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!

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Double Chocolate Mousse Cake


  • Author: Dulcia
  • Total Time: 5 hours (including chilling time)
  • Yield: 12 1x

Description

This Double Chocolate Mousse Cake is a stunning and indulgent dessert perfect for special occasions or celebrations. It begins with a moist chocolate cake base, topped with a layer of rich, velvety dark chocolate mousse, and finished with a smooth white chocolate mousse. The entire cake is then coated in a glossy chocolate ganache that drips elegantly down the sides, making it a true showstopper.


Ingredients

Scale

Chocolate Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 large eggs (room temperature)
1/2 cup milk
1/4 cup unsalted butter (melted)
1/4 cup boiling water
1 teaspoon vanilla extract
Dark Chocolate Mousse:
2 teaspoons gelatin powder
3 tablespoons cold water
6 ounces dark chocolate (coarsely chopped)
2 tablespoons granulated sugar
1 1/2 cups heavy cream (cold)
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 (divided, cold)
Chocolate Ganache:
1 cup heavy cream
8 ounces semi-sweet chocolate (coarsely chopped)


Instructions

Chocolate Cake:
Preheat 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, salt).
Make a well in the center, add the eggs, milk, melted butter, and vanilla. Stir until combined.
Add boiling water and whisk until smooth.
Pour batter into the prepared cake pan and bake for 28-30 minutes or until a toothpick comes out clean.
Cool the cake for 5 minutes in the pan, then transfer to a cooling rack. Once cooled, trim the top if needed, and place it on a cake plate. Wrap the cake with acetate or use a springform pan for the mousse layers.
Dark Chocolate Mousse:
Bloom the gelatin by combining it with cold water for 8-10 minutes.
Melt the chopped dark chocolate using a double boiler. Set aside to cool.
Microwave the gelatin for 10 seconds, then whisk it into the melted chocolate.
Whip the heavy cream and sugar to soft peaks.
Gently fold the whipped cream into the chocolate. Spread the mousse over the cooled cake layer.
Refrigerate for 2 hours until set.
White Chocolate Mousse:
Bloom the gelatin by combining it with cold water for 8-10 minutes.
In a saucepan, bring 1 cup of heavy cream to a simmer. Whisk in the bloomed gelatin until dissolved, then pour the mixture over the chopped white chocolate. Stir until melted and smooth. Cool to room temperature.
Whip the remaining cream and sugar to soft peaks.
Fold the whipped cream into the white chocolate mixture. Pour over the dark chocolate mousse layer. Chill for at least 3 hours or overnight.
Chocolate Ganache:
Heat the cream in a saucepan until just simmering. Pour over the chopped semi-sweet chocolate and let sit for 1 minute.
Stir until smooth and let the ganache cool for 10 minutes, but ensure it’s still pourable.
Pour the ganache over the chilled white chocolate mousse, allowing it to drip down the sides.
Garnish with rosemary, sage, and sugared cranberries for a festive touch.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 550
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