Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake and that too eggless sounds like naaaaa...but its actually worth the effort .Its inspired from a variety of recipes with some changes as i made a Eggless version of it ,it actually turned out good as per my expectations.You gotta be a chocoholic to try this out ..if not u will become one after eating this yummy cake.









 Ingredients:
Chocolate Cake 

All purpose flour/Maida – 1/3 cup
Cocoa - 1/2 cup
Sugar – 1/3 cup
Baking powder – 1/4 tsp
Baking Soda – 1/8 tsp
Salt – a pinch
Vinegar- 1tbs
Milk-1cup
Oil – 1/3 cup
Vanilla essence – 1 tsp

Chocolate Mousse:

Dark Chocolate  (I hv used Ghiralidees  )
Butter – 1/2 cup
Whipping cream – 100 ml
Icing Sugar – 1/4 cup
Vanilla essence – 1 tsp

Chocolate Ganache:
Dark Chocolate – 1 cup
Heavy Cream-1/2 cup
Unsalted Butter-4oz
Vanilla extract – 1 tsp

For the Eggless Chocolate Cake Base:

• Pre-heat the oven to 350°F.
• Sift all the dry ingredients together (flour, cocoa, baking powder, baking soda, salt) thrice and transfer to a wide bowl
• Add the sugar, stir well.
• Combine the vinegar and mix well.
• Add in the Milk and Oil to the dry mixture and stir with a whisk. The batter must have a ribbon-like consistency once properly combined.
• Pour the batter into a round pan.
• Bake for 20-22 minutes or till done.

Let it cool completely before you can proceed further.

For the Eggless Chocolate Mousse

• Melt the chopped chocolate and butter together at high for 1.5-2 minutes in the Microwave or on a double boiler. Once done, remove from MW/double boiler and set aside to cool..
• In the meanwhile, whip the whipping cream and icing sugar together for 2-3 minutes, till just before hard-peak stage.
• By now, the chocolate-butter-cream mixture should have cooled down a bit. 
• Once the chocolate mixture has cooled, put some of the whipped cream mixture into the chocolate mixture and fold it in gently to incorporate.
• Gradually fold in the rest of the whipped cream into the chocolate mixture and incorporate.

For the Chocolate Ganache:

• Heat the Cream and butter in a pan over medium heat,Bring just to a boil.
• Now put the chocolate in the mixture and whisk untill smooth. 
• Let it cool completely before use.

Assembling the Cake:

• Place the base of the cake on a working base.
• You can wrap a 4 inch tall parchment paper around the cake or use a spring form pan.
• Poke holes on the cake base with a fork.
• Pour the  prepared mousse onto the cake, and level the top with a spatula.
• Set the cake in the fridge for 2-3 hours.

Once the cake has set for a good time in the refrigerator, and  the ganache has considerably cooled, spread it over top of cake , you can just drizzle over the sides or let it cover completely with it.

Decorate the cake with grated chocolate ,strawberries or just anything you love and indulge...