Best Chocolate Mousse Cake | 6 Layers Chocolate Mirror Glaze Cake

Prepare an 18 cm round cake pan by lining it with parchment paper and spraying it with cooking oil.

In a bowl, add soft butter and sugar, then cream them together.

Add eggs to the mixture and mix until smooth.

Sift in flour, cocoa powder, and baking soda, then mix everything well.

Pour the mixture into the prepared cake tin and spread it evenly.

Bake in the oven for 20 to 25 minutes at 180 degrees Celsius (350 Fahrenheit).

To make the white chocolate mousse, melt white chocolate with a little double cream in the microwave or over a double boiler.

Add gelatin to the melted white chocolate and mix well.

In a separate bowl, whisk heavy cream until soft peaks form, then fold in the white chocolate mixture until smooth.

Line a baking dish with cling film, add the white chocolate mousse, and place it in the freezer until set.

For the milk chocolate mousse, whisk heavy cream until soft peaks form and divide it into two bowls.

Over a double boiler, whisk eggs lightly, then add sugar and whisk for about five minutes until pale and fluffy.

Add soaked gelatin leaves to the egg mixture and whisk again off the heat until warm.

Melt milk chocolate in the microwave, then gradually add it to the egg and sugar mixture while whisking continuously.

Fold in half of the whipped cream into the chocolate mixture gently to keep it airy.

Spread the milk chocolate mousse over the set white chocolate mousse and return it to the freezer.

To make the hazelnut crunch, blitz hazelnut biscuits and hazelnuts in a food processor until sticky, then press it onto the milk chocolate mousse.

For the dark chocolate mousse, repeat the process used for the milk chocolate mousse: whisk eggs and sugar over a double boiler until pale, add gelatin, then melt dark chocolate and mix it in.

Fold in the remaining whipped cream into the dark chocolate mixture until fluffy.

Spread the dark chocolate mousse over the hazelnut crunch layer.

Finally, add the chocolate sponge cake layer on top and freeze everything overnight.

Smooth the cake and pour chocolate mirror glaze on top when the cake is cold and completely frozen.

Decorate the cake as desired with chocolate balls, hazelnut straws, and extra cookies.

Equipment Needed

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