Three chocolate cake recipe with icing. Three Chocolate Cake: step-by-step recipe with photos. How to make Three Chocolates cake at home

Dear readers, today we’ll talk to you about an incredible treat that came to us from France. Many of you have probably already tried mousse in its various variations.

This dish has existed for more than 100 years, and during this time there have been many modernizations. His first recipe included whipped chocolate with egg whites. In the process, various ingredients began to be added to it, the composition was changed, and at the moment we know a huge number of options for preparing such an incredibly tasty and airy dessert.

Let's take a closer look at the entire process of creating a mousse cake from three types of chocolate.

Mousse cake “Three chocolates”

Kitchen appliances and utensils: blender, whisk, stove, saucepan, cling film, acetate film or smooth stationery folders.

Ingredients

• In order to use the Three Chocolates cake recipe at home, you need to prepare some ingredients and available materials in advance.
• To form it, we will use a pastry ring with a diameter of 20 cm and a height of 7 cm. A detachable mold will replace the ring. We also need cling film to tighten the bottom of the ring, and acetate film for the sides. Instead, you can use thick files or smooth office folders.
• You can use any biscuit recipe. You can also increase its quantity.
• Soak the gelatin in advance so that you have it ready to start the process.
• Take cream with a fat content of 33%, this whips better. Leave them in the refrigerator overnight and let them sit in the freezer for 20 minutes before using.

Step by step recipe

Preparing the cakes

Prepare the mousse and assemble the cake

1. It's time to make the white chocolate mousse. Soak 8 g of gelatin in 48 g of water. Place 80 g of milk on the stove. It needs to be brought to a boil, but not allowed to boil.
   
   
2. Beat the egg with 50 g of sugar. Without stopping whisking, pour hot milk into the mixture.
   
   
3. Send the liquid to low heat and cook until thick, stirring constantly. Remove from heat and add the swollen gelatin. Mix until smooth. Melt 80 g of white chocolate and add to the egg mixture. Let cool.
   
   
4. Whip 200 g of cold heavy cream until thick and fluffy.
   
   
   While beating, gradually increase the mixer speed from minimum to maximum. Add the egg-chocolate mixture here and mix until smooth.
   
   
5. Place the prepared cake pan on a cutting board, cover the bottom with cling film and the inside sides with acetate film.
   
   
6. Pour the prepared white mousse into it and shake the mass. Place in the freezer to harden.
   
   
7. Prepare milk chocolate mousse in the same way. Pour it over the set white chocolate mousse and place in the freezer. Meanwhile, prepare dark chocolate mousse and cover milk chocolate with it. Place the sponge cake on it and press it down a little. Place the cake in the freezer for 6-8 hours (overnight) if you will be covering it with mirror glaze. If not, then you need to put it in the refrigerator for about the same time.
   
   
8. Once the frosting and frosting area is ready, remove the cake from the freezer and pour chocolate in a circular motion.
   
   

   The glaze should have a temperature of 28-30 degrees. The lower the degree, the thicker the coating we can get. Overheated glaze will simply drain from the cake and you won’t get a mirror finish.

9. Before decorating the “Three Chocolates” cake, you need to transfer it to a flat dish using two spatulas, apply confectionery powder and put it in the refrigerator for 3 hours so that it melts naturally.
   
   

video recipe

Let's watch a video with all the details of the Three Chocolates cake recipe. You will be able to see how to mix the ingredients correctly, what consistency the mousse will be and what the cake will be like as a result of formation.

Feed Options

• This dessert will be a chic treat at absolutely any event. Children simply adore it, and adults will enjoy it even when the whole table is littered with sweets.
• Place the cake into portioned plates and serve with tea.
• Serve it after removing it from the refrigerator. You shouldn't keep it in the room for too long, otherwise it will melt.
• It can be decorated with any confectionery powder, fruit or berries.

And here is a recipe for mirror glaze, which can be used not only for mousse cake, but also for any other desserts. It keeps well in the refrigerator for 1-2 weeks, so you can make more of it if you plan to often delight others with your culinary skills. It has a lot of advantages. It's made with affordable ingredients and will add a delicious twist to any dessert.

Mirror glaze made of cocoa

Cooking time: 40 minutes.
Servings: for one cake.
Calories: 342 kcal per 100 g of product.
Kitchen appliances and utensils: hob, bowl, immersion mixer.

