Rich Triple Layer Chocolate Cake (Print Version)
# Ingredients:
→ Brownie Base
01 -
6 ounces (170g) unsweetened chocolate, coarsely chopped
02 -
½ cup (113g) unsalted butter, cut into pieces
03 -
1 cup (200g) granulated sugar
04 -
3 large eggs, at room temperature
05 -
1 tablespoon pure vanilla extract
06 -
1 cup (130g) all-purpose flour
07 -
3 tablespoons Dutch-process cocoa powder
08 -
½ teaspoon salt
→ Mousse Layer
09 -
¾ teaspoon gelatin powder
10 -
1 tablespoon water
11 -
6 ounces (168g) semisweet chocolate, coarsely chopped
12 -
1½ cups (360ml) cold heavy cream
13 -
2 tablespoons granulated sugar
→ Ganache Topping
14 -
¾ cup (180ml) heavy cream
15 -
1 tablespoon unsalted butter
16 -
9 ounces (252g) semisweet chocolate, coarsely chopped
# Instructions:
01 -
Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan with nonstick spray and parchment paper. Melt chocolate and butter over medium-low heat, stir in sugar. Once slightly cooled, whisk in eggs one at a time and vanilla. Fold in sifted flour, cocoa powder, and salt. Spread in pan and bake 20-25 minutes until just set. Cool completely.
02 -
Bloom gelatin in water for 5 minutes. Heat ½ cup cream with sugar until simmering. Pour over chocolate, add gelatin, and stir until smooth. Cool to room temperature. Whip remaining cream to medium-stiff peaks. Fold whipped cream into chocolate mixture and spread over brownie layer. Refrigerate.
03 -
Heat cream and butter until just before boiling. Pour over chocolate and stir until smooth. Cool to room temperature, then spread over mousse layer. Refrigerate at least 1 hour until set.
# Notes:
01 -
Choose high-quality chocolate brands like Ghirardelli, Valrhona, or Guittard for best results
02 -
Ensure eggs and butter are at room temperature for smoother mixing
03 -
Allow each layer to set fully in the refrigerator before adding the next