Perfect Double Chocolate Mousse Cake Recipe – Sweet Indulgence

Double chocolate mousse cake represents the ultimate indulgence for serious dessert enthusiasts seeking pure decadence.

Silky smooth layers dance between rich chocolate and lighter cream textures that promise an extraordinary sensory experience.

Dark and white chocolate harmonize to create a luxurious symphony of flavors that tantalize sophisticated palates.

Each delectable slice carries a complex balance of intense cocoa notes and delicate mousse consistency.

Professional pastry techniques reinvent simple ingredients into an elegant masterpiece that looks far more complicated than its actual preparation.

Home bakers can confidently craft this impressive dessert with strategic mixing and careful temperature control.

Sweet-toothed friends and family will be absolutely mesmerized by your culinary skills.

What Makes Double Chocolate Mousse Cake Rich and Irresistible

• Create Decadent Layers: This double chocolate mousse cake offers a luxurious journey through three distinct chocolate textures- rich chocolate cake, silky dark chocolate mousse, and creamy white chocolate mousse, creating an indulgent dessert experience that melts in your mouth.
• Master Impressive Technique: The recipe showcases professional pastry skills like gelatin blooming, double boiler chocolate melting, and precise folding techniques, allowing home bakers to elevate their dessert-making abilities with professional-level results.
• Celebrate Festive Elegance: With its stunning ganache finish and elegant herb and sugared cranberry garnish, this cake transforms from a simple dessert into a show-stopping centerpiece perfect for holiday gatherings, special occasions, or sophisticated dinner parties.

Double Chocolate Mousse Cake Ingredient List

• All-Purpose Flour: Provides structure and texture for the chocolate cake base.
• Granulated Sugar: Adds sweetness and helps with cake's moisture and browning.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Soda, Baking Powder: Essential leavening agents for cake's rise and lightness.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients and provides structure to the cake.
• Milk: Adds moisture and contributes to tender cake texture.
• Unsalted Butter: Brings richness and helps create a soft crumb.
• Vanilla Extract: Adds depth and complements chocolate flavor.
• Boiling Water: Helps activate cocoa powder and creates smooth batter.

• Dark Chocolate: Creates intense chocolate flavor for first mousse layer.
• White Chocolate: Provides creamy, sweet layer for second mousse.
• Heavy Cream: Adds richness and helps create light, airy mousse texture.
• Granulated Sugar: Sweetens mousse layers.
• Gelatin: Stabilizes mousse and helps it set properly.
• Semi-Sweet Chocolate: Used for final ganache topping.
• Rosemary, Sage, Sugared Cranberries: Optional festive garnish for visual appeal.

Directions to Get Perfect Layers

Step 1: Prepare Chocolate Cake Base

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Eggs
• Milk
• Melted butter
• Vanilla extract
• Boiling water

Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and lightly grease. Mix dry ingredients in a large bowl. Create a center well and add wet ingredients. Stir until smooth. Pour batter into prepared pan and bake for 30 minutes. Cool completely on a wire rack.

Step 2: Create Dark Chocolate Mousse Layer

• Gelatin
• Cold water
• Dark chocolate
• Heavy cream
• Sugar

Sprinkle gelatin over cold water and let sit. Melt chocolate using a double boiler. Warm gelatin briefly and blend into melted chocolate. Whip cream with sugar until soft peaks form. Gently fold whipped cream into chocolate mixture. Spread evenly over cake layer. Refrigerate for 2 hours.

Step 3: Craft White Chocolate Mousse Layer

• Gelatin
• Cold water
• White chocolate
• Heavy cream
• Sugar

Activate gelatin in cold water. Warm cream and dissolve gelatin. Pour over white chocolate and stir until melted. Whip remaining cream with sugar. Fold whipped cream into white chocolate mixture. Pour over dark chocolate layer. Chill for 3-4 hours.

Step 4: Finish With Chocolate Ganache

• Heavy cream
• Semi-sweet chocolate

Warm cream until just simmering. Pour over chocolate and let sit. Stir until glossy and smooth. Allow to cool slightly but remain pourable. Drizzle over chilled cake, letting ganache cascade down sides.

Step 5: Decorate And Serve

• Fresh rosemary
• Sage leaves
• Sugared cranberries

Chill cake for final setting before serving. Slice with a warm knife for clean edges.

Key Tips for Mousse Cake Texture

• Master Chocolate Melting: Use a double boiler or microwave in short bursts to prevent chocolate from burning, ensuring smooth and glossy texture.
• Prevent Cream Deflation: Whip heavy cream at cold temperatures and fold gently into chocolate mixtures to maintain maximum volume and airiness.
• Gelatin Activation Trick: Always bloom gelatin in cold water first, then briefly microwave to ensure complete dissolution without clumping.
• Layering Precision: Chill each mousse layer thoroughly before adding the next to create clean, distinct stratum and prevent mixing.
• Temperature Control Magic: Allow chocolate and cream mixtures to cool to room temperature before combining to maintain optimal mousse consistency and prevent separation.

Keeping Leftovers Smooth and Set

• Refrigerate: Cover the cake tightly with plastic wrap or store in an airtight container for up to 4 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Freeze: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
• Serve Chilled: Remove the cake from the refrigerator 15-20 minutes before serving to allow it to slightly soften and enhance its creamy mousse layers.

