Best Black White Mousse Cake Recipes

BLACK TIE MOUSSE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Line a 9 inch cake pan with a parchment paper circle and spray the cake pan edges with non-stick cooking spray.
• Measure 1 Cup of sugar, 1 1/4 Cup flour, 1/2 Cup cocoa, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large mixing bowl.
• Whisk to mix.
• Add the eggs, 1/2 Cup milk, 1/4 Cup olive oil, and 1 tsp vanilla.
• Beat until the batter is thick and well mixed.
• Pour the 1/2 cup of boiling water (boiling, not just hot) into the batter while your beaters are running in a slow steady stream.
• Beat the batter until the water is mixed in and the batter is very thin.
• Pour the batter into the cake pan.
• Bake at 350 degrees for 25-27 minutes.
• Cool 20 minutes before turning out onto a wire rack.
• Peel the parchment off the back and cool completely.
• Level the top of the cake with a sharp serrated knife and eat the top you cut off.
• Place the leveled cake in the bottom of a 9 inch springform pan.
• Carefully melt 3/4 Cup semi-sweet chocolate chips and 4 oz cream cheese together in the microwave. (Mine took about 30 seconds to melt).
• Whisk together and make sure no chocolate lumps remain.
• Allow to cool while you do the next few steps.
• In a small bowl mix 1 Tbs. cold water with 1 tsp unflavored gelatin to soften the gelatin.
• Then whisk 2 Tbs. boiling water into the softened gelatin to dissolve it.
• Measure 1 Cup heavy cream into a deep bowl or 4 cup measuring cup.
• Add 1/4 Cup powdered sugar and dissolved gelatin to the heavy cream.
• Beat at a high speed until stiff peaks form.
• Fold the chocolate cream cheese mixture into the whipped cream.
• Continue folding until it's completely mixed in.
• Spread the chocolate mousse evenly over the chocolate cake layer.
• Put in the fridge while you prepare the white chocolate mousse layer.
• In a small bowl soften 1 tsp unflavored gelatin in 1 Tbs. cold water.
• Bring 1/2 Cup of heavy cream to a boil.
• Whisk the softened gelatin into the boiling cream and whisk until dissolved.
• Pour the boiling cream over 1 Cup white chocolate chips.
• Stir until the chips are melted and completely smooth.
• Measure 1 Cup of heavy cream into a deep bowl or measuring cup.
• Beat until stiff peaks form.
• Fold the melted white chocolate into the whipped cream.
• Continue to fold until it's completed incorporated.
• Spread the white chocolate mousse over the chocolate mousse layer.
• Place in the fridge and chill for at least an hour before doing the ganache layer.
• Bring 1 1/2 Cup of heavy cream to a boil.
• In a deep bowl or measuring cup pour the boiling cream over 3 1/4 Cups or an 18 oz bag of semi-sweet chocolate chips.
• Whisk until all the chocolate chips are melted and the mixture is completely smooth.
• Allow to cool until the ganache is still pourable but not a hot liquid.
• Loosen the mousse cake by running a sharp knife around the edges.
• Remove the springform pan rim.
• Once the ganache has cooled to a pourable but not hot state pour some over the top mousse cake, spreading it carefully allowing it to run down the edges and smoothing it around the edges as well.
• You will use 2/3rds of the ganache to coat the cake.
• Press mini semi-sweet chocolate chips to the ganache coated sides of the cake. Yes, this is a bit messy.
• Place the cake back in the fridge and let it chill while the remaining ganache cools and sets up to a pipeable consistency.
• If you're wanting to transfer the mousse cake to a cake plate this is time.
• Carefully slide a spatula under the mousse cake and loosen the entire cake from the springform pan bottom.
• Carefully slid onto a cake plate.
• Scoop the ganache into a frosting bag fitted with a large decorative tip of your choice. I usually use a large star tip.
• Pipe the ganache around the top and bottom edges of the mousse cake.
• Melt the white chocolate and drizzle or pipe over the middle of the cake.
• Place the cake back in the fridge to set the ganache and chill all the way through for at least 4 hours.
• Slice and serve when ready.

BLACK & WHITE MOUSSE CAKE

Steps:

• 1. CHOCOLATE CAKE: Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. 2.In a small pan melt the butter with the unsweetened chocolate. Set aside to cool slightly. 3.Cream together the sugar and the eggs until light in color. 4.Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) 5.Add 1 cup coffee and blend well. Mixture will be very liquid. 6.Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. 7.Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). 8.Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 30min then remove top so its level (make sure cake come out of pan) put cake back in pan and pour simple syrup over top of the slightly warm leveled cake, cover with plastic wrap and set aside
• 2. SIMPLE SYRUP: in a small sauce pan mix sugar and water with wooden spoon, bring to a boil, keep at a boil and reduce liquid to about 1/2 stiring all the time
• 3. WHITE CHOCOLATE MOUSSE: Directions 1)Put gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. 2)Melt chocolate and ½ cup of the whipping cream in the top of a double boiler, stirring all the time. 3) Stir the softened gelatin into chocolate mixture, mixing well 4) transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let it sit too long or the chocolate /gelatin mixture will become too firm. Chill a large bowl and a whisk or mixer beaters in the freezer for 30 minutes before you are going to whip the cream. 5) Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. 6) add the vanilla and almond extract 7)continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2-3 minutes. 8)Stir ¼ of the whipped cream into the chocolate mixture to lighten it. 9) fold in the remaining cream, 1/3 at a time, being careful not to over blend. 10) cover with plastic wrap (wrap touching surface of mousse)and refrigerate 1 hour
• 4. Uncover cake and scoop the mousse on top of the cake refrigerate 1hr before serving I like to use a spring form pan to bake my cake, this way I can remove the ring by placing the pan on a smaller pan unlatching the ring and sliding the ring DOWNWARD to give my cake a nice clean edge and looks professional. ALSO CAKE TASTES EVEN BETTER IF MADE 24hr EARLIER and SITS OVERNIGHT IN THE FRIDGE!

BLACK-AND-WHITE MOCHA CAKE

Steps:

• Make the ganache: Heat the heavy cream, semisweet chocolate and espresso powder in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Stir in the vanilla and coffee liqueur. Remove the bowl from the pan; set aside until cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Put the milk chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let cool.
• Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the melted milk chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth. Add the cocoa powder and vanilla, increase the mixer speed to medium high and beat until smooth, 2 to 3 minutes.
• Assemble the cake: Put 1 chocolate cake layer on a platter; spread 3/4 cup filling on top. Top with a vanilla cake layer and spread with another 3/4 cup filling. Repeat to make 4 layers, ending with a vanilla cake layer. Spread the remaining filling on top and refrigerate until firm, at least 30 minutes. Pour the ganache over the cake, letting it drip down the sides. Let set at room temperature before slicing, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BLACK AND WHITE MOUSSE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through (and registers at least 140 degrees Fahrenheit).
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Combine cream cheese and sugar in a large mixing bowl.
• Using an electric mixer, beat on medium-high speed until light and fluffy.
• Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
• Pour in whipped topping and beat until creamy and smooth. If using real whipped cream, gently fold it into the chocolate mixture.
• Fill one disposable pastry bag with about 1 1/2 cups of dark chocolate mousse and fill another back with about the same amount of the cheesecake mousse.
• Fit a large pastry bag with a large star pastry tip.
• Cut off the tips of the filled bags then snuggle them down into the third bag.
• Squeeze until the mousse comes of of the bag and you can see both colors of mousse.
• Pipe between 2/3 and 3/4 cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls.

BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
• White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
• Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
• When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.