Double Chocolate Mousse Cake
User Reviews
5
Double Chocolate Mousse Cake
Description
The chocolate cake layer combines cocoa powder, cake flour, sugar, baking powder, baking soda, and a pinch of salt, resulting in a light chocolate cake base. Eggs, milk, melted butter, and vanilla enrich the batter, with boiling water added at the end to create a thin, delicate batter that bakes into a tender crumb. The cake is baked in a springform pan until a toothpick comes out clean.
For the mousses, heavy cream is heated with chopped white chocolate and dark chocolate separately, cooled, then combined with whipped cream to create light yet rich textures. These mousses are spread over the cooled cake layer and chilled to set properly.
Serving the cake chilled ensures that the mousse layers hold their shape, offering a contrast to the moist chocolate cake underneath. The cake can be sliced cleanly with a warm knife, and making the mousse and cake layers a day ahead helps with assembly. The cake and mousse layers can also be frozen and thawed to preserve freshness.
Ingredients
CHOCOLATE CAKE
- ¾ cup granulated sugar
- ¾ cup cake flour 110 grams total, if you double the recipe, then double this amount, 2 tablespoons
- ¼ cup cocoa powder 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 butter melted and cooled; or oil
- ½ teaspoon vanilla
- ½ cup water boiling
WHITE CHOCOLATE MOUSSE
- 1 cup heavy cream divided, whole, whipping or heavy; at least 30% fat content
- 4 ounces white chocolate (chopped)
DARK CHOCOLATE MOUSSE
- 1 cup heavy cream divided, whole, whipping or heavy; at least 30% fat content
- 4 ounces dark chocolate chopped, good quality
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
- Chill the cake after assembling the mousse layers to firm up before slicing and serving.
- Use a knife dipped in hot water and wiped dry between slices for clean, neat portions.
- Mousse layers can be prepared up to one day in advance and kept refrigerated before assembly.
- The cake layer freezes well for up to one month; thaw overnight in the refrigerator before using.
- The finished cake can be stored in the refrigerator for 2-3 days in an airtight container or individual slices can be frozen wrapped tightly and thawed before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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