Ingredients

Choosing the Right Ingredients

• Take the highest quality cocoa, because the taste of our glaze will depend on it.

Step by step recipe

1. Soak 12 g of gelatin in 72 g of cold water.
   
   
2. Place 200 g of sugar, 65 g of water in a saucepan and let it boil, stirring regularly.
   
   
3. Sift 65 g of cocoa into the syrup and boil for another 2-3 minutes, stirring constantly.
   
   
4. Pour 130 g of cream into a clean saucepan and bring to a boil (do not boil!). Pour the swollen gelatin into the hot cream and mix thoroughly until it is completely dissolved.
   
   
5. Pour the cream into the cocoa syrup, stirring the mixture constantly with a whisk. Using an immersion blender, beat the mixture. Lower it to the very bottom at an angle of 45 degrees and beat at the lowest speed. There is no need to actively move the blender.
   
   
6. Cover the glaze with cling film, without contacting it, and place it in the refrigerator for 6-8 hours, or better yet, leave it overnight.
   
   
7. Microwave the glaze in 15 second bursts, removing and stirring.
   
   
8. Before using, strain through a sieve to remove excess air bubbles. You can store the glaze in the refrigerator.
   
   

video recipe

Dear readers, watch a short video that explains in detail the entire process of creating glaze.

Dear cooks, I hope that today I was able to be useful to you and that you have chosen several recipes for yourself that you will delight your family and friends with. If you have any comments or additions, please write, I will always be glad to hear your opinion. And now I want to wish you bon appetit and success in creating delicious desserts!

Mousse cake "Three Chocolates" is an incredibly delicious dessert. A gorgeous cake that will win the hearts of all SHOCK lovers!!

Despite the large amount of chocolate and heavy cream, the cake does not seem as heavy as, for example, a sponge cake. So such a dessert will be a great end to a festive feast. This cake has become very popular among my friends and acquaintances.

There are a lot of manipulations in the recipe, and for the first time it may seem difficult to make. But I can say for myself that I love making this cake the most. I get great pleasure from every step.

This quantity makes a large cake, about 2 kg, you can prepare half a portion. Sometimes I make 1.5 servings for 2 small cakes.

For the recipe for this cake, my deep gratitude to the talented pastry chef and wonderful woman - Irina (Iren D).

Let's not rant for a long time, but let's start cooking.

Almost the entire cake consists of chocolate cream mousse, but an integral part here is the delicious Savoyardi biscuit. There is little of it in the cake, but you can’t do without it.

Biscuit

How to make a sponge cake for a 3 chocolate cake?

Weigh the required ingredients for the biscuit.

Divide the eggs into whites and yolks. Beat the yolks with half the sugar into a white fluffy mass.

Beat the whites with the second half of the sugar until soft peaks form.

Carefully fold the whites into the yolks in parts. Mix from top to bottom with a spatula.

Sift the flour in parts and mix with a spatula, also from top to bottom.

The main thing is not to lose the airiness of our mass.

This is what our dough looks like. Lush and airy.

Turn on the oven at 170 degrees.

On baking paper, draw a circle with a slightly smaller diameter than our cake will be.

Transfer the dough to a bag with a round nozzle (I just use a bag without a nozzle). From the center of the circle, “snail” the dough. Using a strainer, sprinkle the dough with powdered sugar and leave for 5 minutes.

There is more dough than necessary. But we also bake the leftovers; children eat such delicious cookies with pleasure.

Bake the biscuit for 12-15 minutes. You can open the oven after 10 minutes and check the readiness. You should get a springy biscuit, not a dry cookie.

Chocolate syrup

While the biscuit is cooling, prepare the chocolate filling.

Combine cocoa, sugar and water in a saucepan. Mix. Boil until sugar dissolves.

Allow the impregnation to cool.

Soak the biscuit and set aside.

Chocolate Bavaroise

The most difficult but fascinating process is chocolate Bavaroise.

Pour gelatin with water.

Pour milk and cream (300 ml) into a fireproof bowl, add 40 g of sugar. Place the bowl in a water bath.

While the milk and cream are warming up, beat the yolks with sugar (40 g) until white and fluffy.

Gradually add the yolks to the hot mixture, stirring well with a whisk.

Boil the cream until thickened in a water bath. Stir constantly with a whisk. The cream should not boil.

