Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, white/dark chocolate mousse cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Step by step: White & Dark Chocolate Mousse Cake. Whip on high speed until light and fluffy. If the holidays are long over, fresh berries would make for an equally beautiful cake!

White/Dark Chocolate Mousse Cake is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. White/Dark Chocolate Mousse Cake is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have white/dark chocolate mousse cake using 9 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make White/Dark Chocolate Mousse Cake:

1. Make ready 1 cup flour
2. Take 150 g soft margarine
3. Prepare 4 eggs
4. Get 1 cup sugar
5. Make ready 1 teaspoon baking powder
6. Take 1 teaspoon vanilla essence
7. Make ready 250 ml pack Instant White Chocolate Mousse
8. Make ready 250 ml pack Instant Dark Chocolate Mousse
9. Prepare Cocoa powder for dusting

Place the second cake layer, cut side down, on top of the mousse. Chop the dark chocolate into chunks and place it in a medium bowl. Bring the heavy cream to a simmer in a saucepan, but do not boil. Pour the warm heavy cream over the chocolate chips and stir into a smooth and shiny consistency.

Instructions to make White/Dark Chocolate Mousse Cake:

1. In two separate bowls, mix the two mousse according to the direction of the package. For the sponge, see my recipe for the Victoria Sponge. Then after cooling off the sponge, cut it across into 3 sections.
2. Assemble the ingredients as follows: sponge, white chocolate mousse, sponge, dark chocolate mousse, sponge and finish off with white chocolate mousse. Sprinkle top with cocoa powder to decorate.

Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Cool in the tins for a few mins, then turn onto a wire rack. Repeat the same steps for preparing the milk and white chocolate mousse layers. Wrap with plastic and refrigerate few hours or overnight.

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