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Chocolate cake with double mousse (white and semisweet chocolate)

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Chocolate cake with double mousse (white and semisweet chocolate)


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Tempo de preparo

4 hour(s)


12 servings

Áquila Appolinario

  • Ingredients
  • Recipe
  • Wheat flour500 g
  • Refined sugar400 g
  • Whole milk150 ml
  • Canola/corn/sunflower oil150 ml
  • Eggs4 unit(s)
  • 100% cocoa powder50 g
  • Chemical Baking Powder2 teaspoon
  • Baking soda1 teaspoon
  • White chocolate150 g
  • Dark chocolate150 g
  • Canned sour cream400 g
  • Whipped cream500 ml
  • Cherries to taste
  • Refined sugar1 cup
  • Water1 cup
  1. For the cake, mix the flour with the cocoa powder, salt, baking powder and bicarbonate. Beat the eggs with sugar quickly and add the milk and oil gently while beating. Slowly add the dry ingredients and mix everything together. Place on three 18cm baking sheets and bake in a preheated oven at 180°C for at least 30 minutes.
  2. For the filling, the white chocolate ganache will take 100g of cream. For the semisweet chocolate, 200g of cream. Melt the chocolate and add the cream and mix well, setting aside the two ganaches.
  3. Beat 500ml of whipped cream on medium/high speed (5 to 8 minutes), separate the cream in half and in each bowl add the ganache. One bowl will take the semisweet ganache and the other the white chocolate. Gently fold the whipped cream into the ganaches and set aside.
  4. For the sugar syrup, take a cup of water and a cup of sugar to the pan and when it boils, turn off the heat and wait for it to cool.
  5. Take the white chocolate mousse and fill the layers of the cake, there are only two layers of filling and in each layer put cherries cut to your liking. Finish the cake with the semisweet chocolate mousse along with the white mousse (mix just a little to give a marble finish) and decorate as you prefer.

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