Decadent Two Chocolates Cake Recipe

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and flour two round cake pans.

In a bowl, whisk together the flour, sugar, cocoa powder, and a pinch of salt. In a separate bowl, combine the eggs, melted butter, and milk, stirring until well mixed. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Pour the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

While the biscuits are cooling, you can prepare the white chocolate mousse. Melt the white chocolate carefully in a microwave or double boiler until smooth. Allow it to cool slightly.

In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, beat the egg whites and gradually add the sugar until stiff peaks form. Combine the melted white chocolate with the whipped cream, and gently fold in the egg whites until well mixed.

In another bowl, melt the dark chocolate similarly to the white chocolate. Let it cool slightly. Then, whisk the egg yolks with the sugar until the mixture lightens in color.

Fold the melted dark chocolate into the yolk mixture, followed by the Baileys Irish Cream. Finally, whip another portion of cream and fold it in gently to keep the mixture airy.

Once the biscuits are cool, place one layer on a serving platter. Spread half of the white chocolate mousse over the first layer. Top with the second biscuit layer and spread the dark chocolate mousse on top.

Finish by adding the remaining white chocolate mousse. Chill the cake in the refrigerator for at least 4 hours or overnight for best results before serving.