Chocolate Champagne Mousse Cake
This Chocolate Champagne Mousse Cake is one of the best desserts to celebrate New Year’s Eve with your family and friends. A chocolate champagne cake at the bottom, followed by a semisweet and milk chocolate mousse and a champagne mousse. The cake is so delicate, elegant and moist, with a subtle champagne flavor.
Ingredients
Chocolate Champagne Cake
- 1 large egg
- 1/3 cup (70g) sugar
- 1/3 cup (70g) vegetable oil
- 2 tbsp (30ml) sparkling white wine
- 1/4 tsp (1g) salt
- 1/4 cup (30g) unsweetened cocoa powder
- 1/3 cup (40g) all-purpose flour
- 1/2 tsp (2g) baking powder
Chocolate Mousse
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) milk chocolate
- 2/3 cup (160g) whipping cream
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) cold water
- 1 cup (240g) whipping cream (35% fat) , chilled
- 1/4 cup (35g) chocolate crispy pearls , optional
Champagne Cream Cheese Mousse
- 7 oz (200g) cream cheese
- 2/3 cup (160g) sparkling white wine
- 1/3 cup (80g) powdered sugar
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45g) cold water
- 1 cup (240g) whipping cream (35% fat) , chilled
White Chocolate Stars
- 2.5 oz (70g) white chocolate
- 1 oz (30g) white chocolate , for tempering
- Gold edible powder
Instructions
First prepare the chocolate cake
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and sparkling wine.
- Sift the flour, salt, cocoa powder and baking powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with fewm moist crumbs attached.
- Let cool completely.
Prepare the chocolate mousse.
- In a heatproof bowl add the semisweet and milk chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
- Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool slightly.
- Whip the remaining 1 cup (240g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
- On a serving platter add a bit of mousse and add the cooled chocolate cake. Add a ring, lined with an acetate sheet, around the cake.
- Pour the chocolate mousse over the cake and smooth the top.
- Optional, add chocolate crispy pearls on top of chocolate mousse. Refrigerate for about 30 minutes or until you prepare the champagne mousse.
Prepare the champagne mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a medium bowl whisk cream cheese with powdered sugar. Add sparkling wine and mix to combine.
- Dissolve gelatin over low heat, pour over the cream cheese mixture and stir to combine.
- Whip the remaining 1 cup (240g) chilled whipping cream until stiff peaks form. Add cream cheese champagne mixture and mix until well combined.
- Pour champagne mousse over the chocolate mousse and smooth the top.
- Cover and refrigerate for at least 4-6 hours or overnight.
- Prepare white chocolate stars for decoration. Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
- Spread chocolate evenly into a thin layer on parchment paper. Refrigerate until slightly set, for about 10-15 minutes. Use star cookie cutters to cut the chocolate. Refrigerate until completely set and ready to use. Paint with gold edible powder if desired.
- Decorate the cake with white chocolate stars and gold sprinkles.
- Before serving, you can add sparklers for a special effect. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 436kcalCarbohydrates: 28.9gProtein: 5.5gFat: 33.8gSaturated Fat: 18.6gCholesterol: 93mgSugar: 21.6g