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Some people wait for special occasions or holidays to try new decadent recipes when there is a crowd to appreciate it. Well not for me. When the craving for chocolate hits, then its an occasion to indulge in a rich piece of chocolate heaven. Sure, I could settle for some Häagen-Dazs or Ben & Jerry’s Ice cream or curb my sweet tooth with half a dozen chocolate chip cookies and a tall glass of milk. But why settle for store bought when you have all the ingredients to whip up something more satisfying.
This triple threat is much easier than it looks. It just takes a bit more patience, but in the end will be worthwhile. Its kind of hard to resist all this chocolate goodness. The bottom layer is an oh so moist dark chocolate cake, the middle layer is smooth chocolate mousse and the top layer is a very light creamy white chocolate.
Bottom layer ( If you have a favorite chocolate cake recipe, then you can opted for that)
1 ¾ cups all-purpose flour
1 cups sugar
1 stick unsalted butter
2 medium eggs, room temperature
3 ounces dark chocolate, melted
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup strong coffee
½ cup milk
Middle Layer ( you can opt to using an instant mousse. 2 pkg will be enough. It will taste just as good).
7 ounces bittersweet chocolate, finely chopped
3 tablespoons cocoa powder
6 tablespoons hot water
2 cups whipping cream (heavy cream)
1 tablespoon granulated sugar
pinch of salt
Top Layer (sorry, I haven’t found a substitute for this yet)
2 tablespoon water
8 ounces white chocolate
1¾ cups heavy whipping cream, divided
¼ cup powdered sugar
Using a stand mixer with a whisk attachment, whip remaining cream at medium speed adding powder sugar as you go until it starts to thicken. As it begins to thicken, increase the speed and whip until soft peaks start to form. Check the whisk after about 30 seconds for soft peaks when whisk is lifted. Using a hand whisk, fold some of whipped cream into white chocolate mixture to lighten it up. Then use a spatula to fold remaining whipped cream into the chocolate mixture until there are no streaks. Gently spoon white chocolate mousse onto the middle layer of mousse. Smooth to the sides to avoid bubbles. Placed cake back in the refrigerator and allow to set for at least 3 hours or until ready to serve.
I hope you enjoy it as must as I enjoyed making it! I just love when a plan comes together!