Double Chocolate Mousse Cake Recipe

This Double Chocolate Mousse Cake is the Christmas show-stopper you’ve been looking for! Dark and white chocolate mousse, ganache, and a festive herb wreath with sugared cranberries over a fluffy chocolate cake. If the holidays have passed you by, fresh berries would create an equally lovely cake!

Double Chocolate Mousse 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

Slice of Double Chocolate Mousse Cake on server

Chocolate Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Coat one 9-inch cake pan with baking spray after lining it with parchment paper. Remove from the equation.
  2. Combine all dry ingredients in a large mixing bowl and whisk until well combined. Make a well in the center with a spoon.
  3. Stir in the eggs, milk, melted butter, and vanilla extract until everything is well blended. Scrape the edges of the basin clean, then pour in the hot water. Whisk everything together until it’s smooth.
  4. Pour the mixture into the prepared cake pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
  5. Allow 5 minutes for the cake to cool in the pan before transferring to a cooling rack to cool entirely.
  6. If necessary, trim the cake before placing it on a cake plate. Wrap a sheet of plastic acetate around the cake and tape it shut. You may also use a 9-inch springform pan to make the cake.

Dark Chocolate Mousse

  1. Combine water and gelatin in a small dish and let aside to bloom for 8-10 minutes.
  2. In a bigger glass or metal dish placed over a double boiler, place the chopped chocolate. To help the chocolate melt faster, scrape the bowl with a rubber spatula. Allow to cool before serving.
  3. Microwave the blooming gelatin for 10 seconds to liquefy it. In a separate bowl, whisk the gelatin into the melted chocolate.
  4. Whip the heavy cream and granulated sugar to soft peaks with a stand mixer or electric mixer on medium speed for 2-4 minutes.
  5. Using a rubber spatula, gently mix the whipped cream into the melted chocolate until entirely blended.
  6. Over the cooled cake layer, spoon the mixture into the prepared pan. Smooth it out and put it in the fridge for at least 2 hours.

White Chocolate Mousse

  1. Combine water and gelatin in a small dish and let aside to bloom for 8-10 minutes.
  2. In a separate glass or metal dish, cut the white chocolate. Remove from the equation.
  3. Bring 1 cup heavy cream to a boil in a small sauce saucepan. Whisk in the bloomed gelatin until it is completely dissolved. Remove from fire and set aside to cool slightly before pouring over white chocolate and stirring until smooth. Bring to room temperature before serving.
  4. Whip the heavy cream and granulated sugar to soft peaks with a stand mixer or electric mixer on medium speed for 2-4 minutes.
  5. Using a rubber spatula, gently mix the whipped cream into the melted chocolate until entirely blended.
  6. Place the white chocolate mousse on top of the set dark chocolate layer with care. Chill for 3 hours or overnight after smoothing the top.

Chocolate Ganache

  1. In a glass or metal bowl, place the chopped chocolate. Remove from the equation.
  2. Bring cream to a low heat in a small sauce saucepan. Pour the chopped chocolate over top. Allow 1 minute to stand before stirring until the chocolate has melted and the liquid is smooth.
  3. Allow 10 minutes for the ganache to cool and thicken somewhat while staying pourable. Pour the white chocolate mousse layer on top and smooth it out.
  4. Remove the acetate film from the cake and allow the ganache to flow down the edges.
  5. Garnish with sugared cranberries, rosemary, and sage.

Notes

For the cake layer, you may easily use a box mix! Mix the contents of the box, pour half of it into a 9-inch cake pan, and use the remaining batter to create cupcakes. You could even use the remaining to make adorable festive cake balls to garnish the cake!

Slice of Double Chocolate Mousse Cake

Source: The Crumby Kitchen

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