Black and White Chocolate Cake Recipe
Ingredients
For the Chocolate Cake Base:
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ cup sugar
½ cup brown sugar
2 eggs
½ cup vegetable oil
½ cup milk
½ cup hot water
1 tsp vanilla extract
For the White Chocolate Mousse:
200 g white chocolate, chopped
1 cup heavy cream (divided)
1 tsp gelatin powder
2 tbsp cold water
For the Dark Chocolate Mousse:
200 g dark chocolate, chopped
1 cup heavy cream (divided)
1 tsp gelatin powder
2 tbsp cold water
For Decoration:
White and dark chocolate curls or shards
Chocolate sprinkles
Whipped cream for piping
Instructions
1. Make the Chocolate Cake Base
1. Preheat oven to 180°C (350°F).
2. Grease and line an 8-inch round cake pan.
3. In a bowl, mix flour, cocoa powder, baking powder, and baking soda.
4. In another bowl, whisk eggs, sugar, oil, milk, and vanilla.
5. Gradually add the dry ingredients, then mix in the hot water until smooth.
6. Pour into the pan and bake for 25–30 minutes. Let cool completely.
2. Prepare the White Chocolate Mousse
1. Sprinkle gelatin over cold water and let it bloom for 5 minutes.
2. Heat half the cream until warm (not boiling).
3. Add the gelatin and stir to dissolve.
4. Pour the warm cream over the chopped white chocolate and stir until smooth.
5. Let it cool slightly, then fold in whipped cream (the other half).
6. Spread over half of the cake and chill for 1 hour.
3. Prepare the Dark Chocolate Mousse
1. Repeat the same process as the white mousse but with dark chocolate.
2. Pour over the other half of the cake and chill for another 1–2 hours.
4. Decoration
1. Smooth the top with a spatula.
2. Decorate one side with white chocolate cream and the other with dark chocolate cream.
3. Add chocolate shards and sprinkles for a beautiful finish.
Serve chilled and enjoy your stunning half white, half dark chocolate mousse cake!
