Chocolate Mousse Torte

Up close image of a slice of chocolate mousse cake on a white cake stand.

3 layers of rich chocolate cake alternating with 3 layers of dark chocolate mousse, all topped with a thin dark chocolate coating, this Chocolate Mousse Torte is the perfect pairing with a cup of coffee in the afternoon.

Prep Time1

Cook Time1

Cooling & Assembling1

Total Time1 2

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Chocolate, Chocolate Mousse, Layered Cake

Servings:

Calories: 733kcal

Equipment

Stand Mixer
Spring Form Pan

Ingredients

Chocolate Cake Dry Ingredients

100 grams ap flour
50 grams corn starch
65 grams cocoa powder natural or dutch processed
1 tsp baking powder

Chocolate Cake Wet Ingredients

3 eggs room temperature
200 grams granulated sugar
1 tsp vanilla extract
1 pinch salt
150 ml coffee room temperature
100 ml oil neutral
100 ml milk

Chocolate Mousse

6 tsp water cool
6 grams powdered gelatin
335 ml whole milk
308 grams dark chocolate chopped
500 ml heavy cream cold

Chocolate Glaze

280 grams dark chocolate chopped
80 grams butter
2 tbsp light corn syrup
1 tsp vanilla extract

Instructions

Make the Chocolate Cake

Preheat the oven to 350 F or 325 F if baking on convection.
Sieve the dry ingredients into a medium mixing bowl.
In the bowl of a stand mixer, combine the eggs, vanilla, sugar, and salt. Use the whisk attachment to whip on high speed for 3 minutes until light and frothy.
In a 2 cup measuring cup, combine the milk, coffee, and oil.
With the mixer running on medium low speed, slowly stream the liquids into the beaten eggs.
Turn the mixer off and dump in the sifted dry ingredients. Mix again on medium low speed until just combined.
Spray a 9" metal cake pan or spring form pan with a baking spray that includes flour. Pour the batter into the pan and tap 3 times on the counter to get rid of the major air bubbles.
Bake the cake in the middle of the oven for 45 minutes. Rotate the cake after 30 minutes if not baking on convection to make sure it bakes evenly.
After it is finished baking, remove the cake from the oven and let it cool for 10 minutes on a wire rack.
After 10 minutes, run a knife along the edge of the cake to loosen it from the sides of the pan.
Flip the cake out onto a parchment lined cooling rack and then flip the cake back, right side up onto another parchment lined cooling rack. Leave the cake to cool for at least 30 minutes before wrapping it up and putting it in the fridge to chill.

Chocolate Mousse

In a small bowl stir together the cool water and powdered gelatin - then set aside to bloom.
Place chopped chocolate in a heat safe bowl.
Heat milk until just boiling then, pour half the milk over the chocolate and let stand for 30 seconds before whisking together.
Once the chocolate is melted, add the remaining hot milk and whisk to combine. Then add in the bloomed gelatin and whisk again until it has dissolved.
Set the chocolate aside to cool to between room temp and 90 F. Whisk occasionally to help it cool evenly.
Once the chocolate is cooled, whisk the heavy cream to medium peaks with an electric mixer.
In 5 additions add the chocolate mixture to the whipped cream, folding the chocolate into the cream after each addition.

Assemble the Cake

Slice the chilled chocolate cake into three even layers.
Line the inside of a springform pan with an 8" tall strip of acetate. Place the pan onto a small pan or baking sheet that will fit in your freezer.
Place the bottom layer of cake into the center of the spring form pan. Add 1/3 of the chocolate mousse over the cake, making sure it fills in the gap between the cake and the acetate ring.
Stack the middle layer of cake on top of the mousse and press down gently. Add another 1/3 of mousse on top the middle cake layer.
Add on the top layer of cake and finish it off with the remaining mousse. Smooth out the mousse and place the cake into the freezer for 6 hours or refrigerate for 12 hours.

Glaze the Cake

In a medium sauce pot combine all glaze ingredients and heat over medium heat until all ingredients are melted.
Once the cake is set, remove the springform ring and gently peel the acetate ring away.
Place the cake (still on the base) over a bowl or stand that is smaller than the base of the cake. This will allow the excess glaze to run off the edge.
Pour the warm glaze over the cake starting at the edges to make sure the glaze runs down the side of the cake. Then pour the remaining glaze onto the center of the cake.
If the cake was in the fridge and not in the freezer the mousse may mix with the cake and run - if this happens just use the offset spatula to smooth out the sides once the excess has run off.
Use an offset spatula to smooth out the glaze on top of the cake. Leave to set for 5-10 minutes.
Optionally decorate with chocolate shavings.

Notes

This cake will keep for 3-4 days when in an airtight container in the fridge.

Nutrition