Baking with Superfoods

Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake
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5 h.


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
How healthy are the main ingredients?
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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.