To make the final layer, first sprinkle the gelatin over the water in a small bowl and let stand 5 minutes.

Place the white chocolate in a medium bowl and set aside.

Bring 1/2 cup heavy cream to a simmer, then remove from the heat and pour over the gelatin mixture, whisking until the gelatin is fully dissolved and mixed into the cream. Pour the still-hot cream mixture over the white chocolate and whisk until melted and smooth. Let cool to room temperature, whisking occasionally.

Again using your mixer, beat the remaining cup of cream on medium speed, until it begins to thicken, then on high speed until soft peaks form. Whisk 1/3 of the whipped cream into the white chocolate mixture until smooth.

Gently fold the remaining whipped cream into the white chocolate mixture. Spoon over the chilled second layer and smooth with an offset spatula (or the same single rubber spatula you’ve used for every other step in the recipe). Chill until set, at least 2 1/2 hours.

Remove the cake from the fridge and let sit at room temperature for 45 minutes before using a thin knife to separate the edges of the cake from the walls of the pan. (Skipped the knife business, brought the cake to our last Greek class, and just popped off the edge of the pan.)

The cake can be made a day in advance, and it wouldn’t be a problem to make the first or first two layers, and get to the remaining one(s) the second day, as long as you still allow time for it to set before serving.

Old enough!

For clean slices, run the knife under hot water between each slice, then wipe dry. That wasn’t really an option in a classroom, but no big deal.

Layers!

The cake is pretty light, all things considered, and I don’t see the leftovers lasting out the day.

It’s the birthday song, in Greek!

Triple Chocolate Mousse Cake

From Brown Eyed Baker.

Bottom Layer:

• 6 tablespoons (3 ounces) unsalted butter
• 7 ounces bittersweet chocolate, finely chopped
•  3/4 teaspoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 4 eggs, separated
• pinch salt
•  1/3 cup light brown sugar

Middle Layer:

• 2 tablespoons cocoa powder, preferably Dutch-processed
• 5 tablespoons hot water
• 7 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups cold heavy cream
• 1 tablespoon granulated sugar
•  1/8 teaspoon table salt

Top Layer:

•  3/4 teaspoon powdered gelatin
• 1 tablespoon water
• 6 ounces (1 cup) white chocolate chips
• 1 1/2 cups cold heavy cream, divided

To make the bottom layer, first grease a 9″ springform. Preheat your oven to 325 degrees.

Combine the butter, chocolate, and espresso powder in the top of a double boiler and melt, stirring occasionally, until smooth. Remove from the heat and cool 5 minutes. Whisk in the vanilla and egg yolks, then set aside.

Using a mixer, beat the egg whites and salt together at medium speed until frothy. Add half the brown sugar and beat on medium until combined. Add the remaining brown sugar and beat on high until soft peaks form.

Whisk 1/3 of the egg white mixture into the melted chocolate mixture. Gently fold the remaining egg whites into the chocolate mixture until even, then pour into the greased pan. Smooth the top with an offset spatula. Bake 13-18 minutes, until firm around the edges but still soft in the center.

Set aside to cool completely, at least an hour. Don’t worry if it looks like there won’t be room for the other two layers, the cake will sink as it cools.

To start the middle layer, whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the bittersweet chocolate, then let cool for 5 minutes.

Meanwhile, beat the cream, sugar, and salt on medium speed until it begins to thicken, then increase to high speed and beat until soft peaks form.

Whisk the cocoa powder mixture into the chocolate until well combined.

Whisk 1/3 of the whipped cream into the chocolate until smooth. Gently fold the remaining whipped cream into the chocolate mixture, then spoon over the cooled cake evenly, tapping the pan gently on the counter to remove large air bubbles. Refrigerate at least 15 minutes.

To make the final layer, first sprinkle the gelatin over the water in a small bowl and let stand 5 minutes. Place the white chocolate in a medium bowl and set aside.

Bring 1/2 cup heavy cream to a simmer, then remove from the heat and pour over the gelatin mixture, whisking until the gelatin is fully dissolved and mixed into the cream. Pour the still-hot cream mixture over the white chocolate and whisk until melted and smooth. Let cool to room temperature, whisking occasionally.

Again using your mixer, beat the remaining cup of cream on medium speed, until it begins to thicken, then on high speed until soft peaks form. Whisk 1/3 of the whipped cream into the white chocolate mixture until smooth, then gently fold the remaining whipped cream into the mixture. Spoon over the chilled second layer and smooth with an offset spatula. Chill until set, at least 2 1/2 hours.

Remove the cake from the fridge and let sit at room temperature for 45 minutes before using a thin knife to separate the edges of the cake from the walls of the pan.

Can be made a day in advance.