Double Chocolate Mousse Cake
Double Chocolate Mousse Cake
Ingredients
For the Brownie Base
- 180 g unsalted butter, softened
- 200 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 50 g cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch salt
- 100 g dark chocolate, chopped
For the Chocolate Mousse
- 200 g dark chocolate, chopped
- 200 ml thickened cream
- 2 egg yolks
- 2 tablespoons caster sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 400 ml thickened cream, extra, whipped
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin with baking paper.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and caster sugar until light and fluffy.
⏱️ 5 min
- 3
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and pinch of salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 3 min
- 6
Fold in the chopped dark chocolate.
⏱️ 2 min
- 7
Pour the brownie batter into the prepared cake tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out with moist crumbs.
⏱️ 30 min•🌡️ 180
- 8
Let the brownie cool completely in the tin on a wire rack.
⏱️ 60 min
- 9
In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped dark chocolate, stirring until smooth. Remove from heat and let it cool slightly.
⏱️ 10 min
- 10
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
⏱️ 5 min
- 11
In a saucepan, heat 200ml of thickened cream over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min
- 12
In a separate bowl, whisk the egg yolks and caster sugar until pale and creamy. Slowly pour about half of the hot cream into the egg yolk mixture while whisking continuously to temper the yolks.
⏱️ 3 min
- 13
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon (nappe consistency). Do not boil.
⏱️ 5 min
- 14
Add the bloomed gelatin to the hot cream and egg mixture, stirring until completely dissolved.
⏱️ 2 min
- 15
Pour the warm cream mixture into the melted dark chocolate, whisking until smooth and fully combined. Allow the mixture to cool to room temperature, stirring occasionally.
⏱️ 15 min
- 16
Gently fold the extra 400ml of whipped thickened cream into the cooled chocolate mixture until no streaks remain and the mousse is light and airy.
⏱️ 5 min
- 17
Once the brownie base is completely cool, place it back into the clean 23cm (9-inch) round cake tin or a springform pan.
⏱️ 2 min
- 18
Pour the prepared chocolate mousse over the brownie base, spreading it evenly.
⏱️ 2 min
- 19
Refrigerate the cake for at least 4 hours, or preferably overnight, until the mousse is set.
⏱️ 240 min
- 20
Once set, carefully remove the cake from the tin. Decorate as desired (e.g., with chocolate shavings, cocoa powder, or fresh berries).
⏱️ 5 min
Kitchen Tools
Double Chocolate Mousse Cake
For the Brownie Base
- 180 g unsalted butter, softened
- 200 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 50 g cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch salt
- 100 g dark chocolate, chopped
For the Chocolate Mousse
- 200 g dark chocolate, chopped
- 200 ml thickened cream
- 2 egg yolks
- 2 tablespoons caster sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 400 ml thickened cream, extra, whipped
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin with baking paper.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and caster sugar until light and fluffy.
⏱️ 5 min - 3
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and pinch of salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 3 min - 6
Fold in the chopped dark chocolate.
⏱️ 2 min - 7
Pour the brownie batter into the prepared cake tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out with moist crumbs.
⏱️ 30 min•🌡️ 180 - 8
Let the brownie cool completely in the tin on a wire rack.
⏱️ 60 min - 9
In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped dark chocolate, stirring until smooth. Remove from heat and let it cool slightly.
⏱️ 10 min - 10
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
⏱️ 5 min - 11
In a saucepan, heat 200ml of thickened cream over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min - 12
In a separate bowl, whisk the egg yolks and caster sugar until pale and creamy. Slowly pour about half of the hot cream into the egg yolk mixture while whisking continuously to temper the yolks.
⏱️ 3 min - 13
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon (nappe consistency). Do not boil.
⏱️ 5 min - 14
Add the bloomed gelatin to the hot cream and egg mixture, stirring until completely dissolved.
⏱️ 2 min - 15
Pour the warm cream mixture into the melted dark chocolate, whisking until smooth and fully combined. Allow the mixture to cool to room temperature, stirring occasionally.
⏱️ 15 min - 16
Gently fold the extra 400ml of whipped thickened cream into the cooled chocolate mixture until no streaks remain and the mousse is light and airy.
⏱️ 5 min - 17
Once the brownie base is completely cool, place it back into the clean 23cm (9-inch) round cake tin or a springform pan.
⏱️ 2 min - 18
Pour the prepared chocolate mousse over the brownie base, spreading it evenly.
⏱️ 2 min - 19
Refrigerate the cake for at least 4 hours, or preferably overnight, until the mousse is set.
⏱️ 240 min - 20
Once set, carefully remove the cake from the tin. Decorate as desired (e.g., with chocolate shavings, cocoa powder, or fresh berries).
⏱️ 5 min