Recipe: Delicious Double Chocolate Mousse Cake
Double Chocolate Mousse Cake. Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Double Chocolate Mousse Cake Your search for a holiday showstopper ends with this Double Chocolate Mousse Cake!
Double Chocolate Mousse Cake, is a moist Chocolate Cake topped with a white chocolate and dark chocolate mousse. The perfect Special Occasion or Just Because Cake. When the craving strikes, this double chocolate mousse cake never disappoints. You can have Double Chocolate Mousse Cake using 17 ingredients and 12 steps. Here is how you cook that.
Ingredients of Double Chocolate Mousse Cake
- Prepare 70 g of flour.
- You need 40 g of sugar (for cake).
- It's 30 g of milk.
- Prepare 20 g of cocoa powder.
- Prepare 3 of eggs.
- You need 1/2 tbsp of butter.
- You need 20 ml of syrup.
- Prepare 2 of egg yolks.
- You need 65 g of Dark chocolate.
- Prepare 65 g of White chocolate.
- It's 80 ml of Milk.
- You need 250 ml of whipping cream.
- It's 20 g of sugar (for mousse).
- Prepare 6 g of gelatin.
- You need 4 tbsp of water.
- You need of cocoa powder (for topping).
- It's of whipping cream (for topping).
With its double layers of indulgent flavor and texture, it's the perfect dessert for Valentine's Day or any special occasion. Good quality chocolate makes all the difference when it comes to baking. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. For the dark chocolate mousse, place the chocolate in a bowl set over.
Double Chocolate Mousse Cake step by step
- First, let's bake the chocolate cake. Put 3 eggs into a mixing bowl and add half of the sugar (20g) to the eggs. Using a hand mixer, beat the eggs until they turn white and become fluffy. Add the remaining sugar in the while beating the egg. (this usually takes 4-5min in high speed). Preheat the oven to 170C..
- Melt the butter in warm milk and set aside. When the egg mixture is ready, sieve in flour and cocoa powder. Gently mix well until just combined. Do not over mix..
- Transfer 2 tbsp of egg mixture to the butter milk mixture and mix well. After that, transfer it back to the flour mixture and gently mix well..
- Transfer the batter into a baking tray (24cm x 30cm) with baking paper. Gently drop the tray to remove excess air bubbles. Bake the cake for 8-10min until it is fully cooked..
- Let the cake to cook completely before cutting into circles. Cut the cake into 2 circles with 6 inch diameter and set aside..
- Now work on the dark chocolate mousse. Add 2 tbsp of cold water to 3g of gelatin and mix well. Melt the gelatin in hot water bath. Melt dark chocolate at the same time..
- Heat the 40ml milk until it starts to boils. Add the melted gelatin and mix well. When the chocolate is melted, add in 1 egg yolk and mix well. Then add in the hot milk mixture and mix well. Let to mixture to cool completely..
- While the chocolate mixture is cooling, beat the 125ml cream with 10g sugar until soft peak is formed. When the chocolate mixture is completely cooled, add 1/3 of the whipped cream into the chocolate and mix well. Gently mix the remaining cream into the chocolate..
- Place one piece of cake into the middle of a 7 inch cake tin. Brush syrup onto the cake. Pour the dark chocolate mousse into the tin. Place another cake on it and brush with syrup..
- Let the cake to set in the fridge for 20-30 min. While the cake is freezing, work on the white chocolate mousse. Repeat the step for making dark chocolate mousse, simply by changing the dark chocolate into white chocolate..
- When the bottom layer of mousse is set, add the white chocolate mousse and let the cake to set for another 30mins to 1h..
- When the mousse is completely firm, carefully transfer the cake out from the tin. Coat the cake with cocoa powder and whipped cream for decoration..
Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream. Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. When the cakes have cooled, make the chocolate mousse. Do not let the water boil, or it'll get too hot.