Cake “Three Chocolates”

The recipe for the Three Chocolates cake that will decorate any festive table.

Ingredients

For a biscuit:

Flour – 400 g (2.5 cups)
Sugar – 350 g (2 cups)
Cocoa – 40 g (6 tablespoons)
Baking powder – 1.5 teaspoon
Soda – 1.5 teaspoon
Salt – a pinch
Eggs – 2 pcs.
Vegetable oil – 125 ml (1/2 cup)
Milk – 250 ml (1 glass)
Boiling water – 250 ml (1 glass)

For the dark chocolate mousse:

Yolk – 1 pc.
Sugar – 50 g
Milk – 80 ml
Bitter chocolate – 100 g
Gelatin – 8 g
Water – 50 ml
Cream (33-35%) – 200 g

For the milk chocolate mousse:

Yolk – 1 pc.
Sugar – 50 g
Milk – 80 ml
Milk chocolate – 100 g
Gelatin – 8 g
Water – 50 ml
Cream (33-35%) – 200 g

For the white chocolate mousse:

Yolk – 1 pc.
Sugar – 50 g
Milk – 80 ml
White chocolate – 100 g
Gelatin – 8 g
Water – 50 ml
Cream (33-35%) – 200 g

Directions

Cooking the bottom cake (in my case, a sponge cake in boiling water, but you can use another, your favorite, chocolate sponge cake). It is better to bake the biscuit on the eve of the preparation of the cake itself so that the biscuit has time to lie down.
Sift flour and cocoa, add sugar, soda, baking powder, and salt to them. Mix dry ingredients well together.
Then add eggs, milk, and vegetable oil.
We knead the dough.
Pour boiling water into the dough and mix well again.
It is better to take a baking dish with a dia slightly larger than the cake itself. I took a 24 cm mold. We bake for 40-50 minutes, check the readiness with a skewer – it must be dry.
Let the biscuit cool down and cut off the cake 2 cm thick and the dia we need (18-20 cm). The biscuit turns out to be large enough so that you can take half the norm or even 1/3.
It is better to collect the cake in a ring and lay an acetate film around the peri (you can replace it with a dense clerical file). Put the prepared cake on the bottom.
We prepare products for a mousse. Prepare three chocolate mousses in turn.
For the mousse, grind the yolk with sugar.
Pour hot milk into them with continuous stirring and heat again to 85 degrees.
Remove from heat and filter through a sieve.
Add dark chocolate and stir until dissolved.
If you have fast-acting gelatin, then fill it with 50 ml of hot water, mix it and send it to the mousse. If the gelatin is ordinary, then in advance (40 minutes before) fill it with cold water, let it swell, and before adding it to the mousse, dissolve it in a water bath.
Whisk 200 ml heavy cream until soft peaks.
Add the chocolate mass to the cream.
Pour the first mousse onto the cake and put it in the freezer for 30-40 minutes.
In the meantime, we are preparing the second milk chocolate mousse using the same technology.
When the first layer has grabbed (you can check by pressing with your finger, it will spring back), pour the second mousse on it on milk chocolate.
Now the cake can be placed not in the freezer, but in the refrigerator until it hardens completely (~ 4 hours).
Remove the ring.
We decorate the Three chocolate cake as you wish.

Bon Appetit!

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