MOM stands for maker of miracles. Moms make the impossible possible. Moms magically make tummy aches go away and monsters in the closet disappear. Their touch heals boo boos, their soft voices sing lullabies to help us sleep, and their warm embrace surround us with comfort and love.
Moms don’t get recognized enough for all that they do. It’s a shame that we limit Mother’s Day to once a year. Growing up, I didn’t give my mom enough credit for all that she did for me and my brother. Throughout my childhood and adolescence, I’ve said a lot of mean and hurtful things that I wish I could take back. Now that I’m older, I have nothing but praise, respect, and love for the wonderful, amazing, and strong woman who I proudly call my mother.
My mom is dainty and feminine, yet she is also strong and resilient. She doesn’t curse (sometimes I have the mouth of sailor), she remains calm and composed under any situation (where as the littlest things can make me explode), and she lives without regret, only hope and optimism for the present and future. I still have so much to learn from her.
My mom does so much for me that these cakes and pastries that I often make for her will never amount to half of what I truly owe her.
Happy Mother’s Day, MOM! And to all of the mothers out there, thank you. None of us would be here today without you.
Dark Chocolate and White Coffee Mousse Cake
- 2 Tbsp unsalted butter
- 2 ½ oz dark chocolate finely chopped
- 4 large eggs separated
- 3 Tbsp light brown sugar packed
- 1 tsp pure vanilla extract
- pinch kosher salt
- 1 Tbsp cornstarch sifted
Dark Chocolate Mousse
- 1 silver gelatin sheet *
- 4½ oz dark chocolate finely chopped
- ¼ cup whole milk
- ¾ cup heavy cream cold
White Coffee Mousse
- ⅓ cup whole milk
- 3 Tbsp whole coffee beans
- 1 tsp vanilla paste or pure vanilla extract
- 1 silver gelatin sheet
- 4½ oz white chocolate (43% cocoa butter) finely chopped
- ¾ cup heavy cream cold
- unsweetened cocoa powder to dust
- shaved dark chocolate
- shaved white chocolate
- Preheat oven to 350° F. Butter and flour a round 9-inch springform pan. Line the bottom with parchment paper. Set aside.
- In a microwave safe bowl, melt together finely chopped chocolate and butter at half power for 60-90 seconds. Stop every 15 seconds to stir mixture. Continue to heat until mixture is smooth and melted. Make sure microwave is at half power, otherwise the chocolate will burn. Alternatively, melt chocolate and butter over a bain-marie.
- In a large bowl, whisk together egg yolks and brown sugar. Beat until airy and light in color. Stir in vanilla and slightly cooled chocolate-butter mixture.
- In another bowl, whisk together egg whites and salt. Beat until soft peaks. Gently fold egg whites into cake batter in three additions. Add sifted cornstarch and gently fold in until even distributed.
- Pour batter into prepare cake mold. Bake for 15-20 minutes until top of cake springs back when touched and toothpick inserted in center of cake comes out clean. Let cool slightly in pan before unfolding. Let cool on wire rack. The cake will slightly shrink in diameter.
- Carefully remove parchment bottom. Cut cake to fit inside an 8-inch ring mold. Line ring mold with plastic cake wrap. Gently place cake at the bottom of the mold. Set aside as you prepare chocolate mousse.
Dark Chocolate Mousse:
- Bloom gelatin sheet in a bowl of cold water for 3 minutes. Once soft, squeeze out excess water from gelatin sheet. Add gelatin to milk. Microwave for 10-15 seconds until gelatin has melted and milk is warm to the touch. Set aside.
- Melt chocolate using microwave technique at half power or use a bain-marie. Let melted chocolate cool for 3-5 minutes.
- Pour warm milk into melted chocolate in three additions. Use a rubber spatula to stir and combine mixture.
- Beat cold heavy cream with an electric mixer to soft peaks. Gently fold whipped cream into chocolate batter in three additions.
- Pour chocolate mousse on top of chocolate cake and level with a small offset spatula. Refrigerate cake as you prepare white chocolate coffee mousse.
White Chocolate Coffee Mousse:
- In a small saucepot, bring milk and coffee beans to a boil. Remove from heat, cover, and let steep for 30-45 minutes. Strain milk and discard coffee beans.
- Similar to previous mousse, bloom gelatin sheet in a bowl of cold water. Squeeze out excess water and place gelatin in coffee milk. Microwave for 10-15 seconds until gelatin has melted and milk is warm to the touch.
- Melt white chocolate using microwave technique at half power or use a bain-marie. Let melted chocolate cool slightly, then add milk mixture in three additions. Mix to combine.
- Whip cold heavy cream using an electric mixer until soft peaks form. Gently fold whipped cream into white chocolate mixture. Pour mousse on top of dark chocolate mousse and refrigerate overnight.
- Before serving, dust top of cake with sifted cocoa powder and shaved chocolate. Carefully remove ring mold, unwrap cake, and serve.