Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, double chocolate mousse cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Double Chocolate Mousse Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Double Chocolate Mousse Cake is something which I have loved my entire life. They’re fine and they look wonderful.
This Double Chocolate Mousse Cake may only use two types of chocolate, but it's definitely four layers of amazing texture and flavor! Layer One - fluffy dark chocolate cake. It's adapted from my Chocolate Eggnog Cake recipe, but you can definitely use a (half of a) box mix if you prefer.
To begin with this particular recipe, we must prepare a few components. You can cook double chocolate mousse cake using 17 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Double Chocolate Mousse Cake:
- Make ready 70 g flour
- Take 40 g sugar (for cake)
- Get 30 g milk
- Prepare 20 g cocoa powder
- Prepare 3 eggs
- Take 1/2 tbsp butter
- Take 20 ml syrup
- Get 2 egg yolks
- Get 65 g Dark chocolate
- Take 65 g White chocolate
- Prepare 80 ml Milk
- Make ready 250 ml whipping cream
- Get 20 g sugar (for mousse)
- Make ready 6 g gelatin
- Take 4 tbsp water
- Prepare cocoa powder (for topping)
- Make ready whipping cream (for topping)
The perfect Special Occasion or Just Because Cake. It was my daughter's birthday a couple of weeks ago and to celebrate she chose a Skor No Bake Cheesecake with a CaramelContinue Reading The cake layers for the Double Chocolate Mousse Cake can also be made ahead and frozen several months ahead if well wrapped. Again, freeze them before you wrap. Please note the dark chocolate mousse uses raw eggs yolks and egg whites, so it may not be advisable for the very young or very old.
Steps to make Double Chocolate Mousse Cake:
- First, let's bake the chocolate cake. Put 3 eggs into a mixing bowl and add half of the sugar (20g) to the eggs. Using a hand mixer, beat the eggs until they turn white and become fluffy. Add the remaining sugar in the while beating the egg. (this usually takes 4-5min in high speed). Preheat the oven to 170C.
- Melt the butter in warm milk and set aside. When the egg mixture is ready, sieve in flour and cocoa powder. Gently mix well until just combined. Do not over mix.
- Transfer 2 tbsp of egg mixture to the butter milk mixture and mix well. After that, transfer it back to the flour mixture and gently mix well.
- Transfer the batter into a baking tray (24cm x 30cm) with baking paper. Gently drop the tray to remove excess air bubbles. Bake the cake for 8-10min until it is fully cooked.
- Let the cake to cook completely before cutting into circles. Cut the cake into 2 circles with 6 inch diameter and set aside.
- Now work on the dark chocolate mousse. Add 2 tbsp of cold water to 3g of gelatin and mix well. Melt the gelatin in hot water bath. Melt dark chocolate at the same time.
- Heat the 40ml milk until it starts to boils. Add the melted gelatin and mix well. When the chocolate is melted, add in 1 egg yolk and mix well. Then add in the hot milk mixture and mix well. Let to mixture to cool completely.
- While the chocolate mixture is cooling, beat the 125ml cream with 10g sugar until soft peak is formed. When the chocolate mixture is completely cooled, add 1/3 of the whipped cream into the chocolate and mix well. Gently mix the remaining cream into the chocolate.
- Place one piece of cake into the middle of a 7 inch cake tin. Brush syrup onto the cake. Pour the dark chocolate mousse into the tin. Place another cake on it and brush with syrup.
- Let the cake to set in the fridge for 20-30 min. While the cake is freezing, work on the white chocolate mousse. Repeat the step for making dark chocolate mousse, simply by changing the dark chocolate into white chocolate.
- When the bottom layer of mousse is set, add the white chocolate mousse and let the cake to set for another 30mins to 1h.
- When the mousse is completely firm, carefully transfer the cake out from the tin. Coat the cake with cocoa powder and whipped cream for decoration.
Whisk the eggs and sugar in a heatproof bowl over a pan of simmering water until pale and very thick. Top with a layer of dark chocolate mousse. The base of the cake is a delicious fudgy brownie. On top of that brownie is a super delicious and creamy chocolate mousse. The combination of these two things is awesome, but it's also a bit dangerous, to be honest.
So that’s going to wrap it up for this exceptional food double chocolate mousse cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
