bakingforthecure

Dark and White Chocolate Mousse Cake

In Chocolate, Desserts on August 30, 2008 at 1:06 pm

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
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  1. My husband would love this cake for his birthday. He is a chocolate mousse cake kind of guy. Your brother is lucky to have a sister like you! I hope he has a good trip. The cake is gorgeous.

  2. this cake is lovely. i love anything with clean layers. yum!

  3. decent?! the cake looks beautiful! Something you would find at a fancy patisserie. Your brother is very lucky to have you as his sister :)

  4. Naama, the cake looks perfect! And sounds absolutely delicious!

  5. The mousse layers look perfect. Great looking cake!

  6. How do you get it out of the pan and looking perfect? Do you use a spring form? did you have to do any “clean up” of the edges?

  7. this looks sinful! figures that i choose this month to not use any recipes from the internet and your beautiful cake pops up. :(

  8. Alexa: Thanks! I hope he has a good trip too :)

    Cindy: Thanks!

    Tony: I`m not sure about the fancy patisserie, but thank you very much! :)

    Bakingobsession : Thanks! it really is a good cake

    Y: Thank you very much :)

    Sarahmarie: The most important thing if you want to make a perfect moousse cake is to use kind of clear plastic paper strap which you line the sides of the pan with. this gives you the perfect look without real effort. one more important thing is to freeze the cake, then take it out of the pan, and remove the plastic strap, only then put it in the refrigerator.

    Lan: I`m sorry :) you can always make it next month…

    Marija: Thanks!

  9. Absolutely beautiful and it looks like it would be soooooo good!

  10. Hi,
    What a beautiful cake!
    We like to thank you for such a beautiful and we’re sure that delicious recipe.
    We’re absolutely nuts about chocolate, so we’re more than ready for giving a try preparing it.
    On the other hand we take this chance for inviting you to visit our small blog.
    Here the adress:
    http://members.lycos.nl/bearskitchen/
    We would appreciate your opinion about it.

    With greetings from The Netherlands,
    Nick & Carolina.

  11. Hi there,

    I love triple mousse cake! This is superb!

  12. Hi Naama, I’ve found yours and your brother’s blog through tastespotting.com. Could you please tell me the url to Niki’s B’s blog? I tried to google it, but can’t find it.

    Anyway, this cake is awesome. I’m gonna try it as soon as I can.

  13. Serena: Niki`s url is:
    http://www.tapuz.co.il/blog/userblog.asp?FolderName=nikib, keep in mind that her blog is written in Hebrew.

  14. Hi! This cake looks simply delicious and I´m already planning on doing it for my b-day since I´m a chocolate lover. I was just wondering, does the chocolate mousse turns a little creamy even if you use gelatin powder? Thank you!

  15. hello that is a greate topic thanks

  16. nice! I am a HUGE fan of chocolate mousse, but I have yet to try making white chocolate mousse. thanks for the recipe!

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