Ingredients:
- 1 cup (225g) all-purpose flour (plus extra for dusting the pan)
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240ml) boiling water
- 8 ounces (225g) dark chocolate (70% cacao or higher), finely chopped
- 1 1/2 cups (360ml) heavy cream, divided
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 8 ounces (225g) white chocolate, finely chopped
- 1 1/2 cups (360ml) heavy cream, divided
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 4 ounces (115g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions:
- Prepare the Chocolate Cake Base: Preheat oven, grease and flour the springform pan. Whisk dry ingredients, combine wet ingredients, add wet to dry, stir in boiling water. Pour into pan and bake until a toothpick inserted in the centre comes out clean. Cool completely.
- Make the Dark Chocolate Mousse: Melt the dark chocolate with a portion of cream using a double boiler. Whisk egg yolks and sugar. Temper the melted chocolate into the egg yolk mixture. Whip remaining cream and gently fold into the chocolate mixture. Pour over the cooled cake base. Chill for at least 30 minutes, or until set.
- Make the White Chocolate Mousse: Repeat the process for the white chocolate mousse, ensuring each step is followed carefully. Pour the white chocolate mousse over the set dark chocolate mousse layer. Chill again for at least 30 minutes, or until set.
- Prepare the Chocolate Ganache: Heat the heavy cream and pour over the chopped semi-sweet chocolate. Let it sit for a minute, then whisk until smooth and glossy.
- Assemble the Cake: Pour the ganache over the chilled cake, spreading evenly. Chill for at least 15 minutes, or until the ganache has set.
- Serve: Remove from the springform pan, decorate as desired (chocolate shavings, fresh berries), and serve!