This 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. Continue reading