A luxurious layered dessert featuring rich chocolate mousse, creamy custard, and a velvety ganache icing.
Prepare the chocolate cake according to package instructions and bake in two round pans.
Ensure the cake is fully cooled before proceeding to the next step.
Place one cake layer at the bottom of a cheesecake pan and press gently to flatten.
Use parchment paper to prevent sticking.
Melt the dark chocolate and mix with softened cream cheese until smooth.
Allow the mixture to cool slightly before adding whipped cream.
Dissolve gelatin in boiling water and let it cool slightly.
Stir continuously to ensure the gelatin dissolves completely.
Whip the heavy cream until stiff peaks form, then fold in the chocolate mixture.
Fold gently to maintain the airy texture.
Spread the chocolate mousse over the cake layer and refrigerate.
Smooth the surface with a spatula for an even layer.
Whisk egg yolks with sugar and gelatin until combined.
Whisk until the mixture is pale and creamy.
Heat the cream and gradually mix it into the egg mixture, then cook until thickened.
Strain the mixture to remove any lumps.
Pour the custard over the mousse layer and freeze until set.
Ensure the custard is cool before pouring.
Heat butter and cream, then pour over chopped chocolate and stir until smooth.
Let the ganache cool slightly before using.
Spread the ganache over the custard layer and decorate with melted white chocolate.
Use a piping bag for precise decoration.
Refrigerate the cake until ready to serve.
Chill for at least 2 hours for best results.
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