Tested till perfect Chocolate Mousse Wedding Cake
Photo by Michael Mahovlich

Chocolate Mousse Wedding Cake

Impressive. Showstopping. As perfect as the wedding itself. The outside -- all buttercream, white chocolate curls and pink roses -- is just a promise of the wonderful dark chocolate mousse inside. This is a cake that lives up to the glory of the occasion -- and the future1

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 72


One-Third of Bottom Cake Tier:

  • 2 oz 2ozunsweetened chocolate, chopped
  • 6 6eggeggs, separated
  • 1 cup 1cupgranulated sugar
  • 2 tsp 2tspinstant coffee granules
  • 1 tsp 1tspvanilla
  • 2/3 cup 2/3cupsifted cake and pastry flour
  • 1/3 cup 1/3cupsifted unsweetened cocoa powder
  • 1/4 tsp 1/4tspcream of tartar

Chocolate Mousse (Bottom Tier):

  • 3 lb 3lbbittersweet chocolate or semisweet chocolate, chopped
  • 1-1/2 cups 1-1/2cupsunsalted butter, cut_in small pieces
  • 6 cups 6cupswhipping cream
  • 2 tbsp 2tbspinstant coffee granules

Buttercream for Bottom Tier:

  • 5 5egg whiteegg whites
  • 1 cup 1cupgranulated sugar
  • 2 cups 2cupsunsalted butter, softened
  • 1 tsp 1tspvanilla

White Chocolate Curls:

  • 1 lb 1lbwhite chocolate, coarsely chopped (Callebaut, Lindt or Tobler)
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Download the step-by-step instructions for making this Chocolate Mousse Wedding Cake.

Final Step:
White chocolate curls: in bowl over hot (not boiling) water, melt white chocolate without stirring. Place 4 baking sheets upside down on counter. Dividing evenly, scrape chocolate onto sheets; spread thinly and evenly with palette knife or pie lifter. Refrigerate for 15 minutes or until pliable but not sticky.

Working with 1 baking sheet at a time, brace pan against body. Holding palette knife with 2 hands and at 45 degree angle away from yourself, pull through chocolate to scrape into curls, refrigerating pan if chocolate begins to soften. Immediately place curls on chilled waxed paper?lined tray. Refrigerate until chilled or for up to 2 days. Arrange curls over cake. Tuck edible flowers among curls (see below).

Flower Flourishes:
Delicate blossoms add a finishing touch to a special-occasion cake. Make sure the flowers you pick are nontoxic. If in doubt, check with your local horticultural society.

  • Whenever possible, pick fresh unsprayed flowers from your own garden. Avoid flowers from a florist's shop, since these blooms have probably been sprayed with a pesticide.
  • Pick flowers early in the day. Rinse blossoms and leaves in cold water, then dry and refrigerate in vase of water.
  • Decorate cake with grouped or individual blossoms, buds or petals. These flowers are safe to use for garnishing: tulips, nasturtiums, pansies, roses, violas, cornflowers, marigolds, carnations and geraniums.


Additional information :

Test Kitchen Tips:

  • When sifted flour is called for in a recipe, it should be measured after sifting.
  • Use leftover cake for rum balls, ice-cream sandwiches or in a trifle.


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