White and Dark Chocolate Mousse Cake

This white and dark chocolate mousse cake is a dream to make and looks incredible. Setting it in front of your guests will for sure elicit gasps of wonderment already, just wait until they take the first bite!

While a little time consuming (and needing quite a bit of freezer space) it’s also super easy to make in advance; it can be easily thawed on the day you plan to serve it just a few hours in advance (I’d recommend overnight in the fridge or 2-3 hours at room temperature).

This recipe has a lot of waiting times so you can make it at a leisurely pace amongst other dinner preparations. Make sure you chill each layer thoroughly to avoid a right mess or them sinking into each other.

The cake layer can be whatever chocolate sponge you’re used to making. I do like genoise but I know it can be finicky. You can even buy a ready made cake layer, no-one will be able to tell.

The cherry jelly insert is optional, feel free to use raspberries (same quantities, make sure to strain the puree) instead or skip it altogether.

Let me know if you make this, can’t wait to see your creations!

Yield: 8-10

Author: Briochette

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White and Dark Chocolate Cake

I chose to add a boozy cherry insert in this cake for an extra kick and a nod to the Black Forest cake, but you can leave it out if you'd like. Make sure the cake is VERY cold when pouring over the mirror glaze

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Ingredients

Chocolate Cake Layer

• 90g flour
• 30g cocoa powder
• pinch of salt
• 3 room temperature eggs
• 125g sugar
• 1/2 tsp vanilla extract
• 30g butter, melted

White Chocolate Mousse

• 250g white chocolate (best quality you can find), finely chopped
• 100ml heavy cream
• 250ml heavy cream, chilled
• 3g (1 1/2 sheet) gelatine
• 1 tsp vanilla paste or pure vanilla extract

Spiked Cherry Jelly Insert

• 500g pitted cherries (I always use frozen)
• 60ml water
• 90g sugar
• juice from half a lemon
• 6g (3 sheets) gelatine
• 1 tbsp kirsch (optional)

Dark Chocolate Mousse

• 200g dark chocolate (I used 65% cocoa), finely chopped
• 100ml heavy cream
• 250 ml heavy cream, chilled
• pinch of salt
• 2g (1 sheet) gelatine

Mirror Glaze

• 75ml water
• 150g sugar
• 50g Dutch processed cocoa
• 6g (3 leaves) gelatine, soaked in water
• sprinkles, optional, to decorate

Instructions

Make the genoise cake layer

1. I'll start by saying you can make any type of chocolate sponge you prefer, it will not be the main event anyway. You can even buy one and just brush ti with a bit of cherry syrup for some extra zing
2. Preheat the oven at 180 degrees C. Butter and line a springform pan (20-22cm) on the bottom (not the sides!).
3. In a bowl, combine the flour, cocoa and salt. Set aside.
4. In another bowl and using an electric mixer, beat the eggs, sugar and vanilla until the mixture turns pale, quadruples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the melted butter.
5. Sift the flour mixture onto the egg mixture, gently folding it in with a spatula as you go.
6. Pour the batter into the cake pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
7. Let cool for about 10 minutes. Run a thin-bladed knife around the edge of the pans to loosen the cake. Leave in the tin.

Make the white chocolate mousse

1. Soak the gelatine leaves in a little cold water for 5-10 minutes
2. In a bowl add the chopped white chocolate and vanilla paste. Set aside
3. Heat the 100 ml heavy cream in a small pan until steaming. Pour onto the chocolate and let sit for a few minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth. Drain and add the gelatine, stir well until melted. This is your ganache
5. Let cool in the fridge for about 15-30 minutes (it should be cool to the touch)
6. In a large bowl beat the cold heavy cream until stiff peaks form.
7. Gently fold in the white chocolate ganache (make sure this is not hot or it will melt the cream!).
8. Pour the mixture in the springform pan over the cake. Place in the freezer for about 30 minutes

Make the cherry jelly insert

1. To a small saucepan add cherries, water, sugar, lemon juice. Cook for about 15 minutes until syrupy.
2. Add the kirsch, if using
3. Soak the gelatine leaves in cold water for about 5 minutes
4. Add to the very warm cherries, mix well
5. Blend the cherries with their syrup then set aside to cool (but not too long or they will set in the blender) to room temperature
6. Take the chilled white mousse out of the freezer and pour the cherry jelly on top.
7. Return to the freezer to set while you make the dark chocolate mousse

Make the dark chocolate mousse

1. Soak the gelatine leaves in cold water for 5-10 minutes
2. In a bowl place the chopped dark chocolate and salt. Set aside (I use the same bowl as for the white chocolate, just rinse it beforehand)
3. Heat the 100ml heavy cream until steaming. Pour immediately over the dark chocolate. Let sit for 2 minutes.
4. Stir vigorously until the mixture becomes smooth, then add the drained, squeezed gelatine. Mix well.
5. Let cool in the fridge until chilled but not set.
6. Meanwhile, whip the chilled heavy cream until stiff peaks form (again, using same bowl as for the white chocolate).
7. When ganache is cool, gently fold into the whipped cream.
8. Take the chilled cake out of the freezer, pour over the dark chocolate mousse layer. Leave to set for at least one hour.

Make the chocolate mirror glaze

1. This step is optional as the cake will look very pretty even on its own, with a few chocolate shards or top. If you'd like to achieve a professional look, however, I strongly recommend this glaze
2. Soak the gelatine leaves in a little cold water for about 10 minutes
3. In a saucepan combine water, sugar, heavy cream. Bring to a soft boil.
4. Add the cocoa powder and mix well until smooth (we want to avoid lumps at all costs).
5. Cook for 2-3 minutes then remove from heat.
6. Add the drained and squeezed gelatine, mix well.
7. Let chill until just below body temperature but not cold (don't let it set)
8. Get your frozen cake out of the freezer. Run a thin blade knife around the edges to release it from the pan. Remove the sides of the pan.
9. Place the cake on top of a rack sitting in an oven pan (to catch extra glaze when pouring)
10. In a smooth motion pour the glaze over the cake, it will set relatively fast so make sure to work quickly and use a spatula to nudge the glaze to areas where it maybe hasn't reached. Sprinkle with gold sprinkles, if using
11. Return the cake to the freezer if intending to use it another day, or keep somewhere chilled until ready to serve.
12. Enjoy!

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