Double Chocolate Mousse Cake
Indulge in the ultimate chocolate lover's dream with this decadent Double Chocolate Mousse Cake! This show-stopping dessert features a rich, fudgy dark chocolate cake base layered with two luscious mousse tiers—velvety dark chocolate and creamy milk chocolate—creating a harmonious blend of textures and flavors. Perfect for special occasions or as a luxurious treat, this cake is elevated with the addition of fluffy whipped cream and a hint of gelatin for structure. Topped with a dusting of cocoa powder and optional chocolate shavings, every slice is a masterpiece. Ready in under an hour of prep time and ideal for making ahead, this chilled dessert serves 8 and is guaranteed to impress your guests. Whether you're a fan of dark, milk, or both, this recipe encapsulates chocolate heaven in every bite!
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Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 50 grams All-purpose flour
- 150 grams Dark chocolate (for mousse layer)
- 200 ml Heavy cream (for dark chocolate mousse)
- 150 grams Milk chocolate (for mousse layer)
- 200 ml Heavy cream (for milk chocolate mousse)
- 2 teaspoons Gelatin powder
- 3 tablespoons Water (for gelatin)
- 1 tablespoon Cocoa powder (for garnish, optional)
- 2 tablespoons Chocolate shavings (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper.
Step 2
In a heatproof bowl, melt 200 grams of dark chocolate and 100 grams of unsalted butter over a double boiler or in the microwave in 30-second intervals. Stir until smooth and set aside to cool slightly.
Step 3
In a mixing bowl, whisk 150 grams of granulated sugar and 3 eggs together until pale and fluffy. Gradually fold in the melted chocolate mixture.
Step 4
Sift in 50 grams of all-purpose flour and fold gently until the batter is combined.
Step 5
Pour the cake batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Step 6
For the dark chocolate mousse, heat 200 ml of heavy cream in a small saucepan until it starts to steam (do not boil). Pour it over 150 grams of chopped dark chocolate and let sit for a minute. Stir until smooth and glossy. Let the mixture cool to room temperature.
Step 7
Whip an additional 150 ml of heavy cream until soft peaks form. Gently fold it into the dark chocolate mixture. Spread the dark chocolate mousse evenly over the cooled cake base and refrigerate for 30 minutes.
Step 8
Dissolve 2 teaspoons of gelatin powder in 3 tablespoons of water. Let it bloom for 5 minutes, then microwave for 10 seconds to dissolve completely.
Step 9
For the milk chocolate mousse, repeat the same process as the dark chocolate mousse, using 150 grams of milk chocolate and 200 ml of heavy cream. Stir the dissolved gelatin into the milk chocolate mixture before folding in the whipped cream.
Step 10
Spread the milk chocolate mousse evenly over the dark chocolate mousse layer. Refrigerate the cake for at least 4 hours, or until the mousse layers are firm.
Step 11
Carefully run a knife along the edges of the springform pan before releasing it. Transfer the cake to a serving plate.
Step 12
Dust the top with cocoa powder and garnish with chocolate shavings, if desired. Slice and serve chilled.
Nutrition Facts
| Serving size | (1423.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6017.3 |
| Total Fat 426.9g | 0% |
| Saturated Fat 253.5g | 0% |
| Cholesterol 1267.3mg | 0% |
| Sodium 571.9mg | 0% |
| Total Carbohydrate 486.0g | 0% |
| Dietary Fiber 43.0g | 0% |
| Total Sugars 368.2g | |
| Protein 74.3g | 0% |
| Vitamin D 135IU | 0% |
| Calcium 916.4mg | 0% |
| Iron 51.4mg | 0% |
| Potassium 3376.9mg | 0% |
Source of Calories