Dome Cake with Dark and White Chocolate Mousse

Average: 0 (0 votes)
(0 votes)
Dome Cake with Dark and White Chocolate Mousse
share Share
bookmark_border Copy URL
45 min.
ready in 4 h. 5 min.
Ready in


Fat (for the mold)
Pastry flour (for the mold)
For the base
100 grams
softened Butter
100 grams
1 centiliter
40 grams
60 grams
For the white chocolate mousse
10 sheets
clear Gelatin
200 grams
250 milliliters
Whipping cream (minimum 30% fat content)
70 grams
For the dark chocolate mousse
8 sheets
clear Gelatin
1 small cup
strong Espresso
250 milliliters
Whipping cream (minimum 30% fat content)
200 grams
70 grams
For preparation
Powdered sugar (for dusting)
Cocoa (for dusting)

Preparation steps


Grease the bottom of the springform pan and dust with flour. Preheat the oven to 200°C (approximately 400°F). Beat the butter with the sugar until light and fluffy, add the eggs and the brandy and beat until well combined. Mix the cornstarch with the flour, then mix together with the eggs.

Pour the batter into the prepared springform pan and bake in the preheated oven for about 15-20 minutes. Remove and cool slightly in the pan. Run a thin knife around the edge to loosen, then turn the cake out onto a wire rack and leave to cool fully.


For the white chocolate mousse, soak the gelatin in cold water. Melt the chopped white chocolate with 100 ml (approximately 1/2 cup) cream in a bowl over a hot water bath. Separate the eggs. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. Melt the dripping wet gelatin in a small saucepan over low heat and stir into the warm yolk mixture. Stir in the melted chocolate. Beat the egg yolks and the remaining cream (separately) until stiff and fold into the mixture.


Place a large bowl (20 cm diameter) (approximately 8 inches) on the cake and cut the cake to fit the bowl as a cover. Line the bowl with plastic wrap and pour in the white chocolate mousse. Swirl the mousse to coat the outer edges, then refrigerate for 1 1/2 hours.


For the dark chocolate mousse, prepare in the same way as the white chocolate mousse, adding the espresso to the melted dark chocolate. Spread the dark chocolate mousse on top of the white chocolate mousse, marble slightly with a knife and refrigerate again for 1 1/2 hours.


Position the cake lid over the bowl of mousse, cover and refrigerate for at least 3 more hours. To serve, turn out the dome cake onto a platter, remove the plastic wrap and sprinkle with cocoa and icing sugar.