Chocolate Mousse Cake
Two layers of dark chocolate cake layered with rich dark chocolate mousse.
- Preheat oven to 325°. Lightly grease two 9-inch pans and place parchment paper circles on the bottom of each pan.
- In a bowl set on a pot of simmering water, place the chopped chocolate and butter. Allow to melt, making sure to not get any water in the mixture.
- Set aside to cool to room temperature.
- In the bowl of a stand mixer, combine egg yolks and sugar. Beat on high speed until slightly thickened and lemon-coloured, about 4 minutes. Scrape down the sides of the bowl and beat for another 2 minutes.
- In another bowl, beat egg whites until soft peaks form, about 3 to 4 minutes.
- Using a spatula, fold in the cooled chocolate and butter into the egg yolk mixture. Take a quarter of the egg whites and stir into the chocolate/egg yolk mixture. Fold in the remaining egg whites, making sure the mixture is streak-free.
- Divide the batter equally into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Once the cakes are cooled to room temperature, invert them onto a cookie sheet lined with parchment paper. Cover the cakes with plastic wrap and chill until ready to use.
- Cover the bottom of the springform pan with a circle of parchment paper. Cut a 4-inch strip of parchment paper and line the sides of the pan with it, making sure it goes over the top of the pan by at least ½ an inch. Once the cake layers have chilled, place one cake layer in the bottom of the springform pan.
- Whisk together the cocoa powder and hot water in a small bowl and set aside.
- In a bowl set on a pot of simmering water, place the chopped chocolate and allow it to melt, making sure to not get any water in it. Set aside to cool to room temperature.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the whipping cream and the sugar until stiff peaks form.
- Add cocoa powder mixture to the melted chocolate and whisk until smooth. Whisk a quarter of the whipped cream into the chocolate mixture.
- Gently fold in the remaining whipped cream into the chocolate mixture, making sure the resulting mixture is streak-free.
- Pour the whipped chocolate on the cake layer and bang the pan onto the counter to remove any large air bubbles.
- Cover the dark chocolate mousse with the other layer of chilled cake.
- Refrigerate the cake while preparing the top layer.
- In a small measuring cup, sprinkle the gelatin over the water and let rest for 5 minutes.
- Place the chocolate in a medium bowl and set aside.
- Place ¾ cup of whipping cream in a small saucepan and bring to a boil. Once the cream is boiling, remove from the heat and incorporate the gelatin, stirring to dissolve.
- Pour cream over the white chocolate and stir until smooth. Allow to cool to room temperature.
- In the bowl of a stand mixture fitted with a whisk attachment, whip the remaining whipping cream until soft peaks form. Stir a quarter of the whipped cream into the chocolate, then gently fold in the remaining whipped cream, making sure that no streaks remain.
- Pour the white chocolate mixture over the second cake layer and smooth with an offset spatula.
- Cover and chill for at least 3 hours. The cake will taste even better if you chill it overnight.
Dark Chocolate Curls
- Decorate with dark chocolate curls.