This two layers Chocolate Bavarian Cake is a real chocolate-lover dream! Made with a decadent Chocolate Brownie Base and an intense Dark Chocolate Bavarois Mousse, this Chocolate Mousse Cake is great for birthdays or parties!
What is a Bavarois Cake?
A Bavarois Cake, sometimes also called Bavarian Cream Cake, is a delicious classic French Dessert. It is made with a Creme Anglaise base that is mixed with a gelling agent, then folded in whipped cream.
This mousse is then set on a pre-baked base, or inserted into an Entremet Cake for example. The result is a deliciously light and airy set mousse that will hold its shape perfectly in a layered cake!
A Bavarois Cream can be flavoured with many different ingredients – often chocolate or a fruit. Whichever flavour you choose, the Bavarian Cream is always made with the same base ingredients:
- Egg Yolks
- Flavouring agent, like Vanilla, Chocolate or Fruits
- Gelatine or other gelling agent like Agar Agar Powder
- Whipped Heavy Cream
Fudgy Chocolate Brownie Base
For this Double Chocolate Bavarian Cake recipe, I used one of my favourite – and easiest – chocolate brownie as a base for the dessert.
This chocolate brownie recipe is the most versatile one I have, and can be used in many different ways! I have already shared a Mini Chocolate Brownie Bites version of it, but it also works amazingly as a base for a mousse cake.
To make this Brownie Base, you will need to follow these steps:
- Melt the Dark Cooking Chocolate and Butter together, then set aside to cool down
- In a seperate bowl, whisk the Eggs and Sugar until frothy, then sift in the dry ingredients (Flour, Baking Powder & Salt)
- Stir in the Chocolate and Butter, then the Milk.
- Pour the batter into a Round Springform Tin and bake at 180’C for 15 to 20 minutes.
How to make a Chocolate Bavarian Cream
The most important part of this recipe is the Dark Chocolate Bavarois Cream that will be poured over the Chocolate Brownie. The technique to make this set mousse is the classic one, with the exception of the use of Agar Agar Powder instead of Gelatine.
To make this Chocolate Creme Bavarois, follow these steps:
- Pour the milk into a medium-size pot and slowly bring to a boil. In the meantime, whisk the Egg Yolks with the Sugar in a seperate heat-proof bowl.
- When the milk starts to boil, directly remove from the heat and pour over the Egg Yolk and Sugar while whisking. Transfer back into the pot and place back on low heat. This is your Creme Anglaise base.
- Once the cream reaches a boil, add the Agar Agar Powder. Whisk for a minute, then remove from the heat.
- Add the Dark Chocolate, chopped into small chunks, to the hot cream and gently stir until fully melted.
- Transfer into a clean bowl and set aside to cool down.
- While the Set Chocolate Creme Anglaise is cooling down, whisk the Heavy Cream until you get a stiff Whipped Cream.
- Fold in Whipped Cream into the Chocolate Cream in two or three times. Pour over your cake base and place in the fridge to set.
Ideas to decorate your Chocolate Bavarois Cake
Your cake will be absolutely delicious on its own, but you can finish it in many different ways if you like! I, for example, made some mini Raspberry Cream Domes using a really fun Semi-Sphere Silicone Molds.
I placed them in the centre of the cake for a touch of colour and a tangy contrast with the dark chocolate. I also sprinkled some fresh raspberries, Cacao Nibs and Shredded Coconut over the cake. You could also serve it with:
- a dark chocolate ganache or chocolate coulis for an even more intense chocolate taste
- some poached pears
- a little bit of Espresso Powder or Icing Sugar.
More Chocolate Recipe Ideas:
- Chocolate Brownie Bites
- Chocolate Raspberry Brownies
- Double Chocolate Zucchini Muffins
- Easy Flourless Chocolate Cake
- Chocolate Chiffon Cake
- Orange Brownies
- Chocolate and Avocado Mousse
- Chocolate Loaf with Whipped Ganache
- Baked Chocolate Tart
Double Chocolate Bavarois Cake
Chocolate Brownie Base
- 100 gr (1/2 cup melted) Butter
- 150 gr (6 oz) Dark Cooking Chocolate
- 2 Eggs
- 25 gr (2 tbsp) Brown Sugar
- 80 gr (1/2 cup) Plain Flour
- 1 teasp. Baking Powder
- 1 pinch Salt
- 120 ml (1/2 cup) Full Fat Milk – optionally, with 1 tbsp of Instant Coffee Powder
Chocolate Bavarois Cream
- 250 ml (1 cup + 1 tbsp) Full Fat Milk
- 3 Egg Yolks
- 20 gr (2 tbsp) Caster Sugar
- 200 gr (7 oz) Dark Cooking Chocolate
- 1 teasp. Agar Agar Powder – see note 1 if you are using Gelatine Powder
- 200 ml (3/4 cup + 2 tbsp) Heavy Thickened Cream (or whipping cream)
Chocolate Brownie Base
- Preheat your oven on 180’C / 350’F.
- Melt the Dark Chocolate and Butter together and set aside to cool down.
- In a seperate bowl, whisk the Eggs and Brown Sugar until frothy. Sift in then stir the Plain Flour, Baking Powder and Salt.
- Add the Melted Chocolate and Butter, then the Milk (optionally with 1 tbsp. Instant Coffee Powder melted in the milk). Quickly stir until combined, then pour into a round Springform Pan.
- Bake for 15 to 20 minutes, or until the tip of a knife comes out clean. Set aside to cool down completely.
Chocolate Bavarois Cream
- Place the Milk into a medium-size Pot and slowly heat it up. In the meantime, whisk the Egg Yolks and Sugar in a seperate heat-proof bowl.
- When the milk starts to boil, directly remove from the heat. Pour it over the Egg Yolks and Sugar while constantly whisking. When combined, transfer back into the pot on the stove on low heat
- When the cream starts to boil, add the Agar Agar Powder (see note 1 if using gelatine powder instead) and whisk for one minute before removing from the heat.
- Add the thinly chopped Dark Chocolate to the hot cream and gently stir until fully melted (see note 2) then transfer into a clean bowl. Set aside to cool down.
- Place your Heavy/Thickened Cream in the bowl of your mixer, and whisk until you achieve a stiff whipped cream.
- Gently fold the Whipped Cream into the Chocolate Cream (see note 3) with a silicone spatula in 2 or 3 times. If the whipped cream seem to melt because your chocolate is still too warm, don't worry – it will set again in the fridge.
- Pour the Chocolate Bavarian Cream over the Chocolate Brownie Base and place in the fridge to set for 3 hours at least. Keep in the fridge for up to 3 days.
- Gelatine Powder can be used instead of Agar Agar Powder. The equivalent would be 2 1/2 teaspoon of Gelatine Powder dissolved in a little bit of Cold Water. Make the Creme Anglaise then remove from the heat. Add the Gelatine and whisk it into the hot cream until fully dissolved, then add the chopped chocolate. Leave it to cool down completely in the fridge, covered with wrap touching the surface of the cream, before folding in the whipped cream.
- Make sure to add the chocolate away from the heat to avoid burning it. Chopping the chocolate allows it to melt much more quickly.
- Agar will make the cream set very fast. If you see that the cream has started to set when you are ready to fold in the whipped cream, vigorously whisk it to loosen it up.