30th Birthday Dessert

 So here is the recipe for the Triple-Chocolate Mousse Cake. I have had this recipe for a couple of years, but had been saving it for a special occasion. I figured my 30th birthday was a special enough occasion to make such a decadent dessert. This cake is amazing! It comes from my favorite cooking magazine Cooks Illustrated. Mine didn't completely set as fast as I hoped (so it didn't look as beautiful as their picture), but you might blame that on the hot weather and little girls opening and closing the fridge or me being a little too impatient and diving in a little early. Even though it takes several steps none are very hard and the reward is totally worth it.

Bottom Layer 
6tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan 
7ounces bittersweet chocolate , chopped fine (see note) 
3/4teaspoon instant espresso powder  
1 1/2teaspoons vanilla extract  
4large eggs , separated 
pinch table salt  
1/3cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps

Middle Layer 
2tablespoons cocoa powder , preferably Dutch-processed 
5tablespoons hot water  
7ounces bittersweet chocolate , chopped fine (see note) 
1 1/2cups cold heavy cream  
1tablespoon granulated sugar  
1/8teaspoon table salt

Top Layer 
3/4teaspoon powdered gelatin  
1tablespoon water  
6ounces white chocolate chips (see note) 
1 1/2cups cold heavy cream
Shaved chocolate for garnish, and I added  a few strawberries to mine

1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
   2.In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
   3.Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan. 
   4. MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
   5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
   6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
   7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly). 8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
   9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

 My best birthday present of course was spenging time with my girls and taking 

them for the first time to Build a Bear. We had a blast.