Milk Chocolate Mousse Cake
A delicate cake made with cocoa sponge and milk chocolate mousse, with no gelatin required for a smooth, refined texture.
Ingredients
Cocoa Génoise (baked, cooled, and cut horizontally into 3 layers (only 2 layers will be used))
1
large egg yolks
6
best-quality milk chocolate (cut into 1/4-inch (6-mm) pieces)
12 ounces (345 grams)
bittersweet chocolate (cut into 1/4-inch pieces)
4 ounces (115 g)
water
1/2 cup
sugar
1/2 cup
vanilla extract
2 teaspoons
heavy whipping cream (for finishing)
1 cup
milk chocolate shavings (about 8 ounces/225 g)
2 cups
heavy whipping cream (for mousse)
3 cups
sugar (for mousse)
1/2 cup
Instructions
1
Make the syrup
For the syrup, bring the water and sugar to a boil in a small saucepan. Pour the syrup into a small heatproof bowl. Let cool and then stir in the vanilla.
2
Make the mousse base
For the mousse, combine 1 cup of the cream and the sugar in a medium saucepan and whisk to blend. Place over low heat and bring to a full rolling boil. Meanwhile, set a fine strainer over a clean glass or stainless-steel bowl and place them near the burner where you are heating the liquids. Whisk the egg yolks in a small bowl to break them up. When the liquid boils, whisk about 1/3 of it into the yolks. Return the liquid to a boil and, beginning to whisk before pouring, pour the yolk mixture into the boiling liquid. Whisk constantly until the cream thickens slightly— it won’t be very thick—10 to 15 seconds after adding the yolks. Remove the pan from the heat, never ceasing to whisk. Quickly strain the sauce into the prepared bowl. Remove the strainer and set it over the saucepan. Whisk the sauce continuously for about 30 seconds to cool it down so the yolks don’t scramble.
3
Combine the chocolate
Combine the chocolates in a large bowl and pour the hot custard cream over them. Shake the bowl to make sure all the chocolate is submerged, then let it stand for 2 minutes. Whisk until smooth and set aside to cool to room temperature.
4
Whip the cream
Whip the remaining 2 cups cream until it holds a soft peak. Set aside in the refrigerator.
5
Assemble the cake
After the chocolate cream has cooled, place one of the cake layers in the bottom of the prepared pan. Use a brush to sprinkle the layer with half of the syrup.
6
Fill with mousse
Remove the whipped cream from the refrigerator and rewhip by hand if it has become liquid on the bottom. Quickly fold the cream into the cooled chocolate cream. Pour half the mousse on the cake layer in the pan and use a small offset spatula to spread it evenly. Top with the other cake layer without pressing it into the mousse, and sprinkle it with the remaining syrup. Top with the remaining mousse, and spread it evenly and smoothly. Refrigerate the cake overnight, covered, to set the mousse.
7
Unmold the cake
To unmold the cake, run a small knife between the dessert and the inside of the pan. Unbuckle the side of the pan and lift it off.
8
Decorate
For finishing, whip the cream and spread it smoothly all over the outside of the cake. Use a metal spatula to press the chocolate shavings against the side of the cake. Sprinkle the remaining shavings all over the top and use the spatula to sweep them into an even layer.
9
Transfer to a platter
If your springform pan has a flat base, use a large spatula to loosen the cake from the pan base and move it to a platter.
