This layered mousse cake recipe is decorated with childhood favorite chocolate candy treats.
To make the bottom layer:
Preheat oven to 325F.
Grease the bottom and sides of a 9 inch spring form pan.
Place butter, chocolate, and espresso in a bowl set over a saucepan with 1-inch of simmering water. Stir the mixture until smooth. Remove the bowl from the heat and cool about 5 minutes. Whisk in the vanilla and 4 egg yolks. Set aside.
With an electric mixer, beat the 4 egg whites and salt until frothy. Add the brown sugar and beat at high speed until soft peaks form. Using a rubber spatula, fold 1/3 of the beaten egg whites into the chocolate mixture. Fold in the remaining egg whites until no white streaks remain. Transfer the mixture
to the prepared spring form pan and smooth the top.
Bake 13-15 minutes, or until the cake has risen with firm edges and a center that is still soft.
Transfer the cake to a wire rack to cool completely in the pan, about 1 hour.
To make the middle white layer:
Combine the gelatin and water in a small bowl and allow to rest for 5
Place white chocolate in a medium bowl. Bring 1/2 cup of the cream to a
simmer in a small saucepan. Remove from the heat and stir in the gelatin
until dissolved. Pour the cream mixture over the white chocolate and stir
until smooth. Cool the mixture to room temperature, about 10 minutes.
With an electric mixer, whip remaining cup of cream until soft peaks form.
Using a rubber spatula, one 1/3 of the whipped cream into the white chocolate. Fold in remaining whipped cream until no white streaks remain.
Spoon the mixture into the spring form pan over the bottom layer. Smooth the top with an offset spatula. Refrigerate for 1 hour before adding final layer.
To make the top layer:
In a small bowl, stir together the cocoa powder and hot water. Set aside.
Place chocolate in a bowl set over a saucepan with 1-inch of simmering water. Stir the chocolate until melted and smooth. Remove the bowl from heat and cool about 5 minutes.
With an electric mixer, whip cream, sugar, and salt until soft peaks form.
Stir the cocoa powder mixture into the melted chocolate until smooth. Using a rubber spatula, fold 1/3 of the whipped cream into the chocolate mixture.
Fold in remaining whipped cream until no white streaks remain. Spoon 1/2 of the mixture over middle layer.
Gently smooth top with an offset spatula
In a medium glass or metal bowl, whip heavy cream until soft peaks form.
Add dollops of whipped cream around the perimeter of your cake.
Add remaining 1/2 of the chocolate mousse mixture into a piping bag with a large round tip. Pipe the entire cake with chocolate buds (about the shape and size of a hershey kiss).
Refrigerate the cake at least 3 hours hour before serving.
Garnish before serving with additional chocolate chips, wafers and malt balls.
Run a thin knife between the cake and sides of the pan. Remove side of springform pan. Run a clean knife along the outside of the cake to smooth the sides.
Rinse your knife with hot water before cutting each slice to make