Double Chocolate Mousse Cake
Double Chocolate Mousse Cake

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, double chocolate mousse cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Double Chocolate Mousse Cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Double Chocolate Mousse Cake is something which I’ve loved my whole life. They are nice and they look fantastic.

With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. 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 recipe, we have to first prepare a few components. You can cook double chocolate mousse cake using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Double Chocolate Mousse Cake:
  1. Make ready 70 g flour
  2. Make ready 40 g sugar (for cake)
  3. Get 30 g milk
  4. Take 20 g cocoa powder
  5. Take 3 eggs
  6. Take 1/2 tbsp butter
  7. Make ready 20 ml syrup
  8. Prepare 2 egg yolks
  9. Get 65 g Dark chocolate
  10. Take 65 g White chocolate
  11. Prepare 80 ml Milk
  12. Prepare 250 ml whipping cream
  13. Take 20 g sugar (for mousse)
  14. Take 6 g gelatin
  15. Get 4 tbsp water
  16. Get cocoa powder (for topping)
  17. Take whipping cream (for topping)

We are in the middle of a major house de-junking and deep cleaning project. I promised myself that I would not work on any fun projects until. Leave to cool until thick enough to spread. Remove mousse cake from tin and spread glaze over the top.

Instructions to make Double Chocolate Mousse Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let the cake to cook completely before cutting into circles. Cut the cake into 2 circles with 6 inch diameter and set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. When the bottom layer of mousse is set, add the white chocolate mousse and let the cake to set for another 30mins to 1h.
  12. 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.

Leave to cool until thick enough to spread. Remove mousse cake from tin and spread glaze over the top. Decorate with drizzles of melted white chocolate and mini chocolate eggs. buttercream cakes chocolate mousse chocolate sprinkles double chocolate stout epicurious Fort Collins Brewery. Visually, the pale mousse on top of the dark chocolate cake reminds me of the froth that rises to the top of a freshly poured pint. For the dark chocolate mousse, place the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water).

So that is going to wrap this up for this special food double chocolate mousse cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!