Published: · Modified: by Jacqueline Bellefontaine ·
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It is week 7 of the Great British Bake Off already and the weeks are flying by. After mynot overly successful bake last week, I was hoping for some good challenges this week and I wasn't disappointed. It's hard not to like dessert week.
In the Bake off tent they had to make a roulade for the signature dish. A layered meringue cake called a Marjolaine for the technical challenge and a mousse cake for the show stopper. I like roulades so that was very tempting. The Marjolaine sounded interesting, I haven't made one before but meringue layered with buttercream sounded a little too sweet even for me, so I decided to give that a miss. One of my blogger friendsdid give it a try and she say it was absolutely delicious so I am re-tempted to give it a go when I get a spare moment. If you are tempted too, you can find her recipe here.
Triple chocolate mousse cake
Over the years I have made several mousse cakes, they are delicious so trying one of these was also tempting. I was trying to decide wether to make a roulade or a mousse cake, when I remembered a pretty chocolate mousse recipe that I developed for my What's Cooking Chocolate Cook book some time ago. Made with three different layers of chocolate mousse I felt it could be worthy of a show stopper. So I adapted that recipe teaming it with an almond flavoured Genoise cake to make a fabulous layered mousse cake that I think is so good it may even be worthy of a Hollywood hand shake.
A lots of Bowls
Ok, I have to admit there are a lot of bowls involved in this bake and as a result a fair bit of washing up. But even though it may look difficult it really isn't and the end result is worth the effort and the extra cleaning up. There are quite a few steps but none are overly difficult, though you will need to set aside a slot of time to make it. The trick is to make the layers before the mousse sets completely.
While you can make the cake ahead of time, once you start making the mousse you will only be able to take a short break while the custard cools but if you leave it too long it will also start to set. So throughout the making of the mousse you will need to keep an eye on the mixture, so that it doesn't set before you have made all the layers.
Making the triple chocolate mousse
Once the custard with the added gelatinehas cooled, the whipped cream can be added. Stir the custard occasionally while it cools, so that it doesn't start to set around the edge of the bowl.
It is a good idea to take the cream out of the fridge a little ahead of time so that it isn't so cold that it starts to set the custard as soon as it is added.
It is not possible to give you times as how long the custard will take tocoolasit will vary in the temperature of your kitchen. The cooler the kitchen the quicker the mixture will start to set. This dessert is easier to make when the kitchen is warm.
If the melted white or milk chocolate starts to harden before you use it, simply melt it again before folding in.
Continue to stir the remaining custard regularly to make sure it doesn't start to set. If it looks like it is, stand the bowl over a pan of warm water and stir frequently.
Triple Chocolate Mousse Cake
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Three layers of delicious rich chocolate mousse set between layers of almond flavoured genoise sponge. This decadent dessert cake is a little fiddly to prepare but tastes amazing. A chocolate lovers dream cake.
Prep Time 1 hour hr 20 minutes mins
Cook Time 40 minutes mins
Total Time 2 hours hrs
Servings 8
Author Jacqueline Bellefontaine
Ingredients
for the cake
- 25 g butter
- 2 eggs
- 50 g golden caster sugar
- 40 g plain flour
- 15 g ground almonds
- ½ teaspoon almond extract
for the mousse
- 3 eggs
- 2 teaspoon cornflour
- 50 g golden caster sugar
- 300 ml milk
- 4 sheets gelatine
- 300 ml double cream
- 75 g plain chocolate 70% cocoa solids, broken into squares
- 75 g white chocolate broken into squares
- 75 g milk chocolate broken into squares
- cocoa powder to dust
Instructions
To make the cake
Melt the butter and grease a 18cm deep loose bottom square cake tin with a little of the butter and set the rest aside. Preheat the oven to 180℃/160℃ fan/gas mark 4.
Place the eggs and caster sugar in a mixing bowl and whisk for about 10 minutes with a hand held electric whisk. The mixture should be very light and foamy and the whisk leaves a trail that last for a few seconds when lifted.
Sift in the plain flour and add the ground almonds and almond extract and gently fold in. Drizzle the melted butter over the top and fold in until just combined.
Pour into the prepared tin and bake for 20–25 minutes until springy to the touch. Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
When the cake is completely cold, cut in half horizontally. Wash out the tin and line the sides with baking parchment. Place one piece of the sponge in the bottom of the tin.
To make the mousse
Separate the eggs and place each in a separate bowl. Place the egg yolks, cornflour and sugar in a mixing bowl and whisk together until combined.
Place the sheets of gelatine into a bowl of cold water.
Heat the milk in a saucepan and bring to the boil. Pour onto the egg yolk mixture whisking as you do so. place the bowl over a pan of simmering water and cook stirring until thickened slightly.
Remove from the heat. Take the gelatine out of the water and whisk into the custard one sheet at a time, whisking until dissolved. Allow to cool.
