Calling all baking lovers, we have a chocolatey challenge for you! To celebrate World Chocolate Day, The Castle Hotel’s brilliant Pastry Chef Suhas has shared with us his delicious recipe for Trilogy Mousse Cake. Fancy giving it a go? On your marks, get set…

Ingredients

Dark chocolate sponge
Eggs – 2 large eggs
Sugar – 70 grams
Milk – 30 grams
Oil – 30 grams
Salt – pinch
Cocoa powder – 15 grams
Cake flour – 45 grams
Baking powder – 2 grams
Baking Soda – 1 gram

Dark Chocolate mousse
Dark chocolate – 110 grams
Whole milk – 75 grams
Double cream – 155 grams
Gelatin powder – 1.5 grams
Water – 9 grams

Milk Chocolate mousse
Milk chocolate – 125 grams
Whole milk – 75 grams
Double cream – 155 grams
Gelatin powder – 2.5 grams
Water – 14 grams

White Chocolate mousse
White chocolate – 155 grams
Whole milk – 75 grams
Double cream – 155 grams
Gelatin powder – 3 grams
Water – 18 grams

Crunchy Mix
Corn Flakes – 50 grams
Milk Chocolate – 40 grams
Nutella – 80 grams

Method – Dark chocolate sponge
1) Pre heated the oven to 180 degrees celsius.
2) Mix cocoa powder, milk and oil and keep it aside.
3) Using a hand whisk or electric whisk, whisk the egg and sugar mixture until fluffy.
4) To the whisked eggs add the mixture of flour, salt, baking powder and baking soda and fold gently until there are no lumps.
5) To the above mixture add the cocoa powder, milk and oil mix and fold gently.
6) Pour the mixture in a pre-lined cake tin with parchment paper.
7) Bake at 180 degrees celsius for 30 to 35 minutes. Check with a skewer that the cake is baked in the centre.
8) Once baked, turn it upside down on a cooling rack and let it cool down completely.
9) It can be kept in the fridge to cool down as cooling down the sponge before slicing will prevent it from becoming crumbly.

Method – Dark Chocolate mousse
1) Add water to gelatin powder and keep it aside to bloom for at least 10 – 15 minutes.
2) Melt the chocolate in the microwave.
3) Warm the milk until fumes can be seen and pour on to the chocolate to make a ganache.
4) Add the gelatin and water mix to the ganache and mix until it dissolves.
5) Lightly whip the double cream using a hand whisk.
6) Fold the ganache in the lightly whipped double cream to make a mousse.

Method – Milk Chocolate mousse recipe
1) Add water to gelatin powder and keep it aside to bloom for at least 10 – 15 minutes.
1) Melt the chocolate in the microwave.
2) Warm the milk until fumes can be seen and pour onto the chocolate to make a ganache.
3) Add the gelatin and water mix to the ganache and mix until it dissolves.
3) Lightly whip the double cream using a hand whisk.
4) Fold the ganache in the lightly whipped double cream to make a mousse.

Method – White Chocolate mousse
1) Add water to gelatin powder and keep it aside to bloom for at least 10 – 15 minutes
1) Melt the chocolate in the microwave.
2) Warm the milk until fumes can be seen and pour on to the chocolate to make a ganache.
3) Add the gelatin and water mix to the ganache and mix until it dissolves.
3) Lightly whip the double cream using a hand whisk.
4) Fold the ganache in the lightly whipped double cream to make a mousse.

Method – Crunchy Mix
1) Melt milk chocolate.
2) Add nutella and crushed corn flakes.

How to assemble the cake
1) Take a 10 inch steel round frame or ring.
2) Cover it with cling film from outside and keep aside.
3) Slice the chocolate sponge cake into 1/2 inch slices.
4) Place one 1/2 inch slice of sponge cake at the bottom of the ring.
5) Spread the crunchy mix later on the sponge
6) Pour dark chocolate mousse (300 grams)
7) let it sit in the fridge for 10 – 15min until slightly set.
8) Pour the milk chocolate mousse on the dark chocolate mousse and again let it sit in the fridge for 10 to 15 minutes.
9) Pour the white chocolate mousse on the milk chocolate mousse and let it sit in the freezer for 3 hours until completely set hard.
10) Demould the cake from the ring, decorate as per your choice and let it sit at room temperature for 25 – 30 minutes until it comes to room temperature.
11) Enjoy!