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Vanilla and Chocolate Mousse Cake

Creamy, light and absolutely divine vanilla and chocolate mousse cake.
Prep Time20 mins
Cook Time10 mins
Cooling time12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Author: Mihaela



For the Cake:

  • 100 grams (1/2 cup) granulated sugar
  • 100 grams (3.5 oz) toasted ground hazelnuts
  • 6 egg whites large eggs
  • 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 1/2 cup) granulated sugar
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • 1000 ml (2 cup + 3 tablespoons ) heavy cream
  • 100 grams (3.5 oz) dark chocolate

Chocolate ganache

  • 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.
  • Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, 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 an add gelatin and allow it to dissolve for 10-15 minutes. Set aside.
  • Beat egg yolks and sugar until pale and creamy, about 5 minutes.
  • Pour beaten egg yolks and sugar into gelatin mixture and cook it on low heat, stirring constantly for about 10 minutes, or when mixture comes to boil. *see note 2.
  • Separate mixture into two equal halfs and pour it into 2 bowls. In one half put chocolate, stir and allow it to melt and in another add vanilla extract. Stir occasionally both mixture to prevent top 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 heavy cream.), using a rubber spatula mix gently until fully incorporated and there is no visible strikes of heavy cream. Spread onto cooled cake. Put the pan into refrigerator until you make vanilla mousse.
  • Whipp other halp 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 strikes of heavy cream. Spread vanilla mixture over chocolate mixture and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
  • Store it in the fridge in airtight container.
  • 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, remove springform and carefully remove parchement 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 glaze 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 that the glaze gets firm if needed. Decorate with chocolate shaving, fresh fruit, etc.


Note 1. I always suggest using a kitchen scale. If you don't have one, buy it! They are cheap and you will always ensure same results in baking!
Note 2. Before I pour gelatin and egg mixture into two same size pots, I beat mixture with hand mixer to prevent making clumps. I advise you to do the same.