When the custard is at room temperature, whisk the cream until standing in soft peaks then fold into the cooled custard. Divide equally between three bowls (about 200g mixture in each).
Melt the chocolate in 3 separate bowls. Fold the plain chocolate into one portion. Whisk one egg white until standing tin soft peaks then fold into the plain chocolate mixture. Pour into the tin and spread level. Pop into the freezer for about 10 minutes to set. Leave the remaining custard mixture and chocolate in a warm place.
Next fold the white chocolate into another portion of the custard. Whisk another egg white into soft peaks and fold in. Pour into the tin and spread level. Pop into the freezer for 10 minutes.
Finally repeat with the milk chocolate and remaining egg white.
Layer the chocolate mixtures into the tin on top of each other and spread level. Top with the remaining sponge cake and chill in the refrigerator for several hours.
To serve
Remove the cake from the tin. Dust the top of the cake generously with cocoa powder and carefully remove the parchment collar.
Cut into 8 slices and serve.
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
As with my previous Bake Off inspired bakes I'm linking up to
Great Bloggers Bake Off hosted by Jenny at Mummy mishaps.
Don't forget to check out what the other bloggers have been baking this week.
Edited to add
Look - woop woop I got star baker! So happy after last weeks failed Bake:)
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About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
Benny
This took some time to make but it was easy to follow the instructions and tasted delicious! Thanks for such a great recipe, the whole family loved it! #DadscookingteamReply
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Jacqueline Bellefontaine
Yes its a little involved making the three mouses but it would seem that your family all agreed that it was worth the effort/wait. So happy you enjoyed it.
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Charlotte Oates
Congratulations on being star baker! I'm not surprised as this look delicious 🙂
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Jacqueline Bellefonatine
Ah Thank you Charlotte that means a lot coming from you. j x
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Priscilla Martel
Love this recipe with almond flour/meal. Almonds are a specialty of mineReply
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Jacqueline Bellefonatine
Thank you. Almonds are rather good.
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Siobhan Ward
CONGRATULATIONS jACQUI! IT LOOKS FANTASTIC!
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Jacqueline Bellefonatine
Thank you Siobhan. There are some lovely bakes by other bloggers so worth clicking through on the link to see some of the other bakes. I have really enjoyed taking part and of course it is nice to get star baker a 2nd time.
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Amanda @ Rhyme & Ribbons
It's simply stunning! x
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Jacqueline Bellefonatine
Thank you Amanda x
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Kathryn
Oh my, these look perfect and like the perfect treat! That mousse looks so airy and triple chocolate too! Will definitely have to give these a go, regardless of how many bowls used!
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Jacqueline Bellefonatine
Thank you. Thank goodness for dish washers I say 🙂
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Angela / Only Crumbs Remain
Wow, these look soo good Jacqueline. I love the flavours (I mean whi doesn't love chocolate!), the defined layering and the lovely bubbles in the mousse. Fab bake! Thankyou for linking to my Marjolaine, it's really lovely of you. Hubby (who's not got a sweet tooth) actually didn't find it too sweet, I wonder if the volume of nuts as well as the rich chocolate helped to cut through the sweetness of teh meringue and buttercream.
Angela x,Reply
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Jacqueline Bellefonatine
Thank you Angela. Indeed who doesn't like chocolate? Happy to link up with you, you made the bake sound good. Probably is the amount of nuts and chocolate in that bake too that cuts though the sweetness will definitely be giving it a try sometime in the future. jx
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Corina
Very impressive Jacqui. They look beautiful and definitely Bake Off worthy!
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Jacqueline Bellefonatine
Ahh Thank you Corina. j x
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Kat (The Baking Explorer)
Wow this is stunning! So neat!
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Jacqueline Bellefonatine
Thank you. It tastes really good too:)
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Eb Gargano / easypeasyfoodie.com
Oh my, this looks incredible - and such beautiful photographs! Definitely pinning 🙂 Eb x
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Jacqueline Bellefonatine
Thanks Eb. Its a bit fiddly but if you like chocolate it is well worth it. j x
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Mandy
This looks so pretty. I love the different shades in your mousse cake and you've made it look so neat - I'm sure you deserve a Hollywood handshake!
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Jacqueline Bellefonatine
Thanks Mandy. j x
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Cathy Glynn
Oh my goodness, this looks heavenly Jacqui, such perfect shapes too. xReply
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Jacqueline Bellefonatine
It is rather good. Making in one tin and cutting is far less fiddly than making individual cakes so it makes it easier.
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Jenny Paulin
Goodness me these look amazing! I have to had my breakfast yet so I am just imagining in having one with a cup of tea for a very indulgent breakfast dish! I love how delicious these look and how perfect their layers are - you would have been highly praised by Paul an Mary for sure. thank you for linking up xxReply
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Jacqueline Bellefonatine
Guess it would be rather indulgent as a breakfast but I can eat chocolate anytime of the day:)
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