It will be clear from the sensations when you stir that the cream has become thicker. This takes approximately 15 minutes.

At this time, break the chocolate into three deep plates.

Place gelatin into the hot cream and stir until it is completely dissolved.

Pour the cream into bowls with chocolate.

To ensure that the layers are the same, it is better to measure equal amounts on a scale.

Stir until the chocolate is completely dissolved.

Whip cold cream (600 ml) to strong peaks. Divide into three parts.

Add dark chocolate cream to the cream. Stir until smooth.

Cake assembly

You need to assemble the cake in a split ring (in extreme cases, in a springform pan).

We place it around our soaked “snail”. Remember that there remains a space slightly larger than the diameter of the biscuit. For convenience, I use file strips that I place along the edge of the form. Be sure to place the ring on a flat, hard surface to make moving the cake easier. Or collect the cake on a plate or dish on which you are going to serve the cake in the future.

Distribute the first dark chocolate cream and smooth it out.

You can let our mixture harden in the refrigerator. I put it in the freezer for 5-7 minutes.

At this time we prepare Bavaroise from milk chocolate.

Spread the mixture over the frozen dark chocolate cream. Put it back in the freezer.

Lastly, fill the mold with white chocolate cream.

We put it in the refrigerator until completely solidified.

Carefully remove the ring and remove the file strips.

Glaze

How to decorate the Three Chocolates cake?

This time I covered the cake not with mirror icing, but with dark chocolate icing.

To do this, melt the chocolate with butter in the microwave, stir and gradually add hot milk. Bring the glaze to the desired consistency (it should not be thick, but not runny either). Cover the cooled cake with frosting.

You can decorate the “Three Chocolates” mousse cake with a pile of sweets or as you wish.

Try it, and I promise, the result will captivate you.

Enjoy your work and bon appetit.

And a few more of my “Three Chocolates” cakes....

Chocolate lovers - this cake is for you! And three in one: in this recipe, black, milk, and white chocolate are combined into an amazing three-color chocolate rainbow!

As a lover of everything chocolate - bars, cakes and ice cream - I have been looking at this cake for a long time, thinking how beautiful it is and how difficult it must be to make a Three Chocolate cake at home. The incentive to try it was an order from a regular reader of Yana’s site... and it turned out that the recipe is not at all difficult to follow! It just takes a long time, most of which, like all jelly cakes, hardens in the refrigerator. And at this time we are resting. So let's try to make a homemade Three Chocolate Cake together! I tried to prepare for you a detailed step-by-step recipe with photos to clearly show all the steps and you could repeat it the first time. Don’t be alarmed that there is a lot of text - I just tried to describe the cooking process in as much detail as possible.

Dear Yana, thank you for the idea - I, too, have long wanted to try this beautiful and spectacular cake!

From the specified amount of products, the cake is small but tall: about 16 cm in diameter, 8 cm in height, and weighty - about 1200 g! It is very chocolatey, with a rather dense structure - not airy, like other souffle-mousse cakes, but dense - due to cream, butter and chocolate. And it has a very rich taste (I liked the bottom layer, and white chocolate lovers liked the top). Even a thin slice of this cake can fill you up, as it is very high in calories. If you want a smaller cake, you can reduce the number of ingredients for the layers: take 100 g of chocolate and cream, 30 g of butter and a little less gelatin.

From kitchen appliances we will need:

• mixer;
• detachable form - I made it at 17 cm; you can use a larger one - then the cake will be larger in diameter, but the layers will be slightly lower.
• pastry ring - can be replaced with a strip of flexible dense polyethylene, installing it inside a springform pan to increase its sides. Advice from Victoria from Zaporozhye from the site yummybook.ru: use a plastic cutting board cut in half as a material.

Ingredients:

For the crust:

• 100 g butter (half a stick);
• 100 g sugar (half a glass);
• 2 medium eggs;
• 120-130 g of flour (1 glass with a volume of 200 g without a slide);
• 1-1.5 tablespoons of cocoa powder;
• 2/3 teaspoon baking powder.

Explanations. I took the crust recipe a little different than in various variations of this cake on the Internet. Often a simple chocolate sponge cake (eggs-sugar-flour-cocoa) is used as the base, but I decided to make a butter sponge cake similar to the “Cherry Wave”, only half the size. The fact is that an ordinary sponge cake is very soft and tender, airy, I thought that it might bend under the weight of the chocolate layers. But the butter sponge cake is denser in structure and at the same time very tasty, more like a cupcake. It is perfect in taste and density as a base for a cake.

