Chocolate Mousse Cake & Vanilla Cream
Preparation time: 35 min (+ 4 hours chilling time)Ingredients
Cocoa base (biscuit)
Eggs: 2 (≈ 100 g)
Sugar: 70 g
Flour: 70 g
Unsweetened cocoa powder: 20 g
Baking powder: 6 g
Melted butter: 50 g
Milk: 50 g
Salt: 1 pinchVanilla cream (light layer)
Cream cheese: 300 g Heavy cream (very cold): 250 g
Powdered sugar: 70 g
Vanilla: 6 gChocolate mousse (layer) dark)
Dark chocolate: 200 g Heavy cream (very cold): 250 gDecoration
Whipped cream: 150 g (or ready-made whipped cream) Melted chocolate: 40 g (for the drizzle)Detailed preparation steps
Preheat: Set the oven to 170°C (325°F). Grease a 20 cm (8-inch) round cake tin (ideally springform) and line the base with baking paper.
Mix the dry ingredients: In a bowl, combine flour + cocoa powder + baking powder + salt.
Whisk: In a mixing bowl, whisk eggs and sugar for 2 to 3 minutes until frothy.
Incorporate: Add melted butter + milk. Mix, then add the dry ingredients. Stir just until a smooth batter forms.
Bake the cake: Pour into the pan. Bake for 12 to 15 minutes.
The cake should be cooked but still moist. Let it cool completely.
Make the vanilla layer: In a bowl, mix the cream cheese with powdered sugar and vanilla until smooth.
Whip the cream: Whip 250g of cold heavy cream to stiff peaks. Gently fold it into the vanilla cream cheese mixture.
Spread: Pour this vanilla cream over the cooled cake. Smooth and refrigerate for 30 minutes to firm up.
Prepare the chocolate mousse: Gently melt the dark chocolate. Let it cool for 5 minutes.
Whip the cream: Whip 250g of cold heavy cream into soft peaks. Assemble the mousse: Pour the lukewarm chocolate over the whipped cream in two additions, then gently fold with a spatula until you obtain a smooth mousse. Add the chocolate layer: Pour the mousse over the set vanilla layer. Smooth the top. Rest: Refrigerate for at least 4 hours (ideally overnight) for perfect results when sliced. 14 Decorate: Add dollops of whipped cream on top, then drizzle melted chocolate in a zigzag pattern.Recipe tip:
Neat assembly: Use a pastry ring + acetate strip (or parchment paper strips): perfect unmolding and smooth edges.Ingredient swap:
Cream cheese → replace with mascarpone (300g) for a softer and even more stable vanilla layer.Baking tip:
Soft biscuit: Don’t overbake! As soon as a knife inserted into the center comes out just dry, stop baking. An overbaked biscuit doesn’t absorb the liquid as well and breaks when cut.
