🍫 Triple Layer Chocolate Cake Bar Recipe

This Triple Layer Chocolate Cake Bar combines a rich, moist chocolate cake base, luscious chocolate mousse, smooth chocolate cream ganache, and a glossy chocolate glaze for a decadent dessert that’s sure to impress.

Ingredients

For the Chocolate Moist Cake

• Water: 300 g
• Butter: 250 g
• Sugar: 350 g
• Chocolate: 250 g
• Flour: 350 g
• Baking Soda: 12.5 g
• Whole Eggs: 4
• Cocoa Powder: 35 g

For the Chocolate Mousse

• Milk: 195 g
• Sugar: 40 g
• Egg Yolks: 80 g
• Milk Chocolate: 255 g
• Whipping Cream: 195 g

For the Chocolate Cream Ganache

• Milk: 312 ml
• Cream: 105 g
• Egg Yolks: 115 g
• Sugar: 44 g
• Dark Chocolate (73%): 240 g

For the Chocolate Glaze

• Water: 450 g
• Sugar: 900 g
• Glucose: 900 g
• Cream: 375 g
• Gelatin: 60 g
• Chocolate: 900 g

Instructions

Step 1: Chocolate Moist Cake

1. In a saucepan, combine the water, butter, and sugar. Bring to a boil.
2. Add the chocolate and cocoa powder, stirring until smooth. Let the mixture cool slightly.
3. Add the dry ingredients (flour and baking soda) and eggs to the cooled chocolate mixture. Mix thoroughly using a hand blender.
4. Pour the batter into a prepared pan and bake at 160°C (320°F) for 20 minutes. Allow to cool completely.

Step 2: Chocolate Cream Ganache

1. In a saucepan, bring the cream and milk to a boil. Remove from heat.
2. In a separate bowl, whisk the egg yolks and sugar until combined. Gradually add the hot milk mixture while whisking.
3. Return the mixture to the heat and cook like a crème anglaise until it reaches 82-84°C and thickens.
4. Strain the hot mixture over the dark chocolate and blend with a hand blender until smooth. Allow to cool.

Step 3: Chocolate Mousse

1. Heat the milk in a saucepan until it boils. Remove from heat.
2. In a separate bowl, whisk the egg yolks and sugar, then add to the hot milk.
3. Cook the mixture like a crème anglaise at 82-84°C, stirring constantly. Remove from heat when thickened.
4. Strain the mixture over the milk chocolate and blend until smooth. Let cool to 30°C.
5. Whip the cream to soft peaks in a separate bowl and gently fold into the cooled chocolate mixture.

Step 4: Chocolate Glaze

1. In a large pot, combine water, sugar, and glucose. Heat the mixture to 105°C (221°F).
2. Add the cream, then pour the mixture over the gelatin and chocolate.
3. Blend with a hand blender until smooth. Let cool slightly before use.

Assembly

1. Layer the Cake: Spread a layer of chocolate mousse over the cooled chocolate cake. Refrigerate until set.
2. Add Ganache: Spread the chocolate cream ganache over the mousse layer. Refrigerate again until firm.
3. Glaze: Pour the slightly cooled chocolate glaze over the top, letting it drip over the sides for a smooth finish.
4. Chill the assembled cake bar for at least 2 hours or overnight for the best texture.

Pro Tips for Success

• Room Temperature Ingredients: Ensure eggs and cream are at room temperature for smooth mixing.
• Cool Layers Completely: Allow each layer to set fully before adding the next for clean, defined layers.
• High-Quality Chocolate: Use premium chocolate for the richest flavor.
• Smooth Glaze: Blend the glaze thoroughly to remove air bubbles for a glossy finish.

Frequently Asked Questions

Q1: Can I make this ahead of time?

Yes, you can assemble the cake bar a day in advance. Store it in the fridge and glaze it just before serving.

Q2: How should I store leftovers?

Store leftover cake bars in an airtight container in the refrigerator for up to 3 days.

Q3: Can I freeze this dessert?

Yes! Freeze the cake bars (without glaze) for up to 2 months. Thaw in the refrigerator and glaze before serving.

Q4: What if my glaze is too thick?

Gently warm the glaze in the microwave or over a double boiler until it reaches a pourable consistency.

Enjoy creating this luxurious Triple Layer Chocolate Cake Bar—a true chocolate lover’s dream! 🍫✨

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