Chocolate Mousse and Jello Cake. Learn to make jello mousse cake. This Triple Chocolate Mousse Cake has chocolate cake, chocolate fudge, and chocolate & white chocolate mousse! This Chocolate Cake with Chocolate Mousse Filling belongs in a baking contest!

Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze. Delicious mango mousse cake with a mango jello center that just melts in the mouth. Glazed with a creamy mirror glaze for that ultimate smooth finish. You can have Chocolate Mousse and Jello Cake using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chocolate Mousse and Jello Cake

You need 1 of Plain spongecake.
It's of <Syrup>.
Prepare 30 grams of Granulated sugar.
You need 30 ml of Water.
Prepare 1 of Kahlua.
You need of <Ganache>.
It's 400 ml of Heavy cream.
You need 70 grams of White sugar.
Prepare 90 grams of Chocolate (bittersweet).
It's 50 grams of Chocolate (sweet).
You need 8 grams of Powdered gelatin.
Prepare 30 ml of Water.
It's of <Coffee Jello>.
It's 120 ml of Strong coffee.
It's 5 grams of Gelatin powder.
You need 30 grams of White sugar.
You need 20 ml of Water.
It's of <For decoration>.
Prepare 1 of Heavy cream.
It's 1 of Chocolate or chocolate chips.

Triple Chocolate Mousse Cake is for all the chocolate lovers. A light sponge cake is topped with a silky smooth, rich mousse and topped with ganache. Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle schooler. This chocolate mousse cake is a patisserie-style glazed mousse torte.

Chocolate Mousse and Jello Cake instructions

Usingor the equivalent, bake a spongecake. Slice the cake into three layers and use one layer for this recipe..
Place the spongecake in an unlined cake pan. Make the syrup and when the cake has cooled, brush liberally on it. Put the gelatin for making ganache in a heatproof dish and dissolve in water..
Add the heavy cream and white sugar to a small pan, and heat while being careful not to let it come to a boil. When it starts to simmer around the edges, add the chocolate and wait for it to start melting. When it does, mix slowly with a spatula..
Little by little, add the microwaved gelatin and dissolve. Then place the pan in ice water and slowly stir while cooling. Wipe the side of the cake pan with a damp cloth or tissue paper and pour over the Step 2 spongecake..
Refrigerate as is and while waiting for it to set, make the coffee jello..
Brew a cup of strong coffee and add the specified amount of water in a small pot. Add the white sugar, and dissolve by heating. Prepare the gelatin reserved for the jello by adding it to water and dissolving it in the microwave. Once done, add to the small pot..
Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake. Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello..
Once the jelly has set, make cuts into the jello marking each serving. Decorate your cake. This time, I added a little brandy to the heavy cream and piped out "x" shapes. I set a piece of flaked chocolate in the center to look like a flower..

It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it. You might also like these Decadent Chocolate Desserts. And it tastes even better than it looks. A crunchy Oreo crust topped with silky, smooth chocolate mousse and clouds of freshly whipped cream. It's the perfect no bake chocolate cake.