Double Chocolate Mousse Cake - Baking Cherry

Double Chocolate Mousse Cake

Cake Recipes

Double Chocolate Mousse Cake Recipe. A rich and chocolaty dessert, made with a fluffy chocolate cake base, topped with a light and airy white & dark chocolate mousse. So yummy and delicious!

Prep time: 30mins | Cook time: 15mins | Yield: 8-10

Ingredients:
Cake:
  • 1 Large Egg
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 cup (60ml) Vegetable Oil
  • 1/4 cup (30g) All-Purpose Flour
  • 2 Tbsp (15g) Unsweetened Cocoa Powder
  • 1 tsp (4g) Baking Powder
Filling:
  • 7oz (200g) Semi-Sweet Chocolate, chopped or chips
  • 1/3 cup (80ml) Heavy Cream (bring to room temperature)
  • 10oz (280g) White Chocolate, chopped or chips
  • 1/4 cup (60ml) Heavy Cream (bring to room temperature)
  • 1 cup (240ml) Heavy Cream, cold
  • 2 Tbsp (15g) Powdered Sugar
  • 1 tsp (5ml) Vanilla Extract
Chocolate Swirls:
  • 1oz (28g) Semi-Sweet Chocolate, chopped or chips
  • About 3 Tbsp (45ml) Heavy Cream
Video:

 

Directions:
Cake:
  1. Using a paper towel, grease with vegetable oil a 7in (18cm) round cake pan with removable bottom. Set aside.
  2. Preheat the oven to 350°F (180°C).
  3. In a large bowl, place the egg, sugar, and vegetable oil. Whisk for about 1 minute.
  4. Sift the flour, cocoa powder, and baking powder over the mixture. Whisk until just combined, do not overmix the flour.
  5. Pour the batter into the prepared pan and smooth the top. Bake for about 10 to 15 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the pan before adding the mousse.
Filling:
  1. In a medium bowl, place the SEMI-SWEET CHOCOLATE and 1/3 cup (80ml) of heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let the mixture cool at room temperature.
  2. In a medium bowl, place the WHITE CHOCOLATE and 1/4 cup (60ml) of heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let the mixture cool at room temperature.
  3. In the bowl of an electric mixer, place 1 cup (240ml) of cold heavy cream, powdered sugar, and vanilla. Beat on medium speed until soft peaks form, being careful not to overheat or the cream will turn buttery.
  4. Using a wire whisk or spatula, gently fold about 2/3 of the whipped cream into the dark chocolate mixture. Spread the mousse into the cake pan over the cake base.
  5. Refrigerate for 10 minutes.
  6. Using a wire whisk or spatula, gently fold about 1/3 of the whipped cream into the white chocolate mixture. Spread the white mousse into the cake pan over the dark chocolate mousse.
  7. Let it stand at room temperature while making the chocolate drizzle.
Chocolate Swirls:
  1. In a small bowl, place 1oz of semi-sweet chocolate and 2 tbsp of heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool for a few minutes.
  2. Drizzle the chocolate mixture over the white chocolate mousse. Use a toothpick or small knife to make circular motions and create swirls across the mousse.
  3. Refrigerate for at least 6 hours or overnight. Unmold the cake and serve.
  4. Store it in an airtight container in the fridge.
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Double Chocolate Mousse Cake Recipe. A rich and chocolaty dessert, made with a fluffy chocolate cake base, topped with a light and airy white & dark chocolate mousse. So yummy and delicious!