Triple Chocolate Mousse Cake

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So, today is the last day of #Choctoberfest. Hopefully you were able to find a few new chocolately recipes. My last post for choctoberfest is what I am calling my Grand Finale. I made this triple Chocolate Mousse Cake for my son’s 19th Birthday and it has been killing me keeping it from you all!! LOL  Trust me when i say this looks harder than it is the only baking involved is the brownie bottom, but you do need to extend your 9 inch springform pan a couple of inches to hold all the chocolatey goodness, so start by lining the bottom of your springform pan with parchment paper. After you have lined the bottom build a ring out of parchment that is at least 2 inches taller than the top of your pan. Now you are ready to begin…..


For the Brownie Layer

1 box of you favorite brownie mix

Plus

whatever your box of brownies calls for

follow the directions on your box of brownies and then carefully pour into your already prepared pan and bake according to the 9×9 times to follow. Remove from oven and let cool completely. Once cooled you can remove onto the next layer.

Dark Chocolate Mousse Layer

9 ounces Dark Chocolate Chips

1-3/4 cups heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp Water

Milk Chocolate Mousse Layer

9 ounces Milk Chocolate Chips

1-3/4 cup heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp water

Semi Sweet Mousse Layer

9 ounces Semi sweet chocolate chips

1-3/4 cup heavy cream

2 tsp unflavored gelatin

2 Tbsp water

Between Each Mousse layer you are going to want to place your cake in the fridge for 25 minutes to let it “set up” before you add the next layer on top

For Each Mousse Layer

Combine chocolate and 3/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second increments stirring every 30 seconds until the chocolate is melted and smooth, let cool to room temperature. While you wait for your chocolate to cool. Mix the gelatin and water together and set aside to let the gelatin absorb. When your chocolate is cool microwave the gelatin bowl for 15 seconds, pour melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to stiff peaks. Carefully fold chocolate into whip cream just until incorporated. Spread your first layer on top of your cooled brownie and set in fridge for 25 minutes to firm up.

After 25 minutes….. Continue on the same way you made the Dark chocolate mousse layer except using the milk chocolate chips and set back in fridge for another 25 minutes.

Once your milk chocolate layer has firmed up (25 minutes) make the semisweet layer and place on top of the milk chocolate layer. Let firm in fridge overnight. Remove from spring form pan place on a cake board and top with whipping cream and mini chocolate chips!! ENJOY!!

 

Butterfinger Bombe

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Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside.

 

BUTTERFINGER CAKE

2 cups sugar

1-3/4 cup flour

3/4 cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk, room temperature

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

2 full sized butterfinger candy bars, chopped

In bowl of mixer place Sugar, flour, cocoa, baking powder, baking soda and salt. Mix on low till combined well.

Add eggs, milk, oil, and vanilla, beat on low 30 seconds and then on medium for about 3 minutes.

By hand stir in boiling water until completely combined.

Fold in chopped butterfinger pieces.

Place into already prepared 9 inch round pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven and place (still in pans) on to cooling racks and let cool 10 minutes.

Flip cakes out of pans onto racks and let cool completely.

 

CHOCOLATE BUTTERFINGER MOUSSE FILLING

1 sm box Chocolate pudding

1 cup heavy whipping cream

1 cup milk

2 full size butterfinger candy bars, chopped

In bowl of mixer with whisk attachment place dry pudding mix, heavy cream and milk. Whisk on medium until fluffy and think. With a rubber spatula fold in candy bar pieces. Place in fridge until ready to use to fill your cake.

 

CHOCOLATE BUTTERCREAM

1 cup butter, softened

4 cups powdered sugar

1/2 cup  cocoa powder

1/4 cup heavy whipping

Place Butter, powdered sugar, cocoa, and cream in bowl of mixer with paddle attachment.

Beat until fluffy and cream adding more heavy cream if needed to loosen.

 

ASSEMBLY

Place 1 layer of cake on board. Fill with your chocolate butterfinger mousse and then top with second layer of cake.

Frost and decorate with chocolate butter cream.

Chop 2 full size butterfingers for top and then decorate with butterfinger bites.

ENJOY!! 🙂