A decadent layered chocolate cake frosted with white chocolate mousse. This Chocolate Cake With White Chocolate Mousse fits any occasion,whatever you are celebrating, this cake will not disappoint. I make this even on an ordinary day…
Ingredients
- 4 Egg Whites
- 1/2 teaspoon Lemon Juice (or 1/4 teaspoon Cream of tartar)
- 150 grams/ 3/4 cup Sugar
- 70 grams/ 2/3 cup unsalted melted Butter
- 40 grams/ 1/4 cup + 1 tablespoon Unsweetened Cocoa Powder
- 1 tablespoon Coffee
- 3 Egg Yolks
- 90 grams/1/2 cup + 1 1/2 tablespoon All Purpose Flour
- 1 1/2 tsp Baking Powder
- 130 grams/1/2 cup + 1 tablespoon Hot Milk
White Chocolate Mousse
- 350g/ 13 Ounces Cold Heavy Cream
- 150 grams/ 4 ounces White Chocolate
- 1 teaspoon pure Vanilla Extract
Instructions
Sponge Cake
- In a clean glass or metal bowl beat the egg whites, with 1/2 tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.
- In another bowl mix the cocoa powder with the hot melted butter. Add the coffee, milk and the egg yolks.
- Add the dry ingredients to the wet ingredients
- Add 1/4 of the whipped egg whites to the cake batter. Mix until combined. Pour the chocolate batter to the remaining whipped egg whites. Gently combine both mixtures together without deflating the egg whites.
- Pour the batter in two greased and lined with parchment paper 8 inch pans and bake the cakes in a preheated oven at 160 °C (320 °F) for 20 – 25 minutes or until a toothpick comes out clean.
- Remove from the pan after 5 minutes. Transfer in a cooling rack and cool completely before frosting.
White Chocolate Mousse
- Chop the white chocolate into small pieces, and add a third of the heavy cream and microwave in 20 seconds interval. Stir after each interval. Repeat the process until the chocolate is fully melted.
- Add the remaining cream. If you want to add flavoring like vanilla, rum, almond extract , this is the step to do it.
- Refrigerate until cold, then whip until light and fluffy.
