This double chocolate mousse cake is wealthy and heavenly with a moist and fluffy chocolate cake base topped with a darkish and white chocolate mousse then drizzled with chocolate ganache. Excellent for any special day!
Our household loves cake recipes to have fun any special day from holidays to birthdays! This double chocolate mousse cake with its fluffy chocolate cake base and two layers of decadent chocolate mousse isn’t solely stunning however an unforgettable dessert.
When my daughter’s birthday rolled round, I adopted our custom to let her select her cake. She loves cheesecake, so she selected this toffee chocolate cheesecake. I made this second cake as a backup and am glad I did!
This mousse cake recipe is melt-in-your-mouth scrumptious with a wealthy chocolate cake topped with two layers of creamy mousse that jogs my memory of my favourite chocolate mousse tarts. It’s not overly candy and is pure perfection!
Why You’ll Love This Dreamy Cake
- Showstopper dessert: Whether or not you’re a chocoholic, chocolate lover or simply love desserts, it’s a formidable cake to serve for any event.
- Wealthy and indulgent: This 3 layer chocolate mousse cake is a gorgeous distinction in textures and chocolate flavors from the wealthy and buttery cake to the sleek and creamy mousse.
- No uncooked eggs: A typical French model mousse is made with uncooked egg whites. This mousse depends on heavy cream for its lightness and also you don’t even want gelatin!
Double Chocolate Mousse Cake Recipe Substances
Chocolate Cake
- Baking staples: Granulated sugar, cake flour, granulated sugar, baking powder, baking soda, vanilla extract and salt.
- Cocoa powder: I used unsweetened Dutch course of cocoa powder.
- Egg: One giant egg at room temperature binds the cake collectively.
- Milk: I favor 2% or complete milk for finest style.
- Butter: I used melted butter cooled to room temperature. Oil can be utilized in its place.
- Boiling scorching water: This helps create a fluffier, lighter cake.
Mousse Layers
- Heavy cream: Complete cream, whipping or chilly heavy cream with not less than 30% fats content material.
- Chocolate: Good high quality white chocolate and darkish chocolate.
How To Make Double Chocolate Mousse Cake
To make the chocolate cake in a big bowl whisk dry components collectively together with the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the egg, milk, melted butter and vanilla, beat. Take away the beaters and stir within the boiling water.
Pour batter into the ready cake pan and bake till performed, check for doneness with a toothpick. Depart the cake to chill within the pan.
Make your white chocolate mousse, by heating cream till virtually boiling. Add the white chocolate and stir till melted, then cool fully.
Beat half the cream with whisk attachment till stiff peaks kind. Fold into the cooled white chocolate combination then spoon onto the cooled cake. Refrigerate.
To make the darkish chocolate mousse, warmth cream till virtually boiling then add the darkish chocolate and stir till melted. Cool fully.
Beat the remaining cream till stiff peaks kind, then gently fold whipped cream into the cooled chocolate combination. Spoon chocolate combination on high of the white chocolate mousse layer and unfold to even out. Refrigerate mousse cake, garnish and revel in!
Mousse Cake Suggestions And Variations
- Cake taste: As a substitute of a moist chocolate cake base, attempt a vanilla sponge cake or perhaps a brownie base. Use a cake base that might be sturdy sufficient to carry the mousse layers.
- Cool chocolate combination earlier than combining with cream: In any other case your whipped cream will collapse from the warmth of the chocolate.
- Adhere to relax occasions: In any other case your mousse might not arrange correctly. As soon as your cake is assembled, chill for not less than 4-5 hours as much as in a single day earlier than unclasping the springform pan.
- Slicing the cake: For a flawless slice by the cake layers, heat the knife underneath water then wipe dry with a clear towel.
- Garnish: I like to drizzle the mousse cake with the chocolate ganache from my marble cake. You may also add recent raspberries, cranberries or some milk chocolate shavings.
What Kind Of Chocolate Is Finest To Use?
