Chocolate Trilogy Recipe
Make Chocolate Trilogy Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Cake
Chocolate Mousse
Chocolate Ganache
Method
Chocolate Cake
- 1
Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
Combine Wet Ingredients
In another bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Mousse
- 7
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.
- 8
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 9
Beat Egg Whites
In another bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- 10
Combine Ingredients
Fold the melted chocolate into the whipped cream until well combined. Then gently fold in the egg whites until no streaks remain.
- 11
Chill
Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.
Chocolate Ganache
- 12
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 13
Combine with Chocolate
Place the semi-sweet chocolate in a heatproof bowl, then pour the hot cream over the chocolate. Let sit for 5 minutes.
- 14
Stir Until Smooth
Stir the mixture until the chocolate is completely melted and the ganache is smooth.
- 15
Cool and Use
Allow the ganache to cool slightly before pouring over the cooled chocolate cake.