DOUBLE CHOCOLATE MOUSSE CAKE

336x280

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!

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American, French

Keyword: chocolate mousse cake

Prep Time: 1 hour

Cook Time: 30 minutes

Chilling Time: 12 hours

Total Time: 1 hour 30 minutes

Servings: 12

Calories: 758kcal

Author: Erica

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.

White Chocolate Mousse

In a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
Place the chopped white chocolate in another glass or metal bowl. Set aside.
In a small sauce pot, bring 1 cup of heavy cream to a simmer. Add bloomed gelatin and whisk until fully dissolved. Remove from heat and cool slightly, then pour over white chocolate, whisking until melted and smooth. Cool to room temperature.
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.
Carefully transfer white chocolate mousse over the set dark chocolate layer. Smooth the top, then chill for 3 hours or overnight.

Chocolate Ganache

Place the chopped chocolate in a glass or metal bowl. Set aside.
In a small sauce pot, bring cream to a bare simmer. Pour over the chopped chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
Allow the ganache to cool and thicken slightly for 10 minutes, while remaining pourable. Pour over the white chocolate mousse layer and smooth.
Remove the acetate film and allow ganache to drip down the sides of the cake.
Garnish with rosemary, sage, and sugared cranberries.

Notes

You can use a box mix easily for the cake layer! Mix the box, pour half of it in your 9-inch cake pan, then make some cupcakes with the rest of the batter. You could even make cute festive cake balls with the rest to decorate the cake with!

Nutrition

Did You Make This Recipe?Snap a pic, post it, and mention @CrumbyKitchen or tag #crumbykitchen for some Instagram love! Inspiration and my introduction to recipes comes from thecrumbykitchen.com

336x280