I like to recommend utilizing a top quality baking chocolate. For darkish chocolate, I like to make use of not less than 70% cacao. When you like sweeter style, use milk chocolate that has a 30-45% cocoa share. The higher the standard chocolate you utilize the extra flavorful the mousse might be.
I like to spoon my further mousse into cups and serve individually. You could possibly additionally use it as a layer in my no-bake brownie cheesecake parfait or cappuccino parfait.
Can I Make This Gluten Free?
Whereas I’ve not examined this, you could possibly attempt substitute with a 1:1 gluten free all objective mix or attempt a gluten free cake combine.
How To Retailer This Double Layer Chocolate Mousse Cake?
Retailer the cake within the fridge lined with a cake dome or loosely wrapped with plastic wrap for as much as 3-4 days.
Can I Freeze Leftover Cake?
Whereas I by no means have leftovers of this cake (have I discussed we love cake?), you’ll be able to wrap slices tightly in plastic wrap and retailer frozen for as much as a month. Thaw within the fridge.
Extra Scrumptious Chocolate Desserts
I hope you take pleasure in this Double Chocolate Mousse Cake as a lot as we did! Get pleasure from!
CHOCOLATE CAKE
- ¾ cup granulated sugar
- ¾ cup + 2 tablespoons cake flour (110 grams complete, when you double the recipe, then double this quantity)
- ¼ cup cocoa unsweetened dutch processed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 giant egg (room temperature)
- ½ cup milk (2% or complete milk – room temperature)
- ¼ cup melted & cooled butter (or oil)
- ½ teaspoon vanilla
- ½ cup boiling water
WHITE CHOCOLATE MOUSSE
- 1 cup complete cream complete, whipping or heavy cream (not less than 30% fats content material) (divided)
- 4 ounces white chocolate (chopped)
DARK CHOCOLATE MOUSSE
- 1 cup complete cream complete, whipping or heavy cream (not less than 30% fats content material) (divided)
- 4 ounces darkish chocolate (good high quality) (chopped)
Forestall your display from going darkish
CHOCOLATE CAKE
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In a big bowl whisk collectively the sugar, flour, cocoa, baking powder, baking soda and salt.
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Add the egg, milk,melted butter and vanilla, beat for 2 minutes. Take away the beaters and stir (don’t beat) within the boiling water. The batter might be skinny.
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Pour the batter into the ready pan and bake for about 30-35 minutes or till toothpick comes out clear. Let the cake cool in pan (it’s simpler to assemble with the cake within the pan).
WHITE CHOCOLATE MOUSSE
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Whereas cake is cooling make the mousse, warmth ½ the cream till it’s virtually on the boiling level, then add the chocolate and stir till melted and clean, let cool fully.
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Beat the remaining cream till stiff, then gently fold into the cooled chocolate combination, spoon onto the cooled cake and unfold to even out, then refrigerate for about 20-Half-hour.
DARK CHOCOLATE MOUSSE
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Warmth ½ the cream till it’s virtually on the boiling level, then add the chocolate and stir till melted and clean, let cool fully.
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Beat the remaining cream till stiff, then gently fold into the cooled chocolate combination, spoon on high of the white chocolate mousse and unfold to even out, refrigerate for about 4-5 hours or over evening. Prime with recent fruit, chocolate swirls or no matter you need. Get pleasure from!
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**Any leftover mousse may be positioned in cups and served individually.
Each mousse layers may be ready as much as a day in superior and stored refrigerated till wanted to assemble the cake.
The cake layer may be wrapped in plastic wrap and frozen for as much as a month. Thaw within the fridge in a single day earlier than assembling with the mousse layers.
If you want to make this cake forward of time, it may be saved within the fridge in an hermetic container for 2-3 days.
Whereas I by no means have leftovers of this cake (have I discussed we love cake?), you’ll be able to wrap slices tightly in plastic wrap and retailer frozen for as much as a month. Thaw within the fridge.
Energy: 410kcal | Carbohydrates: 36g | Protein: 4g | Fats: 28g | Saturated Fats: 18g | Ldl cholesterol: 69mg | Sodium: 65mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1.9mg
Up to date from March 27, 2018
