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Decadent Chocolate Vanilla Entremets Recipe (Heavenly Dessert)

Decadent Chocolate Vanilla Entremets

There's something truly special about a rich, velvety dessert that brings back memories of family gatherings and celebrations. The Decadent Chocolate Vanilla Entremets is one of those treats that not only looks stunning but tastes divine!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake Layer
  • 150 g all-purpose flour
  • 150 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 large eggs
  • 120 ml whole milk
  • 60 ml vegetable oil
  • 1 tsp vanilla extract
  • 120 ml boiling water
For the Vanilla Mousse
  • 300 ml heavy cream
  • 100 g granulated sugar
  • 2 tsp vanilla extract
  • 3 sheets gelatin or 1 tbsp powdered gelatin
  • 100 ml milk
For the Chocolate Ganache
  • 200 g dark chocolate chopped
  • 200 ml heavy cream
For Decoration
  • Chocolate shavings
  • Fresh berries

Equipment

  • Round Cake Pan
  • Large bowl
  • Saucepan
  • Whisk
  • Spatula
  • Refrigerator

Method
 

  1. Step 1: Preheat the oven to 180°C (350°F) and grease and line a round cake pan. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water until the batter is well combined. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.
  2. Step 2: Soak the gelatin sheets in cold water for about 5 minutes. If using powdered gelatin, dissolve it in a small amount of warm milk. In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Remove from heat and stir in the soaked gelatin until fully dissolved. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the gelatin mixture into the whipped cream until fully incorporated. Refrigerate until set.
  3. Step 3: Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 5 minutes. Stir until the chocolate is completely melted and smooth. Allow to cool slightly.
  4. Step 4: Cut the cooled chocolate cake into two even layers. Place one layer on a serving plate and spread half of the vanilla mousse on top. Add the second layer of chocolate cake and top with the remaining mousse. Refrigerate for at least 4 hours or until set. Once set, pour the chocolate ganache over the top, allowing it to drip down the sides. Decorate with chocolate shavings and fresh berries if desired.
  5. Step 5: Slice the entremets and serve chilled. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices for up to 2 months. Just thaw in the fridge before serving.