Chocolate Mousse Cake

A light chocolate cake for which its hard to estimate how much time the preparation will take. Why? To add the second mousse, the first one must be completely set. The setting time of the first mousse depends on your refrigerator. You may need to wait two or four hours. In any case, the cake must be refrigerated overnight before slicing.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 220 g Sugar, white

  • 235 g Wheat flour, white, multi-purpose

  • 70 g Cocoa, powdered, unsweetened

  • 5 g Baking powder

  • 8 g Baking powder

  • 5 g Salt, table

  • 2 piece Egg, fresh

  • 235 ml Milk, whole milk

  • 120 ml Oil, vegetable oil, canola

  • 235 ml Water

Dark chocolate mousse

  • 210 g chocolate, dark

  • 90 ml Milk, whole milk

  • 6 g Gelatin powder, unsweetened

  • 260 ml Sweet cream

Milk chocolate mousse

  • 210 g chocolate, dark

  • 90 ml Milk, whole milk

  • 7 g Gelatin powder, unsweetened

  • 260 ml Sweet cream

Steps

  1. First, prepare the sponge cake. Preheat the oven to 180 degrees Celsius. Place baking paper on the bottom of a baking pan (26 or 28 cm in diameter).

  2. In one bowl, mix the sifted dry ingredients. In another bowl, mix all the wet ingredients except for the boiling water. Pour the wet ingredients into the dry ingredients and mix well to get a smooth batter without lumps. Finally, mix in the boiling water.

  3. Pour the batter into the prepared baking pan and bake in the preheated oven for 30-40 minutes. Check if the sponge cake is done by inserting a toothpick into the center. If it comes out clean, the sponge cake is baked.

  4. Turn the baked sponge cake onto a serving plate and let it cool completely. Place an adjustable cake ring around the cooled sponge cake and attach a thicker foil to it.

  5. Melt the chocolate over a double boiler. Whip the sweet cream. Prepare the gelatin according to the instructions on the packet.

  6. Heat the milk almost to boiling point. Dissolve the prepared gelatin in it, then pour the mixture into the melted chocolate and mix well. Gently fold in the whipped sweet cream with a spatula. Pour the mixture over the cooled sponge cake. Store in the refrigerator until the mousse is completely set.

  7. Once the dark chocolate mousse is completely set, prepare the milk chocolate mousse following the same procedure. Pour it over the first mousse and refrigerate the cake overnight.

Nutrition Information (Per 100g)

  • Calories: 405.71 kcal
  • Fat: 13.34 g
    • Saturated Fat: 6.98 g
  • Carbohydrates: 62.47 g
    • Sugars: 36.96 g
  • Protein: 7.07 g
  • Fiber: 4.12 g