Double Chocolate Mousse Cake
This double chocolate mousse cake is rich and heavenly with a moist and fluffy chocolate cake base topped with a dark and white chocolate mousse then drizzled with chocolate ganache.
Servings: 10 servings
Calories: 410kcal
Ingredients
CHOCOLATE CAKE
- ¾ cup granulated sugar
- ¾ cup + 2 tablespoons cake flour (110 grams total, if you double the recipe, then double this amount)
- ¼ cup cocoa unsweetened dutch processed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 large egg (room temperature)
- ½ cup milk (2% or whole milk - room temperature)
- ¼ cup melted & cooled butter (or oil)
- ½ teaspoon vanilla
- ½ cup boiling water
WHITE CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces white chocolate (chopped)
DARK CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces dark chocolate (good quality) (chopped)
Instructions
- Pre-heat oven to 350F (180C) grease and flour or spray a 8 or 9 inch / 20 or 23 cm round springform cake pan or line a regular pan with parchment paper.
CHOCOLATE CAKE
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the egg, milk,melted butter and vanilla, beat for two minutes. Remove the beaters and stir (do not beat) in the boiling water. The batter will be thin.
- Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out clean. Let the cake cool in pan (it is easier to assemble with the cake in the pan).
WHITE CHOCOLATE MOUSSE
- While cake is cooling make the mousse, heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon onto the cooled cake and spread to even out, then refrigerate for approximately 20-30 minutes.
DARK CHOCOLATE MOUSSE
- Heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon on top of the white chocolate mousse and spread to even out, refrigerate for approximately 4-5 hours or over night. Top with fresh fruit, chocolate swirls or whatever you desire. Enjoy!
- **Any leftover mousse can be placed in cups and served separately.
Notes
The cake can be served chilled and firm I find it easier to cut and serve, but if you prefer you can let it sit at room temperature for about 30-40 minutes and then serve. When serving chilled for clean slicing, use a knife dipped in hot water and wipe dry between cuts.
Both mousse layers can be prepared up to a day in advanced and kept refrigerated until needed to assemble the cake.
The cake layer can be wrapped in plastic wrap and frozen for up to a month. Thaw in the refrigerator overnight before assembling with the mousse layers.
If you would like to make this cake ahead of time, it can be stored in the refrigerator in an airtight container for 2-3 days.
While I never have leftovers of this cake (have I mentioned we love cake?), you can wrap slices tightly in plastic wrap and store frozen for up to a month. Thaw in the refrigerator.
Nutrition
Calories: 410kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 69mg | Sodium: 65mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1.9mg