I love this cake so much that I made it three weeks in a row! I used butter cake instead of chocolate for one version, just as good. My only recommendation is the same as the other reviewers, use REALLY cold cream to whip. Try putting a metal bowl in the freezer for about 10 minutes before adding and whipping cream. Also, don't whip or stir in the cream to the chocolate mix, fold gently. Thanks for a great recipe!
I loved this mousse. I did chill the bowl and beaters; so the cream would beat up quick and stiff peaks. That is important. I folded 1/3 of the cream at a time into the chocolate mixture. This way it leaves no streaks. I chilled this for 20 minutes and than split the cake into 4 layers and filled and frosted. It made a wonderful birthday cake.
This was a great recipe!! I made it for my mother-in-law's birthday and everyone devoured it!! I took others advice and made sure to place a couple skewers in the cake before transporting it which worked perfect to keep it from slipping. I also added a layer of whipped cream on top of the middle mousse layer and added shaved belgium chocolate to the top. Easy and incredible cake!
Get the recipe here >> Triple Chocolate Mousse Cake Recipe @ omgchocolatedesserts.com
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