Chocolate, Chocolate and More Chocolate Cake!

What do you make for a chocolate loving little boy. The answer in this case happened to be a triple chocolate cake which included a decadent chocolate brownie, velvety chocolate mousse and a light chocolate ganache frosting! In my previous attempt at a chocolate mousse cake, earlier in the year, was not up to my standards so I decided to go back to my tried and tested recipe of chocolate mousse. Now I needed a base, for that, after scouring the internet for chocolate brownie recipes, I settled on one. All of these recipes are not mine but I am including them here for convenience. You can also find the original location of the recipes can be found by clicking on the name of the recipe. This is a little time consuming but definitely well worth the effort for that special someone!

Triple Chocolate Cake

Didn’t get a good picture of what it looked on the inside but it was a chocolate lovers dream!

Chocolate Brownie from Joy of Baking

5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a non-stick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Chocolate Mousse from

For this cake, at least double the recipe for this mousse!

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer.

Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. (I actually didn’t have to do it)

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons of instant-espresso powder (dissolve it in the hot cream)

• I added about two teaspoon of unflavoured gelatin to the whipped cream when it starts to form soft peaks as I was going to carry the cake across the city and didn’t want the mousse to fall apart on me.

Chocolate Ganache from Ina Garten curtesy


8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.


1 cup Whipping Cream
1 tsp unflavoured gelatin
Icing Sugar (optional)
Chocolate Ganache

Heat a little water in a sauce pan. In a small heat-safe bowl, soak gelatin in some cold water for a few minutes. Now place the small bowl in the hot water ensuring that no water gets into the bowl. Stir the gelatin until it is completely melted.

Whip the cream into soft peaks and add the gelatin. Also add icing sugar if using at this time. Beat the cream some more until it makes stiff peaks. Add chocolate ganache and whip until it is well mixed.

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