Two-color chocolate mousse cake

Overview

This cake uses a chocolate chiffon base, followed by a dark chocolate mousse layer, a white chocolate mousse layer and a ganache glaze. This cake has multiple flavors. No sugar is added when making the mousse. The sweetness of the cake comes from the sweetness of the chocolate chiffon and white chocolate itself, so the overall cake is sweet but not greasy. The mousse layer relies solely on the coagulation power of the chocolate itself and melts in your mouth, similar to the texture of ice cream. Therefore, you must use high-quality pure cocoa butter chocolate, otherwise it will not taste good. As a special reminder, this mousse cake melts easily and it is recommended to freeze it. When demoulding, just apply a hot towel around the mold. Do not overheat for too long. When I unmolded it, I left it on for a long time, and the two corners of the cake melted a little, which affected the overall beauty. Everyone must learn this painful lesson from me.

Tags

• baking
• cocoa powder
• egg
• low gluten flour
• olive oil
• whipping cream
• white chocolate
• dark chocolate
• fine sugar
• gelatin tablets
• milk
• water

Ingredients

Steps

1. 1 Prepare the ingredients for making the cake body.

   

2. 2 Separate egg yolks from egg whites.

   

3. 3 Add oil, water and 10 grams of sugar to a basin and heat over water until the sugar melts.

   

4. 4 Add cocoa powder, mix well and remove from heat.

   

5. 5 While hot, add chopped dark chocolate and mix well.

   

6. 6 Sift in the low-gluten flour and mix well.

   

7. 7 Add egg yolk and mix well.

   

8. 8 Add the remaining caster sugar to the egg whites and beat with an electric mixer until wet and dry.

   

9. 9 Add one-third of the egg whites to the cocoa batter and mix well.

   

10. 10 Pour in the remaining egg whites and mix well to form a smooth batter.

    

11. 11 Pour into baking dish and tap to remove air bubbles.

    

12. 12 Place in the preheated oven at 170 degrees for 25 minutes. After taking it out of the oven, let it cool and set aside.

    

13. 13 Use the mousse ring to cut out the appropriate size cake and set aside.

    

14. 14 Prepare the ingredients for the dark chocolate mousse layer.

    

15. 15 Heat the milk until it bubbles and remove from the heat.

    

16. 16 Pour in the chopped dark chocolate and mix well.

    

17. 17 Use an electric mixer to beat the whipping cream until half thick.

    

18. 18 Take some whipped cream and mix it into the dark chocolate sauce.

    

19. 19 Pour in the remaining whipping cream and mix well.

    

20. 20 Pour the mixed mousse liquid into the mold with the cake slices and place it in the refrigerator for one hour.

    

21. 21 Prepare the ingredients for the white chocolate mousse layer.

    

22. 22 Soak gelatine sheets in cold water until soft.

    

23. 23 Heat the milk until it bubbles, then pour it into the chopped white chocolate and mix well, then add the soaked gelatine slices and mix well.

    

24. 24 Whip the light cream to six portions.

    

25. 25 Add to the white chocolate sauce and mix well.

    

26. 26 Pour over the dark chocolate mousse layer.

    

27. 27 Prepare the ganache ingredients.

    

28. 28 Chop the dark chocolate into a bowl.

    

29. 29 Pour in the boiled whipped cream.

    

30. 30 Stir quickly to combine.

    

31. 31 Pour over the white chocolate mousse layer and chill in the refrigerator overnight.

    

32. 32 Take out the frozen mousse and apply a hot towel around the mold to release it.

    

33. 33 Cut into pieces and enjoy

    

34. 34 Melts in your mouth

    

35. 35 Multiple tastes

    

36. 36 Sweet but not greasy