Double Chocolate Mousse Cake

Ingredients

• ¾ cup granulated sugar
• ¾ cup + 2 tablespoons cake flour ((110 grams total, if you double the recipe, then double this amount))
• ¼ cup cocoa unsweetened dutch processed
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 pinch salt
• 1 large egg (room temperature)
• ½ cup milk (2% or whole milk - room temperature)
• ¼ cup melted & cooled butter (or oil)
• ½ teaspoon vanilla
• ½ cup boiling water
• 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) ((divided))
• 4 ounces white chocolate ((chopped))
• 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) ((divided))
• 4 ounces dark chocolate (good quality) ((chopped))

Steps

1. 1

   Pre-heat oven to 350F (180C) grease and flour or spray a 8 or 9 inch / 20 or 23 cm round springform cake pan or line a regular pan with parchment paper.

2. 2

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

3. 3

   Add the egg, milk,melted butter and vanilla, beat for two minutes. Remove the beaters and stir (do not beat) in the boiling water. The batter will be thin.

4. 4

   Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out clean.  Let the cake cool in pan (it is easier to assemble with the cake in the pan).

5. 5

   While cake is cooling make the mousse, heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth,  let cool completely.

6. 6

   Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon onto the cooled cake and spread to even out, then refrigerate for approximately 20-30 minutes.

7. 7

   Heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth,  let cool completely.

8. 8

   Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon on top of the white chocolate mousse and spread to even out, refrigerate for approximately 4-5 hours or over night. Top with fresh fruit, chocolate swirls or whatever you desire. Enjoy!

9. 9

   **Any leftover mousse can be placed in cups and served separately.