Double Chocolate Mousse Cake

Name: Double Chocolate Mousse Cake
Total time: 8400 s
Yield: 6 servings
Cuisine: British
Ingredients: 70 g flour; 40 g sugar (for cake); 30 g milk; 20 g cocoa powder; 3 eggs; 1/2 tbsp butter; 20 ml syrup; 2 egg yolks; 65 g Dark chocolate; 65 g White chocolate; 80 ml Milk; 250 ml whipping cream; 20 g sugar (for mousse); 6 g gelatin; 4 tbsp water; cocoa powder (for topping); whipping cream (for topping)

Erica Leung @cook_4046734

HK/ UK

Valentine's Day is coming! There is a great recipe for this festival. The layer of white chocolate and dark chocolate makes the cake more attractive and the mousse is soft and smooth as well. This recipe is very easy and please try it out !

Erica Leung @cook_4046734

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Ingredients

140min

6 servings

70 gflour
40 gsugar (for cake)
30 gmilk
20 gcocoa powder
3eggs
1/2 tbspbutter
20 mlsyrup
2egg yolks
65 gDark chocolate
65 gWhite chocolate
80 mlMilk
250 mlwhipping cream
20 gsugar (for mousse)
6 ggelatin
4 tbspwater
cocoa powder (for topping)
whipping cream (for topping)

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Steps

140min

1

First, let's bake the chocolate cake. Put 3 eggs into a mixing bowl and add half of the sugar (20g) to the eggs. Using a hand mixer, beat the eggs until they turn white and become fluffy. Add the remaining sugar in the while beating the egg. (this usually takes 4-5min in high speed). Preheat the oven to 170C.
2

Melt the butter in warm milk and set aside. When the egg mixture is ready, sieve in flour and cocoa powder. Gently mix well until just combined. Do not over mix.
3

Transfer 2 tbsp of egg mixture to the butter milk mixture and mix well. After that, transfer it back to the flour mixture and gently mix well.
4

Transfer the batter into a baking tray (24cm x 30cm) with baking paper. Gently drop the tray to remove excess air bubbles. Bake the cake for 8-10min until it is fully cooked.
5

Let the cake to cook completely before cutting into circles. Cut the cake into 2 circles with 6 inch diameter and set aside.
6

Now work on the dark chocolate mousse. Add 2 tbsp of cold water to 3g of gelatin and mix well. Melt the gelatin in hot water bath. Melt dark chocolate at the same time.
7

Heat the 40ml milk until it starts to boils. Add the melted gelatin and mix well. When the chocolate is melted, add in 1 egg yolk and mix well. Then add in the hot milk mixture and mix well. Let to mixture to cool completely.
8

While the chocolate mixture is cooling, beat the 125ml cream with 10g sugar until soft peak is formed. When the chocolate mixture is completely cooled, add 1/3 of the whipped cream into the chocolate and mix well. Gently mix the remaining cream into the chocolate.
9

Place one piece of cake into the middle of a 7 inch cake tin. Brush syrup onto the cake. Pour the dark chocolate mousse into the tin. Place another cake on it and brush with syrup.
10

Let the cake to set in the fridge for 20-30 min. While the cake is freezing, work on the white chocolate mousse. Repeat the step for making dark chocolate mousse, simply by changing the dark chocolate into white chocolate.
11

When the bottom layer of mousse is set, add the white chocolate mousse and let the cake to set for another 30mins to 1h.
12

When the mousse is completely firm, carefully transfer the cake out from the tin. Coat the cake with cocoa powder and whipped cream for decoration.