Ingredients:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) Dutch-processed cocoa powder
- 1/2 tsp (2g) baking soda
- 1/2 cup (120ml) buttermilk
- 6 oz (170g) dark chocolate (60% cocoa), chopped
- 4 1/2 cups (1080ml) heavy whipping cream, divided
- 3 tbsp (45g) powdered sugar
- 2 tsp (10g) gelatin powder
- 6 oz (170g) milk chocolate, chopped
- 6 oz (170g) white chocolate, chopped
- 1 tsp (5ml) lemon juice
- 1/2 cup (120ml) water
- 1/2 cup (120g) granulated sugar
- 1/2 cup (120ml) condensed milk
- 4 oz (115g) white chocolate, finely chopped
- 1 tbsp (15ml) neutral oil
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix melted butter and sugar, then beat in eggs and vanilla.
- Sift in flour, cocoa, and baking soda, alternating with buttermilk; stir until combined.
- Pour batter into the pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Prepare the Dark Chocolate Mousse: Heat 1/2 cup heavy cream until simmering, pour over 170g dark chocolate, let sit for 2 minutes, and stir until glossy.
- Whip 1 cup heavy cream with 2 tbsp powdered sugar to soft peaks, then fold into the dark chocolate mixture. Pour over the cooled sponge and chill.
- Prepare the Milk Chocolate Mousse: Repeat the process using 170g milk chocolate, 1.5 cups heavy cream (divided), and 1 tbsp powdered sugar. Pour over the dark layer and chill.
- Prepare the White Chocolate Mousse: Repeat the process using 170g white chocolate, 1.5 cups heavy cream (divided), and 1 tsp lemon juice. Pour over the milk layer and freeze.
- Prepare the Mirror Glaze: Heat water and 120g sugar. Stir in gelatin and condensed milk. Pour over 115g white chocolate and neutral oil, stirring until smooth.
- Pour the mirror glaze over the frozen cake to create a reflective finish and refrigerate until set.