Saturday, December 7, 2013

Quadruple Chocolate Mousse Cheesecake Cake

This cake should be considered dangerous. Its quadruple chocolate cake, with a flourless chocolate base, chocolate cheesecake layer, chocolate egg-less mousse, and chocolate ganache. Its chocolate explosion  in your mouth, and far better than I expected. Not too sweet, rich, just a pure chocolate lover's heaven. I wanted to make it for my birthday, and although I am almost a week late, I am happy with the choice.
Each layer is amazing, and I had hard time controlling myself not to eat them on their own. If you decide to make it, please use good chocolate, it really makes a difference. Chocolate is a star here.
Cake has 4 components, but it's easy to make, don't get discouraged. I baked first and second layer together, so it saved me some time. I promise you wont be disappointed.

For this cake you will need.

Flourless chocolate cake bottom
6 tablespoons unsalted butter
200 gr. bittersweet chocolate
1 teaspoon instant espresso powder
4 large eggs,
1 teaspoon vanilla
70 gr brown sugar
Preheat the oven to 325F/162C
Butter and line bottom and sides of 9 inch (22cm) pan with parchment paper. Over simmering water, melt the butter, chocolate and espresso powder, stirring occasionally until smooth. Allow to cool slightly, mix in egg yolks and vanilla. Beat egg whites until frothy, start adding sugar, and beat on high speed until soft peeks form. Gently whisk egg whites with chocolate mixture. Pour into prepared pan, and bake for about 25  min, until the cake has risen, and is firm around the edges, and the center has set but is still soft. Transfer the cake to wire rack to cool completely.

Cheesecake layer:
140 gr bittersseet chocolate
453 gr cream cheese
100 gr. sugar
2 eggs
2 tablespoons cocoa powder
2 tablespoons sour cream
1 teaspoon vanilla
Preheat oven to 325F. Butter and line the bottom of 9 inch springform pan with parchment.
Melt the chocolate over a pan of simmering water. Beat room temperature cream cheese. Add in the sugar, cocoa powder, and beat until smooth. Add sour cream and vanilla. At low speed beat in the eggs, one at a time. Pour in the melted chocolate and mix until combined. Pour the filing into the prepared pan. Bake it for 30 min. and cool it.

For the eggless mousse:
375 ml heavy cream
200 gr chocolate
1/2 teaspoon espresso powder
1 teaspoon vanilla
Melt the chocolate over simmering water. Remove and cool slightly.
Whip the cold cream, add espresso powder and vanilla. Gently fold the chocolate into the whipped cream.

Chocolate ganache:
100 ml. heavy cream
100 gr. dark chocolate
Heat the heavy cream until just hot. Add chopped chocolate. Gently mix until mixture is nice and smooth.

Place the flour less chocolate cake layer on a plate that you will serve your cake on. Put springform ring around it. Place the cooled cheesecake layer over top. Spoon the mousse layer and smooth. Chill
the cake, and pour the slightly cooled ganache over it. Cool it in the refrigerator.

Serve it at room temperature. Original recipe is from , I just modified it a little bit.


  1. I ja, i ja :)))))
    Pretvoricu se u cokoladu posle ovog kolaca :))))

  2. this looks incredible! can you please specify whether the chocolate for the ganache should be milk or bittersweet? thanks!

    1. Valerie, I used dark chocolate. But whatever works for you is fine. You can use milk chocolate also, ganache will be a little bit softer, but still very tasty :)

    2. thank you! i hope to set aside some time to make this, it looks time-consuming, but very delicious :)

  3. Valerie, if you have two 9 inch pans, bake first and second layer at the same time. It goes much faster that way. Especially if you make ganache in advance.
    I hope you will enjoy it as much as we did :)

  4. How did you remove the base of the springform pan from the cheesecake without breaking it? Is the chocolate base layer also made in a springform pan? Could you provide more thorough instructions on assembly?

    1. Hi Diana :)
      Yes, I baked each layer in springform pan. My cheesecake layer was firm enough after cooling, so it did not brake. If you have trouble removing it from the pan, you have two options.
      First one is to layer springform pan with parchment paper before baking it.
      Second one is to put stretch foil over the top of the cheesecake, flip it, and slip a knife between pan bottom and cheesecake. That allows you to separate cheesecake from pan without damaging it.
      I hope this helps :)

  5. Hi Ljilja, I made this cake and it is really amazing :o)) I was little bit doubtfull about it during baking, but the result is perfect. What chocolate did you use? I used 52% chocolate and it was just right. Thank you for your receipe.

    1. Mila, I am so happy you made it. I think I used 60%, I cant really remember. Its a shame I didnt write that down, because it does make a difference.
      Thank you so much for trying out the recipe, and for you comment :)