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Triple Chocolate Mousse Cake Recipe – Rigo Jancsi Cake

A decadent chocolate cake from a decadent age. Light hearted mousse spread under a bohemian chocolate layer on a plain chocolate sponge cake.

Triple-chocolate-mousse-cake-recipe-rigo-jancsi-2-SunCakeMomLife is like a cake. When we look at it, we try to guess if it’s going to be good for us or should change our mind and go with another that looks more promising. No-one knows how tasty a chocolate cake is until the first bite reveals itself.

Some people are lucky enough to be born into a confectionery shop and have more chances trying out the various cakes and tortes nibbling a bit here and a bit there without the hard consequences of decision making and the constant fear of missing out something more delicious.

Like what if someone only eats chocolate cake because that was the cake she tried first, and since then she didn’t have a chance to try others? Probably no-one would pity her as chocolate cakes aren’t at the bottom of the cake chain, after all.

In fact, chocolate cakes are very hard to beat at all because chocolate cakes are made of two irresistible ingredients: Chocolate and cake. As everybody loves cakes and chocolate in some form, the only way to triumph a chocolate cake is to add something that will also everybody likes.

Probably this was the logic of some unknown confectioner who thought of filling chocolate cake with chocolate mousse and topping it with chocolate glaze. How awesome is having a triple chocolate cake instead of just one.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-4-SunCakeMom

The most famous person who also thought this idea intriguing, was a Hungarian born gypsy violinist who was called Rigo Jancsi (Johnny Blackbird). The cake bears his name because he presented this cake to his heart’s love who he later married.

Sure enough, not everything was as smooth as chocolate on a cake.

When Jancsi first met the super famous and rich American Clara Ward, he was playing in a Parisian restaurant as a first violinist. This was the same prestigious restaurant that the always glamorous Clara was frequented with her double her age European prince husband.

After a couple of secret meetings, the fresh lovers eloped through Europe and after a European celeb tour, as a famous couple of their time, they ended up getting married in Egypt. Unfortunately, their marriage didn’t last very long but the chocolate cake that the confectioner named “Rigo Jancsi” still honoring their love story.

So, this chocolate cake is exactly as intricate and scandalous as this love story.

Between the firm clasps of simple but soft and airy chocolate sponge cake sits something that is too good for this world, yet exist. A foamy mousse made in chocolate heaven and sent down on angel feathers. On top of everything there is something controversy that shouldn’t be there at all. A thick layer that opposes the smoothness and feathery lightness of the whole. It’s hard to cope with but it makes the cake whole as something that keeps popping into our mind from the past not to let us forget until it slowly dissipates on our tongue and frees us up for one more bite…Triple-chocolate-mousse-cake-recipe-rigo-jancsi-5-SunCakeMom

Ingredients:

Pastry:

  • 6 Eggs separated
  • 3 tablespoon Agave nectar
  • 1 ⅔ cup / 200g White flour
  • 3 tablespoon Cocoa powder (unsweetened)
  • 1 tablespoon Baking powder (follow instructions on packaging)
  • ½ cup / 100ml Coffee

Chocolate mousse:

  • 8.8 oz / 200g Chocolate to melt
  • 3 tablespoon Cocoa powder (unsweetened)
  • 2 Eggs separated
  • 2 teaspoons Honey (optional)
  • 1 cup / 500ml Heavy whipping cream
  • 1 teaspoon Vanilla extract

Glaze:

  • 4 oz / 120g Chocolate to melt (sugar free)
  • ½ cup / 100ml whipped cream

Kitchen Utensils:

  • 9.8″ x 8″ / 25cm x 20.5cm Baking tray

 

 

How to make:

Pastry:

  1. Preheat oven to 350° / 180°C.
  2. Separate egg whites from yolks and put them into two different medium sized bowls.
  3. Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-2-SunCakeMom
  4. Beat egg whites on high speed until hard peaks form.Beat-egg-white-until-hard-peaks-form-SunCakeMom
  5. Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-1-SunCakeMom
  6. Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-5-SunCakeMom We can do this with the mixer turned on low speed.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-9-SunCakeMom We are looking for a soft mixture here. Maybe a little bit less dense than honey so whenever we feel that it’s hard to mix then add some coffee to it little by little.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-10-SunCakeMom
  7. Use a spatula to fold the whites into the pastry.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-11-SunCakeMom Avoid stirring, we are trying to achieve a light texture here without breaking the fluffiness of the egg whites too much.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-13-SunCakeMom
  8. Check if oven is hot enough 356°F / 180°C.
  9. Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray or use a silicon tray.
  10. Pour the mixture into the tray and put it into the preheated oven.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-14-SunCakeMom
  11. Bake sponge cake for 40 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever!Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-16-SunCakeMom
  12. Get cake out when top is golden brown. ( Some ovens may need an hour to do this so check if it’s ready by sticking a tooth pick into the pastry. If it comes out clean the cake is baked.)Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-17-SunCakeMom
  13. After taking it out of the oven let it cool down before continue working with it otherwise it could collapse quite badly. Whilst the cake is baking and cooling, it’s time to make the cream AKA chocolate mousse.

