Triple Chocolate Brownies ???? Day 8 of my top 10 bakes!
Triple Chocolate Brownies ???????? in at number THREE on my TOP 10 BAKES of Jane’s Patisserie EVER! Recipe ????
These babies are a classic, basic necessity. A super easy recipe, giving you the perfect fudgy gooey brownie = a staple! ????????
???? Recipe ????
Ingredients:
▪️200g dark chocolate
▪️200g unsalted butter
▪️4 medium eggs
▪️275g caster sugar
▪️100g plain flour
▪️50g cocoa powder
▪️100g white chocolate chips
▪️100g milk chocolate
▪️100g dark chocolate
???? Method ????
▪️Preheat the oven to 160ºc fan and line a 9” square tin
▪️Melt the butter and chocolate together
▪️Whisk the eggs and sugar together, then fold in the chocolate mix
▪️Fold in the cocoa and flour
▪️Fold through the chocolate chips and pour into the tin
▪️Bake for 25-30 mins and leave to cool fully
▪️Portion & Enjoy!
Find the full recipe on my blog - ???????? #janespatisserie #brownies #baking #triplechocolatebrownies #top10 #recipesoftiktok #foodtok
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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The ULTIMATE Triple Chocolate Cake
This triple chocolate cake is made with three layers of fudgy and moist dark chocolate cake, a rich chocolate frosting, and chocolate ganache. It’s an incredible and decadent dessert!
Recipe:
Ingredients
Cake Layers
1 ¾ cups all-purpose flour (220g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
¾ cup dark cocoa powder (75g) (see note)
1 ½ teaspoons baking soda
¾ teaspoon table salt
⅔ cup neutral cooking oil (vegetable, canola, or avocado) (155ml)
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk (236ml)
½ cup very hot/boiling water or hot coffee (118ml)
Frosting (see note)
12 oz semisweet chocolate, chopped into small pieces (340g)
2 cups unsalted butter, softened (450g)
4 cups powdered sugar (400g)
1 teaspoon vanilla extract
¼ teaspoon table salt
2-4 Tablespoons heavy cream or milk, as needed
Ganache
8 oz semisweet or dark chocolate, chopped (226g)
1 cup heavy whipping cream (236ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
3 9” cake pans (Affiliate Link):
Squeeze bottle for ganache (optional) (Affiliate Link):
Instructions
See recipe link for full instructions.
Notes
Making in different pans
Three 8” (20cm) pans: Cake will take several minutes longer to bake.
To make in two pans (instead of 3): Cakes will need to bake longer, about 30-35 minutes in 8” (20cm) round pans or slightly less time in 9” (23cm) pans.
Cocoa powder
Dark cocoa is recommended for best flavor, but you may substitute Dutch process or natural cocoa, instead.
Frosting
This recipe makes a lot of frosting so that you can sufficiently ice the cake and do the decorative border on top, as shown in photos. If you prefer less frosting, you can reduce this recipe in half. Some other good frostings for this cake include my:
chocolate buttercream:
chocolate cream cheese frosting:
white chocolate buttercream:
Storing
Store at room temperature for up to 24 hours or refrigerate in an airtight container for up to 5 days. Cake tastes best at room temperature so I like to pull it out of the refrigerator at least 20 minutes before slicing and serving.
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TRIPLE CHOCOLATE MOUSSE CAKE │ DECADENT DESSERT RECIPES / IDEAS │NO BAKE CAKE RECIPES │ CAKES BY MK
If you're looking for a cake recipe that is decadent, delicious and has that wow factor - then you're in the right place! In this video I'll be showing you guys step-by-step how to make a delicious triple chocolate mousse cake! Ingredients below :)
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NOTE: If you're using a standard springform pan it will need to be 10 inches wide in order to fit the quantities below :)
Ingredients:
Biscuit base:
- 250g malt biscuits
- 110g melted butter
Dark Chocolate Mousse:
- 260g of 50% dark chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon of coffee (3g)
- 2 tablespoons of water (30ml) (to mix the coffee in)
Milk Chocolate Mousse:
- 260g of milk chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon of coffee (3g)
- 2 tablespoons of water (30ml) (to mix the coffee in)
White Chocolate Mousse:
- 260g of white chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon (2.1g) of vanilla essence/extract
Full recipe with instructions:
Cake rings: ; ;
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Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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