My first mousse cake and my first time using ganache!

For his birthday, my husband requested a cake that was “chocolate, with… like chocolate creamy stuff”. So I decided on a triple chocolate mousse cake. I wanted it to be as airy as possible, so decided to go classic with the mousse, using a meringue in it and all. The layers:

• Devil’s Food Cake from Stella Parks as the base (always amazing, every time I make it I wonder why I ever make anything else)
• Dark (70%) chocolate mousse from Bon Appetit
• White chocolate mousse from Ash Baber (half recipe)
• Dark (30%) chocolate ganache (1:1 ratio, 8oz total)
• (note: both mousse recipes say whip the cream to stiff peaks, but I found it much easier to just have it at medium peaks, a bit shy of stiff. Otherwise it was really hard to incorporate into the chocolate.)

I built it bombe style (freeze the cake base, then top with chocolate mousse, freeze and then top with white chocolate mousse, freeze then top with ganache).

It was also my first time using a cake collar and acetate liner … I somehow got the liner stuck on one of the cake collar hooks but managed to get it off without mangling the cake too much.

Not to pat myself on the back but it really tasted incredible. Like an ice cream cloud in cake form — super decadent and pillowy without being overly sweet.

Can’t wait to do this again someday, hopefully without screwing up the chocolate mousse twice and having to start over! (I have soooooo many leftover egg white because of this 😂)