Double Chocolate Mousse Cake
Rating
Say OMG HELLO GORGEOUS to what may just be the prettiest, tastiest, show stopping-est holiday cake I’ve ever made.
Ingredients
- Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs room temperature
- ½ cup milk
- ¼ cup unsalted butter melted
- ¼ 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
- 1½ 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.
