Triple Chocolate Mousse Cake

Ingredients

• 1Chocolate sponge cake (baked, 8" disc)
• 200 gDark chocolate (2nd layer)
• 1/4 cupCream (in dark mousse, for melting)
• 250 mlWhipping cream (dark mousse)
• 1 tspCaramel colour (dark mousse, optional)
• 1 1/2 tspAgar agar (dark mousse)
• 2 tbspWater (for agar, dark mousse)
• 200 gMilk chocolate (3rd layer)
• 60 mlCream (milk mousse, for melting)
• 250 mlWhipping cream (milk mousse)
• 1 1/2 tspAgar agar (milk mousse)
• 2 tbspWater (for agar, milk mousse)
• 200 gWhite chocolate (4th layer)
• 60 mlCream (white mousse, for melting)
• 250 mlWhipped cream (white mousse)
• 1 1/2 tspAgar agar (white mousse)
• 2 tbspWater (for agar, white mousse)

Method

1. 1

   Place the chocolate sponge disc in the base of a tall springform tin. Wrap the outside with foil to catch any seepage. Set aside.

2. 2

   For the dark layer melt dark chocolate with 1/4 cup cream over a double boiler until smooth. In a small pan boil 2 tbsp water with the agar for 1 minute, then stir into the melted chocolate. Fold in 250 ml of whipped cream gently and add caramel colour if using. Pour over the sponge and smooth flat. Chill 15 minutes until firm.

3. 3

   For the milk layer melt milk chocolate with 60 ml cream. Bloom 1 1/2 tsp agar in 2 tbsp water, boil 1 minute, then stir into the chocolate. Fold in 250 ml whipped cream gently. Pour over the firm dark layer and smooth flat. Chill 15 minutes.

4. 4

   For the white layer melt white chocolate with 60 ml cream over a low double boiler — do not let it scorch. Bloom 1 1/2 tsp agar in 2 tbsp water, boil 1 minute, then stir into the chocolate. Fold in 250 ml whipped cream gently. Pour over the firm milk layer and smooth flat.

5. 5

   Refrigerate the assembled cake for at least 6 hours, ideally overnight.

6. 6

   To unmould warm the outside of the tin with a hot towel for 30 seconds, release the spring and slide off the tin. Slice with a hot knife wiped clean between cuts.