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Black and White Chocolate Mousse Cake
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Cake:
1. ½ cup milk
2. 1 egg
3. ½ tsp. vanilla extract
4. 1 cup all-kpurpose flour
5. 1 cup sugar
6. 1/3 cup unsweetened cocoa powder
7. ¾ tsp. baking powder
8. ½ tsp. baking soda
9. 1/8 tsp. salt
10. ¼ cup canola oil
11. ½ cup boiling water
Ganache:
1. 1 ¼ cups heavy cream
2. 12 oz. high-quality bittersweet chocolate, chopped
Mousse:
1. 2 pkgs (8 oz. each) mascarpone cheese, at room temp.
2. 1 cup sugar
3. ½ tsp. vanilla extract
4. 2 cups heavy cream
5. 5 oz. high-quality bittersweet chocolate, melted and slightly cooled
Garnish (optional):
1. White chocolate shavings
2. 1 pkg. (10 oz.) frozen raspberries in syrup, thawed
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Cake: Preheat oven to 350F. Coat 9” round cake pan with cooking spray. In bowl combine milk, egg and vanilla; reserve. In another bowl combine next 6 ingredients. At low speed beat in oil, 1 minute. Add milk mixture; beat 1 minute. Gradually beat in water; beat 1 minute. Pour into pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Cook in pan on rack 20 minutes. Remove from pan; cool completely. Trim cake to fit into 8” springform pan; cut in half horizontally.
Ganache: In pot over low heat bring cream to simmer; remove from heat. Add chocolate. Let stand 1 minute; stir until smooth. Transfer ½ cup ganache to bowl; cover. Refrigerate until thickened, 30 minutes. Cover remaining ganache; let stand at room temperature until ready to use.
Mousse: At low speed beat mascarpone, sugar and vanilla until combined. In another bowl at medium-high speed beat cream until soft peaks form. Stir 1/3 of cream into mascarpone mixture; fold in remaining cream. Transfer half of mousse to separate bowl. Fold melted chocolate into 1 bowl mousse. Center 1 cake layer in bottom of 8” springform pan; spread refrigerated ganache on top. Top with remaining cake layer; spread chocolate mousse on top. Top with white mousse. Cover with plastic wrap; refrigerate at least 8 hours. Remove side of pan. Place cake on rack over sheet of wax paper. Microwave reserved ganache on High in 5-second intervals until pourable. Pour ganache over cake; using spatula, spread over top and side. Garnish with chocolate curls, if desired. Puree raspberries in blender; strain. Serve cake with raspberry puree, if desired.
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| Recipe Origin: United States |
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Submitted by: |
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Kyrsten Shuman
Pennsylvania
United States |
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| This recipe has been viewed 3203 times. |
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