Double Chocolate Mousse Cake
User Reviews
5.0
15 reviews
Excellent
Double Chocolate Mousse Cake
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This double chocolate mousse cake is rich and heavenly with a moist and fluffy chocolate cake base topped with a dark and white chocolate mousse then drizzled with chocolate ganache.
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Ingredients
CHOCOLATE CAKE
- ¾ cup granulated sugar
- ¾ cup + 2 tablespoons cake flour (110 grams total, if you double the recipe, then double this amount)
- ¼ cup cocoa unsweetened dutch processed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 large egg (room temperature)
- ½ cup milk (2% or whole milk - room temperature)
- ¼ cup melted & cooled butter (or oil)
- ½ teaspoon vanilla
- ½ cup boiling water
WHITE CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces white chocolate (chopped)
DARK CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces dark chocolate (good quality) (chopped)
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Instructions
- Pre-heat oven to 350F (180C) grease and flour or spray a 8 or 9 inch / 20 or 23 cm round springform cake pan or line a regular pan with parchment paper.
CHOCOLATE CAKE
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the egg, milk,melted butter and vanilla, beat for two minutes. Remove the beaters and stir (do not beat) in the boiling water. The batter will be thin.
- Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out clean. Let the cake cool in pan (it is easier to assemble with the cake in the pan).
WHITE CHOCOLATE MOUSSE
- While cake is cooling make the mousse, heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon onto the cooled cake and spread to even out, then refrigerate for approximately 20-30 minutes.
DARK CHOCOLATE MOUSSE
- Heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon on top of the white chocolate mousse and spread to even out, refrigerate for approximately 4-5 hours or over night. Top with fresh fruit, chocolate swirls or whatever you desire. Enjoy!
- **Any leftover mousse can be placed in cups and served separately.
Notes
- The cake can be served chilled and firm I find it easier to cut and serve, but if you prefer you can let it sit at room temperature for about 30-40 minutes and then serve. When serving chilled for clean slicing, use a knife dipped in hot water and wipe dry between cuts.
- Both mousse layers can be prepared up to a day in advanced and kept refrigerated until needed to assemble the cake.
- The cake layer can be wrapped in plastic wrap and frozen for up to a month. Thaw in the refrigerator overnight before assembling with the mousse layers.
- If you would like to make this cake ahead of time, it can be stored in the refrigerator in an airtight container for 2-3 days.
- While I never have leftovers of this cake (have I mentioned we love cake?), you can wrap slices tightly in plastic wrap and store frozen for up to a month. Thaw in the refrigerator.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Cholesterol
69mg
(23%)
Sodium
65mg
(3%)
Potassium
234mg
(7%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
570IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
87mg
(9%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 69mg | 23% |
| Sodium | 65mg | 3% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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