White & Dark Chocolate Mousse Cake

Step by step: White & Dark Chocolate Mousse Cake

• Step1

  Make the chocolate cake: Line a 26 cm (10 inch) cake pan with parchment paper and brush the pan with softened butter.

• Step2

  Place 3 eggs, 60 grams (2 oz) of sugar and a teaspoon of vanilla sugar in the bowl of a stand mixer. Whip on high speed until light and fluffy.

• Step3

  Mix together 60 grams (2 oz) of flour 20 grams (0.7 oz) of cocoa powder and one teaspoon of baking powder.

• Step4

  Sift the dry ingredients into the egg mixture, and fold until incorporated.

• Step5

  Mix some of the cake batter with 50 grams (2 oz) of melted butter. Fold into the cake batter until incorporated.

• Step6

  Transfer to the cake pan and bake at 180°C (350°F) for 15 – 20 minutes. Test for doneness: an inserted skewer should come out clean.

• Step7

  Cool for about 10 minutes, unmold, remove the parchment paper and cool on a rack.

• Step8

  Make the dark chocolate mousse: Chop 150 grams (5.5 oz) of dark chocolate. Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside.

• Step9

  Whip 300 ml (10 fl oz) of cream (minimum 30 % fat), cover and set aside in the fridge.

• Step10

  Bloom 2 grams of gelatin sheets in cold water for about 5 minutes. We are using gelatin sheets, but you could use granulated gelatin too – follow the instructions on the packaging of your gelatin.

• Step11

  Combine an egg, an egg yolk and 30 grams (1 oz) of sugar in a bowl. Set over simmering water and bring to 57°C (135°F), whisking constantly.

• Step12

  Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.

• Step13

  Meanwhile, strain the gelatin sheets and melt over simmering water. Add the melted gelatin to the still-warm egg mixture, and continue whipping on high speed until the mixture reaches room temperature.

• Step14

  Mixing on low speed, add the melted chocolate into the egg mixture.

• Step15

  Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.

• Step16

  Place the chocolate cake in a 26 cm (10 inch) spring form cake pan. Spread the dark chocolate mousse evenly over the cake layer. Place in the freezer.

• Step17

  Make the white chocolate mousse: Chop 150 grams (5.5 oz) of white chocolate. Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside.

• Step18

  Whip 300 ml (10 fl oz) of cream (minimum 30 % fat), cover and set aside in the fridge.

• Step19

  Bloom 4 grams of gelatin sheets in cold water for about 5 minutes. We are using gelatin sheets, but you could use granulated gelatin too – follow the instructions on the packaging of your gelatin.

• Step20

  Combine an egg, an egg yolk and 30 grams (1 oz) of sugar in a bowl. Set over simmering water and bring to 57 °C (135°F), whisking constantly.

• Step21

  Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed.

• Step22

  Meanwhile, strain the gelatin sheets and melt over simmering water. Add the melted gelatin to the still-warm egg mixture, and continue whipping on high speed until the mixture reaches room temperature.

• Step23

  Mixing on low speed, add the melted chocolate into the egg mixture.

• Step24

  Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated.

• Step25

  Remove the cake from the freezer, spread the white chocolate mousse evenly and refrigerate until completely set, about 10 hours.

• Step26

  Dust the cake with cocoa powder. We placed a few white cherry blossom flowers on top.

• Step27

  Slide a thin knife around the cake to unmold it, and transfer to a serving plate. The cake is ready to serve! Enjoy!