Double Chocolate Mousse Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Double Chocolate Mousse CakeThis Double Chocolate Mousse Cake was one of our premier offerings.  Both white chocolate and dark chocolate mousse team up with a deeply chocolate, yet light textured chocolate chiffon cake. The Double Chocolate Mousse Cake is beautiful, light and easy to make and while full of flavor is not overwhelming sweet.

After much testing, I came to the conclusion that chiffon cakes, because they use oil and not butter, have a longer shelf life than do butter cakes.  While the majority of our wedding cakes were butter cakes, if the cake was to be sold to our wholesale clientele or needed a shelf life, it was made with a chiffon cake or an oil based cake.

Chiffon cakes are one of the easiest cake to make. Basically, the dry ingredients are mixed together and the wet ingredients, except for the egg whites and a bit of sugar, are placed in the mixing bowl.  The dry ingredients are plopped on top and they are beat together.  No creaming or adding the flour in stages.  The only other thing is to beat the whites with the sugar and fold all of it together.  This Double Chocolate Mousse Cake is extremely dark in color and moist, providing a counter point to the white chocolate mousse filling and the dark chocolate mousse finish.

One of my favorite customers has a son, Sean, who had this Double Chocolate Mousse Cake for every birthday.  I would always sent him a few truffles as my gift.

The chocolate mousse used to finish the cake is a bit tricky to reconstitute.  After it has been chilled, it has to be heated slightly and slowly to get it to the consistency where it can be spread.  It is important to heat it a bit at a time, then stir it.  I used a hair blower on high to heat the outside of the bowl as well as the top of the mousse.  I would stir it, then heat it again until it became smooth and spreadable.  The bowl could also be placed over hot – not boiling- water briefly, removed and stirred.  Just be patient with this step so you don’t liquify it completely.

The Double Chocolate Mousse Cake, while stored in the refrigerator holds well at room temperature.  It can also be frozen in its entirety for up to a month.  Just transfer it to the refrigerator a day or two before serving to thaw. Be sure to freeze it before covering and cover with foil loosely so as not to mar the finish.  If you have a container it will fit into or a box that would be another solution.

The cake layers for the Double Chocolate Mousse Cake can also be made ahead and frozen several months ahead if well wrapped.  Again, freeze them before you wrap.

Please note the dark chocolate mousse uses raw eggs yolks and egg whites, so it may not be advisable for the very young or very old.  At 76, I still eat this Double Chocolate Mousse Cake.  In fact, I look for excuses to make it.

Chocolate Chiffon Cake for the Double Chocolate Mousse CakeIngredients for the Chocolate Chiffon Cake for the Double Chocolate Mousse Cake1 cup cocoa (85 grams or 3 ounces)
1 cup sifted cake flour (100 grams or 3 1/2 ounces)
3/4 cup sugar (150 grams or 5 1/3 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
4 egg yolks
3/4 cup oil
1/2 cup water
1 teaspoon vanilla
3/4 cup egg whites (160 grams or 5 2/3 ounces or about 5 egg whites)
3/4 cup sugar (150 grams or 5 1/3 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, 3/4 cup sugar, baking soda and baking powder. Sifting cocoa for the Double Chocolate Mousse CakeDry ingredients for the Double Chocolate Mousse CakeWhisk together and set aside.Dry ingredients whisked together for the Double Chocolate Mousse Cake

Place the egg yolks, oil, water and vanilla in a mixing bowl. Liquid ingredients in the mixing bowl for the Double Chocolate Mousse CakePlace the dry ingredients on top. Dry ingredients over wet ones for the Double Chocolate Mousse CakeBeat on medium for two minutes. Mixing ingredients for the Double Chocolate Mousse CakeScrape down and mix on low until smooth.  Chocolate ingredients mixed for the Double Chocolate Mousse Cake

In a clean bowl fitted with a whisk attachment, whisk the whites on medium high until soft peaks form.Egg whites in bowl for the Double Chocolate Mousse Cake Egg whites beaten just before sugar is added for the Double Chocolate Mousse CakeAdd the sugar in a slow, steady stream and beat to medium peaks.  Do not overheat the whites.  It is best to underbeat rather than overbeat.  Sugar added to the egg whites for the Double Chocolate Mousse CakeEgg whites finished for the Double Chocolate Mousse CakeStir 1/3 of the whites into the chocolate mixture.  One Third of the egg whites added for The Double Chocolate Mousse CakeStirring egg whites into chocolate batter for the Double Chocolate Mousse CakeFold in the remaining whites. Folding in the remaining egg whites for the Double Chocolate Mousse CakeDivide among the three pans (300 grams or 10 ounces each).  Spread the batter evenly in each pan.  Spreading the batter in a pan for the Double Chocolate Mousse CakeSmoothing the cake layer for the Double Chocolate Mousse CakeUnbaked layers ready for the oven for the Double Chocolate Mousse CakeBake 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.Baked layers of chocolate chiffon cake for the Double Chocolate Mousse Cake

Yield: 900 grams or about 31 1/2 ounces.  Layer size: 1 1/2 inches each.

White Chocolate MousseWhite chocolate mousse ingredients for the Double Chocolate Mousse Cake6 ounces white chocolate (170 grams)
1/3 cup 40% or heavy cream
1 1/2 cups 40% or heavy cream

Combine the white chocolate and 1/3 cup cream in a small bowl.  White chocolate and cream in a bowl for the Double Chocolate Mousse cakeMake a double boiler by placing it over a pan of hot water at a simmer.  Do not let the water boil.  White Chocolate Mousse ingredients over a double boiler for the Double Chocolate Mousse CakeHeat to melt the chocolate. Whisk to combine. White chocolate and cream melted for the Double Chocolate Mousse CakeCool until it begins to thicken slightly.

Beat the remaining cream to the chantilly stage. Cream to be whipped for the white chocolate mousse for The Double Chocolate Mousse CakeCream being whipped for the Double Chocolate Mousse CakeFold the white chocolate and the whipped cream together.Folding the white chocolate and cream together for the Double Chocolate Mousse CakeFolding cream and white chocolate for the Double Chocolate MousseWhite Chocolate Mousse for the Double Chocolate Mousse Cake

Yield: 590 grams or 20 ounces

Dark Chocolate MousseDark chocolate mousse for the Double Chocolate Mousse Cake9 ounces of semisweet chocolate (255 grams)
1/2 pound butter (225 grams or 2 sticks)
4 egg yolks
3/4 cup 40 % or heavy cream
4 egg whites
1/2 cup sugar (100 grams or 3 1/2 ounces)

In a large bowl, over simmering water, melt the chocolate and the butter. Chocolate and butter for the dark chocolate mousse for the Double Chocolate Mousse CakeThis may be done in a microwave if desired. Whisk until smooth. Cool to lukewarm. Whisk in the egg yolks.Egg yolks being added to chocolate mousse for the Double Chocolate Mousse CakeEgg yolks being whisked into chocolate for the Double Chocolate Mousse Cake

Egg yolks whisked into chocolate mousse for the Double Chocolate Mousse CakeBeat the cream to the chantilly stage. Set aside.Whipped cream in the bowl for Double Chocolate Mousse Cake

Beat the whites until the whisk leaves a trail.  Add the sugar gradually andAdding egg whites to the chocolate mousse for the Double Chocolate Mousse Cakebeat to medium peaks. Egg whites whipped for chocolate mousse for the Double Chocolate Mousse CakeStir about 25% into the chocolate mixture to lighten it.Stirring whites into chocolate mousse for the Double Chocolate Mousse Cake Fold the remainder of the whites into the chocolate mixture along with the cream. Chill.Cream and whites on top of chocolate mixture for the Double Chocolate Mousse CakeFolding chocolate mousse for the Double Chocolate Mousse CakeChocolate Mousse finished for the Double Chocolate Mousse Cake

Yield:  Approximately 2 quarts or 890 grams or 31 1/4 ounces.

