Triple Chocolate Mousse Cake

Trim Healthy Mama S / Keto / Low Carb / Gluten Free

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I had just given birth to Ethan and he was perfect! Dark hair, tiny and the most chill baby I have ever seen, even in this I believe God had a plan. The year before, my husband Andrey decided to go back to school, I was the only one working. A year into school we found out I was pregnant – stressful in an understatement, I was in complete denial but I had some amazing friends and prayer worriers in my life who prayed us through that situation.

I was due 1/10 and the following Tuesday 1/19 was the first day of classes for Andrey. On January 11th I came in for an appointment, after the exam the doctor told me that nothing was happening and he didn’t know when I would go into labor. I explained my situation to him and told him that I would really want my husband to be present at the birth, he agreed to induce me that Thursday, if everything went according to plan at least I would be home before Andrey started classes.

I was so scared to be induced, I was pushing my body to do something it wasn’t ready to do but it was either this or possibly having a baby on my own. I woke up early Thursday morning and started getting ready for the hospital, my back was hurting more than normal but I was 40 weeks pregnant so that was to be expected. We got to the hospital around 7 am and 11:06 am Ethan was born.

Like I said, he was perfect! And we were in love with that sweet boy. He definitely still has that same charm to this day.

When he was a couple weeks old my friend Luba and her sister Liliya came to visit. At that time Luba lived in Ukraine but she was here for a visit. Because Andrey wasn’t home, what seemed like ever, we had a girls night in – they brought dessert, ingredients to make artichoke dip and bread.

Liliya came in, unpacked her bag and went right to work. She wouldn’t let me or Luba do anything. YOU GUYS!!! It was the best artichoke dip I have ever had. And the dessert was phenomenal. I appreciated the food but I cherished their company even more.

The dessert they brought was so good that it has became one of our absolute favorites (but of course it was not low carb). Andrey loves his chocolate and requests it often – it’s decadent, rich and each layer brings a different depth of flavor. I knew exactly what I wanted to make for our anniversary a couple of weeks ago. I decided to shoot it and share the recipe with you. And now I would like to introduce you to a keto / low carb Triple Chocolate Mousse Cake! If you love chocolate I have no doubt you will love this.

I will break this recipe down into 3 layers.

Ingredients for Bottom Layer

• 6 tbsp salted butter
• 7 oz 85% chocolate, chopped
• 1 tsp instant espresso powder
• 2 tsp vanilla extract
• 4 large eggs, separated
• pinch of salt
• 1/4 cup Low Carb Brown Sugar

Instructions for the Bottom Layer

1. Preheat oven to 325 degrees. Line a 10 inch springform pan with parchment paper and spray bottom and sides with coconut oil. Set a side.

2. Melt butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stir occasionally until smooth. Remove from heat and cool 5 minutes.

3. Whisk in the vanilla and egg yolks, set a side.

4. In a stand mixer fitted with a whisk attachment beat egg whites and salt until peaks form. Add half the brown sugar and beat until combined, add remaining brown sugar and whisk until soft peaks form.

5. Using a spatula gently fold in egg whites into the chocolate until no streaks remain. Gently transfer batter to prepared pan, smoothing out the top with an offset spatula. Bake for 15-18 minutes. Allow to cool completely before moving on to the next layer.

Ingredients for Middle Layer

• 2 tbsp cocoa powder
• 5 tbsp hot water
• 7 oz 85% chocolate, chopped
• 1.5 cups cold heavy cream
• 1 tbsp pyure sweetener
• pinch of salt

Instructions for Middle Layer

1. Combine cocoa powder and hot water in a small bowl and set a side.

2. Melt chocolate in a heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stir occasionally until smooth. Remove from heat and allow to cool slightly.

3. In a bowl of a stand mixer whisk the heavy cream, pyure and salt until soft peaks form.

4. Whisk the cocoa powder mixture into the melted chocolate. Add a few spoons of the chocolate to the whipped cream and mix until combined, repeat until all chocolate is incorporated. Spread the chocolate mousse evenly over the cake using an offset spatula. Refrigerate while preparing the final layer.

Ingredients for the Top Layer

• 1 tsp unflavored gelatin
• 2 tbsp water
• 2 tbsp pyure sweetener
• 2 oz cream cheese, softened
• 1/2 tsp vanilla extract
• 1.5 cups cold heavy cream

Instructions for the Top Layer

1. In a small bowl, sprinkle gelatin over water, allow gelatin to bloom – about 5 minutes. Heat in microwave 15-20 seconds or until gelatin has fully dissolved. Set a side.

2. In a bowl of a stand mixer add cream cheese, pyure, vanilla and 1/4 cup of heavy cream. Mix on high until cream cheese is smooth. Add the rest of the heavy cream and beat until peaks form. Slowly pour in the cooled gelatin mixture. Using an offset spatula spread the whipped cream over the chocolate mousse as evenly as possible. Refrigerate for 15 minutes. Dust with a generous amount of cocoa powder (preferably Dutch processed). You can also decorate with shaved chocolate.

Because it was our anniversary, I cut out hearts and the word LOVE, gently placed it on the vanilla mousse and generously dusted the top with cocoa powder. Then using tweezers I very carefully removed the letters and hearts.

If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites. 

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