Domino Dumonde Cake Recipe
This torte is an iconic mix of alternating white and chocolate mousses topped with Belgian chocolate.
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Ingredients
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Cake Base
White Mousse
Chocolate Mousse
Topping
Method
Cake Base
- 1
Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix dry ingredients
In a mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
- 3
- 4
Combine wet and dry
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Bake the cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the cake
Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
White Mousse
- 7
Prepare gelatin
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
- 8
Whip cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 9
Add sugar and vanilla
Add powdered sugar and vanilla extract to the whipped cream and continue to whip until stiff peaks form.
- 10
Incorporate gelatin
Gently heat the bloomed gelatin until it dissolves (do not boil) and fold it into the whipped cream mixture.
Chocolate Mousse
- 11
Melt chocolate
In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in the microwave until smooth.
- 12
Prepare gelatin
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
- 13
Whip cream
In another mixing bowl, whip the heavy cream until soft peaks form.
- 14
Add sugar
Add powdered sugar to the whipped cream and whip until stiff peaks form.
- 15
Incorporate chocolate and gelatin
Fold the melted chocolate into the whipped cream, and then gently fold in the bloomed gelatin until fully combined.
Assembling the Cake
- 16
Layer the mousses
Once the cake has cooled, slice it in half horizontally. Place one layer on a serving platter and spread half of the white mousse over it.
- 17
Add the second layer
Place the second layer of the cake on top of the white mousse and spread half of the chocolate mousse over it.
- 18
Repeat the process
Add the first layer of cake again and spread the remaining white mousse on top. Finish with the second layer of cake and the remaining chocolate mousse.
- 19
Chill the cake
Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Topping
- 20
Prepare the topping
Melt the Belgian chocolate and allow it to cool slightly before pouring over the chilled cake.
- 21
Finish with whipped cream
Decorate with whipped cream on top and around the edges as desired.
