Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, double chocolate mousse cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

The chocolate cakes never go out of trend. It is popular for several decades. The sweet. ingredients in this cake make it more delicious.

Double Chocolate Mousse Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Double Chocolate Mousse Cake is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have double chocolate mousse cake using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Double Chocolate Mousse Cake:

1. Get 1 Cocoa Sponge Cake
2. Prepare 1 White Chocolate Mousse
3. Get Chocolate Mousse:
4. Prepare 100 grams Sweet Chocolate
5. Make ready 1 Egg white
6. Take 30 grams Granulated sugar
7. Take 130 grams Heavy cream
8. Make ready 2 tsp Rum
9. Get 70 grams Milk
10. Take 3 grams Gelatin
11. Take 1 tbsp Water

Layer One - fluffy dark chocolate cake. It's adapted from my Chocolate Eggnog Cake recipe, but you can definitely use a (half of a) box mix if you prefer. And the remaining cake can be made into cupcakes. Our double chocolate mousse cake is a moist chocolate cake layered with dark and milk chocolate mousse, topped with whipped cream, white and dark chocolate shavings and pistachio powder.

Steps to make Double Chocolate Mousse Cake:

1. I referred toto make the cocoa sponge cake, which is just a basic tiramisu sponge. Cut the edges to fit the cake mold.
2. I referred toto make the white chocolate mousse. Pour the mousse on top of Step 1 and chill in the refrigerator. - - https://cookpad.com/us/recipes/169239-white-chocolate-mousse
3. Make the chocolate mousse…Place the chocolate in a bowl and melt it on a double broiler. Leave it as is on the double broiler to keep warm.
4. Put the egg whites in a separate bowl. While adding the 15 g of sugar a little bit at a time, whip until soft peaks form. (Leave on standby in the refrigerator.)
5. In a separate bowl, add the heavy cream, rum, and 10 g of sugar. Whip until thickened. (Leave on standby in the refrigerator)
6. Heat the milk in a pot. When the edges begin to bubble, remove from heat and add the dissolved gelatin.
7. Slowly add the mixture from Step 6 into the chocolate from Step 3. Mix really well.
8. Here you strain Step 7, but if you mix it thoroughly and evenly enough, you don't need to.
9. Chill the bottom of the Step 8 bowl with cold water and when it thickens, Mix in the meringue from Step 4 and the heavy cream from Step 5 alternating between the two.
10. Pour Step 9 on top of the chilled Step 2 and chill in the refrigerator until it hardens. (I left it to harden in the refrigerator for one day)
11. Once it hardens, remove from the mold, dust with cocoa powder, and it's finished…

Double Chocolate Mousse Cake, is a moist Chocolate Cake topped with a white chocolate and dark chocolate mousse. The perfect Special Occasion or Just Because Cake. It was my daughter's birthday a couple of weeks ago and to celebrate she chose a Skor No Bake Cheesecake with a CaramelContinue Reading The cake layers for the Double Chocolate Mousse Cake can also be made ahead and frozen several months ahead if well wrapped. Again, freeze them before you wrap. Please note the dark chocolate mousse uses raw eggs yolks and egg whites, so it may not be advisable for the very young or very old.

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