White And Milk Chocolate Mousse Cake
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
61
Spice
63
Sweetness
42
Sourness
40
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
4 large
Egg1 cup
Sugar1 cup
Flour (self-rising)1 tbsp
Unsweetened Cocoa Powder1 tsp
Baking Powder16 tbsp
Whipping Cream (chilled)110 g
Milk Chocolate (chopped)2 tbsps
Orange Juice2 tbsps
Water2 tsps
Instant Espresso PowderDirections:
1
Preheat oven to 350°F
2
Butter 9-inch-diameter cake pan with 2-inch-high sides
3
Line bottom of pan with waxed paper
4
Dust with flour
5
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes
6
Sift flour, cocoa powder and baking powder over egg mixture; gently fold together
7
Pour batter into pan
8
Bake until tester inserted into center of cake comes out clean, about 25 minutes
9
Turn out onto rack; peel off paper
10
Cool
11
Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth
12
Remove from heat
13
Repeat with 3 tablespoons cream and milk chocolate
14
Cool
15
Beat 10 tablespoons cream in large bowl until stiff peaks form
16
Fold half of whipped cream into each chocolate mixture
17
Chill 15 minutes
18
Mix juice and liqueur in small bowl
19
Cut cake into 3 equal layers
20
Transfer 1 layer to platter, cut side up
21
Brush top with 2 tablespoons orange mixture
22
Spread milk chocolate mousse over
23
Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse
24
Top with third cake layer, cut side down
25
Cover; chill until set, at least 4 hours
26
Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth
27
Drizzle over cake; smooth over tops and sides
28
Chill until set, about 30 minutes
29
(Can be made 1 day ahead
30
Let stand 1 hour before serving
31
) Preheat oven to 350°F
32
Butter 9-inch-diameter cake pan with 2-inch-high sides
33
Line bottom of pan with waxed paper
34
Dust with flour
35
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes
36
Sift flour, cocoa powder and baking powder over egg mixture; gently fold together
37
Pour batter into pan
38
Bake until tester inserted into center of cake comes out clean, about 25 minutes
39
Turn out onto rack; peel off paper
40
Cool
41
Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth
42
Remove from heat
43
Repeat with 3 tablespoons cream and milk chocolate
44
Cool
45
Beat 10 tablespoons cream in large bowl until stiff peaks form
46
Fold half of whipped cream into each chocolate mixture
47
Chill 15 minutes
48
Mix juice and liqueur in small bowl
49
Cut cake into 3 equal layers
50
Transfer 1 layer to platter, cut side up
51
Brush top with 2 tablespoons orange mixture
52
Spread milk chocolate mousse over
53
Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse
54
Top with third cake layer, cut side down
55
Cover; chill until set, at least 4 hours
56
Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth
57
Drizzle over cake; smooth over tops and sides
58
Chill until set, about 30 minutes
59
(Can be made 1 day ahead
60
Let stand 1 hour before serving)