Description
Rich Belgian chocolate mousse nestles between layers of moist chocolate cake, creating an elegant dessert for serious chocolate enthusiasts. Silky ganache and delicate chocolate shavings complete this luxurious French-inspired confection you will savor slowly.
Ingredients
Scale
- 2 large eggs (room temperature)
- 1 cup (240 ml / 8 fl oz) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (50 g) cocoa powder
- ½ cup (120 ml / 4 fl oz) milk
- ¼ cup (60 ml / 2 fl oz) unsalted butter (melted)
- ¼ cup (60 ml / 2 fl oz) boiling water
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla extract
- 6 oz (170 g) dark chocolate (coarsely chopped)
- 6 oz (170 g) white chocolate (coarsely chopped)
- 8 oz (226 g) semi-sweet chocolate (coarsely chopped)
- 2 tsp gelatin powder
- 3 tbsps (45 ml) cold water
- 3 tbsps (37 g) granulated sugar
- 1 ½ cups (360 ml / 12 fl oz) heavy cream (cold)
- 2 cups (480 ml / 16 fl oz) heavy cream (divided, cold)
- 1 cup (240 ml / 8 fl oz) heavy cream
Instructions
- Cake Base Preparation: Combine dry ingredients in a large mixing bowl, creating a well for wet components. Blend eggs, milk, melted butter, and vanilla into the mixture until smooth.
- Batter Refinement: Pour boiling water into the batter, whisking until achieving a silky, uniform consistency. Transfer to a 9-inch parchment-lined cake pan, lightly greased.
- Baking Process: Bake in a preheated oven until a toothpick inserted emerges clean. Cool the cake completely, trimming the surface if needed.
- Cake Framing: Position the cake on a serving plate, encircling with acetate or springform pan for structural support.
- Dark Chocolate Mousse Creation: Bloom gelatin in cold water. Melt dark chocolate using a double boiler, incorporating warmed gelatin thoroughly.
- Mousse Texture Development: Whip heavy cream with sugar until soft peaks form. Gently fold whipped cream into the chocolate mixture, maintaining an airy consistency.
- First Mousse Layer: Spread dark chocolate mousse evenly over the cake base. Refrigerate to set initial layer.
- White Chocolate Mousse Preparation: Repeat gelatin blooming process. Heat cream, dissolve gelatin, and pour over white chocolate. Stir until smooth and cooled to room temperature.
- Final Mousse Application: Whip remaining cream with sugar. Fold into white chocolate base with a delicate touch. Layer atop the dark chocolate mousse.
- Ganache Finishing: Heat cream and pour over semi-sweet chocolate. Rest briefly, then stir until achieving a glossy texture.
- Decorative Finale: Once slightly cooled, cascade ganache over the chilled dessert. Garnish with rosemary sprigs, sage leaves, and sugared cranberries for an elegant presentation.
Notes
- Precise Ingredient Temperature: Ensure all ingredients are at room temperature for smooth blending and optimal cake texture.
- Gelatin Activation Technique: Bloom gelatin properly in cold water to prevent lumps and ensure even distribution in mousse layers.
- Folding Method Mastery: Use a gentle folding technique when incorporating whipped cream to maintain air and create a light, airy mousse texture.
- Chilling Strategy: Allow sufficient chilling time between layers and final setting to achieve clean, distinct mousse layers and stable structure.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 454
- Sugar: 35 g
- Sodium: 165 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg