PISTACHIO & CHOCOLATE MOUSSE CAKE

Ingredients

Sponge Biscuit

2 eggs
80 grams (2.80 ounces) sugar
70 grams (2.45 ounces) flour
5 grams (0.20 ounces) baking powder
40 grams (1.40 ounces) butter
40 milliliters (1.35 ounces) milk
40 grams (1.40 ounces) pistachio paste

Milk and Dark Chocolate Mousse

120 grams (4.25 ounces) chocolate
35 grams (1.25 ounces) butter
5 grams (0.20 ounces) gelatin
30 milliliters (1.05 ounces) milk
20 grams (0.70 ounces) powdered sugar
200 grams (7.05 ounces) cream (33%)

Pistachio Mousse

120 grams (4.25 ounces) white chocolate
35 grams (1.25 ounces) butter
30 grams (1.05 ounces) pistachio paste
5 grams (0.20 ounces) gelatin
30 milliliters (1.05 ounces) milk
20 grams (0.70 ounces) powdered sugar
170 grams (6.00 ounces) cream (33%)

White Chocolate Mousse

120 grams (4.25 ounces) white chocolate
35 grams (1.25 ounces) butter
5 grams (0.20 ounces) gelatin
30 milliliters (1.05 ounces) milk
20 grams (0.70 ounces) powdered sugar
200 grams (7.05 ounces) cream (33%)

Ganache

50 grams (1.75 ounces) chocolate
30 grams (1.05 ounces) cream

Equipment

Mixing Bowl
You'll need a few different sizes. Make sure they are clean and dry to achieve the perfect texture for your mixes.
Whisk
Use a sturdy whisk for whipping the cream to soft peaks. It will make your mousses light and airy!
Ring Mold
An 18 cm (7 inch) ring mold is ideal for assembling your cake perfectly.
Acetate Tape
This will help you achieve sharp edges and a professional look.
Baking Paper
Line your baking tray to prevent the sponge biscuit from sticking.
Spatula
A silicone spatula works best for folding in ingredients and creating smooth layers.

Instructions

Step 1

We have a new recipe for a fluffy mousse cake that perfectly combines the flavors of chocolate and pistachios. The calculation is for an 18 cm (7 inch) cake.

Step 2

1. For the sponge biscuit: Combine the milk, butter, and pistachio paste, and heat the mix until smooth. Tip: Make sure to heat it gently to avoid burning the paste. Combine the flour with the baking powder. Whip the eggs with sugar until fluffy. Add half the milk mixture and half the flour mixture into the whipped eggs. Stir gently with a spatula. Add the remaining ingredients, and mix again. Bake the sponge cake in an oven preheated to 180°C (356°F) for about 20 minutes. Tip: Use a toothpick to check for doneness; it should come out clean. Wrap the biscuit in foil and place it in the fridge for 5 hours to set. For further cake assembling, cut off the top of the biscuit for an even surface. It’s recommended to assemble the cake in a ring mold. Place the sponge biscuit on a plate, then place a split ring on top and line the ring with acetate tape from the inside.

Step 3

2. For the milk and dark chocolate mousse: Tip: You can use just one type of chocolate (dark or milk), or mix them in equal proportions. Soak the gelatin in cold milk and let it swell. Combine the chocolate and butter, and melt until smooth without overheating. Melt the swollen gelatin in the microwave in short pulses until liquid, then combine it with the chocolate mixture. Add the powdered sugar and mix well. Whip the cream until soft peaks form, then add the chocolate mixture and stir quickly with a spatula until smooth. Tip: If the chocolate mixture starts thickening, heat it slightly in the microwave for about 5 seconds to make it more liquid. Pour the mousse onto the biscuit and refrigerate for 15 minutes.

Step 4

3. For the pistachio mousse: Tip: The process is similar to making the chocolate mousse, so follow the same techniques. Soak the gelatin in cold milk and let it swell. Combine the white chocolate, butter, and pistachio paste, and melt until smooth. Heat the swollen gelatin to a liquid state and combine it with the chocolate mixture. Add the powdered sugar and mix well. Whip the cream until soft peaks form, then add the chocolate mixture and stir quickly with a spatula. Tip: If the chocolate mixture starts thickening, heat it slightly in the microwave for about 5 seconds to make it more liquid. Pour the pistachio mousse over the chocolate mousse and refrigerate for 20 minutes.

Step 5

4. For the white chocolate mousse: Make it using the same technique as the previous two mousses. Let the cake stabilize in the refrigerator for at least 5 hours.

Step 6

5. For the ganache: Melt the chocolate and cream together until smooth. Pour it over the chilled cake for a glossy finish. Tip: Decorate the finished cake with chopped pistachios for a beautiful presentation.

Servings

When it comes to serving this Chocolate-Pistachio Mousse Cake, presentation is everything! 🎂

Top it off with fresh fruits: Add a splash of color with fresh raspberries or strawberries. The tartness will balance out the sweetness perfectly.

Sprinkle with chopped pistachios: Give your cake a delightful crunch by adding chopped pistachios on top.

Drizzle with extra ganache: Want to go all out? An extra drizzle of chocolate ganache will make this cake even more irresistible.

Pair with a delightful beverage: Serve slices of this cake with a hot cup of coffee or tea, or even a glass of sparkling wine for a touch of extravagance! 🍷

Variations

Make this delicious recipe work for everyone with these simple adjustments:

Gluten-Free 🌾:

Replace the flour in the sponge with a gluten-free flour blend. Almond flour works great for an added nutty flavor!

Vegan 🥑:

Use plant-based alternatives for butter and milk such as coconut oil and almond milk.
Opt for a vegan gelatin alternative like agar-agar.
Swap out the cream for coconut cream to keep that luscious, creamy texture.

Faq

Why did my sponge cake turn out dense?
Overmixing or inaccurate measuring could be the culprits. Make sure to fold gently and measure ingredients precisely.
How can I whip cream to soft peaks?
Use a chilled bowl and whisk, and beat the cream until it forms soft peaks that gently hold their shape.
Can I use dark chocolate for all the mousse layers?
Absolutely! Feel free to adjust the types of chocolate to your taste preferences.
How do I prevent the mousse from setting too quickly?
Work quickly and ensure your gelatin is properly dissolved to keep the mousse smooth.
How do I achieve a glossy ganache finish?
Ensure your chocolate and cream are well-mixed, and pour over the cake smoothly while the ganache is still warm.
Can I prepare the cake in advance?
Yes, the cake can be made a day ahead. Just store it in the fridge and add the final ganache and decorations right before serving.