Dark and White Chocolate Mousse Cake

This is the cake that I made for my brother, before he left to his (very) long trip overseas.
Oddly enough, this is the only mousse cake that I made for my brother that came out decent looking! You see, every time I tried to make him a nice cake for any special occasion, something would do wrong (well, kind of…), so I’m happy that it turned out ok this time.

Now, as for the cake- This is not the simplest cake, but it is not hard to make as you may think. Yes, it takes some time, but believe me, it is so worth it, this is THE cake if you want to impress someone, and the taste is really good as well.

So, if you have some kind of special occasion that requires a nice looking (and nice tasting…) cake, give this one a chance.

Dark and white chocolate mousse cake/ adapted from Niki B`s blog (makes one 26 cm. cake)

Base:
150 gr. Graham Crackers, ground
100 gr. Butter, melted
2 tablespoons packed brown sugar

Chocolate mousse:
130 gr. Bittersweet chocolate
1/3 cup milk
2 heaped tablespoons Nutella spread
1 1/2 teaspoon gelatin powder
3 tablespoons milk
375 ml. heavy whipping cream

White chocolate mousse:
160 gr. White chocolate
1/3 cup milk
1 1/2 teaspoon gelatin powder
3 tablespoons milk
375 ml. heavy whipping cream

Chocolate topping:
150 gr. Bittersweet chocolate
150 ml. heavy cream

Combine all the base ingredients; Spread the mixture out evenly on the bottom of the cake pan.

Make the dark chocolate mousse: combine the gelatin and 3 tablespoons of milk in a little bowl, let rest for 10 minutes. Meanwhile, melt the chocolate and the 1/3 cup of the milk, add the Nutella paste and combine.
Put the gelatin mixture in the microwave for 30 seconds, combine until smooth, and add to the chocolate mixture.
Whip the cream, and fold it into the chocolate mixture.
Pour the mousse onto the base, and freeze for an hour.

Make the white chocolate mousse: combine the gelatin and 3 tablespoons of milk in a little bowl, let rest for 10 minutes. Meanwhile, melt the white chocolate and the 1/3 cup of the milk.
Put the gelatin mixture in the microwave for 30 seconds, combine until smooth, and add to the white chocolate mixture.
Whip the cream, and fold it into the white chocolate mixture.
Pour the mousse onto the dark chocolate mousse layer, and freeze for an hour.

Make the chocolate topping: heat the cream nearly to its boiling point, pour it onto the chocolate and wait for a couple of minutes, then stir until the chocolate melts totally.
Pour the chocolate topping onto the mousse, and freeze overnight, covered.

About 4 hours before you want to serve the cake, put it out of the freezer, and let it defrost in the refrigerator. Keep in the refrigerator.

Naama