Creating… Miranda

Be creative EVERY DAY • A Challenge

Triple threat! • Baking…. Mousse Layer Cake

America’s Test Kitchen Claims this is the best Mousse Layer Cake ever. And I’m inclined to believe them. How can you not trust a kitchen laboratory that makes recipes dozens of times just to get them perfect?! (And where are the leftovers?)

I aimed to build a triple-decker that was incrementally lighter in texture —and richness —with each new tier. Yvonne Ruperti, Cook’s Illustrated

And she succeeded, my husband’s first comment was about exactly that!

Though it takes time to bake and set the layers, the actual skill level needed in the kitchen is minimal. Just patience, my friend, and this cake is worth the wait. I did substitute a few things (note the stars*). And the original recipe is much more detailed.

IMAG4252

Triple-Chocolate Mousse Cake (Adapted from The Best of America’s Test Kitchen 2010)

Cake – Bottom Layer

6 tbs unsalted butter

7 oz semi sweet mini chocolate chips*

3/4 tsp instant espresso powder

1.5 tsp vanilla extract

4 large eggs, separated

pinch of salt

1/3 c light brown sugar, packed (2.5 oz)

  • PREHEAT oven to 325 with rack set in the middle.
  • GREASE bottom and sides of 9 1/2 x 3 ” springform pan.
  • MELT the butter, chocolate, espresso in a double boiler – Stirring until smooth.
  • Remove from heat and cool 5 minutes.
  • WHISK in vanilla and egg yolks – Then set aside.
  • BEAT egg whites and salt at medium speed until frothy (30 seconds.)
  • ADD 1/2 brown sugar and beat ’til combined (15 seconds.)
  • ADD remaining brown sugar and beat on high to soft peaks (1 minute.)
  • FOLD 1/3 egg whites into chocolate mixture.
  • FOLD in remaining egg whites until there are no white streaks.
  • POUR into pan – Bake 13-18 minutes (center will spring back when touched.)
  • Cool. (It will collapse.) Do NOT remove from pan.

Chocolate Mousse – Middle Layer

2 tbs cocoa powder*

5 tbs hot water

7 oz semi sweet mini chocolate chips *

1.5 c heavy cream, cold

1 tbs sugar

1/8 tsp salt

  • COMBINE cocoa with hot water – Set aside.
  • MELT chocolate in double boiler – Stirring until smooth.
  • Remove from heat & cool 4 minutes.
  • WHIP cream, sugar and salt at medium speed til thickens (30 seconds.)
  • WHIP at high to soft peaks (15 to 60 seconds.)
  • WHISK cocoa mixture into melted chocolate til smooth.
  • FOLD in 1/3 whipped cream into chocolate mixture.
  • FOLD in remaining whipped cream until no streaks.
  • SPOON onto cooled cake, smooth top, and tap 3 times to remove air bubbles.
  • CHILL at least 15 minutes.

White Chocolate Mousse – Top Layer

3/4 tsp unflavored gelatin power

1 tbs water

4 oz white chocolate, chopped*

2 oz white baking chips*

1.5 c heavy cream, cold

  • SPRINKLE gelatin over water – let stand at least 5 minutes.
  • MIX white chocolate and white baking chips in heat proof bowl.
  • SIMMER 1/2 c heavy cream on medium heat.
  • REMOVE from heat – ADD gelatin – STIR ’til dissolved.
  • POUR cream mixture over white chocolate.
  • WHISK til melted and smooth.
  • COOL ’til thick (7 minutes.)
  • WHIP remaining cream at medium speed ’til thickened (30 seconds.)
  • WHIP at high to soft peaks (15 to 60 seconds.)
  • FOLD 1/3 whipped cream into white chocolate mixture.
  • FOLD remaining whipped cream into white chocolate until no streaks.
  • SPOON over chocolate mousse layer.
  • CHILL at least 2.5 hours.
  • SERVE – Allow to sit at room temperature 45 minutes. Slide a paring knife around the edges before removing the spring form, and use a clean wet knife to slice.
Melting the chocolate & butter.

Melting the chocolate & butter.

Whipping the egg whites to soft peak.

Whipping the egg whites to soft peak.

Folding the chocolate and egg whites.

Folding the chocolate and egg whites.

First layer baked! Notice the smaller one is under cooked (my bad!)

First layer baked! Notice the smaller one is under cooked (my bad!)

The chocolate mousse layer. Yes, I licked the bowl clean.

The chocolate mousse layer. Yes, I licked the bowl clean.

The white chocolate mousse layer. Into the fridge to set!

The white chocolate mousse layer. Into the fridge to set!

A few chocolate shavings on top of the mini cake and it gets delivered to a very luck birthday girl. But I have 2 more days to wait before its time to eat my cake!

A few chocolate shavings on top of the mini cake and it gets delivered to a very luck birthday girl. But I have 2 more days to wait before its time to eat my cake!

Photo Shoot!

Photo Shoot!

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7 comments on “Triple threat! • Baking…. Mousse Layer Cake

  1. Dimple@shivaaydelights
    October 18, 2013

    Looks so decadent and yummy! 🙂

  2. KerryCan
    October 18, 2013

    This does look do-able and I love that it’s from Cook’s Illustrated–those are my favorite recipes!

  3. Charisma
    October 18, 2013

    This is a cake definitely worth the effort!

    • Miranda
      October 19, 2013

      Oh yeah! And the thawed piece I had last night was still just as good. Don’t think these are going to have a chance to get freezer burned.

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This entry was posted on October 18, 2013 by in Food, My Life and tagged , , , , , , , , .
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