Chocolate mousse cake

Chocolate Mousse Cake – a refined delicacy for special moments

Welcome to a culinary journey full of flavor! Today, we will embark on the preparation of a decadent chocolate mousse cake, a dessert that is sure to impress anyone. Whether it’s an anniversary, a party, or simply an evening of indulgence, this cake will bring a smile to everyone’s faces. The recipe is structured in easy-to-follow steps, and in the end, you will have a cake with delicate layers of white, dark, and milk chocolate mousse, all resting on a fluffy base.

Preparation time: 30 minutes
Baking time: 20 minutes
Waiting time: 2-3 hours
Number of servings: 8-10

Ingredients

For the base:
- 2 eggs
- 70 g sugar
- 100 g flour
- 20 g cocoa
- 50 ml water
- 40 ml oil
- 1 teaspoon baking powder
- Rum essence (optional)
- A pinch of salt

For the white chocolate mousse and strawberry syrup:
- 150 g white chocolate
- 100 ml liquid cream
- 50 ml strawberry syrup
- 1 teaspoon gelatin
- 3 tablespoons water

For the dark chocolate mousse:
- 150 g dark chocolate
- 150 ml liquid cream
- 1 teaspoon gelatin
- 3 tablespoons water

For the milk chocolate mousse:
- 150 g milk chocolate
- 150 ml liquid cream
- 1 teaspoon gelatin
- 3 tablespoons water

For decoration:
- 250 ml liquid cream
- Cocoa or grated chocolate (for garnish)

Preparing the base

1. Preparing the cocoa mixture: In a bowl, pour boiling water over the cocoa and mix well until smooth. Allow the mixture to cool completely.

2. Separating the eggs: Separate the egg whites from the yolks. It is important that the bowl in which you will beat the egg whites is clean and dry to achieve a perfect meringue.

3. Preparing the meringue: In a bowl, beat the egg whites with a pinch of salt, gradually adding the sugar. Continue beating until you achieve a stiff and glossy meringue.

4. Mixing the yolks: In another bowl, add the oil in a thin stream over the yolks, mixing continuously. Add the rum essence and the baking powder dissolved (with a little vinegar or lemon juice) and finally, the cooled cocoa mixture.

5. Incorporating the meringue: Gradually add the yolk mixture over the meringue, gently folding with a spatula, being careful not to deflate the meringue.

6. Adding the flour: Finally, fold in the flour, mixing gently.

7. Baking the bases: Pour the mixture into a round mold with a diameter of 18 cm, lined with baking paper. Bake in a preheated oven at 180°C for about 20 minutes. Do the toothpick test to check if it’s done. Allow to cool.

Preparing the mousses

White chocolate mousse and strawberry syrup:

1. Hydrating the gelatin: Soak the gelatin in cold water for 10 minutes.

2. Melting the chocolate: Break the white chocolate into small pieces and mix it with the strawberry syrup in a saucepan. Place over low heat, stirring continuously, until the chocolate is completely melted.

3. Incorporating the gelatin: Melt the hydrated gelatin over low heat, without letting it boil, and add it to the chocolate sauce. Mix well and let it cool.

4. Whipping the cream: Whip the liquid cream until firm, and then fold it into the cooled chocolate mixture.

Dark chocolate mousse:

Repeat the above steps using dark chocolate and 50 ml of liquid cream.

Milk chocolate mousse:

Proceed in the same way, using milk chocolate and 100 ml of liquid cream.

Assembling the cake

1. Preparing the mold: Line the pan in which you baked the base with plastic wrap, so you can easily invert the cake.

2. First layer of mousse: Pour the first layer of white chocolate mousse and strawberry syrup. Smooth it out and place it in the freezer for 10 minutes.

3. Adding the dark chocolate mousse: Remove the pan from the freezer and pour in the dark chocolate mousse. Smooth it out and return to the freezer for another 10 minutes.

4. Continuing with the milk mousse: Repeat these steps with the milk chocolate mousse.

5. Adding the base: After pouring the white chocolate mousse layer, place the cooled base on top, pressing gently. Soak the base with a few tablespoons of coffee for added flavor.

6. Final chilling: Cover the cake with plastic wrap and leave it in the refrigerator for 2-3 hours to set well.

7. Inverting the cake: Once set, invert the cake onto a platter and remove the plastic wrap.

8. Decorating the cake: Whip the remaining liquid cream and cover the cake. You can decorate with cocoa or grated chocolate, as desired.

Useful tips

- Choose quality chocolate: Chocolate is the main ingredient, so choose good chocolate to achieve an intense flavor.
- Whipped cream: Ensure that the cream is well whipped, but not overwhipped, to avoid a grainy texture.
- Gelatin: If using gelatin, make sure to follow the hydration and melting instructions to avoid an unpleasant texture.
- Serving: This cake pairs wonderfully with a cup of aromatic coffee or a glass of sweet wine.

Nutritional benefits

This chocolate mousse cake is a true delicacy, but when consumed in moderation, it can be part of a balanced diet. Chocolate contains antioxidants, and the milk and white chocolate mousses add a boost of calcium and healthy fats from the cream.

Frequently asked questions

1. Can I use another type of chocolate?
Of course! You can experiment with chocolate with various cocoa percentages, depending on your preferences.

2. How can I make the cake lighter?
For a lighter version, you can use store-bought whipped cream instead of whipping it at home.

3. How long does the cake last in the fridge?
The cake can be stored in the fridge for 3-4 days, but it is best in the first days after preparation.

Conclusion

This chocolate mousse cake is not just a dessert, but an unforgettable culinary experience. With rich layers of chocolate and an airy texture, it is perfect for celebrating the beautiful moments in our lives. Feel free to personalize it with your favorite flavors or experiment with decorations. We wish you good appetite and much joy in the kitchen!