Chocolate Sponge Cake with White and Dark Chocolate Mousse

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Chocolate Sponge Cake with White and Dark Chocolate Mousse
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1 hr
ready in 4 h. 15 min.
Ready in


For the shortcrust
150 grams
60 grams
80 grams
cold Butter
For the chocolate sponge cake
100 grams
100 grams
Vanilla bean (halved lengthwise and seeds scraped out)
80 grams
2 tablespoons
For the mousses
6 sheets
1 liter
100 grams
75 grams
white Chocolate
100 grams
To decorate
Pastry flour (for dusting)
2 tablespoons
Raspberry jam (or red currant jelly)
150 grams

Preparation steps


To make the shortcrust dough: Mix the flour with the sugar then cut in the chopped butter. Add the egg and mix until combined. Shape into a ball, cover with plastic wrap and place in the refrigerator for 30 minutes.


Preheat the oven to 180°C (approximately 350°F). For the sponge cake: Chop the chocolate coarsely and melt over a hot water bath. Separate the eggs and beat the egg yolks with the sugar and vanilla until creamy. Add the melted chocolate. Whip the egg whites with a pinch of salt until stiff. Mix the flour and cocoa powder into the chocolate batter then fold in the egg whites. Pour into a buttered springform pan and bake for 25-30 minutes, until a skewer inserted in the center comes out clean. Remove from oven, let cool slightly then transfer to a wire rack to cool completely.


Roll out the shortcrust dough on a floured work surface and cut out a circle (24 cm diameter) (approximately 9 1/2 inches). Place on a baking tray lined with parchment paper and bake for 10-15 minutes, until golden brown. Remove from oven and let cool.


For the mousses: Bloom the gelatin in cold water. Chop the white chocolate, dark chocolate and nougat. In separate bowls, gently melt each with 50 grams (approximately 1/4 cup) cream over a hot water bath. Squeeze any excess water from the gelatin then melt 2 sheets into each bowl. Let cool slightly.

Meanwhile, cut the sponge cake into 3 horizontal layers. Brush the shortcrust with jam and top with a layer of cake. Place the springform pan ring around cake. Whip the heavy cream to medium-stiff peaks and fold 1/3 into the each of the white chocolate, dark chocolate and nougat mixtures. Spread the white chocolate mousse over the cake in the ring. Top with another layer of cake, pressing down lightly. Repeat with dark chocolate mousse and the remaining cake layer. Top with the nougat mousse. Chill for about 2 hours. Serve sprinkled with grated chocolate.