This cake will consist of Chocolate Sponge Cake at the bottom and Three Chocolate Mousse: dark chocolate mousse, milk chocolate mousse and white chocolate mousse.

I used 6 inches | 16cm cake ring 
 

INGREDIENTS

CHOCOLATE SPONGE CAKE

2 large eggs
100 g granulated sugar
90g milk
40g butter
80g all purpose flour
30g cacao powder
5g baking powder

 

MOUSSE

Creme Anglaise

130g milk
130g heavy whipping cream
4 egg yolks
40g sugar
10g gelatin + 50g water
Vanilla extract

40g white chocolate
40g milk chocolate
40g dark chocolate
300g heavy whipping cream (100g for each chocolate mousse)
 

CHOCOLATE SPONGE CAKE

Sift all the dry ingredients in a separate bowl and set aside. 

Melt butter with milk and set it aside to cool down. 

Beat eggs with sugar until pale and doubled in size. Gradually add dry ingredients into egg mixture and gently mix with spatula. Add milk with butter into two stages, mixing gently with spatula after each stage.

Transfer dough into prepared cake ring and bake for about 30 minutes at 350F|180C degrees. Check if it’s fully baked with a wooden stick. 

Let the chocolate cake fully cool down. Cut the top of the cake to make it even and not too thick. 

Before making mousse I like to prepare a sponge cake layer in a cake ring and I highly recommend using Acetate Sheet around the cake, because it will be hard to remove a mousse cake from the cake ring without be it.

MOUSSE

The base for our Three Chocolate Mousse will be Creme Anglaise, this is the kind of custard.

Mix 10g of gelatin with 50g of water and set it aside.

Warm up milk and heavy cream in a saucepan, just make sure not to bring it to boil.

Mix egg yolks, sugar and vanilla extract in a separate bowl. Pour hot milk&creme over egg yolks and mix very quickly to combine everything. Pour everything back into the saucepan, lower the heat and while mixing constantly cook cream until 183F | 84C degrees, or when cream thickens a little bit. Make sure not to bring it to boil because egg yolks will crumble.

Custard Creme Anglaise is ready, now add your prepared soaked gelatin and mix until it’s dissolved in the custard.

Now separate custard into 3 separate parts, I like to add it straight on top of 3 chocolates while it’s still hot so the chocolate melts. It’s about 120-130g for each chocolate. Mix custard with each chocolate in a separate bowl.

Whipp 100g of Heavy Whipping Cream until soft peaks and mix it gently with dark chocolate mixture. Pour the Dark chocolate Mousse on top of the sponge cake and let it sit in the fridge/freezer to firm up and cool down. Usually it takes about 20-30 minutes.

Repeat with every chocolate mousse layer. If the custard gets too thick to mix with Heavy Whipping Cream, just warm it up in the microwave for 10 seconds.

Let the cake sit in the fridge for 5 hours or overnight to fully stabilize. You can decorate the cake with berries, chocolate drips, cacao powder or chocolate glaze.