Chocolate Marbled Mousse Cake

Chocolate Marbled Mousse Cake Recipe

Chocolate mousse cake is a delicate cold dessert. It’s heaven for chocolate lovers. Making this is a little tricky but once you practice you will find it really easy. It is best make ahead dessert for any big gathering.¬†

Chocolate Marbled Mousse Cake
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Chocolate Marbled Mousse Cake

My kids loved this beautiful and elegant dessert. This mousse cake has 4 parts. 1st making a sponge cake, 2nd making chocolate mousse, 3rd assembling the dessert and lastly chocolate ganache which we pour over the top.

So quiet a lot of work but end results will blow your mind and you would definitely love it ūüôā .

Serving : 12

Ingredients

Roulade Sponge

  • Eggs¬† ¬†5
  • Caster sugar¬† ¬†5 oz
  • Cornflour¬† 2 oz
  • Plain soft flour¬† 1 oz
  • Cocoa powder¬† 1 oz

White Chocolate Mousse

  • Egg whites¬† ¬†50 g
  • Caster sugar¬† ¬†50 g
  • Gelatin leave¬† 1
  • White Chocolate¬† 150 g
  • Double Cream¬† 250 g¬† ¬†¬†¬†

Dark Chocolate Mousse

  • Egg whites¬† ¬†50 g
  • Caster sugar¬† ¬†65 g
  • Gelatin leave¬† 1
  • Dark chocolate¬† 150 g
  • Double cream¬† ¬†250 g

Chocolate Ganache

  • Chocolate¬† 50 g
  • Double cream¬† 100 g
  • Butter¬† 1 tbsp

Directions

  1. Mix the eggs and sugar in a mixing bowl until very pale and aerated.
  2. Sieve in the corn flour, flour, cocoa powder and gently fold in carefully as to not lose any air.
  3. When incorporated spread the sponge batter about 1 cm thick onto a silicon paper.
  4. Bake at 180 C for approx 8-10 minutes until cooked through.
  5. Take out of the oven and upturn onto sugared silicon paper then roll the rolling pin over to even the thickness of the sponge.
  6. Peel away the silicon from the base of the sponge.
  7. Cut 2 discs of this sponge with 7 inch round tin.
  8. Keep 1 sponge in the base of 1 tin lined with baking paper.
  9. Now for mousse 
  10. Melt the chocolate in a bowl,over a pan of simmering water.Keep warm not hot.
  11. Semi-whip the cream in a separate bowl.
  12. Soak the gelatin in cold water until soft.Do not over-soak.
  13. In a pan boil the sugar with a little water until it reaches soft ball(118 C) on a sugar thermometer.
  14. While the sugar is boiling, in another bowl, whisk the whites until stiff peaks form.
  15. When the sugar is ready add the squeezed softened gelatin and pour it onto the whites constantly whisking.
  16. Whisk until cool.
  17. When cool fold in the chocolate first followed by the cream until smooth and incorporated.
  18. Make both, white and dark chocolate mousse separately the combine them lightly. It will give them marble effect.
  19. Pour them on sponge.
  20. Cover with clingfilm ,chill overnight.
  21. Make chocolate ganache . Pour cream in a bowl, put chocolate and butter on it. Microwave it for 1 minute.
  22. Whisk until mix through.
  23. Pour over.
  24. Decorate with both white and dark chocolate shavings.
  25. Serve cold.

Picture Directions,

For Roulade Sponge

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Line a Swiss roll tin with parchment paper.
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In a mixing bowl add 5 eggs and 5 oz caster sugar.
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Beat them until very pale and aerated
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Sieve coco powder, flour and corn flour on it.
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Fold it gently until mix thoroughly.
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Pour it over the swiss roll tin and run a pallet knife on it to make it even and smooth. Bake at 180 C for almost 10 minutes.
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While the cake is baking place a parchment paper on a flat surface and sprinkle it with caster sugar.
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Sponge is nicely baked. To check it press your finger on it ,if it comes back it is nicely baked.
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Flip the sponge over the parchment we prepared.
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Peel off the parchment from sponge.
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Cut 2…. 7 inch round circles from this sponge. I have used a cake loose base for this.
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Keep the sponges a side we will be making chocolate mousse now.

For Dark chocolate Mousse

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Melt Dark chocolate over a bain marie. Set a side.
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Semi whip double cream. Set a side
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Whip egg white in a clean and dry bowl.
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Soak gelatin leaves in cold water.
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Place sugar and some water in a pan and turn on the heat.
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Boil it until it reaches 118 C
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As soon as sugar reaches 118 C, take the gelatin leaves , make sure to squeeze them nicely and put them in sugar. Tilt the pan to mix them nicely.
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While you are working with your sugar and gelatin, start whipping your egg whites until stiff peaks and quickly pour the sugar/gelatin mixture in a thin stream into it. Keep whisking until mix through.
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Now you have 3 things ready. Lightly cooled Melted chocolate, egg whites and semi whipped cream.
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First pour the melted chocolate in 2 batches over the egg white. and fold until mix through.
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Now gently fold the whipped cream in 2 batches in it.
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Dark chocolate mousse is ready.
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Do the same with white chocolate mousse.
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Mix lightly both mousse to give them a marbled effect.

For Assembling 

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Take a 9 inch loose base cake pan. Cut parchment slightly bigger than it.
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Place the parchment in the pan and fix the pan on its place.
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Place the 7 inch round sponge in the middle of the pan.
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Pour half chocolate mouse on it.
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Place the other sponge in the middle. Do not press it.
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Pour the remaining mouse on it. and flat it with a pallet knife for even top.
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Cover it with a cling film and keep in fridge over night or at least for 4-5 hours.
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Now wash your dished and go to sleep ūüėČ

For Chocolate ganache

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When the mousse cake is chilled make your chocolate ganache
In a bowl add 100 g cream and 50 g dark chocolate also 1 tbsp butter. Microwave it for 1 minute.
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Mix it nicely.
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Pour it over the mousse. Tilt the pan a little to spread it all over.
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Again cover it with cling film and keep in fridge for 1 hour.
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Now for taking it out of the mold take a hair dryer and blow the hot air on the walls of the pan.
Pastry chefs do this with a blow torch but at home you can use hair dryer ūüôā
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Open the pan
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Spread white and dark chocolate curls on the mousse cake.
Chocolate Marbled Mousse Cake
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Chocolate Marbled Mousse Cake
Chocolate Marbled Mousse Cake
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Chocolate Marbled Mousse Cake
Chocolate Marbled Mousse Cake
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Chocolate Marbled Mousse Cake

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