This Chocolate Champagne Mousse Cake is one of the best desserts to celebrate New Year’s Eve with your family and friends. A chocolate champagne cake at the bottom, followed by a semisweet and milk chocolate mousse and a champagne mousse. The cake is so delicate, elegant and moist, with a subtle champagne flavor that everybody will love.
The recipe is easy, quick to prepare and very delightful. First, prepare the chocolate champagne cake. Let it cool. Once cooled, prepare the chocolate mousse. Add on top of the cake, smooth the top and refrigerate or freeze for a few minutes until you prepare the champagne mousse. Gently pour the champagne mousse on top of the chocolate mouse layer. Make sure you pour evenly over the surface of the chocolate mousse, to keep the layers separated. Smooth the top and refrigerate to set for about 4-6 hours or overnight to set completely.
If you try this cake for New Year’s Eve, before serving add some sparklers on top of the cake, if desired, to create an impressive effect. Hope you will try this amazing cake, tag me on Instagram if you do and enjoy it as much as we did!
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Chocolate Champagne Mousse Cake
Ingredients
Makes about 10-12 servings
Chocolate Champagne Cake
- 1 large egg
- 1/3 cup (70g) sugar
- 1/3 cup (70g) vegetable oil
- 2 tbsp (30ml) sparkling white wine
- 1/4 tsp (1g) salt
- 1/4 cup (30g) unsweetened cocoa powder
- 1/3 cup (40g) all-purpose flour
- 1/2 tsp (2g) baking powder
Chocolate Mousse
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) milk chocolate
- 2/3 cup (160g) whipping cream
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) cold water
- 1 cup (240g) whipping cream (35% fat) , chilled
- 1/4 cup (35g) chocolate crispy pearls , optional
Champagne Cream Cheese Mousse
- 7 oz (200g) cream cheese
- 2/3 cup (160g) sparkling white wine
- 1/3 cup (80g) powdered sugar
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45g) cold water
- 1 cup (240g) whipping cream (35% fat) , chilled
White Chocolate Stars
- 2.5 oz (70g) white chocolate
- 1 oz (30g) white chocolate , for tempering
- Gold edible powder
Instructions
First prepare the chocolate cake
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and sparkling wine.
- Sift the flour, salt, cocoa powder and baking powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with fewm moist crumbs attached.
- Let cool completely.
Prepare the chocolate mousse.
- In a heatproof bowl add the semisweet and milk chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
- Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool slightly.
- Whip the remaining 1 cup (240g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
- On a serving platter add a bit of mousse and add the cooled chocolate cake. Add a ring, lined with an acetate sheet, around the cake.
- Pour the chocolate mousse over the cake and smooth the top.
- Optional, add chocolate crispy pearls on top of chocolate mousse. Refrigerate for about 30 minutes or until you prepare the champagne mousse.
Prepare the champagne mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a medium bowl whisk cream cheese with powdered sugar. Add sparkling wine and mix to combine.
- Dissolve gelatin over low heat, pour over the cream cheese mixture and stir to combine.
- Whip the remaining 1 cup (240g) chilled whipping cream until stiff peaks form. Add cream cheese champagne mixture and mix until well combined.
- Pour champagne mousse over the chocolate mousse and smooth the top.
- Cover and refrigerate for at least 4-6 hours or overnight.
- Prepare white chocolate stars for decoration. Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
- Spread chocolate evenly into a thin layer on parchment paper. Refrigerate until slightly set, for about 10-15 minutes. Use star cookie cutters to cut the chocolate. Refrigerate until completely set and ready to use. Paint with gold edible powder if desired.
- Decorate the cake with white chocolate stars and gold sprinkles.
- Before serving, you can add sparklers for a special effect. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I like chocolate!
I wanted to make this cake but I find the directions seriously lacking. To say “add a ring lined with acetate sheet around the cake” and expect someone to know what that means is extremely presumptuous. Unless this is a site for professionals only.
What type of ring? How tall a ring? Should the chocolate mousse be cooled before pouring the champagne cream cheese mousse over it? How do you keep the champagne mousse from running down onto the chocolate mousse?
This turned out great!