Triple Chocolate Mousse Cake

Happy Birthday Mom!

My mom turned 59 on Boxing Day. 

A birthday is just not complete without a birthday cake, right?

Homemade birthday cake, Triple Chocolate Mousse Cake. It has 3 components ... chocolate sponge cake, chocolate mousse filling and chocolate ganache coating.

After finishing a slice, Mom declared, 'awfully chocolaty cake'! and proceeded with a second slice. :)

Triple Chocolate Mousse Cake.

Ingredients:

1) Chocolate Sponge Cake
    (recipe here)

* Note: I've halved the recipe to make a 7 inch round cake.


2) Chocolate Mousse Filling
    (recipe adapted from Alex Goh's 'Temptation of Chocolate")

*Note: I've used half portion only and added 1/2 tsp vanilla essence.

    100 g dark chocolate
    30 g sugar
    3 egg yolks
    250 g whipped dairy cream
   

Method:
1) Melt chocolate. Set aside.
2) In a double boiler or a bowl over simmering water, whisk together egg yolks and sugar until thicken and pale.
3) Remove egg yolks mixture from heat and combine with the melted chocolate. Leave to cool.
4) Mix chocolate mixture with whipped cream.


3) Chocolate Ganache Coating
    (recipe adapted from  Alex Goh's 'Temptation of Chocolate")

*Note: This amount provided more than enough coating for the cake. I reckon this amount can cover even a 9 inch round cake.

    150 g whipping cream
    250 g dark chocolate, chopped
    15 g butter

Method:
1) Heat whipping cream till almost boiling. Remove from heat.
2) Add chopped chocolate into the heated cream. Stir lightly until chocolate is completely melted.
3) Add in the butter and mix until combined.Leave aside to cool. It will thicken.

To assemble:
Split sponge cake in half. Place one layer  in a removable base cake tin or a cake ring. (At this point I brushed some Kahlua on the sponge. You can brush with any liquer you like or omit this step altogether. It's optional). Pour in the chocolate mousse filling. Top it with the second layer of sponge cake. Leave in the refrigerator to set for at least 6 hours. Remove cake from tin. Pour cooled chocolate ganache over cake. Decorate as desired. Put the chococolate covered ganache cake back into the refrigerator to set the ganache. Take cake out when it's time to cut cake. Do not leave cake out in room temperature for long duration or the mousse will melt and become one chocolaty mess. Enjoy!