Triple chocolate mousse cake

Fluffy and light, not very sweet, EXTREMELY chocolatey. This is the description of this cake with three types of chocolate mousse and a fluffy sponge with cocoa. I will show you how to get a fluffy and soft mousse, with a super fine texture.

This is what I call a chocolate cake!

For an 18 cm cake, approximately 1.6 kg

For the sponge:

• 60 g Flour

• 60 g Sugar

• 20 g Cocoa

• 2 g Baking Powder

• 2 g Baking Soda

• 1 g Salt

Combine all the ingredients in a bowl.

• 24 g Oil

• 40 g Milk

• 40 g Buttermilk

• 1 bc Egg

Combine the wet ingredients in another bowl. Now, mix the contents of the 2 bowls using a spatula, just until it is homogenized and there are no dry parts. Pour the batter into an 18 cm mold and bake it at 175C for 25 minutes.

For the mousses:

• 200 g Dark Chocolate (55% cocoa)

• 100 g Cream

• 100g Whipped Cream

• 1 bc Gelatin sheet (~ 3.5g)

• 200 g Milk Chocolate

• 100 g Cream

• 100g Whipped Cream

• 1 bc Gelatin sheet (~ 3.5g)
  

• 200 g White chocolate

• 100 g Cream

• 100g Whipped Cream

• 1 bc Gelatin sheet (~ 3.5g)

For each of the 3 mousses, melt the chocolate with the liquid cream and add the hydrated gelatin. After it has melted, add the whipped cream and pour into the form, over the sponge from which you cut a thin lid, starting with the dark chocolate mousse, the milk chocolate mousse and finally the white chocolate mousse.

Between each of the mousses, put the cake in the refrigerator for half an hour to give the cream layer time to harden.

To easily remove the cake from the form, use acetate on the side of the form.

After the last layer of mousse, leave the cake in the refrigerator for at least 6 hours to harden completely.