Triple choc mousse cake

Utterly decadent and moreish! The addition of coffee enhances the taste of this super-impressive ombre-effect fridge cake. It takes a bit of time, effort and concentration, but it’s totally worth it.

More than 1 hour (plus chilling time)

Serves 8-10                   

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Base: 

  • 300g chocolate cookies, crushed (we used Oreos, with the icing removed) 
  • ½ cup (125g) butter, melted 

 

Mousse filling: 

  • 3⅖ cups (800ml) cream, chilled 
  • ¼ cup (60ml) castor sugar 
  • Seeds of 1 vanilla pod (or 2 tsp (10ml) vanilla extract
  • 300g milk chocolate, chopped 
  • 300g dark (70-80%) chocolate, chopped 
  • 14g gelatine powder (combined with 3 Tbsp water to sponge) 
  • ¼ cup (60ml) strong coffee, cooled to lukewarm 

 

Ganache topping: 

  • ⅓ cup (80ml) cream 
  • 200g white chocolate, chopped 

 

Method

  1. Blitz cookies until fine, add melted butter and stir to combine. 
  2. Press into a 20-23cm loose-bottomed cake tin lined with baking paper. 
  3. Whisk cream, castor sugar and vanilla to medium stiff-peak stage. 
  4. Divide mixture between two bowls and chill in fridge. 
  5. Melt dark chocolate in a glass bowl over a pot of boiling water until smooth. (This is the best way to melt chocolate as the heat is more even than in a microwave.) Set aside. 
  6. Add sponged gelatine to lukewarm coffee. 
  7. Microwave for 20-30 seconds, or heat in a pot over low heat, just until gelatine melts – don’t let it get too hot. 
  8. Halve gelatine-coffee mixture. 
  9. Whisk half the mixture vigorously into melted dark chocolate, then whisk into bowl of chilled cream until smooth. 
  10. Spoon over cookie base in cake tin and chill for 20 minutes. 
  11. Repeat process with remaining gelatine, milk chocolate (melted) and chilled cream, spooning mixture on top of semi-set dark chocolate layer. 
  12. Chill mousse cake for 3-4 hours, or overnight for best result. 
  13. For ganache, heat cream to hot but not quite boiling. 
  14. Pour over white chocolate in a bowl and stir until melted. 
  15. Set aside to cool to room temperature. 
  16. Pour cooled ganache onto cake, spreading over the entire surface. (Work quickly, as the cold cake can make ganache set quicker.) 
  17. Chill cake for another 30 minutes.  
  18. Run a warm cloth around outside of cake tin, then run a hot knife inside around the rim to loosen cake. 
  19. Remove from tin and slice with a slightly warmed knife (wipe the blade clean between every cut for perfect slices)

 

Browse more dessert recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Asian salmon fritters

These Asian salmon fritters pack a punch and are easy to put together. Pro tip: they can also be made with canned salmon.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.