I have to confess that this mousse cake is my absolute favourite cream cheese cake ever. It contains 2 layers. The first one is a very fluffy but moist chocolate cake and on top comes the nougat chocolate mousse. This cake does impress from the out and the inside. 🙂
Beat the eggs with sugar and vanilla sugar for 5 min. Then add oil and milk. Finally, sift and fold in the dry ingredients. Pour the chocolate batter into a springform pan (28 cm ⌀) and bake it for about 20 minutes at 180 degrees top and bottom heat. After the cake has cooled off, make some holes with a fork into it and drench it with the milk.
Melt the nougat and 150 g whipping cream in a saucepan. Separate the eggs and stir the yolks into the nougat mixture.
Now whip the egg whites. Then whip 150 g whipping cream and cream cheese in a bowl. Fold the stiff egg whites into the cooled down nougat mixture and carefully fold everything into the cream cheese cream. Now you should have one chocolate mousse.
Spread the cream on the room temperatured cake and let chill for at least 2 hours. Then whip the remaining whipping cream (100 g) and decorate the cake with it as you wish. (Fell free to use this picture of mine as a reference.) Finally the chocolate sticks are placed and the chocolate mousse cake is ready to be enjoyed. :)
If you can resist, cool the mousse cake overnight. It tastes best this way. ;)