Chocolate cake with a hidden layer of white chocolate mousse

Spring and summer is very much the season of wonderful cakes, there’s so much to celebrate! Maybe you’ve got a wedding coming up? Or a birthday, Christening or communion? Or maybe just a good old summer party?

What ever the occation, you need a wonderful cake. And while a lot of us have a favourite cake we almont always make, it’s fun to try something new every now and then as well, right?

I actually invented this cake myself, and I was really excited to see if my plan would actually work. I had never made this cake before, but I had a clear image in my head. However, that doesn’t always translate into something workable in real life, haha. But this time it actually did, and the cake is sooo good!

It’s made up of three layers, two with chocolate cake and one with white chocolate mousse. The mousse adds something extra to the cake, and also, it looks so prettyyyy ☺

Chocolate cake with white chocolate mousse
Yields 1
You will find a picture guide on the decoration at the top of this post.
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Ingredients
  1. 3 eggs
  2. 450 mls sugar
  3. 250 grams butter
  4. 600 mls flour
  5. 3 tsp vanilla essence
  6. 3 tsp baking powder
  7. 3 tbsp cocoa
  8. 350 mls buttermilk
White chocolate mousse
  1. 1,5 tsp gelatin powder
  2. 1 tbsp water
  3. 170 grams white chocolate in chunks
  4. 350 mls whipping cream/double cream
Frosting
  1. 700 grams confectioner's sugar
  2. 250 grams butter (room temperature)
  3. 2 tbsp cocoa
  4. 150 grams cream cheese
Decoration
  1. About 200 grams dark chocolate
  2. About 50 grams butter
  3. Meringue
Instructions
  1. Set the oven to 180 degrees C, and prepare a round cake tin 24 cm. Cover it with parchment paper to make sure the cake doesn't stick.
  2. Beat the eggs and sugar white in a kitchen machine.
  3. Melt the butter, and add along with the vanilla essence.
  4. Add the flour, baking powder and cocoa to a small bowl, and measure up the milk in a container. If you don't have buttermilk, you can easily make your own buttermilk.
  5. Alternate between the buttermilk and dry ingredients and blend well until everything has been added and incorporated well.
  6. Pour the batter into the cake tin and bake in the oven for about 60 minutes. This will vary from oven to oven, so I recommend checking on the cake from 45 minutes and on.
  7. The cake is done when you can insert a cake needle and it comes out clean. Let the cake rest in the tin for a while, and let it cool on a wire rack.
White chocolate mousse
  1. Mix the gelatine powder and water in a small bowl and let it sit.
  2. Break up the chocolate and add to a bowl.
  3. Pour 1/3 of the cream into a pot and heat it up. Take it off the heat before it starts boiling. Add the gelatin, which will be have hardened now, and stir until it's dissolved.
  4. Pour the hot cream over the chocolate, and let it sit for 30 seconds. Then stir until the chocolate has melted completely.
  5. Whip the remaining cream in a kitchen machine. Be careful not to overwhip it, it should have soft peaks.
  6. Blend 1/3 of the whipped cream into the melted chocolate. Then carefully fold the rest of the whipped cream in, making sure it's all blended well. There should be no white streaks of chocolate left, this can make your mousse not set.
  7. Set in the fridge to set. I also recommend placing it in the freezer for a little while, this will make it easier to work with afterwards.
Assembly
  1. Once the cake has cooled and the mousse has set, you can assemble the layers.
  2. Cut the chocolate cake in two layers. I always use a cake leveler, this makes the levels even. You can use a knife, but unless you are very skilled and have magical powers, I'm pretty sure the cake layers won't be level.You should also level the top layer, if you cake has formed a dome while baking. All layers should be level and flat.
  3. Place the bottom layer on some parchment paper. Remove the mousse layer from the tin and place it on top of the cake layer. Make sure the sides line up. Place the top layer over the mousse layer. It can be a good idea to turn the top layer upside down, so the straight side is up. This will make it easier to frost.
  4. The cake is now ready for frosting.
Frosting
  1. Add all the ingredients to a kitchen machine and blend well. How much confectioner's sugar you need will vary a bit, but the frosting should be quite thick.
  2. Start by frosting a crumb layer. This will bind all the crumbs, so your final frosting won't be ruined by crumbs. Spread a thin layer of frosting out over the entire cake, it doens't matter if you can see the cake through it.
  3. Place in the fridge so the frosting can set.
  4. Once it's set, you can add the final layer of frosting. If you want straight edges, a trick is to place the bottom of a cake tin on top of the cake. It should be a size bigger than the one you used, so it goes a little out over the edge of the cake.
  5. Frost around the sides of the cake, holding the lid down and creating a sharp edge on top. Place in the fridge for the frosting to set. Once it's set, remove the lid and fill in the top of the cake with frosting.
  6. Once you're happy with the frosting, place the cake on a cake stand. Be careful when moving the cake, the layers can move!
  7. Your cake is now ready for the final decoration.
decoration
  1. Prepare a water bath by placing a metal bowl over a pot of boiling water. The bown can not touch the water, just a few centimeters of water is needed.
  2. Place about 150 grams of dark chocolate in the bowl, along with the butter. Stir until the chocolate has melted.
  3. Remove the bowl and add the rest of the chocolate. Let it sit for 30 seconds before stirring until all the chocolate has melted. This is called tempering the chocolate. This will make the chocolate harden, and it won't melt when you touch it. Let the chocolate cool down.
  4. Get the cake, and pour the cooled chocolate over the top. Use a spatula to spread the chocolate out, and make it run down the sides a few places. Be careful so you don't over do it.
  5. Finish off the cake by placing some meringue on top, or decorate with something else you fancy.
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2 thoughts on “Chocolate cake with a hidden layer of white chocolate mousse

  1. This looks lovely but I’m going to assume that at some point you add the gelatin to the mouse mixture. That step seems to be missing.

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