Delightful Dark & White Chocolate Mousse Cake

Delightful Dark & White Chocolate Mousse Cake Recipe

Some of the best things in life are not free but are totally worth it, like this mouthwatering chocolate mousse cake. Check it out today!

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Delightful Dark & White Chocolate Mousse Cake Recipe

  • 60 grams (2 oz) Flour
  • 20 grams (0.7 oz) Cocoa
  • 60 grams (2 oz) Sugar
  • 50 grams (2 oz) Butter
  • 3 eggs
  • 1-2 teaspoons Vanilla sugar

Dark Chocolate Mousse

  • 150 grams (5.5 oz) Chocolate
  • 300 ml (10 fl oz) Cream (minimum 30% fat)
  • 2 grams Gelatin
  • 1 egg
  • 1 egg yolk
  • 30 grams (1 oz) Sugar

White Chocolate Mousse

  • 150 grams (5.5 oz) White Chocolate –
  • 300 ml (10 fl oz) Cream (minimum 30% fat)
  • 4 grams Gelatin
  • 1 egg
  • 1 egg yolk
  • 30 grams (1 oz) Sugar
  1. Make the chocolate cake: Line a 26 cm (10 inch) cake pan with parchment paper and brush the pan with softened butter.

  2. Place 3 eggs, 60 grams (2 oz) of sugar and a teaspoon of vanilla sugar in the bowl of a stand mixer. Whip on high speed until light and fluffy.

  3. Mix together 60 grams (2 oz) of flour 20 grams (0.7 oz) of cocoa powder and one teaspoon of baking powder.

  4. Sift the dry ingredients into the egg mixture, and fold until incorporated.

  5. Mix some of the cake batter with 50 grams (2 oz) of melted butter. Fold into the cake batter until incorporated.

  6. Transfer to the cake pan and bake at 180°C (350°F) for 15 – 20 minutes. Test for doneness: an inserted skewer should come out clean.

  7. Cool for about 10 minutes, unmold, remove the parchment paper and cool on a rack.

  8. Make the dark chocolate mousse: Chop 150 grams (5.5 oz) of dark chocolate. Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside.

  9. Whip 300 ml (10 fl oz) of cream (minimum 30 % fat), cover and set aside in the fridge.

  10. Bloom 2 grams of gelatin sheets in cold water for about 5 minutes. We are using gelatin sheets, but you could use granulated gelatin too – follow the instructions on the packaging of your gelatin.

  11. Combine an egg, an egg yolk and 30 grams (1 oz) of sugar in a bowl. Set over simmering water and bring to 57°C (135°F), whisking constantly.

  12. Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.

  13. Meanwhile, strain the gelatin sheets and melt over simmering water. Add the melted gelatin to the still-warm egg mixture, and continue whipping on high speed until the mixture reaches room temperature.

  14. Mixing on low speed, add the melted chocolate into the egg mixture.

  15. Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.

  16. Place the chocolate cake in a 26 cm (10 inch) spring form cake pan. Spread the dark chocolate mousse evenly over the cake layer. Place in the freezer.

  17. Make the white chocolate mousse: Chop 150 grams (5.5 oz) of white chocolate. Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside.

  18. Whip 300 ml (10 fl oz) of cream (minimum 30 % fat), cover and set aside in the fridge.

  19. Bloom 4 grams of gelatin sheets in cold water for about 5 minutes. We are using gelatin sheets, but you could use granulated gelatin too – follow the instructions on the packaging of your gelatin.

  20. Combine an egg, an egg yolk and 30 grams (1 oz) of sugar in a bowl. Set over simmering water and bring to 57 °C (135°F), whisking constantly.

  21. Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.

  22. Meanwhile, strain the gelatin sheets and melt over simmering water. Add the melted gelatin to the still-warm egg mixture, and continue whipping on high speed until the mixture reaches room temperature.

  23. Mixing on low speed, add the melted chocolate into the egg mixture.

  24. Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.

  25. Remove the cake from the freezer, spread the white chocolate mousse evenly and refrigerate until completely set, about 10 hours.

  26. Dust the cake with cocoa powder. We placed a few white cherry blossom flowers on top.

  27. Slide a thin knife around the cake to unmold it, and transfer to a serving plate. The cake is ready to serve! Enjoy!
Recipe from: videoculinary.com