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Double Chocolate Mousse Cake
Your search for a
holiday showstopper ends with this Double Chocolate Mousse Cake! Fluffy
chocolate cake topped with dark and white chocolate mousse, ganache, and a
festive herb wreath garnished with sugared cranberries. If the holidays are
long over, fresh berries would make for an equally beautiful cake!
Ingredients
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 degrees. Line one
9-inch cake pan with a parchment round, then coat with baking spray. Set
aside.
- In a large bowl, combine all dry
ingredients and whisk until blended. With a spoon, create a well in the
middle.
- Add eggs, milk, melted butter, and
vanilla and stir until combined. Scrape down the sides of the bowl and add
the boiling water. Whisk until well combined.
- Pour batter in the prepared cake pan and
bake for 28-30 minutes, or until a toothpick inserted comes out clean,
with only a few crumbs.
- Allow cake to cool in the pan for 5
minutes, then remove to cooling rack to cool completely.
- Trim the cake if necessary, then place
it on a cake plate. Wrap the cake snugly with a layer of plastic acetate
and tape it shut. Alternatively, you can place the cake in a 9-inch
springform pan.
Dark Chocolate Mousse
- In a small bowl, combine water and
gelatin and set aside to bloom for 8-10 minutes.
- Place the chopped chocolate in a larger
glass or metal bowl set over a double boiler. Melt the chocolate, scraping
the bowl with a rubber spatula to help the process. Set aside to cool.
- Liquify the bloomed gelatin by
microwaving it for 10 seconds. Whisk the gelatin into the melted
chocolate.
- Use a stand mixer or electric mixer to
whip the heavy cream and granulated sugar to soft peaks on medium speed,
2-4 minutes.
- Gently fold the whipped cream into the
melted chocolate using a rubber spatula until fully combined.
- Spoon mixture into the prepared pan over
the cooled cake layer. Smooth is out and refrigerate for at least 2 hours.
Next instructions, click here
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