My mom’s favorite cake is a double chocolate mousse from a local restaurant.
The ‘problem’, so to speak, is that the restaurant makes theirs in what has to be 14” cake rounds, triple layered. To the point that if I didn’t know better I’d think The Trunchbull herself would force Bruce Bogtrotter to eat the entire thing as punishment.
Anyway, not wanting to foist that amount of cake on my mother, nor wanting to pay for 4 separate slices for everyone to enjoy, I made a dupe!
The recipe I followed also had a section for a white chocolate mousse in addition, but I omitted that as a) my mom doesn’t like white chocolate. She, rightfully, believes it is a lie, and b) the inspiration cake does not include it. But if you like white chocolate I am positive it would be delicious.
I’ll post the recipe in the comments!
by qu33fwellington
5 Comments
for a split second i thought the chocolate was spider legs and now i am scared
##Recipe for chiffon cake rounds (9”):
-1 cup cocoa (85 grams or 3 ounces)
-1 cup sifted cake flour (100 grams or 3 ½ ounces)
-¾ cup sugar (150 grams or 5 ⅓ ounces)
-1 teaspoon baking soda
-¾ teaspoon baking powder
-4 egg yolks
-¾ cup oil (I subbed melted butter)
-½ cup water
-1 teaspoon vanilla
-¾ cup egg whites (160 grams or 5 ⅔ ounces or about 5 egg whites)
-¾ cup sugar (150 grams or 5 ⅓ ounces)
-Spray the center only of three 9×2 inch round cake pans and line with parchment. Spray the center of the paper only. Set aside. Preheat the oven to 350 degrees.
-Sift the cocoa into the cake flour, ¾ cup sugar, baking soda and baking powder. Whisk together and set aside.
-Place the egg yolks, oil, water and vanilla in a mixing bowl. Place the dry ingredients on top. Beat on medium for two minutes. Scrape down and mix on low until smooth.
-In a clean bowl fitted with a whisk attachment, whisk the whites on medium high until soft peaks form. Add the sugar in a slow, steady stream and beat to medium peaks. Do not overbeat the whites. It is best to underbeat rather than overbeat.
-Stir ⅓ of the whites into the chocolate mixture. Fold in the remaining whites. Divide among the three pans (300 grams or 10 ounces each). Spread the batter evenly in each pan.
-Bake 14 to 16 minutes until a tester comes out clean or the layer springs back when lightly touched. Do not overbake or they can become dry.
##Chocolate Mousse:
-9 ounces of semisweet chocolate (255 grams)
-½ pound butter (225 grams or 2 sticks)
-4 egg yolks
-¾ cup 40 % or heavy cream
-4 egg whites
-½ cup sugar (100 grams or 3 ½ ounces)
-In a large bowl, over simmering water, melt the chocolate and the butter. Whisk until smooth. Cool to lukewarm. Whisk in the egg yolks.
-Beat the cream to the chantilly stage. Set aside.
-Beat the whites until the whisk leaves a trail. Add the sugar gradually andbeat to medium peaks.
-Stir about 25% into the chocolate mixture to lighten it. Fold the remainder of the whites into the chocolate mixture along with the cream.
-Chill (I chilled overnight).
##Chocolate ganache:
-1/2 cup (1 stick butter)
-1 cup or 85 grams dark chocolate chips/morsels
-Again use the double boiler method and combine until smooth. Let chill, then pour over assembled cake.
##To assemble:
-Soften and warm your mousse in a bowl of warm water until it is malleable.
-Level your cake rounds, then layer the mousse between each to create three layers. I did more of a naked coverage on the sides.
Decorate as you see fit!
Edited for formatting.
Looks delicious! Enjoy!
What did you Mom think about your cake? Inquiring minds, lol. It looks amazing!
Any pics of the inside? Looks amazing! Great job 👏