Recipe - Amedei Triple Layer Mousse Cake

Desserts

Amedei Triple Layer Mousse Cake

What better way to showcase Amedei Toscana Gocce Drops than in a triple mousse layered cake for the Holidays?

A layer of 70% dark chocolate cake, topped with three layers of mousse containing 90% dark chocolate, latte (milk), and Toscano white.

Try the whole cake or feel free to deconstruct by just preparing and serving the mousse layers as a whole or in individual cups!

Time: 8-12 slices

Yield: 3 hours (plus chilling)

Begin by lining an 8-inch round cake pan with parchment paper and preheat the oven to 350° F.
Combine the milk, vinegar, yogurt, and olive oil in a bowl and set aside.
Then, whisk together the flour, cocoa powder, baking powder, baking soda, granulated sugar, salt, and espresso powder.
Pour the wet ingredient mixture into the dry ingredients and mix until combined. Pour the batter into the baking pan and bake for 30-35 minutes at 350° F.
Once the cake is done baking, let it cool at room temperature for 3-4 hours. Then, remove it from the pan, wrap it in plastic wrap, and chill it in the fridge or freezer overnight. While the cake chills in the fridge/freezer, begin preparing the mousse.

Melt some butter and brush it along the insides of an 8-inch cake pan. Then, line the cake pan with parchment and cut a strip of parchment to wrap around the interior walls of the pan. Set aside.
Whip 3 cups of heavy cream with the powdered sugar and a pinch of salt until it reaches stiff peaks. Set aside in the fridge.
Heat up 3/4 cups of heavy cream until simmering. Pour over the Amedei Couverture White Gocce Drops and cover for 5 minutes. Then, gently mix together the cream and chocolate until fully combined. Chill in the fridge for 20 minutes. After 20 minutes have elapsed, fold a third of the whipped cream into this white chocolate ganache mixture. Then, pour the white chocolate mousse into the cake pan and place it in the freezer.
While the white chocolate layer freezes, prepare the milk chocolate mousse layer. Repeat these steps with the Amedei Couverture Gocce Drops Latte and pour the mousse over the white chocolate layer. Repeat one last time with the Amedei Couverture Toscano Black 90% Gocce Drops. Once all three layers are made, let them chill for 3-4 hours in the freezer. While the layers chill in the freezer, prepare the ganache topping.

Heat the heavy cream and pour over the Amedei Couverture Toscano Black 70% Gocce Drops. Cover for 5-7 minutes and then mix together the chocolate and cream. Set aside for at least an hour to cool while the mousse chills. After the mousse layers have chilled, place the mousse pan on top of the cake layer and gently tap to release the layers. Remove the parchment and center the layers on the cake. Top with the chocolate ganache mixture and serve.