What to Pair with Chocolate Mousse Cake

• Sip Decadent Port Wine: Pair this rich double chocolate mousse cake with a smooth, sweet port wine that complements the deep chocolate layers, balancing the dessert's intense flavor profile.
• Match Espresso Intensity: Serve a bold, freshly pulled espresso alongside the cake to cut through the creamy mousse layers and enhance the chocolate's complex notes, creating a luxurious tasting experience.
• Cleanse with Sparkling Water: Provide a crisp, palate-cleansing sparkling water with a subtle citrus twist to refresh the taste buds between indulgent bites of the multilayered chocolate dessert.
• Accent with Raspberry Liqueur: Offer a small glass of raspberry liqueur that adds a bright, fruity contrast to the deep chocolate flavors, providing a sophisticated and playful accompaniment to the cake.

Flavor Enhancements You Can Try

• Seasonal Berry Chocolate Mousse Cake: Replace the sugared cranberries with fresh seasonal berries like raspberries or strawberries, adding a vibrant burst of color and tangy sweetness to complement the rich chocolate layers.
• Nutty Chocolate Decadence: Incorporate chopped roasted almonds or hazelnuts between mousse layers, creating a delightful crunch and adding depth to the cake's texture and flavor profile.
• Espresso Chocolate Fusion: Blend a shot of strong espresso into the dark chocolate mousse layer, introducing a sophisticated coffee undertone that elevates the chocolate's complexity and richness.
• Salted Caramel Chocolate Dream: Drizzle homemade salted caramel sauce between cake and mousse layers, providing a luxurious contrast to the intense chocolate flavors and creating a more indulgent dessert experience.

Double Chocolate Mousse Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Double chocolate mousse cake delivers pure indulgence with rich layers of chocolate bliss. Silky smooth textures and intense cocoa flavors create an irresistible dessert you cannot resist.

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Ingredients

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Chocolate Cake Base:

• 1 cup (240 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (50 g) cocoa powder
• 2 large eggs (room temperature)
• ½ cup (120 ml) milk
• ¼ cup (60 ml) unsalted butter (melted)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup (60 ml) boiling water
• 1 teaspoon vanilla extract

Chocolate Mousse Components:

• 6 ounces (170 g) dark chocolate (coarsely chopped)
• 6 ounces (170 g) white chocolate (coarsely chopped)
• 2 teaspoons gelatin powder
• 3 tablespoons (45 ml) cold water
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (12 g) granulated sugar

Cream and Finishing Ingredients:

• 1 ½ cups (360 ml) heavy cream (cold)
• 2 cups (480 ml) heavy cream (divided, cold)
• 1 cup (240 ml) heavy cream
• 8 ounces (226 g) semi-sweet chocolate (coarsely chopped)

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Instructions

1. Craft the chocolate cake foundation by mixing dry ingredients in a spacious mixing vessel, creating a central hollow for wet components.
2. Incorporate eggs, milk, melted butter, and vanilla essence into the dry mixture, stirring until harmoniously blended.
3. Introduce boiling water and whisk thoroughly to achieve a silky, uniform batter consistency.
4. Transfer the liquid mixture into a prepared 9-inch cake pan lined with parchment paper and lightly greased.
5. Bake in a preheated oven until a inserted toothpick emerges pristine and clean.
6. Allow the cake to rest momentarily in the pan, then transfer to a cooling platform, trimming the surface if necessary.
7. Position the cake on a designated plate and encircle with acetate or a springform pan for structural support.
8. Prepare dark chocolate mousse by softening gelatin in cold water, allowing it to bloom for several minutes.
9. Melt dark chocolate using a double boiler, creating a smooth liquid base.
10. Briefly warm the gelatin and integrate it into the molten chocolate, ensuring complete incorporation.
11. Whip heavy cream with sugar until soft, pillowy peaks form.
12. Delicately fold the whipped cream into the chocolate mixture, maintaining a light, airy texture.
13. Spread the dark chocolate mousse evenly across the cooled cake layer.
14. Refrigerate the dessert to set the initial mousse layer.
15. For the white chocolate mousse, repeat the gelatin blooming process.
16. Gently heat cream and dissolve the gelatin, then pour over chopped white chocolate.
17. Stir until the mixture becomes completely smooth and reaches room temperature.
18. Whip remaining cream with sugar to soft peak consistency.
19. Fold the whipped cream into the white chocolate base with a gentle touch.
20. Layer the white chocolate mousse atop the dark chocolate layer.
21. Chill the dessert thoroughly to ensure complete setting.
22. Create the ganache by heating cream and pouring over semi-sweet chocolate.
23. Allow the mixture to rest briefly, then stir until achieving a glossy, uniform texture.
24. Once slightly cooled but still pourable, cascade the ganache over the chilled dessert.
25. Embellish with delicate rosemary sprigs, sage leaves, and sparkling sugared cranberries for a festive presentation.

Notes

• Prepare all ingredients at room temperature to ensure smooth mixing and optimal texture.
• Use high-quality dark and white chocolate for rich, intense flavor that elevates the entire dessert.
• Blooming gelatin is crucial for creating smooth, stable mousse layers without lumps or inconsistencies.
• Chilling times are essential – allow each layer to set completely before adding the next to maintain distinct layers.
• Whip cream to soft peaks carefully, avoiding over-beating which can cause a grainy mousse texture.
• Optional decorative elements like sugared cranberries and herbs transform this cake from delicious to visually stunning.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 480
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg