Double Chocolate Mousse Cake



Double Chocolate Mousse Cake

Your search for a holiday showstopper ends with this Double Chocolate Mousse Cake! Fluffy chocolate cake topped with dark and white chocolate mousse, ganache, and a festive herb wreath garnished with sugared cranberries. If the holidays are long over, fresh berries would make for an equally beautiful cake!

Ingredients

Chocolate Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 large eggs room temperature
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
Dark Chocolate Mousse
  • 2 teaspoons gelatin powder
  • 3 tablespoons cold water
  • 6 ounces dark chocolate coarsely chopped
  • 2 tablespoons granulated sugar
  • 1 1/2 cups heavy cream cold
White Chocolate Mousse
  • 2 teaspoons gelatin powder
  • 3 tablespoons cold water
  • 6 ounces white chocolate coarsely chopped
  • 1 tablespoon granulated sugar
  • 2 cups heavy cream divided; cold
Chocolate Ganache
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate coarsely chopped
Instructions

Chocolate Cake
  • Preheat oven to 350 degrees. Line one 9-inch cake pan with a parchment round, then coat with baking spray. Set aside.
  • In a large bowl, combine all dry ingredients and whisk until blended. With a spoon, create a well in the middle.
  • Add eggs, milk, melted butter, and vanilla and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.
  • Pour batter in the prepared cake pan and bake for 28-30 minutes, or until a toothpick inserted comes out clean, with only a few crumbs.
  • Allow cake to cool in the pan for 5 minutes, then remove to cooling rack to cool completely.
  • Trim the cake if necessary, then place it on a cake plate. Wrap the cake snugly with a layer of plastic acetate and tape it shut. Alternatively, you can place the cake in a 9-inch springform pan.
Dark Chocolate Mousse
  • In a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
  • Place the chopped chocolate in a larger glass or metal bowl set over a double boiler. Melt the chocolate, scraping the bowl with a rubber spatula to help the process. Set aside to cool.
  • Liquify the bloomed gelatin by microwaving it for 10 seconds. Whisk the gelatin into the melted chocolate.
  • Use a stand mixer or electric mixer to whip the heavy cream and granulated sugar to soft peaks on medium speed, 2-4 minutes.
  • Gently fold the whipped cream into the melted chocolate using a rubber spatula until fully combined.
  • Spoon mixture into the prepared pan over the cooled cake layer. Smooth is out and refrigerate for at least 2 hours.
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