Tasty Cake "Three chocolates"

The recipe for the "Three Chocolates" cake, which will decorate any holiday table.

Ingredients

• For the biscuit:
• Flour - 400 g (2.5 cups)
• Sugar - 350 g (2 cups)
• Cocoa - 40 g (6 tablespoons)
• Baking powder - 1.5 tsp
• Soda - 1.5 tsp
• Salt - a pinch
• Eggs - 2 pcs.
• Vegetable oil - 125 ml (1/2 cup)
• Milk - 250 ml (1 cup)
• Boiling water - 250 ml (1 cup)
• For the dark chocolate mousse:
• Yolk - 1 pc.
• Sugar - 50 g
• Milk - 80 ml
• Chocolate bitter - 100 g
• Gelatin - 8 g
• Water - 50 ml
• Cream (33-35%) - 200 g
• For the milk chocolate mousse:
• Yolk - 1 pc.
• Sugar - 50 g
• Milk - 80 ml
• Milk chocolate - 100 g
• Gelatin - 8 g
• Water - 50 ml
• Cream (33-35%) - 200 g
• For the white chocolate mousse:
• Yolk - 1 pc.
• Sugar - 50 g
• Milk - 80 ml
• White chocolate - 100 g
• Gelatin - 8 g
• Water - 50 ml
• Cream (33-35%) - 200 g

Directions

1. We prepare the bottom cake (in my case, a biscuit in boiling water, but you can also use another, your favorite, chocolate biscuit). It is better to bake a biscuit the day before the preparation of the cake itself, so that the biscuit has time to rest.
2. Sift flour and cocoa, add sugar, soda, baking powder and salt to them. Mix dry ingredients well together.
3. Then add eggs, milk and vegetable oil.
4. We knead the dough.
5. Pour boiling water into the dough and mix well again.
6. It is better to take a baking dish with a diameter slightly larger than the cake itself. I took a 24 cm form. We bake for 40-50 minutes, check the readiness with a skewer - it should be dry.
7. Let the biscuit cool and cut off a cake 2 cm thick and the diameter we need (18-20 cm). The biscuit turns out to be large enough, so you can take half the norm or even 1/3.
8. It is better to collect the cake in a ring and lay an acetate film around the perimeter (can be replaced with a dense clerical file). Place the prepared crust on the bottom.
9. We prepare products for mousse. We cook three chocolate mousses in turn.
10. For mousse, grind the yolk with sugar.
11. Pour hot milk into them with continuous stirring and heat again to 85 degrees.
12. Remove from heat and strain through a sieve.
13. Add bittersweet chocolate and stir until it dissolves.
14. If your gelatin is fast-acting, then pour it with 50 ml of hot water, mix and send to the mousse. If the gelatin is ordinary, then in advance (40 minutes) we fill it with cold water, let it swell, and dissolve it in a water bath before adding it to the mousse.
15. Whip 200 ml heavy cream to soft peaks.
16. We introduce chocolate mass into the cream.
17. Pour the first mousse on the cake and put in the freezer for 30-40 minutes.
18. In the meantime, we are preparing the second mousse on milk chocolate using the same technology.
19. When the first layer has set (you can check it by pressing with your finger, it will spring back) pour the second mousse on milk chocolate onto it.
20. Repeat again with white chocolate.
21. Now the cake can be put not in the freezer, but in the refrigerator until completely solidified (~ 4 hours).
22. We remove the ring and the film.
23. We decorate the cake "Three chocolates" as you wish. Enjoy your meal!