Quadruple Chocolate Mousse Cake

Today, I offer you this delicious recipe – another chocolate masterpiece – NOT TRIPLE BUT QUADRUPLE! And what to say about the taste? If this Quadruple Chocolate Mousse Cake looked decadent, trust me, the taste is totally on the same wavelength 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

1^st Dark Chocolate Mousse Layer:

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

2^nd Milk Chocolate Mousse Layer:

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

3th White Chocolate Mousse Layer

• 10 oz/ 250 grams white chocolate
• 1 teaspoon olive oil
• 1 egg yolk
• 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 spring form 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.
• Remove it from the oven let it cool to room temperature. Next, run a sharp knife round the edges, remove the ring from the spring form pan and invert the dessert onto a serving plate. Take out the parchment paper and the bottom of the pan then put back the ring from the spring form round the dessert to use it like 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 saucepan of hot water and let the chocolate to melt, stirring from time to time. After the dark chocolate is melted and smooth place it in the mixing bowl with the whipping cream, add the egg yolk, 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.

2^nd 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 saucepan of hot water and let the chocolate to melt, stirring from time to time. After the milk chocolate is melted and smooth place it in the mixing bowl with the whipping cream, add the egg yolk, 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 saucepan of hot water and let the chocolate to melt, stirring from time to time. After the white chocolate is melted and smooth, place it in the mixing bowl with the whipping cream, add the egg yolk, 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.

Buon Appetito!