Mousse:

  1. Break the chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Keep it over the saucepan stirring occasionally until chocolate is completely melted. Put unsweetened cocoa powder and honey into it and mix them with the melted chocolate.Melted-chocolate-SunCakeMom
  3. Remove it from heat and leave it aside to cool a little bit. In the meantime, prepare egg whites and whipping cream.
  4. Separate eggs and place egg whites in a medium-sized bowl. Beat with electric mixer until hard peaks form. It will take about 5 minutes.Beat-egg-white-until-hard-peaks-form-SunCakeMom
  5. Turn the mixer into low speed and mix yolks with the whites.
  6. Fold cooled chocolate into the eggs carefully until combined.Sugar-free-chocolate-mousse-process-5-SunCakeMom
  7. In a separate bowl, whip cream with the vanilla extract until thickened.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-20-SunCakeMom
  8. Use a large wooden spoon to fold thick whipped cream into the eggs mixture really carefully.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-24-SunCakeMom Try not to break whipped cream and keep mixture light and airy.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-25-SunCakeMom

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe

Glaze:

  1. Break chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Pour whipped cream into the saucepan with the chocolate bits.
  3. Stir occasionally until melted chocolate is completely incorporated with the whipped cream.
  4. Turn off the hob but keep the chocolate over the hot water as pouring glaze on top will be the last step.Melted-chocolate-SunCakeMom

Assembly:

  1. Remove the top of the cake creating an even flat surface.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-18-SunCakeMom
  2. Cut cake base horizontally in the middle into two pieces.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-19-SunCakeMom
  3. Place the top bit on a flat surface until spreading the cream on the bottom part evenly.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-27-SunCakeMom
  4. Place the other part back on the top.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-28-SunCakeMom
  5. Pour chocolate glazing on top of the pastry and spread it out evenly.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-31-SunCakeMom
  6. Let it rest in the fridge for a couple of hours before serving it.Triple-chocolate-mousse-cake-recipe-rigo-jancsi-process-33-SunCakeMom

Enjoy and thank the compliments when you serve it.

Triple-chocolate-mousse-cake-recipe-rigo-jancsi-3-SunCakeMom

5 from 2 votes
Triple-chocolate-mousse-cake-recipe-rigo-jancsi-2-SunCakeMom
Tripe Chocolate Mousse Cake Recipe [Rigo Jancsi Cake]
Prep Time
30 mins
Cook Time
40 mins
Cooling Time
2 hrs
Total Time
1 hr 10 mins
 
A decadent chocolate cake from a decadent age. Light hearted mousse spread under a bohemian chocolate layer on a plain chocolate sponge cake.
Course: Dessert
Cuisine: Low carb recipe, Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Pastry:
  • 6 Eggs separated
  • 3 tablespoon Agave nectar
  • 1 ⅔ cup / 200g White flour
  • 3 tablespoon Cocoa powder unsweetened
  • 1 tablespoon Baking powder follow instructions on packaging
  • ½ cup / 100ml Coffee
Chocolate mousse:
  • 8.8 oz / 200g Chocolate to melt
  • 3 tablespoon Cocoa powder unsweetened
  • 2 Eggs separated
  • 2 teaspoons Honey optional
  • 1 cup / 500ml Heavy whipping cream
  • 1 teaspoon Vanilla extract
Glaze:
  • 4 oz / 120g Chocolate to melt sugar free
  • ½ cup / 100ml whipped cream
Instructions
Pastry:
  1. Preheat oven to 350° / 180°C.
  2. Separate egg whites from yolks and put them into two different medium sized bowls.
  3. Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
  4. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites won’t form hard peaks. Beat egg whites on high speed until hard peaks form. This will take a couple of minutes to look like this.
  5. Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
  6. Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks. We can do this with the mixer turned on low speed. We are looking for a soft mixture here. Maybe a little bit less dense than honey so whenever we feel that it’s hard to mix then add some coffee to it little by little.
  7. Use a spatula to fold the whites into the pastry. Avoid stirring, we are trying to achieve a light texture here without breaking the fluffiness of the egg whites too much.
  8. Check if oven is hot enough 356°F / 180°C.
  9. Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray or use a silicon tray.
  10. Pour the mixture into the tray and put it into the preheated oven.
  11. Bake sponge cake for 40 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever!
  12. Get cake out when top is golden brown. ( Some ovens may need an hour to do this so check if it’s ready by sticking a tooth pick into the pastry. If it comes out clean the cake is baked.)
  13. After taking it out of the oven let it cool down before continue working with it otherwise it could collapse quite badly. Whilst the cake is baking and cooling, it's time to make the cream AKA chocolate mousse.
Mousse:
  1. Break the chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Keep it over the saucepan stirring occasionally until chocolate is completely melted. Put unsweetened cocoa powder and honey into it and mix them with the melted chocolate.
  3. Remove it from heat and leave it aside to cool a little bit. In the meantime, prepare egg whites and whipping cream.
  4. Separate eggs and place egg whites in a medium-sized bowl. Beat with electric mixer until hard peaks form. It will take about 5 minutes.
  5. Turn the mixer into low speed and mix yolks with the whites.
  6. Fold cooled chocolate into the eggs carefully until combined.
  7. In a separate bowl, whip cream with the vanilla extract until thickened.
  8. Use a large wooden spoon to fold thick whipped cream into the eggs mixture really carefully. Try not to break whipped cream and keep mixture light and airy.
Glaze:
  1. Break chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Pour whipped cream into the saucepan with the chocolate bits.
  3. Stir occasionally until melted chocolate is completely incorporated with the whipped cream.
  4. Turn off the hob but keep the chocolate over the hot water as pouring glaze on top will be the last step.
Assembly:
  1. Cut cake base horizontally into two pieces.
  2. Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
  3. Place the other part back on the top.
  4. Pour chocolate glazing on top of the pastry and spread it out evenly.
  5. Let it rest in the fridge for a couple of hours before serving it.
  6. Enjoy and thank the compliments when you serve it.

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.


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