dessert, Family, recipes

Double Chocolate Mousse Cake

***I have had one crazy, really great week! So great and full of good things that I forgot to come push Publish on this recipe yesterday! I know none of you were on pins and needles waiting, but hey, I can imagine right?! This post is really about setting a goal out of your comfort zone, and doing it. I set a goal of learning a new harder dessert I had never tried. And it was a great experience! So this weekend, set a goal to try something a little harder than you’ve tried to do before. It will help build confidence for the next goal. Even if it doesn’t turn out perfect.:) Have a wonderful weekend!

One of my goals this year was to learn how to make 4 fancy desserts. I had never made mousse before or ganache so I thought this would be a great one. I got the recipe from The Crumby Kitchen {https://thecrumbykitchen.com/double-chocolate-mousse-cake/?cn-reloaded=1}. Please go look at hers! It is so beautiful! I obviously opted for an easier topping. I hope you will enjoy my photos of each step. For my first time, I’m calling this a win.:)

Ingredients:

Chocolate Cake Layer:

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 Layer:

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 Layer:

2 teaspoons gelatin powder
3 tablespoons cold water
6 ounces white chocolate coarsely chopped
2 cups heavy cream divided; cold

Chocolate Ganache Layer:

1 cup heavy cream
8 ounces semi-sweet chocolate coarsely chopped

Directions:

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(I chilled mine overnight).

White Chocolate Mousse:

  • In a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
  • Place the chopped white chocolate in another glass or metal bowl. Set aside.
  • In a small sauce pot, bring 1 cup of heavy cream to a simmer. Add bloomed gelatin and whisk until fully dissolved. Remove from heat and cool slightly, then pour over white chocolate, whisking until melted and smooth. Cool to room temperature.
  • 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.
  • Carefully transfer white chocolate mousse over the set dark chocolate layer. Smooth the top, then chill for 3 hours or overnight.

Chocolate Ganache:

  • Place the chopped chocolate in a glass or metal bowl. Set aside.
  • In a small sauce pot, bring cream to a bare simmer. Pour over the chopped chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
  • Allow the ganache to cool and thicken slightly for 10 minutes, while remaining pourable. Pour over the white chocolate mousse layer and smooth.
  • Remove the acetate film and allow ganache to drip down the sides of the cake.
  • Optional: Garnish with rosemary, sage, and sugared cranberries(like the original recipe), fresh fruit, or whatever your heart desires

I had so much fun challenging myself by making something I had never done before. I have been trying to do more “self care” events each month. And this definitely was one for me. Being creative and eating chocolate = win, win! Plus this was my birthday cake!

I hope this post will encourage you to try something new! The Crumby Kitchen has a ton of wonderful things to try!

Life is Good. Share the Good.

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