This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.
Ready for my absolute favorite cake of the year? Not only myself, but also a number of guinea pigs have been quite happy with this cake and have received many compliments. So if you need a birthday cake with a taste guarantee, have a look at this recipe: Chocolate mousse cake with dark and light chocolate
Chocolate mousse cake with light and dark chocolate mousse
The best cakes are those where you can combine many delicious things. Like dark and white chocolate and mousse au chocolat and of course raspberries. Mmmmh. Who can resist that?
Ingredients for the chocolate mousse cake with dark and light chocolate
For the floor
50 g baked cocoa
6 tbsp water
200 g fine sugar
200 g flour
200 g soft butter
½ Package baking powder
For the dark chocolate mousse
1-2 tbsp icing sugar
300 g dark chocolate
500 ml cream
1 sachet cream stiffener
For the white chocolate mousse
150 g white chocolate
5 g sugar
50 g milk
For the decoration a few fresh raspberries
How to bake the chocolate mousse cake with dark and light chocolate
This quadruple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Four airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
Preheat the oven to 180°C and place a baking paper in your springform pan (26 cm).
Mix the baking cocoa with the water to a paste. Mix the eggs with the sugar in a bowl until foamy and then mix in the soft butter, sugar, flour and baking powder and finally the cocoa. Fill the dough into the baking tin and bake the cake for about 20 to 25 minutes. Then take it out and let it cool down. Cut it horizontally into 2 halves.
The dark chocolate mousse
Now you make the chocolate mousse:
Put a water bath on it and melt the chocolate carefully. Make sure that no water gets into the bowl with the chocolate so that it does not become lumpy. Then let the melted chocolate cool down a little. Meanwhile, whip the cream with the cream stiffener and the icing sugar in another bowl. When the chocolate has reached room temperature and is still liquid, slowly mix it with the cream using a spatula.
Fill the chocolate mousse onto the cake base and spread it evenly with a spatula. Then the other cake base comes on top.
The white chocolate mousse
Soak the gelatine in cold water for 5 minutes. Then boil the milk with the sugar and remove the pot from the heat. Soften the gelatine in the pan and add small pieces of white chocolate. Stir everything to a uniform mass and let it cool down to room temperature. Beat the cream until stiff and fold into the chocolate mixture. Now the chocolate mousse can be spread in a thick layer on top of the cake.
Decorate the cake with raspberries and put it in the fridge for at least 5 hours.
Birthday Cake Chocolate Mousse Cake
HOW TO MAKE CHOCOLATE MOUSSE CAKE
How to make a Chocolate Mousse Cake?
2 Sheet pan: size is 9×13″
Baking time is 20-25 minutes
Here’s what you’ll need:
sugar 2 cups (400g)
all purpose flour 2½ cups (312g)
cocoa powder 1 cup (118g)
baking powder 2 tsp (10g)
baking soda 2 tsp (10g)
salt 1½ tsp (8g)
3 large eggs
oil ¾ cup (180g)
milk 1½ cup (360g)
vanilla 2 tsp (10g)
hot water 1½ cup (337g)
CHOCOLATE MOUSSE RECIPE:
(Chocolate ganache: 2 cups whipping cream + 500g of chocolate chips)
2 cups cold whipping cream (464g)
And then just enjoy it!!
All the best,