How to Make a Multilayer Chocolate Mousse Cake

Learn to make a Multilayer Chocolate Mousse Cake with Nutella Mousse Filling and Chocolate Ganache Icing. Original post here: annezca.blogspot.ca/2015/11/m…

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How to Make a Multilayer Chocolate Mousse Cake Recipe
30 Steps
Ingredients
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There are four steps to this recipe:(1) Baking the Cake (2) Chocolate Mousse (3) Chocolate Ganache (icing) and (4) Assembling the Cake

There are four steps to this recipe:(1) Baking the Cake (2) Chocolate Mousse (3) Chocolate Ganache (icing) and (4) Assembling the Cake

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Make sure the cake cools completely before icing it or adding filling.

Make sure the cake cools completely before icing it or adding filling.

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Preheat your oven to 350 degrees F (or 180 degrees C)

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BAKING THE CAKE: Grease 9 inch cake pans with butter or vegetable shortening.

BAKING THE CAKE: Grease 9 inch cake pans with butter or vegetable shortening.

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BAKING THE CAKE CONT'D: In a large bowl designated for wet ingredients, mix in 2 eggs, 1 cup milk, 1/2 cup yogurt and 1 tbsp Vanilla. Set aside.

BAKING THE CAKE CONT'D: In a large bowl designated for wet ingredients, mix in 2 eggs, 1 cup milk, 1/2 cup yogurt and 1 tbsp Vanilla. Set aside.

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BAKING THE CAKE CONT'D: Add half contents of flour mixture INTO the WET ingredient boil, ad then the rest of the flour mixture, mixing between additions.

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BAKING THE CAKE CONT'D: This should be the consistency of your cake batter.

BAKING THE CAKE CONT'D: This should be the consistency of your cake batter.

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BAKING THE CAKE CONT'D: Insert toothpick between 20-30 minutes and see if it comes out clean. This indicates cake is ready. Allow to completely dry before you start icing/adding filling.

BAKING THE CAKE CONT'D: Insert toothpick between 20-30 minutes and see if it comes out clean. This indicates cake is ready. Allow to completely dry before you start icing/adding filling.

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We will be using chocolate mousse as filling.

We will be using chocolate mousse as filling.

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MAKING CHOCOLATE MOUSSE: Place 260 g of chocolate into a Double Boiler (Pot w/ boiling water, Smaller pot placed on top with chocolate) and melt. Transfer chocolate into a bowl. Set aside to cool.

MAKING CHOCOLATE MOUSSE: Place 260 g of chocolate into a Double Boiler (Pot w/ boiling water, Smaller pot placed on top with chocolate) and melt. Transfer chocolate into a bowl. Set aside to cool.

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MAKING CHOCOLATE MOUSSE: In a separate mixing bowl, add 2 cups of heavy cream to 2 tbsp sugar and whip until the mixture forms soft peaks. Set bowl aside.

MAKING CHOCOLATE MOUSSE: In a separate mixing bowl, add 2 cups of heavy cream to 2 tbsp sugar and whip until the mixture forms soft peaks. Set bowl aside.

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MAKING CHOCOLATE MOUSSE: In a separate bowl, add 1/2 cup hot water, then 5 tbsp cocoa powder, and 1/2 instant coffee or espresso powder. Mix well. Set aside.

MAKING CHOCOLATE MOUSSE: In a separate bowl, add 1/2 cup hot water, then 5 tbsp cocoa powder, and 1/2 instant coffee or espresso powder. Mix well. Set aside.

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MAKING CHOCOLATE MOUSSE: We're now going to combine chocolate components. Add instant coffee mixture to melted chocolate, then 1/3 cup Nutella to that mixture and mix well.

MAKING CHOCOLATE MOUSSE: We're now going to combine chocolate components. Add instant coffee mixture to melted chocolate, then 1/3 cup Nutella to that mixture and mix well.

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MAKING CHOCOLATE MOUSSE: Add 1/2 whipped cream mixture and fold into chocolate mixture. And then add the remaining whipped cream, folding until there are no white streaks. Chocolate mousse is done!

MAKING CHOCOLATE MOUSSE: Add 1/2 whipped cream mixture and fold into chocolate mixture. And then add the remaining whipped cream, folding until there are no white streaks. Chocolate mousse is done!

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We will be using chocolate ganache as icing.

We will be using chocolate ganache as icing.

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MAKING CHOCOLATE GANACHE: Bring 1/2 cup heavy cream to a simmer in a sauce pan. Then pour over chocolate chips and let rest for 2 minutes.

MAKING CHOCOLATE GANACHE: Bring 1/2 cup heavy cream to a simmer in a sauce pan. Then pour over chocolate chips and let rest for 2 minutes.

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MAKING CHOCOLATE GANACHE: After the mixture has cooled down, mix together until well combined. You can add 1 tbsp room temperature butter if you want some shine.

MAKING CHOCOLATE GANACHE: After the mixture has cooled down, mix together until well combined. You can add 1 tbsp room temperature butter if you want some shine.

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MAKING CHOCOLATE GANACHE: You will set the chocolate ganache aside. Keep at room temperature if you'd like it runny (easier to ice), if you want it thicker, refrigerate for a few minutes.

MAKING CHOCOLATE GANACHE: You will set the chocolate ganache aside. Keep at room temperature if you'd like it runny (easier to ice), if you want it thicker, refrigerate for a few minutes.

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ASSEMBLING THE CAKE: Use a flat surface, here I use a rotating cake stand and parchment paper. Add a generous amount of chocolate mousse between cake layers.

ASSEMBLING THE CAKE: Use a flat surface, here I use a rotating cake stand and parchment paper. Add a generous amount of chocolate mousse between cake layers.

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ASSEMBLING THE CAKE: I had four layers in total, make sure the top of the cake has chocolate mousse as well. Use a cake spatula, or bench scraper to smooth out the edges.

ASSEMBLING THE CAKE: I had four layers in total, make sure the top of the cake has chocolate mousse as well. Use a cake spatula, or bench scraper to smooth out the edges.

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ICING THE CAKE: There are so many ways to ice a cake with ganache. You can pour it over the cake in a "drip" kind of fashion. Or  spread it like icing. I gave it "rough swirls" to give cake texture.

ICING THE CAKE: There are so many ways to ice a cake with ganache. You can pour it over the cake in a "drip" kind of fashion. Or spread it like icing. I gave it "rough swirls" to give cake texture.

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Refrigerate your cake which solidifies your Chocolate Ganache. Enjoy!

Refrigerate your cake which solidifies your Chocolate Ganache. Enjoy!

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