Trio chocolate cake
I like sweets, I've always had a weakness for them, but when it comes to cakes, I'm not an expert by far. I don't have the patience or the talent to make beautiful cakes, but this time I said I had to face my fears so I took my heart in my teeth and thought of a cake recipe. I did something not too complicated, but not very easy. It took me a long time to make the trio cake but the result exceeded my expectations. If you like mousses and chocolate and you are anti-talent when it comes to cakes, then you should try the trio cake
Ingredients
Countertrop
- 150 ml buttermilk
- 75 g flour
- 60 g sugar
- 70 g butter
- 2 eggs
- 20 g cocoa
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Dark chocolate mousse
- 300 g dark chocolate
- 250 ml whipping cream
- 40 g butter
- 10 g gelatin
- 50 ml cold water
Milk chocolate mousse
- 300 g milk chocolate
- 250 ml whipping cream
- 40 g butter
- 10 g gelatin
- 50 ml cold watter
White chocolate mousse
- 300 g white chocolate
- 250 ml whipping cream
- 40 g butter
- 15 g gelatin
- 70 ml cold water
Instructions
Countertrop
- Mix the room temperature butter with sugar until you get a smooth composition. Add the butter milk, the egg and vanilla extract and continue mixing. Add the flour, the cocoa and the baking powder and mix until you get a homogenous composition.
- Add the composition in a tray lined woth baking paper and let it cook at 180 degrees for 30 minutes with a ventilation program. When the countertrop is ready, take it out ant let it cool.
Dark chocolate mousse
- Melt the dark chocolate and the butter at bain marie, don't do it directly on the gas cooker. While the chocolate is melting hydrate the gelatin with 50 ml of water. When the gelatin is hydrated, add it over the melted chocolate and mix until the gelatin melts too. Let everything cool until it gets at room temperature.
- Mix the whipping cream but don't over do it, the whiiping cream should be smooth, not hard.
- Add the whipping cream gradually over the melted chocolate and mix. Add the mousse over the countertrop.
Milk chocolate mousse
- Melt the milk chocolate and the butter at bain marie, don't do it directly on the gas cooker. While the chocolate is melting hydrate the gelatin with 50 ml of water. When the gelatin is hydrated, add it over the melted chocolate and mix until the gelatin melts too. Let everything cool until it gets at room temperature.
- Mix the whipping cream but don't over do it, the whiiping cream should be smooth, not hard.
- Add the whipping cream gradually over the melted chocolate and mix. Add the mousse over the dark chocolate mousse.
White chocolate mousse
- Melt the white chocolate and the butter at bain marie, don't do it directly on the gas cooker. While the chocolate is melting hydrate the gelatin 70 with ml of water. When the gelatin is hydrated, add it over the melted chocolate and mix until the gelatin melts too. Let everything cool until it gets at room temperature
- Mix the whipping cream but don't over do it, the whiiping cream should be smooth, not hard.
- Add the whipping cream gradually over the melted chocolate and mix. Add the mousse over the milk chocolate mousse.
- Let the cake in the fridge to cool at least 3 hourse, but it's better to let it cool overnight. Decorate the cake with anything you want.
Notes
