Double Chocolate Mousse Cake

Double Chocolate Mousse Cake: The Ultimate Decadent Dessert

If you’re a chocolate lover, this Double Chocolate Mousse Cake is a dream come true. It features a rich chocolate cake base topped with layers of dark chocolate mousse and white chocolate mousse, all finished with a smooth chocolate ganache. This elegant and indulgent cake is perfect for special occasions, holiday gatherings, or when you just want to treat yourself and your loved ones to a luxurious dessert.

Ingredients:

For the Chocolate Cake:

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

For the Dark Chocolate Mousse:

• 2 teaspoons gelatin powder
• 3 tablespoons cold water
• 6 ounces dark chocolate (coarsely chopped)
• 2 tablespoons granulated sugar
• 1 ½ cups heavy cream (cold)

For the White Chocolate Mousse:

• 2 teaspoons gelatin powder
• 3 tablespoons cold water
• 6 ounces white chocolate (coarsely chopped)
• 1 tablespoon granulated sugar
• 2 cups heavy cream (cold, divided)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate (coarsely chopped)

For Garnish (Optional):

• Rosemary, sage, and sugared cranberries for a festive touch

Directions:

1. Make the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and grease with baking spray.
• In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Create a well in the center of the dry ingredients and add the eggs, milk, melted butter, and vanilla extract. Stir until just combined.
• Add the boiling water and whisk until the batter is smooth and glossy.
• Pour the batter into the prepared cake pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake for 5 minutes in the pan, then transfer to a cooling rack. Once cooled, trim the top if necessary and place the cake on a cake plate. Wrap the cake with acetate or use a springform pan for the mousse layers.

2. Prepare the Dark Chocolate Mousse:

• In a small bowl, bloom the gelatin by combining it with cold water for 8-10 minutes.
• Melt the chopped dark chocolate using a double boiler, then set aside to cool.
• Microwave the gelatin mixture for 10 seconds and whisk it into the melted chocolate.
• In a separate bowl, whip the heavy cream and sugar to soft peaks.
• Gently fold the whipped cream into the chocolate mixture until fully combined. Spread the dark chocolate mousse over the cooled cake layer.
• Refrigerate for 2 hours until the mousse is set.

3. Prepare the White Chocolate Mousse:

• Bloom the gelatin by combining it with cold water for 8-10 minutes.
• In a small saucepan, bring 1 cup of heavy cream to a simmer, then whisk in the bloomed gelatin until dissolved.
• Pour the hot cream mixture over the chopped white chocolate and stir until melted and smooth. Cool to room temperature.
• Whip the remaining 1 cup of heavy cream and sugar to soft peaks, then gently fold it into the white chocolate mixture.
• Pour the white chocolate mousse over the set dark chocolate mousse layer and refrigerate for at least 3 hours or overnight.

4. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate.
• Let the mixture sit for 1 minute, then whisk until smooth and glossy.
• Allow the ganache to cool for 10 minutes, ensuring it’s still pourable but not too runny.
• Pour the ganache over the chilled cake, allowing it to drip down the sides for a beautiful finish.

5. Garnish and Serve:

• Garnish the cake with rosemary, sage, and sugared cranberries for a festive touch, if desired.
• Slice and serve chilled for the ultimate chocolate experience.

Recipe Tips:

• Gelatin Blooming: Ensure the gelatin is fully bloomed before adding it to the chocolate mixtures to avoid lumps.
• Cake Assembly: Acetate strips or a springform pan help the mousse layers stay in place and create a clean, layered look.
• Chilling Time: Be patient! Each layer needs time to chill and set properly to get those perfect, distinct layers.

Serving Suggestions:

This Double Chocolate Mousse Cake is a showstopper on its own, but you can serve it with a side of fresh berries or whipped cream for an extra touch of elegance. Pair it with a cup of coffee or hot cocoa for a complete indulgent experience.

Nutrition Information:

• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 5 hours (including chilling time)
• Calories: 550 kcal per serving
• Servings: 12 servings

This Double Chocolate Mousse Cake is a chocolate lover’s paradise. With layers of rich dark chocolate mousse, creamy white chocolate mousse, and a decadent chocolate cake base, this dessert is the ultimate celebration of chocolate. Whether you’re serving it at a holiday party, a birthday, or just indulging in a weekend treat, this cake is sure to impress and satisfy any sweet tooth!

Print