Triple Chocolate Mousse Cake

You Will Need

Bottom Layer

• 7 Ounces Milk Chocolate Chips
• 1/3 Cup Brown Sugar
• 4 Eggs (Separated into yolks and whites)
• 1 1/2 Teaspoons Vanilla Extract
• 6 Tablespoons Butter
• 1 Teaspoon Salt
• 3/4 Teaspoon Espresso Powder

Middle Layer

• 1 1/2 Cups Heavy Cream/Whipping Cream
• 1 Tablespoon Granulated Sugar (Regular sugar works well)
• 7 Ounces Milk Chocolate Chips
• 1/8 Teaspoon Salt
• 5 Tablespoons Water
• 2 Tablespoons Cocoa Powder

Top Layer

• 6 Ounces White Chocolate Chips
• 1, 1/2 Cups Heavy Cream/Whipping Cream (Separated in to 1 cup and a half cup)
• 1 Tablespoon Water
• 3/4 Teaspoon Flavorless Gelatin

Process

Bottom Layer

• Add chocolate chips, the espresso powder, and the butter
• Melt it in the microwave using 30 second segments
• Let it cool for about 3-5 minutes
• Does not have to be completely and entirely cooled
• Combine egg yolks and vanilla extract
• Combine chocolate mixture with the yolk mixture
• In a mixer, pour in egg whites and salt
• Using whisk attachment, whisk until frothy or about 30 seconds
• Take about half of the brown sugar and add it the combination
• Whisk again for about 30 seconds
• Add the remaining brown sugar and whisk for about another minute and a half
• Take about a third of the egg white mixture  and combine with the chocolate mixture
• Do not use a mixer for this
• Once egg white mixture is mostly incorporated, add in the rest and use a folding type of mix
• Occasionally give it a quick whip (Semi-speedy stir) 
• Preheat oven to 325 degrees
• Grease a  9 inch (Diameter) Round cake pan, at least 3 inches high, with removable sides 
• Pour in Mixture
• If the bottom of your pan is metal it should only need about 20 minutes or until risen in the center
• If it is glass it will need about 35-40 minutes
• Let it cool
• The middle should go down once it s cooled off

Middle Layer

• Heat up water in microwave for 90 seconds (1 minute 30 seconds)
• Hand whisk the cocoa powder and water together then set aside
•  Transfer chocolate chips to a large heat proof bowl and melt in the microwave
• Use 60 second segments
• Put all of the heavy cream in a mixer with the sugar and salt
• Use whisk attachment
• Mix until well combined and looks light and fluffy 
• Pour cocoa powder mixture into the melted chocolate 
• Stir until combined
• Take a third of your heavy cream mixture and fold it into your chocolate combination
• Occasionally use a quick whip
• Once mostly incorporated add all of the heavy cream and fold until combined
• Occasionally use the quick whip 
• Find a flat place in your refrigerator and place cream there until chilled 

Top Layer

• Mix gelatin and water together
• Set aside for at least 5 minutes
• Heat up 1/2 cup heavy cream for 90 seconds (1 minute 30 seconds)-2 minutes
• Pour 1/2 cup heavy cream into the bowl of chocolate along with hardened gelatin
• Mix until smooth and chocolate has melted
• Take the remaining heavy cream and pour it into your mixer
• Mix until it looks light and fluffy and has doubled in size
• Take a third of your heavy cream and mix it into your chocolate combination
• Once mostly incorporated add all of the heavy cream and fold until combined
• Occasionally use the quick whip

Putting It All Together

• Spread the middle layer cream on top of the cake
• Let sit in refrigerator 
• Top Layer is runny and can be easily poured on top
• Place back in refrigerator for about a hour
• (Optional: buy a chocolate bar from a store and find a cheese grate and shred some chocolate on top)