Chocolate Mousse Cake Recipe

Preparation

1. 1

   Make the Chocolate Sponge Cake

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3

   In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

4. 4

   Gradually add the wet ingredients to the dry ingredients and mix until combined.

5. 5

   Pour the batter evenly into the prepared cake pans.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. 7

   Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. 8

   Prepare the Mousse

   Melt the dark chocolate in a microwave or double boiler and let it cool slightly.

9. 9

   Whip 1 cup of heavy cream until soft peaks form and fold in the melted dark chocolate.

10. 10

    Repeat the process with the white chocolate and another cup of heavy cream.

11. 11

    Layer the dark chocolate mousse over one chocolate cake layer, then add the white chocolate mousse on top.

12. 12

    Place the second cake layer on top and refrigerate for at least 2 hours to set.

13. 13

    Make the Ganache and Compote

    For the ganache, heat 1 cup of heavy cream until just boiling, then pour over 8 oz of chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth.

14. 14

    For the blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the blueberries break down and the mixture thickens.

15. 15

    Pour the ganache over the chilled cake, allowing it to drip down the sides.

16. 16

    Serve the cake with blueberry compote drizzled on top.