This is the trickiest part of this cake.  The mousse will be unusable as is but it must be heated and stirred gently and with patience so it doesn’t melt completely.  Cold mousse before heating for the Double Chocolate Mousse CakeWhen ready to use, heat the outside of the bowl with a hair blower or set it over hot water briefly.  Heating chocolate mousse for the Double Chocolate Mousse CakeStir to soften.  Stirring the chocolate mousse for the Double Chocolate Mousse CakeRepeat the heating and stirring until it is  soft  enough to frost the cake. Stirring heated mousse again for the Double Chocolate Mousse CakeChocolate mousse ready to frost the Double Chocolate Mousse Cake

Assembly of the Double Chocolate Mousse Cake
3- 9” Layers Chocolate Chiffon Cake
White Chocolate Mousse Filling
Dark Chocolate Mousse Frosting
Cake and tools to finish the Double Chocolate Mousse CakePlace one layer of cake in the bottom of a 9×3 inch cheesecake pan.Filling first layer of cake for the Double Chocolate Mousse CakeSpread with half the white chocolate mousse (about 285 grams or 10 ounces). White chocolate mousse spread on the first layer the Double Chocolate Mousse CakePlace the second layer of cake on topSecond layer of cake on for the Double Chocolate Cake then remainder of the mousse. Filling on second layer of the Double Chocolate Mousse CakeTop with the third layer of cake. Freeze overnight.Top layer of cake on Double Chocolate Mousse Cake

Place the cake on a fat can and release it by heating the sides with a blow dryer Heating the side of the pan to release the cake for the Double Chocolate Mousse Cakeand sliding the side down.Releasing the cake from the pan by sliding the side of the pan down.Transfer the cake to a cardboard cake round.  Transferring the cake to a board to be finished for the Double Chocolate Mousse CakeFrost the sides Finishing the side of the Double Chocolate Mousse Cakeand top.  Finishing the top with mousse for the Double Chocolate Mousse CakeComb the sides of the cake Combing the side of the Double Chocolate Mousse CakeClean the bottom of the board with a piece of paper towel wrapped around your finger or use a spatula.   Cleaning the bottom board or the Double Chocolate Mousse Cakecleaning bottom of board 2Finish the top with a #5B tip forming a running “e” design.Piping the top of the cake for the Double Chocolate CakePiping the top of the cake for the Double Chocolate Mousse CakePiping the top of the cake for the Double Chocolate Mousse cakePiping the top of the cake for the Double Chocolate Mousse Cake

Store the Double Chocolate Mousse Cake in the refrigerator.  Bring to room temperature to serve.

Yield: Cut into 14 to 16 servings.Double Chocolate Mousse Cake

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8 thoughts on “Double Chocolate Mousse Cake

  1. Diane

    This cake looks incredible. I’m wondering what your thoughts are on using pasteurized eggs. I’m kind of a worry wart when it comes to food bacteria and would rather be safe than sorry. However, I have noticed when using pasteurized eggs in the past, they take much, much longer to whip. So, I was wondering if that would pose a problem in this cake.

    Thanks so much.

    1. hfletcher Post author

      Hi Diane: When I had the shop, we used pasteurized yolks and whites. I never noticed a difference but I was using a product for bakeries so I don’t know if that means anything. As long as they will whip to the consistency needed, I don’t see that the length of time it takes to beat them would make a difference.

  2. rockyrd

    fabulous! wish i could jump thru my screen for a piece. i am a big fan of chiffon cakes too. over the years, like you i have made many with butter and they were always well recieved but the last few wedding cakes i did were chiffon w/oil. people came up to me after the wedding and bragged (!) that they ate 3 slices of them. little pigs.
    i also did a huge 4 tier full sized sheet cake using the chiffon layers with choc mousse.
    boy, was that ever a bear to put together, any suggestions? i needed a crane to assemble it.
    btw mike’s photos are just super. please thank him for me.
    happy holidays

    1. hfletcher Post author

      I can’t imagine doing a whole sheet of any cake. I can’t even imagine how you got it moved around. i think chiffons are very much under rated which is a shame since they are so easy to put together.

      Have you seen the Orange Cranberry Cake I did (http://pastrieslikeapro.com/2013/12/orange-cranberry-cake-holiday-specialty)That used one of the most delicious chiffons I have ever tasted – It is orange. Thanks for the comment about Mike’s photos. That is at least half the blog. I hope your holidays are the best ever and that next year is equally as good.

  3. Manisha

    Very good looking cake Helen!

    In the past I have used left over chocolate mousse for frosting and now happy to know that it is a thing to do :)

    Love

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