Original recipe published October 17,2015. Updated November 13, 2019.
This is The Vanilla and Chocolate Mousse Cake recipe. Soft, moist and flavorful hazelnut chocolate cake layer topped with creamy vanilla and chocolate mousse and topped with chocolate ganache. Family recipe!
This is a recipe that is in my family for decades, I would say roughly around 40 years! But the interesting thing is that I never asked my mom where that recipe came from. It doesn’t really matter actually because it’s in the family for so long and I consider it as our family recipe. There is really a hundreds recipes for a mousse cake, but there is none that I love more then this one! It not just my “pride” talking, but this is the very best I’ve ever tried.
I have to admit that over time I made a few tweeks on the recipe, but the taste remained the same. I changed the cake, which is originally made with ground walnuts, I decided on toasted ground hazelnuts for more flavor and added some cocoa powder.
In the original it also goes 30 grams (1 oz) of powder gelatin. You may say that is way to much, but really it isn’t. You won’t get that rubbery texture, cause there is so much liquid that is in need of some hardening agent. But I reduced the amount of gelatin to 20 grams and it is perfect creamy consistency. I wouldn’t go lower that that, because we use one liter of heavy cream and 350 ml of water.
WHAT INGREDIENTS DO YOU NEED?
- granulated sugar
- toasted ground hazelnuts
- large eggs, separated
- vanilla extract
- heavy cream
- quality dark chocolate
- pinch of salt
HOW TO MAKE MOUSSE CAKE?
- Whipp egg whites, sugar and salt to stiff peaks. Fold in ground hazelnuts and cocoa powder, bake for 10 minutes.
- Dissolve gelatin in water. Mix yolks and sugar until pale and creamy, whisk into dissolved gelatin and cook for about 10 minutes.
- Divide mixture in two equal parts. Add vanilla extract into one, and chocolate into another. Leave to cool.
- Divide heavy cream into two equal parts, whipp each to stiff peaks and fold in yolk and gelatin mixure.
- Spread mixtures onto cooled cake and refrigerte overnight.
- Make chocolate ganache. Leave it to harden a bit. Slice and serve!
HOW TO STORE MOUSSE CAKE?
It tastes the best the day after it is made, of course. We usually eat it within a day or two, but if you need a longer storage, keep this cake refrigerated inside of an air-tight container or wraped in foil for up to 4 days.
WHAT IS THE BEST PAN TO LAYER AND ASSEMBLE THIS MOUSSE CAKE? – important!!
This is interesting topic for me. I only have springform pans, I don’t own round cake pans (altough I fully intend to buy them). I like my cake to be tall, so I use 23 cm (9 inch) springform pan, sides lined with parchement paper about an inch (2.5 cm) above the edges of the pan so the filling doesn’t spill over the pan edges. You can also use 25 cm (10 inch) springform pan, but the cake won’t be that tall. Or you can use 23 cm (9 inch) round cake pan with removable bottom, that is at least 8 cm (3 inch) tall. If you will use 25 cm (10 inch) springform or 23 cm (9×3 inch) round cake pan with removable bottom, there is no necessary to line sides with parchment paper. BUT be sure, before removing the cake from the pan, run the knife between the cake and the sides of the pan, otherwise the cake will break when you try to remove it from the pan!
When I would tell my family that I’ll make this cake, there would be an absolute joy in the house. Summer or winter, this cake is a real hit, especially in the summer, because it’s creamy, light and absolutely divine. Two layers of mousse – vanilla and chocolate. Could it be better?! Anyone who had tasted this cake, asked me for recipe. I think, that tells you everything! Since it’s REALLY easy to make, you must try it! Enjoy!
→If you make this Vanilla and Chocolate Mousse Cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Vanilla and Chocolate Mousse Cake
- Please read "WHAT IS THE BEST PAN TO LAYER AND ASSEMBLE THIS MOUSSE CAKE?" topic above!
For the Cake:
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3.5 oz) toasted ground hazelnuts
- 6 egg whites from large eggs, room temperature
- 2 tablespoons cocoa powder sifted
- pinch of salt
For the Filling:
- 20 grams (0.7 oz) unflavored ground gelatin
- 350 ml (11.8 fl oz, 1 1/2 cup-1 tbsp) cold water
- 250 grams (1 1/4 cup) granulated sugar
- 6 egg yolks
- 1 tablespoon vanilla extract
- 1000 grams (4 cups) heavy cream
- 100 grams (3.5 oz) dark chocolate chopped
- 120 grams (4 oz) dark chocolate finely chopped
- 120 grams (1/2 cup) heavy cream
- Preheat oven 350 °F (180 °C).
- Line the bottom and the sides of springform/round baking pan with parchment paper. Please read a topic above about what baking pan to use.
- I n a large bowl, add egg whites and about 1/3 of the sugar and using electric mixer beat on low speed. Gradually increase the speed and beat until the mixture begins to look frothy, then add the remaining sugar and salt. Continue beating until the meringue looks shiny (soft-peak stage).
- Using rubber spatula gently fold in ground toasted hazelnuts and sifted cocoa powder until fully incorporated. Pour batter into prepared pan and bake for 10-12 minutes or until golden brown. The cake will be puffy but will deflate as it cools. Let it cool to room temperature.
- In a large saucepan pour water and add gelatin and allow it to dissolve for 10-15 minutes. Set aside.
- Using electric mixer, beat egg yolks and sugar until pale and creamy, about 5 minutes.
- Pour egg mixture into gelatin mixture and cook it on low heat, stirring constantly for about 10 minutes, or when mixture comes to boil. *see note 2.
- Divide mixture into two equal parts and pour it into 2 bowls. In one half add chopped dark chocolate, stir and allow it to melt and in another half add vanilla extract. Stir occasionally both mixture to prevent top from hardening. Allow it to cool to room temperature, until you mix heavy cream.
- While gelatin mixture cools, using stand or hand-held mixer, whipp half of heavy cream until soft peaks form. Pour in cooled chocolate gelatin mixture (be sure that mixture is not hot, otherwise it will start to melt whipped cream.), and using a rubber spatula mix gently until fully incorporated and there is no visible streaks of whipped cream. Spread onto cooled cake. Put the pan into refrigerator until you make vanilla mixture.
- Whipp other half of heavy cream until soft peaks form. Pour vanilla gelatin mixture and using rubber spatula mix gently until fully incorporated and there is no visible streaks of whipped cream. Spread vanilla mixture over chocolate mixture and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
- Make chocolate ganache: Place chopped chocolate in a large heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Let it sit at room temperature for about 15 minutes.
- Remove cake from the fridge, then remove springform (if using round cake pan with loose bottom, lift it from the cake pan) and carefully remove parchment paper and spoon the ganache little by little around the sides and let drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the ganache on top of the cake (maybe you don't need all) and level with an offset spatula.
- Place cake in the fridge for 15 minutes or until ganache hardens a bit. Decorate with chocolate shavings, fresh fruit, etc.
- Store it in the fridge in airtight container.