layers with authentic mousse, the original one seemed to come out more like a truffle filling – it was fantastic either way :) And a looker, too.

    Reply

  63. Cassie on December 23, 2013 at 9:39 pm

    This recipe is amazing! I was looking for a special treat for Christmas day and am so glad I found this!
    I admittedly went a little heavy on the chocolate, roughly 20grams ( .7ounces) more than what is stated by the recipe.
    I also didn’t do the flourless cake bottom layer. Instead I made an Oreo base: crushed Oreos until fine crumbs and mixed with coconut oil. Enough to make a 2.5cm (1inch) thick layer. I simply added teaspoons of coconut oil until it was sticky. Perfect!
    Thankyou again for sharing this!
    -from Australia

    Reply

  64. LAuren on December 24, 2013 at 2:19 am

    A last minute question! Would microwaving the chocolate be ok?

    Reply

    • Michelle on December 24th, 2013 at 10:39 am

      Hi Lauren, Yes, but be sure to microwave at 50% power and stir every 30 seconds.

      Reply

  65. Laurie E on December 27, 2013 at 12:04 am

    Hi Michelle,
    I want to try this, but I am not a fan of espresso or coffee anything. Is it ok to just leave it out completely or should I substitute something else for the espresso part of the cake? I am looking to make this on Saturday. Thanks!

    Reply

    • Michelle on December 27th, 2013 at 3:35 pm

      Hi Laurie, You actually cannot taste it at all in this recipe. Coffee (and espresso powder) often act as chocolate “boosters” – they help to enrich and deepen the chocolate flavor in baked goods. I am not a coffee drinker myself either, but I always include it in chocolate recipes that call for it – you can’t taste it and it makes a big difference.

      Reply

      • Laurie E on December 27th, 2013 at 3:48 pm

        OK, I will trust you on this one! lol

        Reply

        • Laurie E on January 18th, 2014 at 9:45 am

          Michelle, I never got back to you on this, but I made it and loved it. So did everyone else. One thing though, I couldn’t find espresso powder, where do you get it? I was at a large local Pittsburgh grocery chain and they have a large coffee aisle, but no luck. Thank goodness for me that the head of the bakery dept was coming down the aisle and I asked for help. I ended up getting and using instant coffee. I would rather stick to directions for next time…
          Thanks!

          Reply

          • Michelle on January 18th, 2014 at 1:57 pm

            Hi Laurie, I either get it from a local Italian grocery store (Labriola’s), or I order it from King Arthur Flour. So glad you loved the cake!

            Reply

  66. papillon on December 28, 2013 at 6:27 am

    Made this earlier. The base was fine, but the middle layer turned out liquidy. I beat the cream but didnt whipped into peaks, but i just continue and proceed onto the top layer. Is it ok? Will it be still harden the same as usual? Pls help.

    Reply

    • Michelle on December 28th, 2013 at 10:43 am

      Per the directions in step #6, you do need to whip the cream to soft peaks. Without doing so, the cream will remain too much of a liquid. It will not thicken on its own in the refrigerator.

      Reply

  67. plasterer bristol on January 2, 2014 at 3:40 am

    Yummy i love chocolate mousse, thanks for sharing this recipe.

    Simon

    Reply

  68. umama on February 7, 2014 at 2:28 am

    Looks delicious …but i have a question…. how does d middle layer sets u used gelatin for d third layer but nothing for d middle …is whipped cream enough to set it wont it be a little runny

    Reply

    • Michelle on February 7th, 2014 at 11:19 am

      Yes, it will set like a mousse, not runny at all.

      Reply

  69. Rebecca on February 11, 2014 at 10:51 am

    Hi,
    I want to make this for Valentine’s day, but I’d rather do individual ones – any tips on how to reduce the recipe successfully and what size tins/ramekins would work best?
    Also – is it possible to make the white chocolate layer with whipped cream instead of the gelatin, as per the middle layer? I’m a vegetarian so won’t be using gelatin…
    Thanks!

