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Quadruple Chocolate Mousse Cake – Easy Italian Recipe

Today, I offer you this delicious recipe – another chocolate masterpiece – NOT TRIPLE BUT QUADRUPLE Chocolate Mousse Cake. And since we are getting near to the Valentine’s Day, here is a great chance for you to express your love and devotion to your loved ones with a great chocolate dessert – well, every love starts with food! 🙂

And if you never prepared this cake, then I must say that this chocolate cake is not nearly as complicated as your think. All 4 layers (the cake, first dark chocolate and heavy cream layer, middle layer with heavy cream and milk chocolate and a top layer with white chocolate and heavy cream ) are really easy to make.

Quadruple Chocolate Mousse Cake

Moreover, they will not need really top notch knowledge as you may have thought as I once did. The steps are really simple and nothing in making the 4 layers is really problematic. Well, the only thing you need to be prepared for is lots of time and probably a bunch of dishes that are waiting to be washed.

Indubitably, after all, that, when you get this delicious cake and cut the 1st piece, the 1st look at those 4 beautiful chocolate layers will be enough of an excuse for all your time and work. And what to say about the taste? If this Quadruple Chocolate Mousse Cake looked decadent, believe me, the taste is totally in sync with the look – simply fabulous!

Ingredients:

For the Cake:

  • 4 large eggs (room temperature)
  • ½ cup cocoa
  • 1/3 cup sugar
  • 1/2 cup butter (softened at room temperature)
  • 3 tablespoons orange juice (or warm water)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

1st Dark Chocolate Mousse Layer:

  • 10 oz./250 grams high-quality (70% +) dark chocolate
  • 1 teaspoon olive oil
  • 1-1/2 cups whipping cream

2nd Milk Chocolate Mousse Layer:

  • 10 oz/ 250 grams milk chocolate
  • 1 teaspoon olive oil
  • 1-1/2 cups whipping cream

3th White Chocolate Mousse Layer

  • 10 oz/ 250 grams white chocolate
  • 1 teaspoon olive oil
  • 1-1/2 cups whipping cream

Instructions:

For the Cake:

  • Preheat the oven to 350 °F/ 175 °C/ Gas Mark Lightly grease 9-10 inch springform and line the bottom with parchment paper.
  • Melt the butter on low heat over a double boiler or in the microwave.
  • Place the eggs in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begins to look fluffy, then add the melted butter, orange juice/water, remaining sugar, salt, cocoa, vanilla. Continue beating until all ingredients are combined together and the meringue looks shiny (just about soft-peak stage).
  • Pour the mixture into the prepared pan and bake for 20-30 minutes (or until the toothpick inserted into the center comes out clean).
  • When you remove the cake from the oven let it cool to room temperature. Next, run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.

Dark Chocolate Mousse Layer:

  • Add the whipping cream into a mixing bowl. Whisk just until the cream reaches stiff peaks.
  • Next, place the dark chocolate(chopped) in a heat-proof bowl and add 1 teaspoon of olive oil. Set over a pan of barely simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally. After the dark chocolate is melted and smooth place it in the mixing bowl with the whipping cream and mix once again to combined them and get a nice dark chocolate mousse.
  • Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake in the fridge.

2nd Milk Chocolate Mousse Layer:

  • The procedure is the same – add the whipping cream into a mixing bowl. Whisk just until the cream reaches stiff peaks.
  • Next, place the milk chocolate (chopped) in a heat-proof bowl and add 1 teaspoon of olive oil. Set over a pan of barely simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally. After the milk chocolate is melted and smooth place it in the mixing bowl with the whipping cream and mix once again to combined them and get a nice light chocolate mousse.
  • Remove the cake from the fridge and spread the milk chocolate mousse over the mousse of the dark chocolate in the ring and smooth it with the spatula. Place the cake in the fridge again.

White Chocolate Mousse Layer:

  • The procedure is the same as the previous two – add the whipping cream into a mixing bowl. Whisk just until the cream reaches stiff peaks.
  • Next, place the white chocolate (chopped) in a heat-proof bowl and add 1 teaspoon of olive oil. Set over a pan of barely simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally. After the white chocolate is melted and smooth, place it in the mixing bowl with the whipping cream and mix once again to combined the ingredients and get a nice white chocolate mousse.
  • Remove the cake from the fridge and spread the white chocolate mousse over the mousse of the milk chocolate in the ring and smooth it with the spatula.
  • Garnish the cake with chocolate curls, decorate with fondant, or shaving if desired.
  • Store it in the fridge for 2-3 hours. You can serve it after that.

The cake can be frozen for up to several weeks.

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