For three layers of chocolate:

• 150 g dark chocolate;
• 150 g milk chocolate;
• 150 g of white chocolate;
• 150 g butter;
• 450 ml heavy cream 33%;
• 24 g gelatin;
• 9 tablespoons hot water.

Explanations again :)
If you can use cheaper butter for cakes or for baking, then for mousses it is better to choose good quality butter. I took 72.5%.

You need 33-35% cream, you can see in the photo which one I used. At first they are liquid, but when whipped they thicken; The main thing is not to over-beat, otherwise the cream may turn into butter.

To ensure that the chocolate layers are demarcated as clearly as possible, it is better to take:

• for the darkest, bottom layer, dark chocolate 72-74% or more cocoa. I have come across chocolates with 80% and even 90%, but the last one was so strong that we ate it for a month, one tiny piece at a time... So for the cake I took 74%.
• for the middle, light chocolate layer, milk chocolate 30-50% cocoa. Again, the lower the content of cocoa products in the tile, the lighter the layer will be.
• For the top, white layer, use white chocolate, but preferably non-porous. I read that they also make a porous cake, but when I made strawberries in white chocolate, it didn’t want to melt properly. That's why I bought white chocolate pennies especially for the cake. By the way, it’s much more convenient than tiles - you don’t have to crumble it into pieces, just pour it in and melt it.

It is convenient to prepare the ingredients for each layer in advance by dividing the butter and gelatin into three parts.

How to bake:

First, let's bake the crust. Butter and eggs should be at room temperature. Beat soft butter and sugar on low speed for a minute.

Add eggs one at a time, beating until smooth each time.

The result is a creamy mass into which we sift flour mixed with baking powder and cocoa.

After mixing, we get a fairly thick chocolate dough. We put it in a mold, the bottom of which is covered with oiled parchment, and the sides are greased with oil, and spread it in an even layer. I made a notch in the middle of the cake so that it would come out even...

But he, such a cunning one, still rose to the center. Baked for half an hour at 180C, check for doneness with a bamboo skewer. After cooling the cake, since it crumbled when warm, I carefully cut off the top, and we ate it :)

Then I placed the cake in the bottom of the springform pan, removing the sides and replacing them with a ring so that it would fit tightly around the cake without leaving a gap through which the soufflé could escape.

If desired, you can soak the cake with cognac or tea with lemon.

And you can start preparing the first chocolate layer! Pour 8 g of gelatin (this is 1 tablespoon with a small heap - just a third of a 25-gram bag) with 3 tablespoons of hot (70-90C) water, and stir until the gelatin dissolves.

At the same time, melt 150 g of dark chocolate in a water bath. I crumble the chocolate into a ladle, which I place in a container of water heated on the stove. Just make sure that the water does not splash into the chocolate - then it may not harden.

Stir and watch - when the chocolate begins to melt, add soft butter (50 g) and then melt, stirring, together.

In the meantime, the gelatin dissolves and the chocolate melts, leave them for a couple of minutes to whip the cream. We measure 150 ml of cream, pour it into a deep container and beat with a mixer for 1 minute and 30 - 45 seconds, until “soft peaks” appear - when the cream is no longer liquid, and the mixer whisks leave soft marks on their surface. I beat first at low speed, then at medium speed.

Pour gelatin dissolved in water into the whipped cream and beat a little more to mix well - 10-15 seconds. If there are lumps or grains in the gelatin, it should be strained through a strainer.

Meanwhile, the chocolate and butter have melted and are no longer hot, but barely warm - pour it into the creamy gelatin mixture.

And beat everything until smooth, about 20 seconds.

This is the chocolate-creamy-gelatin mass you get.

Pour the chocolate filling onto the cake, level it and put it in the refrigerator for 1-1.5 hours until hardened.

When the first layer has hardened, you can prepare the second, milky one.

We repeat all the steps as for dark chocolate: dissolve 8 g of gelatin; melt 150 g of milk chocolate with the addition of 50 g of butter; whip 150 ml of cream, add gelatin, beat some more, add milk chocolate and beat again until smooth.