    Reply

    • Michelle on February 11th, 2014 at 7:47 pm

      Hi Rebecca, It would really depend on the types of pans and what size you are using as to how to scale the recipe. I have not tried making the white layer without gelatin, so I can’t say for certain how it would set up.

      Reply

  70. David on February 15, 2014 at 11:50 am

    All i can say is Sweet jeebus! I made this for Valentine’s day and followed your directions which were perfect. On top of the steak dinner we had a slice which put us into a food coma. Each bite was so rich and creamy that my taste buds were doing summersaults! I’m still immobilized on the couch 12 hrs later. My wife is breastfeeding our 7 week old and this dessert must have went into the milk…..she slept 9hrs straight…. thank you, thank you!!

    Now we need to invite friends and family to get rid of the dessert. It’s too much for two. Any idea how long it can last in the fridge? Should it be covered?

    Reply

    • Michelle on February 15th, 2014 at 9:47 pm

      Hi David, I’m so glad you both (three!) enjoyed it! You can keep it in the fridge for about 4 days. Yes, it should be covered.

      Reply

  71. Tina on March 1, 2014 at 11:10 am

    Hi Michelle, thanks for sharing this recipe. I have two questions- For the top layer, I’d like to make a lighter chocolate mousse instead of white chocolate. Can I use the same recipe as the middle layer but switch out to milk chocolate? This cake is a gift so I need to transfer it from the springform bottom base to a cake box base. Any suggestions on an easy way for removal from the base? Thanks for your help!

    Reply

    • Michelle on March 1st, 2014 at 12:50 pm

      Hi Tina, I think you could do a milk chocolate layer on top without an issue. As for separating the cake from the base of the springform pan… I would recommend a large round spatula, like this one: http://www.amazon.com/gp/product/B000237LPC/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237LPC&linkCode=as2&tag=broeyebak-20. I have one and it’s perfect for things like this.

      Reply

      • Tina on March 1st, 2014 at 1:08 pm

        Michelle , thanks so much for your quick reply!
        That spatula is awesome and will be of great help. I’ve decided to follow the lighter mousse top layer recipe with the milk chocolate chips. I want the top layer to be airy. I’ll let you know how it turns out. Thanks again.

        Reply

        • Tina on March 12th, 2014 at 8:19 pm

          Michelle, I had to come back here to post how great this cake turned out. The only change I made to the recipe was to use milk chocolate chips in place of white chocolate. I made this cake as a gift for a dinner party of 10 and every single person LOVED it. I received very high praise. I only regret not tasting it myself. I’ll have to make it again just for me soon! Thanks.

          Reply

  72. Ally on March 8, 2014 at 10:04 pm

    Just made this cake and can’t wait to taste it! I currently have it uncovered in the fridge as it settles. However once umnolded and cut, how would you store the remainder of the cake in the fridge? Uncovered, plastic wrap, etc?

    Reply

    • Michelle on March 9th, 2014 at 9:42 pm

      Hi Ally, I would store leftovers either wrapped with plastic wrap or in an airtight container.

      Reply

  73. Amna on March 10, 2014 at 12:15 am

    Why doesnt the middle layer has gelatin in it? Would it stay firm ?

    Reply

    • Michelle on March 10th, 2014 at 11:46 am

      Hi Amna, It can set up just fine with whipped cream, it sets up nicely, like a firm mousse.

      Reply

  74. Krista on March 18, 2014 at 4:03 pm

    I just finished making this an hour ago, I just can’t to show this to my friend’s birthday celebration at the 20th! Resist. The. Temptation. Gaaaaah!

    Reply

  75. Sarah on March 29, 2014 at 2:14 pm

    So I made this cake, went smoothly. Did anyone else notice the egg yolks and vanilla never make a reappearance? I checked twice…will this effect the cake?

    Reply

    • Michelle on March 31st, 2014 at 8:43 am

      Hi Sarah, They are added at the end of step #2 (last sentence). Unfortunately, yes, the elimination of the egg yolks will definitely affect the outcome of the cake.

      Reply

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