Triple Chocolate Mousse Cake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 56g unsalted butter, room temperature
02 - 104g sugar
03 - 58g sour cream, room temperature
04 - 1/2 tsp vanilla extract
05 - 2 egg whites, room temperature
06 - 81g all-purpose flour
07 - 43g Hershey's special dark cocoa powder
08 - 1 1/8 tsp baking powder
09 - 1/4 tsp salt
10 - 60ml milk, room temperature
11 - 30ml water, room temperature

→ Chocolate Fudge

12 - 170g semi-sweet chocolate chips
13 - 30ml light corn syrup
14 - 1/2 tsp vanilla extract
15 - 120ml heavy whipping cream

→ Chocolate Mousse

16 - 4 large egg yolks
17 - 52g sugar
18 - 420ml heavy whipping cream, divided
19 - 227g semi-sweet chocolate chips
20 - 86g powdered sugar

→ White Chocolate Mousse

21 - 1 1/4 tsp unflavored powdered gelatin
22 - 23ml water
23 - 255g white chocolate chips
24 - 420ml heavy whipping cream, cold, divided
25 - 38g powdered sugar

# Instructions:

01 - Preheat oven to 176°C and prepare an 8-inch cake pan with parchment paper and grease sides. Cream butter and sugar together until pale and fluffy (3-4 minutes). Incorporate sour cream and vanilla. Add egg whites one at a time while mixing thoroughly. Combine dry ingredients in a bowl. In a measuring cup, mix milk and water. Alternate adding dry mixture and milk mixture to the batter beginning and ending with dry ingredients. Spread batter into pan, bake 19-21 minutes until toothpick comes out with crumbs. Cool 3-4 minutes, transfer to rack, and cool completely.
02 - Cut the dome off the cooled cake. Line an 8-inch springform pan with parchment extending 2 inches above pan edge. Place cake layer into the prepared pan.
03 - Combine chocolate chips, corn syrup, and vanilla in a heatproof bowl. Heat cream until boiling, pour over chocolate, cover, and let sit 3-5 minutes. Whisk smooth. Spread fudge evenly over cake and refrigerate for 1 hour.
04 - Whisk egg yolks, sugar, and 120ml of cream in double boiler until thick and pale (7-10 minutes, 71°C). Remove and cool. Melt chocolate chips in microwave in 10-15 second intervals. Whisk egg mixture into melted chocolate. Whip 300ml cream with powdered sugar to stiff peaks. Fold portions of whipped cream into chocolate mixture then combine fully together. Spread mousse over fudge layer, refrigerate 1 hour.
05 - Sprinkle gelatin over water, let bloom for 5 minutes. Heat 120ml cream until boiling, dissolve gelatin into hot cream. Pour over white chocolate, let sit 3-5 minutes, then whisk smooth. Cool to room temperature. Whip remaining cream with powdered sugar to stiff peaks. Gently fold cooled white chocolate mixture into whipped cream in increments until combined. Spread mousse over chocolate mousse and refrigerate for 3-4 hours until firm.
06 - Remove cake from pan and smooth sides if needed. Garnish with chocolate curls and dust with cocoa powder. Keep refrigerated until serving.

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