Carefully pour the second layer on top of the first - do not pour everything out of the bowl at once, first pour a little from a spoon so as not to disturb the surface. When the first layer is covered with the second, you can carefully pour the rest of the soufflé on top and put it back in the refrigerator.

After about an hour, it’s time to make the third, white layer. My second layer froze even earlier - after 45 minutes, but I decided not to rush: what if it only set on top, and when pouring a new layer, the crust, like thin ice, will break... then it won’t be three chocolates, but something... something different, with an exquisite pattern!

We make white chocolate soufflé in the same way: dilute the remaining third of gelatin in hot water; whip the cream and pour in the dissolved gelatin, beat again.

We melt white chocolate with butter ... and he again behaved inappropriately: only after melting, he decided to exfoliate into butter and chocolate. The oil floated on top in a greasy, sun-yellow, translucent liquid, while the chocolate flaked and precipitated. I decided after waiting a bit - maybe he will cool down a bit and begin to behave more civilized? But the chocolate did not come to its senses: after half a minute it began to solidify into a thick mass right at the bottom of the oil lake. Oh, you are. OK. And, having mixed the chocolate-butter disgrace well, I resolutely poured it into the cream with gelatin and quickly, until it decided to exfoliate again, beat it with a mixer. Despite the tricks of white chocolate, the light mousse came out quite decent: homogeneous, pleasant warm tone.

I carefully but quickly poured it over the frozen milk layer - and the cake went to spend the night in the refrigerator.

When the top layer has completely hardened, you can remove the cake from the mold! To make it come out easily, and the edges remain neat, you need to quickly heat the sides of the form - for example, blow hot air from a hair dryer. Just be careful not to overdo it so the cake starts to melt. Unlike agar-agar, which already sets at 40C, gelatin begins to melt at 30C and above. You can also carefully run a thin knife between the walls of the mold and the cake.

And now - the exciting moment: the mold is successfully opened, and the cake is placed on the plate! Hurray, it worked! Just the way it should be: striped, three-story, with a smooth transition of chocolate shades from dark to white.

How to decorate the Three Chocolates cake? There are various options - from white chocolate icing and cream (which, in my opinion, is unnecessary - and there is enough of both in the cake), to chocolate leaves. We simply painted the top of the cake with chocolate patterns, like "Bird's Milk". It turned out contrasting and beautiful.

Now carefully cut a piece with a sharp knife to see what kind of cake it is in cross-section.

It turned out to be very tall - 8 cm, dense, rich chocolate and surprisingly satisfying.

The pieces need to be cut thin, otherwise you have to leave them for later: it’s impossible to eat a large portion of such a cake at one time!

To my taste, the cake could have been made more tender: the layers of the soufflé are quite dense, and even difficult to slice when chilled. Perhaps using less cream and butter, or replacing the cream with yogurt - as in blueberry or apricot mousse cakes - will correct this issue.

And my guests really liked the cake!

Now it’s interesting to know your opinion, dear readers!

The “Three Chocolates” cake recipe allows housewives to pamper their household with a delicious dessert. It can be prepared in many ways using various ingredients.

Classic recipe for “Three Chocolates” cake

The peculiarity of this cake is that it consists of three multi-colored layers, so many children like it.

Ingredients for three layers of mousse:

• white, black and milk chocolate bars - 150 g each;
• 450 ml of heavy cream – more than 30%;
• food gelatin – 30 g;
• 150 grams of butter.

For the biscuit:

• chicken eggs - 4 pieces;
• one and a half glasses of flour;
• a glass of sugar;
• two spoons of cocoa powder;
• 11 grams of baking powder.

This delicious, delicate cake is not difficult to prepare, but it will take a lot of time.

During the baking process, follow the step-by-step recipe for the “Three Chocolates” cake:

First you need to prepare the sponge cake, as it will be the base for the cake. To do this, beat the eggs with sugar until a thick foam forms. Gradually add sifted flour, cocoa and baking powder, beat well again to obtain a homogeneous mass without lumps.

Pour the dough into a mold, cover it with parchment paper, bake at 180 degrees for 30 minutes.

Remove the chocolate cake from the mold, cut out a circle, slightly smaller than the round removable cake pan.

Place the cake in the mold and begin preparing the first layer of our three-layer dessert -.

Dissolve 10 g gelatin in 3 tbsp. l. hot water and leave to swell for a while.

