Chocolate Mousse Cake with Cream

Learn to cook a delicious, beautiful and festive mousse cake at home! The fashion for mousse cakes is growing, just as it once was for French macaroons. So letʼs find out how pastry chefs prepare mousse cakes and repeat it at home!
cook time: 4h
Elijah Stroud
Chocolate Mousse Cake with Cream

Nutrition Facts (per serving)

397
Calories
29g
Fat
29g
Carbs
5g
Protein

Ingredients (16 portions)

For the biscuit:

Wheat flour 100 g
Butter 110 g
bitter chocolate 100 g
Eggs 4 pc
Sugar 100 g
Vanilla sugar 15 g
Baking powder 11 g
Sugar syrup 50 ml
Salt to taste

For the dark chocolate mousse:

Butter 50 g
Sugar syrup 50 ml
Dark chocolate 200 g
Heavy cream 200 g
Gelatin 8 g

For the milk chocolate mousse:

Butter 50 g
Sugar syrup 50 ml
Heavy cream 200 g
Gelatin 8 g
Milk chocolate 200 g

For the white chocolate mousse:

Butter 50 g
Heavy cream 200 g
Gelatin 8 g
White chocolate 200 g
Milk 100 ml

For chocolate glaze:

Butter 50 g
Dark chocolate 100 g
Heavy cream 50 g

For decoration:

Kumquat 200 g
Mint 20 g

Recipe instructions

Step 1

Step 1
For the sponge cake, separate the eggs into yolks and whites.

Step 2

Step 2
Place butter and chocolate in a saucepan. Melt until smooth over low heat (or in a water bath), stirring constantly.

Step 3

Step 3
Beat the yolks with vanilla sugar.

Step 4

Step 4
Add chocolate and butter to the yolks, whisking continuously, in a thin stream.

Step 5

Step 5
Mix flour with baking powder and add to the dough.

Step 6

Step 6
Place egg whites, sugar and salt into a mixing bowl. Beat until fluffy and stable foam.

Step 7

Step 7
Carefully fold the whites into the dough.

Step 8

Step 8
Knead the dough even more carefully with as much air as possible from the protein mass.

Step 9

Step 9
Line a springform pan with a diameter of 26 cm with parchment and grease with butter.

Step 10

Step 10
Transfer the dough into it.

Step 11

Step 11
Bake at 160 degrees for 25-30 minutes. We do not open the oven for the first 20 minutes. Let the finished biscuit cool.

Step 12

Step 12
Thinly cut off the sugar crust from the biscuit.

Step 13

Step 13
Line a clean springform pan with clean parchment and transfer the sponge cake into it. We increase the side with thick polyethylene. The author uses a stationery folder for papers, but such tapes are also sold in confectionery stores.

Step 14

Step 14
For dark chocolate mousse, soak sheet gelatin in cold water until it swells.

Step 15

Step 15
Place dark chocolate and butter in a saucepan, add cherry syrup (if the cake is for children) or liqueur (if only adults will eat it). Melt until smooth over low heat (or water bath).

Step 16

Step 16
Squeeze out the gelatin and transfer it to a saucepan. Stir until it is completely dissolved and set aside for 10 minutes.

Step 17

Step 17
Whisk the cream well.

Step 18

Step 18
Add cream to chocolate mixture and stir.

Step 19

Step 19
Pour the dark chocolate mixture over the sponge cake and put it in the refrigerator until it hardens completely (30 minutes was enough for the author of the video).

Step 20

Step 20
For the milk chocolate mousse layer, repeat the same steps as with the hard chocolate. Soak the gelatin until it swells, melt the chocolate with butter and syrup, add the squeezed gelatin, let it cool and add the whipped cream. Pour this mixture into the mold. Place in the refrigerator until this layer hardens completely.

Step 21

Step 21
For white chocolate mousse, we repeat all the same steps, just instead of syrup, add milk to the chocolate and butter. After making sure that the first two layers have set, pour the white chocolate mixture into the mold. Place in the refrigerator until hardened.

Step 22

Step 22
We wait until all layers have completely hardened. Remove the board and film.

Step 23

Step 23
Ready cake. You can leave it like that, or you can go further and decorate it.

Step 24

Step 24
To prepare the glaze, mix chocolate, butter and cream and bring until smooth with constant heating and stirring. Cool the glaze as much as possible to ensure its fluidity.

Step 25

Step 25
Starting from the center, cover the cake.

Step 26

Step 26
Move the spatula in one direction to distribute the glaze and create drips. Cool the cake and let the icing harden.

Step 27

Step 27
Decorate with mint and kumquats.

Additional rubrics

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