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