Break the black chocolate bar into small pieces and melt in a water bath. When the chocolate has already melted well, add 50 g of butter to it and stir. Then combine the chocolate-butter mass with gelatin, previously strained through a sieve.

Take 1/3 of the cream from its total mass - 150 ml, and beat well with a mixer until a thick, fluffy mass is formed. Combine the whipped cream with the chocolate-gelatin mixture and mix everything thoroughly.

In a springform pan from the inside, where the sponge cake already lies, carefully place a transparent thick film around the sides so that it protrudes upward by 7-10 cm. Pour the dark chocolate mousse on top of the sponge cake layer and smooth it with a spatula. Place the mold in the refrigerator to harden.

At this stage of the Three Chocolates cake recipe, step by step you should prepare milk chocolate mousse in exactly the same way. Pour the milk chocolate mousse over the first layer. Place in the refrigerator again.

Now prepare the white chocolate mousse, place the milk chocolate on top, and smooth with a spatula. Let the cake set in the refrigerator for a couple of hours, remove from the mold and carefully place on a plate. Decorate the top of the festive dessert at your discretion; chocolate flowers or butterflies are suitable as decorative elements.

This simple recipe for “Three Chocolates” cake with photos should be in every housewife’s cookbook. To make it easier to prepare this dessert, watch the video recipe for the classic Three Chocolates cake:

Step-by-step recipe for “Three Chocolates” mousse cake

Do you want to pleasantly surprise and please your family and friends? Prepare the “Three Chocolates” cake using a step-by-step recipe with photos.

You will need the following ingredients:

For the biscuit:

• two eggs;
• sugar – 1/3 of a glass;
• 2/3 cup flour;
• ground almonds – 4 tbsp;
• a tablespoon of cocoa powder;
• spoon of baking powder.

For impregnation, use 70 ml of liqueur.

For mousses:

• black, milk and white chocolate bars - 100 g each;
• 540 ml of heavy cream - 180 ml for each type of mousse;
• 18 g gelatin;
• 150 ml of cream liqueur - 50 ml for each mousse layer;
• 75 g butter - 25 for each type of mousse.

Using this recipe for Three Chocolates Mousse Cake, prepare the dessert as follows:

Place eggs and sugar in a bowl and beat with a mixer into a dense white foam. Then carefully add the sifted flour mixed with baking powder and ground almonds, stir with a whisk so that the mass is free of lumps.

Pour the prepared dough into a removable pan, greased with oil, place in the oven and bake until done, an average of 15-20 minutes. When the cake has cooled, trim the edges a little so that it is slightly smaller than the shape. You don’t have to cut the sponge cake, leaving it like that, however, according to the classic Three Chocolates cake recipe, the cake layer should be completely hidden under the mousse.

Soak the finished biscuit base for the cake well with liqueur so that it becomes moist, and place it in the freezer for half an hour.

At this stage of the Three Chocolates cake recipe at home, you need to prepare the mousse. The sequence of adding components for each mousse layer, regardless of its color, is the same.

Soak gelatin in 2 tbsp. l. warm water or milk, 15 minutes is enough for swelling.

Chop the chocolate bar, place it in a heat-resistant container and place in a water bath. Add butter to the melted chocolate, stir and remove from heat. Once the chocolate-butter mixture has cooled slightly, add liqueur to it.

Strain the gelatin, divide it into three equal parts, heat one of them, and its temperature should not reach 60 degrees, since in this state it loses its properties. Combine gelatin with chocolate mass and stir.

Whip the third part of the cream into a dense thick mass, combine with the chocolate-butter mixture, and mix with a spoon. Remove the sponge pan from the freezer and spoon the mousse on top. After this, put the mold with the first layer in the refrigerator so that it hardens a little.

In exactly the same way, prepare the mousse from. In order not to disrupt the sequence of creating the dessert, prepare it step by step according to the recipe with a photo of the “Three Chocolates” cake, which clearly demonstrates all the steps.

The top of the cake can be decorated with three types of grated chocolate. The video recipe for the “Three Chocolates” cake will help you make the dessert preparation process easier.

Recipe for “Three Chocolates” soufflé cake with mastic (with photo)

The recipe for the “Three Chocolates” cake with mastic has recently been particularly popular among confectioners. It turns out not only very tasty, but incredibly beautiful.

