Home-style Recipe for Dual Color Chocolate Mousse Cake

This cake egg muffin uses chocolate cheesecake as the base, followed by layers of black and white chocolate mousse topped with ganache, one piece of cake offering multiple flavors. When making the mousse liquid, no sugar was added; the sweetness comes from the chocolate cheesecake and the white chocolate itself, so the overall texture is sweet but not cloying. Mousse relies solely on the setting power of the chocolate, melting in your mouth like ice cream. Therefore, high-quality pure cocoa butter chocolate must be used; otherwise, the flavor will definitely not be good.

Special reminder: this mousse cake is prone to melting, so it is recommended to store in the freezer. When demolding, wrap a hot towel around the mold for a few seconds. Do not overheat or leave on too long. During my demolding process, I left the towel on for too long, and the cake corners melted slightly, affecting the overall appearance. Everyone must learn from this painful lesson.

　　Ingredients Main ingredients:olive oil 26 grams (cake body), water 26 grams (cake body), sugar 40 grams (cake body), cocoa powder 8 grams (cake body), black chocolate 14 grams (cake body),low-gluten flour 30 grams (cake body),eggs 2 (cake body), 85 grams of black chocolate for the black chocolate mousse, 50 grams of milk (black chocolate mousse), 140 grams of heavy cream (black chocolate mousse), white chocolate 85 grams (white chocolate mousse) 50 grams of milk (white chocolate mousse), 2 grams of gelatin sheets (white chocolate mousse) 140 grams of heavy cream (white chocolate mousse) 56 grams of heavy cream (ganache) 28 grams of black chocolate for the ganache Milk 50 grams (for black chocolate mousse)，Light Cream 140 grams (for black chocolate mousse), white chocolate 85 grams (for white chocolate mousse), milk 50 grams (for white chocolate mousse), gelatin sheets 2 grams (for white chocolate mousse), cream 140 grams (for white chocolate mousse), cream 56 grams (for ganache glaze), black chocolate 28 grams (for ganache glaze)

Steps

1. Prepare all the ingredients for the cake body.

2. Separate the egg yolks from the egg whites.Egg whites Egg yolks.

Steps

1. Prepare all ingredients needed for the cake body.

2. Separate the egg yolks and whites.

3. In a bowl, add oil, water, and 10 grams of sugar, heat over a double boiler until the sugar dissolves.

4. Add cocoa powder and mix well.

5. Remove from heat while still warm and add chopped black chocolate to mix thoroughly.

6. Sift in low-gluten flour and mix evenly.

7. Mix in the egg yolks.

8. In a clean bowl, beat the egg whites with sugar until soft peaks form.

9. Transfer one-third of the whipped egg whites to the chocolate batter and fold gently.10. Gradually mix the remaining egg whites into the batter, creating a smooth batter. 11. Pour the batter into a baking pan, knock out air bubbles.12. Bake in a preheated

oven

at 170°C for 25 minutes.

Cool and prepare for demolding after baking.

13. Cut the cake with a mold to size for later use.

14. Prepare all ingredients for the black chocolate mousse layer.

15. Heat milk until just before it boils, then remove from heat.

16. Pour heated milk over chopped black chocolate and mix well.

17. Whip heavy cream to six-fifths of full volume.

18. Transfer some whipped cream into the chocolate mixture and fold gently.

19. Add the remaining whipped cream and mix thoroughly.

20. Pour the prepared mousse liquid over the cake base, refrigerate for one hour before proceeding to the next layer.

21. Prepare all ingredients for the white chocolate mousse layer.

22. Soak gelatin sheets in cold water.

23. Heat milk until just before it boils and pour into chopped white chocolate and mix well, then add soaked gelatin and stir thoroughly.

24. Whip heavy cream to six-fifths of full volume.

25. Add the white chocolate mixture and fold gently.

26. Pour over the black chocolate mousse layer.

27. Prepare all ingredients for the ganache.

28. Break down the black chocolate into small pieces and place in a bowl.

30|Pour boiling heavy cream over it.

31|Stir quickly until combined.

32|Pour over the white chocolate mousse layer, refrigerate overnight to set.

33|Demold by wrapping a hot towel around the mold for a few seconds.

34|It melts in your mouth

35|offering multiple textures

36|and is sweet but not cloying

2. When baking the chocolate cake, it can be done in a 6-inch round mold or a small pan. Note: Please use high-quality pure cocoa butter chocolate; otherwise, the flavor will be significantly reduced.

2|When baking the chocolate cake base, a 6-inch round pan or small baking dish can be used.

3|The mousse relies solely on the setting power of the chocolate, so it must be refrigerated to set properly after assembly.

4|Demold by wrapping a hot towel around the mold for a few seconds; do not leave too long to avoid melting.