Anniversary Cake Rc-10 Years (Chocolate mousse cake with dark, milk, white chocolate and strawberry syrup)

Name: Anniversary Cake Rc-10 Years (Chocolate mousse cake with dark, milk, white chocolate and strawberry syrup) - Romina D.
Ingredients: Batter:; 2 eggs; 70 g sugar; 100 g flour; 20 g cocoa; 50 ml water; 40 ml oil; 1 teaspoon of baking powder; spice of rum; a pinch of salt White chocolate mousse and strawberry syrup:; 150 g white chocolate; 100 ml whipped cream; 50 ml strawberry syrup; a teaspoon of gelatin; 3 tablespoons of water Dark chocolate mousse:; 150 g dark chocolate; 150 ml liquid whipped cream; 1 teaspoon gelatine; 3 tbsp water Milk chocolate mousse:; 150 g milk chocolate; 150 ml liquid whipped cream; 1 teaspoon gelatine; 3 tbsp water White chocolate mousse:; 150 g white chocolate; 150 ml liquid whipped cream; 1 teaspoon gelatine; 3 tbsp water For garnish:; 250 ml liquid whipped cream; cocoa; chocolate

Desert - Anniversary Cake Rc-10 Years (Chocolate mousse cake with dark, milk, white chocolate and strawberry syrup) by Romina D. - Recipia

Base: We start by preparing the cocoa mixture. We pour boiling water over the cocoa powder and mix vigorously until we obtain a homogeneous mass. We let the mixture cool completely so that the flavors intensify. We separate the egg whites from the yolks, being careful not to leave any traces of yolk in the whites. In a clean bowl, we beat the egg whites with a pinch of salt until they become fluffy foam. We gradually add the sugar, continuing to mix until we obtain a firm and shiny meringue that holds its shape well. In another bowl, we start mixing the yolks, adding the oil in a thin stream, the rum essence, and the baking powder quenched with a little vinegar or lemon juice, and finally incorporating the cocoa mixture. Carefully, we add the yolks over the meringue, mixing with a spatula in slow motions to preserve the air in the egg whites. Finally, we fold in the sifted flour gently. We pour this mixture into a well-greased or lined 18 cm round cake pan and place it in the preheated oven at medium heat for about 20 minutes. We do the toothpick test to check if the base is properly baked. White chocolate mousse and strawberry syrup: We start by hydrating the gelatin in cold water for 10 minutes. The white chocolate, broken into pieces, is mixed with the strawberry syrup and placed over low heat, stirring continuously until completely melted. The hydrated gelatin is drained and melted over low heat for a few seconds, without boiling, then added to the white chocolate sauce, mixing well to avoid lumps. We let the mixture cool, then combine it with well-beaten whipped cream. Dark chocolate mousse: We proceed similarly, hydrating the gelatin in cold water for 10 minutes. The dark chocolate, broken, is mixed with 50 ml of liquid cream and heated over low heat, stirring continuously until melted. The gelatin melts just like in the previous recipe and is added to the melted chocolate, mixing well. After cooling, it is combined with 100 ml of well-beaten cream. For the milk chocolate mousse, we repeat the same process as for the dark chocolate mousse, ensuring that we achieve a fine and airy texture. Assembling the cake: We line the pan in which we baked the base with cling film or a plastic bag so that we can easily remove the cake. We start by pouring the first layer of white chocolate mousse and strawberry syrup, leveling the surface well. We place the pan in the freezer for 10 minutes, during which we prepare the dark chocolate mousse. After the white mousse has set, we pour the dark chocolate mousse, level again, and return to the freezer for another 10 minutes. We follow the same procedure for the milk chocolate mousse. After pouring the white mousse layer, we place the cooled base on top, gently pressing and soaking it with a few tablespoons of coffee to add moisture and flavor. We transfer the pan to the refrigerator for at least 2-3 hours so that all layers blend perfectly. Finally, we invert the cake onto a platter and remove the cling film. The cake can be covered in whipped cream or left plain, and the decoration is up to your imagination, adding fresh fruits, grated chocolate, or almond flakes for an attractive appearance.