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Layered Mousse Cake

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This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers.

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Base Ingredients

1 XL egg
30 gr. sugar
¼ cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”)
¼ tsp. baking powder
½ tsp. cocoa powder

Base Preparation

Preheat your oven to 190C/375F.
Whisk the eggs and sugar until fluffy.
Sift the dry ingredients and fold in until cohesive.
Pour into a spring-release round tin lined with baking paper.
Bake for approx. 7 minutes until lightly golden-brown.
Remove and let cool.

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Prepare first desired mousse layer, pour over base and freeze for at least 4 hours.
Prepare second desired mousse layer, pour over first mousse layer and freeze for 4 hours.
Prepare third desired mousse layer, pour over second mousse layer and freeze for 4 hours.
Using a butter knife, gently separate the frozen cake from the tin.
Release the spring and remove the tin.
Decorate and serve.

Tip 1:

If you’d like to prepare only one type of Mousse, just triple the amound of ingredients, pour over the base, and freeze for 4-6 hours until it settles completely.

Tip 2:

Instead of using a butter-knife you can pre-line the tin sides with plastic wrap.

Tip 3:

You can create a variety of mousse flavors, based on the white chocolate recipe, by adding 1½ Tbsp. quality paste (e.g., pistachio paste, raspberry paste, passin-fruit paste, etc. ) to the white chocolate mixture, and ix well, before folding in the whisked cream. You can also add one of the pastes to the milk/dark chocolate mousses, but this will add to their existing flavor (chocolate-raspberyy, chocolate-pistachio).

Tip 4:

For a non-dairy (Parve) version, you can substitute the whipping cream with non-dairy whipping cream, and the butter with coconut oil (gives a little coconut flavor), or butter-flavored margarine.

Tip 5:

To prepare individual portions instead of one large cake, cut the base using a cake ring in the desired size (6-8cm/2.5-3″), place on baking sheet lined tray, and continue according to the recipe steps.

Tip 6:

To decorate with chocolate letters:
Melt 100 gr. dark/white chocolate (according to the desired color).
Add 1 tsp. vegetable oil.
Mix well and pour into piping bag.
Tighten and tie the top of the piping bag.
Snip the tip of the piping bag using scissors, according to the desired thickness.
Drape a baking sheet over a tray/plate and pipe the letters/decorations you wish to use.
Freeze for 10-15 minutes, lift gently and decorate cake as desired.

Mousse Types to Choose from

Milk-Chocolate Mousse

Milk-Chocolate Mousse Ingredients

175 gr. milk chocolate
½ tsp. instant coffee
⅓ cup boiling water
250 ml. whipping cream

Milk-Chocolate Mousse Preparation

In a heat-proof bowl over a pot with a little boiling water (bain marie), melt chocolate.
Melt instant coffee in water and stir until even (at first it will look separated – don’t worry).
Set aside for a few minutes to cool.
Beat the whipping cream until soft peaks form.
Gently fold the whipped cream into the chocolate mixture until even.

Dark-Chocolate Mousse

Dark-Chocolate Mousse Ingredients

200 gr. dark chocolate
60 gr. butter
½ tsp. instant coffee
1 Tbsp. boiling water
3 egg yolks
3 egg whites
2 tsp. sugar
2 Tbsp. Brandy

Dark-Chocolate Mousse Preparation

In a heat-proof bowl over a pot with a little boiling water (bain marie), melt chocolate and butter.
Melt instant coffee in water and stir until even (at first it will look separated – don’t worry).
Add the egg yolks one at a time, and whisk continuously (so you don’t get scrambled eggs)
Set aside for a few minutes to cool.
Add the Brandy and stir well.
Beat the egg whites and sugar until soft peaks form.
Gently fold the whisked egg whites into the chocolate mixture until even.

White-Chocolate Mousse

White-Chocolate Mousse Ingredients

130 gr. white chocolate
1 tsp. sugar
50 ml. whipping cream
250 ml. whipping cream
1 egg yolk

White-Chocolate Mousse Preparation

In a small pot, bring 50 ml. of whipping cream and tsp. of sugar almost to a boil.
Pour the hot cream over the chocolate in a bowl, wait for 2-3 minutes and mix well until no lumps remain.
Beat the whipping cream until soft peaks form.
Gently fold the whipped cream into the chocolate mixture until even.