Quadruple Chocolate Mousse Cake

A variation of this cake used to be sold at a bakery in Spokane that has since closed. It’s rich and decadent and one of the best chocolate desserts you will ever taste. Now, before you get started, I’ll warn you that this isn’t a quick and easy recipe and it does contain raw eggs. It also takes some time and requires a special cheesecake pan. But don’t worry, if you want to make it a lot easier for yourself and don’t have a special cheesecake pan, I’ve included an option for you as well.

Ingredients

COOKIE LAYER:

1 1/4 cup Nabisco Famous Chocolate Wafer Cookie crumbs
3 tablespoons melted butter

DARK CHOCOLATE LAYER

1/2 cup melted butter (1 cube)
7oz semisweet chocolate, broken into pieces
4 eggs (separated)
1 teaspoon vanilla extract
1 tablespoon granulated sugar

MILK CHOCOLATE LAYER:

10.5oz milk chocolate, broken into pieces
1/4 cup coffee
1 1/2 cup heavy whipping cream (whipped into soft peaks)

WHITE CHOCOLATE LAYER:

10.5oz white chocolate, broken into pieces (do not use white chocolate chips)
1/4 cup water
1 1/2 cup heavy whipping cream (whipped into soft peaks)

Directions


	Mix crumbs and butter together and press into the bottom of a 9-inch cheesecake pan (not springform).

	For the Dark Chocolate Layer: Melt the butter and chocolate together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the butter. Using a whisk, whisk in the vanilla extract and egg yolks. In a separate bowl, beat the egg whites and sugar until stiff peaks form. Gently fold stiff egg white mixture into the dark chocolate mixture until well combined. Spread the dark chocolate mixture evenly over the Cookie Layer and refrigerate for 30 minutes.

	For the Milk Chocolate Layer: Melt the milk chocolate and coffee together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the coffee. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat). Gently fold whipped cream into the milk chocolate mixture until well combined. Spread the milk chocolate mixture evenly over Dark Chocolate Layer and refrigerate for 30 minutes.

	For the White Chocolate Layer: Melt the white chocolate and water together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the water. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat). Gently fold whipped cream into the white chocolate mixture until well combined. Spread the white chocolate mixture evenly over Milk Chocolate Layer and refrigerate overnight. To serve, push bottom of the cheesecake pan up and out of the pan and slice. Store in the refrigerator.

	For an easier option, add each layer as described above evenly amongst small bowls or cups for individual servings:

For an easier option yet, choose whichever one chocolate (dark, milk, or white) you like best and fill individual cups with the one chocolate of your choice.

IT'S ME, SERENA!

In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!