Chocolate Cake Recipe
jivara milk chocolate mousse / dark chocolate mousse / chocolate glaze / fior di latte gelato / white chocolate chantilly
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cake
Jivara Milk Chocolate Mousse
Dark Chocolate Mousse
Chocolate Glaze
Fior di Latte Gelato
White Chocolate Chantilly
Method
Chocolate Cake
- 1
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Combine both mixtures, then stir in boiling water. Divide batter evenly between the pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Jivara Milk Chocolate Mousse
- 2
Prepare the Milk Chocolate Mousse
Melt the Jivara chocolate in a double boiler. Soak gelatin in water for 5 minutes, then heat until dissolved. Whip heavy cream with sugar until soft peaks form. Fold in melted chocolate and gelatin until smooth. Refrigerate until set.
Dark Chocolate Mousse
- 3
Prepare the Dark Chocolate Mousse
Melt the dark chocolate in a double boiler. Soak gelatin in water for 5 minutes, then heat until dissolved. Whip heavy cream with sugar until soft peaks form. Fold in melted chocolate and gelatin until smooth. Refrigerate until set.
Chocolate Glaze
- 4
Make the Chocolate Glaze
Heat the heavy cream until steaming, then pour it over the dark chocolate. Let sit for a couple of minutes, then stir until smooth. Allow to cool slightly before using.
Fior di Latte Gelato
- 5
White Chocolate Chantilly
- 6
Make the White Chocolate Chantilly
Melt the white chocolate and let it cool slightly. Whip heavy cream with powdered sugar until soft peaks form, then fold in the melted white chocolate gently. Refrigerate until ready to serve.