Double Chocolate Mousse Cake 🍫

Name: Double Chocolate Mousse Cake 🍫
Yield: 8-13 servings
Ingredients: 2 eggs; 2 1/2 tablespoons all-purpose flour (20 grams); 1 1/2 tablespoons cornstarch (15 grams); 1 1/2 tablespoons unsweetened cocoa powder (15 grams); 1/4 cup granulated sugar (50 grams); 1 teaspoon baking powder; 5 1/3 ounces dark chocolate 60% (150 grams); 1 cup heavy cream (about 250 grams; 30% fat); 3 1/2 tablespoons mascarpone (50 grams); 8 1/2 ounces milk chocolate (240 grams); 1 2/3 cups heavy cream (about 380 grams; 30% fat); 1/2 cup mascarpone (100 grams); 1/3 cup heavy cream (about 100 grams; 30% fat); 1/4 cup mascarpone (60 grams); 1 tablespoon powdered sugar; Chocolate shavings; Malted milk balls (such as Maltesers)

Iméno @mes_moments_de_mams

This cake is truly decadent! It features an ultra-soft sponge cake base. There’s also a whipped dark chocolate ganache with mascarpone. For the double chocolate effect, I made a whipped milk chocolate ganache as well.

Iméno @mes_moments_de_mams

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Ingredients

8-13 servings

Sponge Cake
2eggs
2 1/2 tablespoonsall-purpose flour (20 grams)
1 1/2 tablespoonscornstarch (15 grams)
1 1/2 tablespoonsunsweetened cocoa powder (15 grams)
1/4 cupgranulated sugar (50 grams)
1 teaspoonbaking powder
Dark Chocolate Mousse
5 1/3 ouncesdark chocolate 60% (150 grams)
1 cupheavy cream (about 250 grams; 30% fat)
3 1/2 tablespoonsmascarpone (50 grams)
Milk Chocolate Mousse
8 1/2 ouncesmilk chocolate (240 grams)
1 2/3 cupsheavy cream (about 380 grams; 30% fat)
1/2 cupmascarpone (100 grams)
Whipped Mascarpone Cream
1/3 cupheavy cream (about 100 grams; 30% fat)
1/4 cupmascarpone (60 grams)
1 tablespoonpowdered sugar
Decoration
Chocolate shavings
Malted milk balls (such as Maltesers)

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Steps

1

DARK AND MILK CHOCOLATE MOUSSES
Melt the dark chocolate with the cream, and do the same with the milk chocolate. Chill for at least 4 hours or prepare the day before.
2

SPONGE CAKE
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
3

Meanwhile, whisk the yolks with the sugar until the mixture is pale and has doubled in volume.
Add the flour, cocoa powder, and sifted baking powder, then mix.
4

Gently fold in the beaten egg whites in several additions.
5

Preheat your oven. Pour the batter into a 8-inch (20 cm) cake ring or pan and bake for about 10 minutes at 350°F (180°C).
6

Once baked, let the sponge cool on a rack. Then place it in a 7-inch (18 cm) cake ring or a high-sided springform pan.
7

CHOCOLATE MOUSSES
Take the dark chocolate ganache out of the fridge and whip it with the mascarpone until it doubles in volume.
Do the same with the milk chocolate ganache.
8

Pour the whipped dark chocolate ganache over the sponge in the ring, then add the milk chocolate ganache on top.
9

Chill for 24 hours.
10

DECORATION
Run the tip of a knife around the edge of the ring, then remove it. Sprinkle the top with chocolate shavings or cocoa powder.
11

WHIPPED CREAM
In a very cold bowl, combine all the ingredients and whip until stiff peaks form. Using a 1M piping tip, pipe the cream on top. Decorate with malted milk balls.