Easy Eggless Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake | Playful Cooking

Layers of creamy chocolate with Oreo crust at the bottom and drizzle of chocolate ganache on top! This Easy Eggless Triple Chocolate Mousse Cake is so taste and effortless to put together that I am sure you will make it over and over again.

It was Arvind’s birthday on Monday and as part of the tradition that we have been following for a while now, I baked a cake for him. He loves white chocolate a lot. So, every year I used to prepare something that showcases the white chocolate. But when you become a parent and your toddler shows interest in food, somehow the priority shifts towards the kid’s palate. That little fella only eats brown milk chocolate cake. He will eat all kind of chocolates but with cake, if it’s not brown, it’s not approved by him. So, we figured, making just a white chocolate cake is not an option this year.

Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking

I have made mousse several times in the past but a mousse cake sounded a little intimidating. This year, my goal is to get out of my comfort zone. And that’s what I did! I went with three chocolate flavors – milk, white and butterscotch. The preparation of the three layers is easy. It’s just repeating the process three times with the exact same ratio. Then let it set in the refrigerator for at least 4 hours or overnight.

Taking the cake out of the pan was not very difficult either, although I did say a little prayer and crossed my fingers! The mousse was set perfectly. It looked pretty neat and I did my happy dance. The mousse cake phobia is out of my life.

Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking

KEY NOTES:

For the mousse cake, it is always recommended to use a springform pan. It is easy to take the cake out without any risk of damage. If you do not have a springform pan, make sure you line the cake pan with parchment paper at the bottom of the pan as well as the sides. The steps might look long but once you have read it, you will understand that it’s a pretty easy process. Since there are three layers involved, it will take time and might need a lot of cleaning up in between, unless you are using multiple mixing bowls.

If you prepare this Easy Eggless Triple Chocolate Mousse Cake, I would really appreciate you sharing your inputs. If you are in Instagram or FB, please tag me @playfulcooking in your feedback.

Easy Eggless Triple Chocolate Mousse Cake

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 5 hours

Yield: 6 inch round cake

Easy Eggless Triple Chocolate Mousse Cake

Ingredients

    for Oreo crust
  • 20 thin Oreo cookies
  • 1½ tablespoons melted butter
  • for milk chocolate mousse
  • ½ cups (3oz) milk chocolate chips
  • 2 tablespoons milk
  • ½ cup heavy whipping cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons water
  • for white chocolate mousse
  • ½ cups (3oz) white chocolate chips
  • 2 tablespoons milk
  • ½ cup heavy whipping cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons water
  • for butterscotch chocolate mousse
  • ½ cups (3oz) butterscotch chocolate chips
  • 2 tablespoons milk
  • ½ cup heavy whipping cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons water
  • for chocolate ganache
  • 1/3 cup milk chocolate chips
  • 1 tablespoon butter
  • 1 tablespoon milk
  • for chocolate soil
  • 4 Oreo cookies

Directions

  • Take a 6-inch round cake springform pan and grease it with butter on the bottom and the sides.
  • Prepare the crust by grinding the Oreo cookies into powder. You could either use a food processor or just put the cookies inside a zip pouch and use a rolling pin to crush it into dust. Once the cookies are crushed, add melted butter and mix it together. Place the mixture on the greased pan and press it firmly at the bottom to form a uniform layer.
  • Once done, place the pan in the refrigerator while you prepare the milk chocolate mousse.
  • Pour water into a small saucepan. Drizzle the gelatin powder and give it a sir. Keep it aside for 5 minutes for the gelatin to bloom (as the gelatin absorbs the liquid the granules enlarge). This step is crucial for the gelatin to dissolve properly.
  • While the gelatin blooms, melt the milk chocolate chips. Place a saucepan filled with water on high heat and bring it to a boil. Lower the heat to medium and place a glass or stainless-steel mixing bowl on top of the pan. Drop the milk chocolate chips on the bowl along with the milk. Using a whisk, stir until the chocolate melts completely.
  • Once the chocolate has melted, place the small saucepan that has the gelatin on medium heat and let the gelatin dissolves completely. It will take about a minute. Pour the dissolved gelatin into the melted chocolate and whisk it to mix everything together.
  • Next, using an electric whisk or a hand whisk, whip the heavy whipping cream until it is stiff. Pour the melted chocolate, that was mixed with dissolved gelatin, into the whipped cream and whisk once again to mix everything together. Pour the mixture in the cake pan, layer it evenly and leave it in the refrigerator while you prepare the next layer of chocolate mousse.
  • To prepare the next two layers of chocolate mousse, follow the exact same procedure as you did for the milk chocolate. Let the gelatin bloom, melt the chocolate chips, dissolve the gelatin, mix the dissolved gelatin to the melted chocolate, whip the cream, mix the chocolate to the whipped cream and whip again. Then, layer it on the top of the previous chocolate mousse layer.
  • After the third layer, leave the cake inside the refrigerator for at least 4 hours or overnight to set completely.
  • Once you are ready to serve to the cake, take the cake pan out of the refrigerator and keep it aside for 5 minutes. Take a clean knife and run it along the edges of the cake. It should release very easily. Detach the ring carefully. Next, run the knife around the bottom of the pan to release the Oreo crust and carefully transfer the cake to a serving plate or a cake stand.
  • To prepare the chocolate ganache, place a saucepan filled with water on high heat and bring it to a boil. Lower the heat to medium and place a glass or stainless-steel mixing bowl on top of the pan. Drop the milk chocolate chips in the bowl along with the butter and milk. Using a whisk, stir until the chocolate melts completely.
  • To prepare the chocolate soil, just grind the Oreo cookies into dust, the same way that you did for preparing the crust.
  • Drizzle the chocolate ganache on top of the cake. I added some white sprinkles too, followed by the chocolate soil and some fresh mint. You could also add some fresh berries, if you like.
http://www.playfulcooking.com/cakes-cupcakes-muffins/easy-eggless-triple-chocolate-mousse-cake/

Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking Triple Chocolate Mousse Cake | Playful Cooking

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OMG Kankana, such dream pics and you make that mousse cake sound so easy! I have never attempted one! Time to brace up! Maybe will try for Samrat’s birthday! Thanks for the recipe 🙂

Kankana Saxena says:

Thanks so much babe 🙂 Because it has three layers, it does take triple amount of time to make the mousse and all the cleaning of the bowls in between. But if you try with just one chocolate, it will be much faster for sure!

Such beautiful cake! Lovely clicks! 👌🏻

Maithili says:

Love your photographs. The mousse cake looks so stunning! However the recipe needs tweaks if using agar agar. Agar sets quickly at room temperature and adding it to cold whipped cream may not always work, as it leaves streaks of agar trails in the mousse batter. This works well for gelatin though and I guess you used gelatin in your recipe. Just thought of sharing in case it helps. 😊

Kankana Saxena says:

Thanks so much for letting me know 🙂 I used agar agar before but with almond milk and read in several places that they both work the same way. So i assumed it would work here too. What you are saying does make sense. I have removed agar agar from the ingredient list now.

That’s a stunning cake! Love those pretty layers.

natalia says:

Your photographs are stunning! Love the recipe.

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