Triple Chocolate Mousse Cake
Ingredients
- For the dough
- 250 grams butter
- 200 grams sugar
- 1 pkg Vanilla sugar
- 4 eggs
- 250 grams Pastry flour
- ½ pkg Baking powder
- For the filling
- 1 pkg Chocolate pudding powder (For 500 ml milk)
- 450 milliliters milk
- 250 grams butter
- 200 grams powdered sugar
- 80 milliliters Cream liqueur (such as Baileys)
- 180 grams Shortbread
- For the topping
- 100 grams Milk chocolate couveture
- 100 grams Dark couverture chocolate
- 150 grams butter
- 3 eggs
- 1 pkg Vanilla sugar
- For decoration
- 200 milliliters Whipped cream
- 1 pkg whipped cream stabilizer
- 2 Tbsps sugar
- 2 Tbsps Cream liqueur (such as Baileys)
- 2 Tbsps Chocolate candy
Preparation steps
For the filling, mix pudding powder and milk according to package directions and cook to make a pudding. Allow to cool to room temperature, stirring occasionally.
For the dough, mix softened butter with sugar and vanilla until foamy. Stir in eggs one at a time and then add baking powder. Place in bottom of a springform pan lined with parchment paper and bake in a preheated oven at 160°C (approximately 325°F) for 50-60 minutes. Cool slightly, release from pan and cool completely on a wire rack.
Mix butter with powdered sugar until creamy. Gradually stir in pudding.
Surround cake with a cake ring and soak in half of liqueur. Spread half of cream on top and then add a layer of shortbread cookies. Drizzle on remaining liqueur. Top with remaining cream and another layer of shortbread cookies. Chill for 1 hour.
For the topping, chop milk and dark chocolate and melt over a hot water bath. Cool and add butter, eggs and vanilla sugar. Remove cake ring and drizzle cake with chocolate cream. Chill for another 2 hours.
For decoration, beat cream with stabilizer and sugar until stiff. Place in a piping bag with a star tip and pipe cream rosettes on top of cake. Drizzle with liqueur and garnish with chocolate candy. Slice and serve.