The process of making this cake is the same as in the recipe for the “Three Chocolates” mousse cake with the photo above. And to prepare the glaze for the mastic, or “ganache” in confectioner’s parlance, you will need the following ingredients:

• 180 g of chocolate bar;
• 200 g 3% cream;
• 50 ml Baileys liqueur or similar.

You can use absolutely any chocolate for cooking; the choice depends on your preferences and the idea of ​​decorating the cake. The peculiarity of preparing such a filling for a cake is that no powdered sugar or sugar is added to it, and real high-quality chocolate - black, milk or white - gives it sweetness.

Cooking process:

1. Place the cream in a thick-bottomed saucepan. put on fire and bring to a boil.

2. Crumble or break the chocolate bar into pieces.

3. Remove the cream from the stove and immediately place the chopped chocolate into the saucepan.

4. Stir this mixture constantly until the chocolate has completely dissolved and the mixture has a uniform consistency.

5. Add liqueur to the chocolate-cream mixture and mix well again. If you make white chocolate ganache, use rum or cognac rather than liqueur as a flavoring.

6. Place the ganache in the refrigerator for several hours., then knead it so that the mass becomes elastic, roll it into a thin layer and cover it with the “Three Chocolates” soufflé cake according to this recipe, as in the photo below.

Recipe for making “Three Chocolates” cake at home

Use any of the above recipes to make Three Chocolates Cake at home. And to prepare the glaze to decorate the finished delicious dessert, you can choose one of the recipes below.

Colored chocolate icing for the “Three Chocolates” cake

The coating for this cake can be not only white, but also colored, which especially attracts small children. You can make brightly colored icing with the addition of food coloring.

Ingredients:

• butter 200 grams;
• 600 g of powdered sugar;
• 150 grams of vegetable oil;
• vanilla;
• milk - 180 ml;
• food coloring - at your discretion.

Cooking instructions:

1. Melt butter over steam, pour odorless vegetable oil into the container with it, add vanilla.

2. In a separate bowl, combine powdered sugar and milk, beat the mixture with a mixer.

3. Now start adding food coloring drop by drop., stirring well until you get the color of the desired intensity.

4. Combine butter and milk mixtures, mix well, let the glaze cool and cover the top and sides of the cake with it.

Mirror glaze for the “Three Chocolates” cake

The cake coating prepared according to this recipe turns out to be quite dense, smooth and shiny.

Ingredients:

• white chocolate (you can add food coloring) – one and a half standard bars;
• 150 ml of glucose syrup;
• sugar - 150 grams;
• condensed milk - 100 ml;
• 12 grams of gelatin, diluted in 60 ml of water;
• 75 ml water.

Prepare the mirror glaze as follows:

1. Glucose syrup and sugar combine in a saucepan, put on fire and boil.

2. Boil for a couple of minutes, remove the container from the stove and cool this mixture.

3. Add diluted gelatin and condensed milk to the cold syrup.

4. At this stage, if desired, prepare colored glaze you need to add food coloring.

5. Break the chocolate bar into pieces, melt in a water bath and add to the syrup. Beat the whole mixture thoroughly with a mixer and place in the refrigerator overnight.

6. The next day, the glaze needs to be warmed up in the microwave or in a water bath up to 30 degrees and cover the cake with it.

These are the most suitable glaze options that go best with this cake.

Others are capable of preparing the “Three Chocolates” cake - in the step-by-step video recipes below:

Recently, the Three Chocolate mousse cake is literally amazing in its popularity, not only on social networks, but also in real life. A thin chocolate cake and three mousse layers based on different types of chocolate create a flavor composition that literally captivates with its delicacy.

I won’t promise you that the recipe for Three Chocolate Cake at home is simple and affordable - you will still have to spend a lot of time in the kitchen. But believe me, the result is worth it! Especially for you, dear friends, I have prepared a master class for the Three Chocolate cake with step-by-step photos and a detailed text description. Also, I created the ideal proportions for the cake - for each mousse layer of the cake, one standard chocolate bar weighing 100 grams is used.

Making Three Chocolate cake at home is more painstaking than complicated. As with most of my recipes, the main thing is to use quality ingredients. The chocolate must be of high quality, and the cream must be fresh, well-chilled, and made from high-fat natural milk. So, the Three Chocolate cake recipe is at your service step by step! Let's quickly go to the kitchen to cook!

