Chocolate Mousse Cake Recipe by Allas Yummy Food | Mealz

Chocolate Mousse Cake Recipe

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6 Servings

Overnight Prep, 1 h Cook

Challenging

Contains Eggs

Rating:

This 6 layered chocolate mousse cake will be a chocolate lovers dream come true. With all these shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.


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Ingredients

  • Chocolate Sponge Cake Layer:
  • White Chocolate Mousse 20 cm
  • Light chocolate mousse 18 cm
  • Dark chocolate mousse
  • Hazelnut Crunch Layer:

Cooking Stages

    • Make your chocolate sponge cake layer first. This can be done 1 day in advance as well. Line your baking pan with some parchment paper and cooking oil or butter. In a bowl add your softened butter and sugar and mix for few min. Then add eggs, whisk again, then add sifted flour, baking powder,cocoa powder and vanilla extract. Mix well and place your cake mixture into prepared baking tin and cook for 20-25 min at 180 C / 350 F. Leave the cake to cool down completely and then cut off any excess edges and make the top smooth.

    • Make white chocolate mousse. Put your white chocolate in a bowl, add your double/whipping cream and place in a microwave over 30 second breaks or do it over the double boiler. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely. In a different bowl add your cream and whisk until soft peaks. Then add melted chocolate mixture to your whipping cream and mix until well combined.

    • Take a larger deep ring pan 20 cm, cling film it from the bottom and add parchment paper around the sides, so that the edges are smooth. But you dont have to use it. Add your white chocolate mousse at the bottom. Place the mousse cake in the freezer for 30 min.

    • Make milk chocolate mousse. In a large bowl whisk 600 ml of heavy cream ( both for milk and dark chocolate mousses) Divide the mixture in two bowls and place them in a fridge. Soak your gelatine in cold water for 5 min. To make the mousse, place a bowl over the pan ( double boiler) with simmering water, add eggs and sugar and whisk together. You need to whisk for about 5 min until the mixture becomes nice pale and fluffy. Add your gelatine, squeeze any excess water and mix well until it dissolves. Take the egg mixture of the heat, take a hand whisk and keep whisking until your mixture cools down. ( around 5-10 min) Meanwhile melt your milk chocolate in a microwave in 30 second breaks and slowly add that into the egg mixture. You need to add it slowly, 1 spoon at a time and keep whisking it all the time. Then add your whipped cream 1 spoon at a time and mix it all until you get nice chocolate mousse. Mousse will become nice and light in colour. Add the mousse on top of your white chocolate mousse and place in a freezer for 30 min.

    • Make hazelnut crunch, add any crunchy biscuits with hazelnut wafers into the food processor and blitz away until you get nice broken pieces. Then add your mixture on top of the chocolate mousse and gently press. Place in a fridge while we make last dark chocolate mousse layer.

    • The process will be exactly the same as for milk chocolate mousse. Soak your gelatine in cold water for 5 min. Place a bowl over the pan ( double boiler) with simmering water, add eggs and sugar and whisk together. You need to whisk for about 5 min until the mixture becomes nice pale and fluffy. Add your gelatine, squeeze any excess water and mix well until it dissolves. Take the egg mixture of the heat, take a hand whisk and keep whisking until your mixture cools down. ( around 5-10 min) Meanwhile melt your dark chocolate in a microwave in 30 second breaks and slowly add that into the egg mixture. You need to add it slowly, 1 spoon at a time and keep whisking it all the time. Then add your whipped cream 1 spoon at a time and mix it all until you get nice chocolate mousse. Mousse will become dark in colour. Add the mousse on top of your hazelnut crunch and place in a freezer overnight.

    • Make chocolate mirror glaze and pour over the cake.

    • Decorate the cake the way you like it. Place the cake in the fridge to set and enjoy all the amazing layers!

Nutrition Facts

Serving Size 1164.3 g

Amount Per Serving
Calories 3908.5 cals195%
% Daily Value*
Kilojoules 16351 kJ195%
Fat 78.1 g120%
Sodium 1511.5 mg66%
Carbohydrate 607.9 g203%
Protein 55.4 g111%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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