Ultimate Double-Chocolate Mousse Cake Delight
This Ultimate Double-Chocolate Mousse Cake Delight combines a dense, fudgy brownie base with a light and airy chocolate mousse topping. Finished with cocoa dusting and chocolate curls, this elegant dessert delivers rich chocolate flavor with a silky texture that melts in every bite—perfect for celebrations or an indulgent treat.
Equipment
- 20 cm round cake pan
- mixing bowls
- whisk
- heatproof bowl or bain-marie
- spatula
- refrigerator
Ingredients
- 150 g unsalted butter
- 150 g dark cooking chocolate
- 2 tbsp cocoa powder
- 3 large eggs
- 150 g caster sugar
- 50 g brown sugar
- 1 tsp vanilla extract
- 100 g plain flour
- 150 g dark cooking chocolate (mousse layer)
- 100 g milk chocolate
- 300 ml heavy cream
- 2 large eggs (separated)
- 1 tbsp gelatin (bloomed in 2 tbsp water)
- 100 ml whipped cream
- cocoa powder for dusting
- chocolate curls for decoration
Instructions
- Preheat the oven to 180°C (350°F) and line a 20 cm round cake pan with baking paper. Melt the butter and dark chocolate together until smooth. Whisk eggs with caster and brown sugar until slightly thickened, then mix with the melted chocolate. Fold in flour and cocoa powder, pour into the pan, and bake for about 25 minutes. Let the brownie base cool completely.
- Once the brownie has cooled, line the sides of the pan with acetate or parchment paper to create clean edges. Place the brownie base in the refrigerator while preparing the mousse.
- Bloom the gelatin in cold water. Melt the dark and milk chocolate together, then stir in hot cream and the bloomed gelatin until smooth. Allow the mixture to cool slightly. Whip egg whites to soft peaks and gently fold into the chocolate mixture, then fold in whipped cream until light and airy.
- Pour the mousse over the chilled brownie base and smooth the top. Refrigerate the cake for at least 5 hours, preferably overnight, until the mousse is fully set.
- Dust the top with cocoa powder and decorate with chocolate curls. Slice using a hot knife for clean edges and serve chilled.
Notes
Use high-quality chocolate (around 70% cocoa) for the best flavor. Ensure the brownie base is fully cooled before adding the mousse layer. For clean slices, dip your knife in hot water and wipe between cuts. Chill overnight for the best structure and texture.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 45mgPotassium: 220mgFiber: 3gSugar: 26gVitamin A: 900IUVitamin C: 1mgCalcium: 60mgIron: 3mg
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