Ingredients for Three Chocolate Cake:

Chocolate cake:

• 90 g sugar;
• 1 egg;
• 80 g flour;
• 20 g cocoa;
• 1 tsp baking powder;
• 60 ml milk;
• 30 g refined oil;
• 1 tsp instant coffee;
• 60 ml boiling water.

Dark mousse layer:

• 100 g dark dark chocolate;
• 30 g butter;
• 1.5 tsp. (8 g) gelatin;
• 50 ml of water;
• 30 g of powdered sugar.

Milk mousse layer:

• 100 g milk chocolate;
• 30 g butter;
• 1.5 tsp. (8 g) gelatin;
• 50 ml of water;
• 200 ml heavy confectionery cream (33-35%);
• 30 g of powdered sugar.

White mousse layer:

• 100 g white chocolate;
• 40 g butter;
• 1.5 tsp. (8 g) gelatin;
• 50 ml of water;
• 200 ml heavy confectionery cream (33-35%)

For decoration:

• 100 g dark chocolate
• 50 g white chocolate
• 5-8 round candies

How to make Three Chocolate Cake:

For this cake, you need a springform pan measuring 20 cm. The chocolate cake will first be baked in it, and then the cake itself will be poured. Combine twice sifted flour, sugar, baking powder and cocoa in a cup. Mix all dry ingredients until smooth.

Then beat the egg into the dry mixture and pour in the milk and refined oil.

And work the mass thoroughly with a whisk.

Then you need to dissolve the coffee in boiling water and pour the resulting coffee liquid into the dough. And quickly mix with a whisk. It turns out to be quite a liquid dough.

Take a springform pan, clamp a piece of parchment with a ring so that the dough does not leak out and the cake does not stick, and pour out the entire chocolate mass. Bake at 180 degrees for about 25 minutes, as required by the Three Chocolate cake recipe at home. The cake comes out low and moist in structure. Let the cake cool completely on a wire rack.

Wash the springform pan and wipe dry. Clamp a new sheet of parchment along the bottom, and also lay a wide strip of baking paper along the walls, which should be higher in height than the walls of the pan. Then we take the cooled chocolate cake, trim it by cutting off the convex top, and place it in the mold with the cut side down. Set the mold with the chocolate cake aside and proceed to the mousse layers of our Three Chocolate cake.

Distribute the gelatin into three bowls, fill with warm filtered water and leave to swell.

Place dark dark chocolate, chopped into small pieces, and butter in a small heat-resistant bowl. Place in a water bath and dissolve until liquid.

Then we take the swollen gelatin, melt it until liquid in a water bath (make sure it does not boil while melting) and pour it into the hot chocolate mass. We mix.

Whip cold (this is a mandatory condition) cream with powdered sugar until thick, as required by the Three Chocolate Mousse Cake recipe.

Then add the lukewarm chocolate-gelatin mass to the whipped cream, stir quickly with a whisk or spatula and immediately place it in the prepared pan on top of the chocolate cake. The warmth of the chocolate mass will cause the cream to melt a little, but will still retain its fluffiness. The main thing is to do everything quickly. Place the mold with the cake layer and the first dark chocolate mousse layer in the freezer for 15 minutes.

Next we start preparing the milk chocolate mousse. We repeat all the above steps, only using milk chocolate. Melt it with butter, add liquid gelatin and mix into the cream, whipped until fluffy with powdered sugar.

Take the mold out of the freezer and pour in the second mousse layer. Level it out and return the shape to the cold.

The white mousse layer is prepared in a similar way, only the cream is whipped without adding powdered sugar, since white chocolate itself is very sweet. Combine the whipped cream with the lukewarm white chocolate and gelatin mixture.

And fill in the last mousse layer. Keep the mold in the freezer for 1-2 hours, and then move it to the refrigerator shelf and let the Three Chocolate Cake harden the layers well for 6-8 hours.

We take out the mold with our cake, remove the ring and carefully remove all the parchment from the cake.

That's it, the Three Chocolate mousse cake is ready, and if you still have some strength left, it is advisable to decorate the dessert. Decorating the Three Chocolates cake can be done with a simple sprinkle of cocoa powder, or covered with mirror glaze.

Or you can decorate the Three Chocolates cake, as in my version - pour patterned melted dark chocolate, sprinkle with grated white chocolate and add round candies.

Triple Chocolate Mousse Cake

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