Made this for dessert for annual cookie exchange -- it got rave reviews. It does take time and a LOT of pans/bowls, but it's easy and very impressive! I think next time I'd put the white chocolate mousse in first so it would show up more. I shaved some leftover white chocolate over the top.
Double Chocolate Bombe
Photo: Tina Cornett
- 1/2 cup pecan pieces, toasted
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- Chocolate Mousse
- White Chocolate Mousse
- Chocolate Ganache
- Garnish: chocolate curls
- Process pecans in a food processor until ground; set aside.
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.
- Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
- Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
- Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.
- Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.
- Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.
- Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.
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Double Chocolate Bombe Recipe at a Glance
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