Chocolate Mousse Cake (white chocolate and dark chocolate mousse)

For this cake you will need to make a parfait base to which is added cream and chocolate, you can whisk the cream in advance and leave in the fridge and the chocolate you can melt while the parfait is thickening in the mixer.

The sponge base is given here, follow the instructions as per sponge given on this blog

This recipe is enough for two 12 inch cake, it is difficult to make less as this would require using a hand held whisk and this is time consuming.  If you have mousse over, it can be frozen or used as a dessert on its own.


Sponge:
12 eggs
200g self raising flour
50g cocoa
335g sugar

• whisk eggs and sugar to ribbon stage
• fold in the cocoa and flour
• Pour into prepared tins
• cook at 170C for approx 25 mins

Parfait base:

• 150g yolks
• 250ml syrup (150g sugar, 100ml water)

• Whisk the yolks in electric mixer at high speed
• meanwhile bring to the boil the sugar and water

• Reduce the speed of the mixer to medium low 
• Allow any bubbles to subside in the syrup mixture and then begin to Pour down the side of the bowl (do not allow the syrup to hit the whisk-see Italian Meringue on this blog for more information)

Parfait base

Once all the syrup is poured, increase the speed to maximum until the eggs are thick and  creamy.  Divide mixture into 225g and 125g

Dark Chocolate Mousse

• 225g parfait base
• 500g dark chocolate
• 750ml cream, whipped

White Chocolate mousse

• 125g parfait base
• 500g white chocolate
• 600ml cream, whipped

Note:
It is important not to over whisk the cream or you'll get lumps in the mousse
If your chocolate is very hot you'll need to whisk in a little cream into it first before you start mixing it with the parfait or you risk the mixture becoming lumpy (this is especially true of the white chocolate) but on the other hand-add too much cream to the chocolate and it'll solidify so add only a little if your chocolate is very warm or else wait for it to cool.

cream consistency

• Fold the chocolate into the parfait base, then fold in the whipped cream (pictured below).

• Scoop into piping bags

Assembly:

• Slice the sponges in 3 using a serrated knife.
• Line a cake ring with acetate or parchment
• place one layer on the bottom and top with chocolate mousse

chocolate mousse on top of sponge base

• Place a layer of cake on top
• Top with the white mousse
• Place a layer of cake on top
• Refrigerate for few hours or freeze

Decoration

Cover with Ganache or Chocolate decoration

finished cake  covered with ganche and decorated with chocolate work, gold leaf and macarons

Covering with Ganache

Place cake on cake rack over a clean tray or clean parchment

Warm the ganache gently in the microwave, stopping the microwave and stirring every 20 seconds or so until liquid ( don't over heat)

Pour the ganache over the cake and smooth surface with plate knife or the back of a large bread knife in one fluid movement to ensure the sides are covered.

Place in the fridge for a few minutes to set the ganache then remove from the rack and place on plate or cake board.

Decorate  as desired 

The ganache under the rack can be gathered up and reused.