Triple chocolate mousse cake is a wonderful combination of chocolate cake, chocolate fudge, chocolate mousse and white chocolate! Soft, creamy layers of mousse on top of a rich, moist cake. It is so wonderful!

So today is my blog's 4 year anniversary. If the term is unfamiliar, today marks 4 years of blogging. 🙂 It's hard to believe it's been this long but hard to believe it hasn't been that long. When I look at the blog when I started to where it is now, a lot has changed and there have been a lot of great experiences. So celebrate today by presenting this wonderful cake to you!

Before we dive into the cake, I have to tell you that the interviewer had a fun weekend. Saturday in particular. We live north of Atlanta, so it actually gets us fairly close to the mountains in northern Georgia.

* You will need :

# For cookies:

° Eggs: 5 pieces

° Powdered sugar: 150 grams

° Wheat flour: 135 grams

° Unsweetened cocoa powder: 15g

# for ganache:

 ° Whole liquid cream: 20 cl

° Dark chocolate: 200 grams

# for glaze:

° Peanut oil: 8 cl

° Dark chocolate: 150 grams

# order template(s)

° Soft butter: 10 grams

° Wheat flour: 10 grams

* Enough for 6 people

* How to make it :

# For cookie:

1. The first thing you need to do is heat the oven to 200 ° C (6-7) and then butter and flour in the pan.

2. Next, be sure to mix the flour and cocoa powder together.

3. Boil eggs and sugar with a mixer until mixture is well foamy and tripled in volume. 

4. And please combine the flour and cocoa mixture into powder with the help of Marie's. Pour the sponge cake into the mold immediately.

5. After it is cooked, bake it at 200 ° C for 20 minutes. Leave it cooled totally .

# For ganache:

1. You will get a salad bowl and put it in the chocolate pieces.

2. You will need to bring the cream to a boil in a saucepan. Make sure to pour half of it over the chocolate pieces. Now that the chocolate is melted, gently stir, starting in the center of the bowl and working toward the edges.

3. Adding rest cream. Always remember to cool down a little.

# For ice :

1. You will want to melt the chocolate in the oil in a double boiler.

# To decorate

1. Cut the cake into 3 discs once it has cooled completely. Make sure to put a layer of ganache between each sponge cake disk. Finish with a layer ganache. Well now you can pour the hot frosting on top and let it cover the whole cake.

2. Allow the cream to harden by leaving it in a cool place. I always serve in parts

Enjoy !