Milk Chocolate Mousse Cake With Ganache

"Milk Chocolate Mousse Cake with Chocolate Ganache"
-- @idagranjansen
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  • Recipe Card

Recipe Card


  • 1/2 cup milk
  • 2 tablespoon lemon juice
  • 1/4 cup soft butter
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup flour
  • 2 tablespoon cocoa powder
  • 1/3 tsp baking powder
  • 1 teaspoon vanila sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate
  • 1/4 cup dark chocolate
  • 2 gelatin sheets
  • 1/2 cup milk
  • 1/2 tablespoon sugar
  • 2 pinch salt
  • 3/4 cup double cream
  • 1/4 cup dark chocolate
  • 1/3 cup double cream
  • 1 pinch salt


  • Step 1

    MAKE THE CAKE: Preheat oven to 350˚F. Prepare a 8 or 9 inch springform baking pan with parchment paper, lining the bottom and side. Mix together milk and lemon, set aside. In a stand mixer, beat together softened butter and sugar. Beat until light and fluffy, about 6 minutes at high speed. Add the egg and beat everything together. In a bowl, mix together flour, cocoa powder, baking powder, vanilla sugar and salt. Start adding the dry ingredients , alternating with the milk mixture, until everything is just incorporated. Pour the batter into the tin and bake in 13 to 14 minutes. Cool on a rack.

  • Step 2

    MAKE THE MOUSSE: Chop the chocolate and set aside. Soak the gelatin in a large bowl with 1 liter of cold water. The gelatin should be in the water for 10 minutes. Heat the milk and sugar to boiling point. Pull the pan from the heat, squeeze the water out of the gelatine leaves and stir into the hot milk. Stir in the chocolate and salt. Stir until the chocolate has melted and you have a smooth mixture. Set aside. Whip the cream to a soft peaks. Mix the chocolate mix together with the cream. You'll get a pretty runny mousse. Pour the mousse into the baking tin and place the dish in the freezer. Let mousse stand in the freezer so the mousse hardens. 2-3 hours.

  • Step 3

    MAKE THE GANACHE: Chop the chocolate and put it into a bowl. Sprinkle some salt over the chocolate. Heat the cream to the boiling point. Pour the hot cream over the chocolate and let stand for 2 minutes. Stir the ganache until you get a smooth, glossy and fine ganache. Let cool to room temperature. Take the cake out of the freezer and remove the cake tin. Place cake on a platter and pour the ganache over top of cake.

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