Triple layered Chocolate Mousse Cake ~ Its a small but sweet - TopicsExpress

Triple layered Chocolate Mousse Cake ~ Its a small but sweet celebration on Diaries of a Quirky Cook for attaining 250 plus likes and had to share it here definitely ! This cake has been inspired by the Artcaffes Tricolade . Artcaffe is a very popular bistro in Nairobi and their desserts are melt in the mouth . I was missing a few ingredients so this is my rendition ! For the chocolate cake layer 2 cups all-purpose flour 2 cups sugar ¾ cup cocoa 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 teaspoon espresso powder 1 cup milk ½ cup vegetable oil 2 eggs 2 teaspoons vanilla extract 1 cup boiling water For the dark chocolate mousse 1 teaspoon (3 grams) powdered gelatin 2 tablespoons water 1/2 cup whole milk 6 oz (175 g) good quality dark chocolate, finely chopped 1 1/4 cup heavy cream For the white chocolate mousse 1/2 cup whole milk 6 oz (175g) good quality white chocolate 1 teaspoon (3 grams) powdered gelatin 2 tablespoons water 3/4 cup heavy cream Orange zest Cointreau Start by baking the cake . Sift all dry ingredients together and add the wet ingredients one by one adding the boiling water towards the end . This is a very simple and delicious chocolate cake recipe . Bake at 180 deg for30-40 min . Cool and slice cake horizontally . Start with the dark chocolate mousse . Dissolve gelatin in the water and keep aside to bloom . Heat milk to boiling point and take off the flame . Whisk the bloomed gelatine well into the mixture and pour this over the chocolate and let it melt . Meanwhile whisk the cream to form soft peaks taking care not to make it stiff . Fold in the chocolate mix gently to the cream taking care not to over mix . Pour over the cake base and reserve the other base for later use . Let it chill in the freezer till the layer is well set . If you have milk chocolate which I didnt you could layer that next after the dark chocolate layer ! Repeat the same procedure for the white chocolate mousse . Add the orange zest and a capful of Cointreau to give it a a twist . I find white chocolate too sweet so I balance it with orange ! Pour this over the first well set layer and let it chill for at least 6-7 hours before serving . Garnish with chocolate curls or sieved cocoa powder . I doubled the recipe and made two sinful cakes ! Micky Singh 😊