I love chocolate. Actually, that’s a lie! I am in love with chocolate. I can eat chocolate every day and I never tire of it.
This chocolate mousse cake was very popular at my coffee shop. I inherited the recipe with the shop and made it at least once a week in the seven years I owned the shop… But I never ate a single slice, because I disliked chocolate mousse.
Although it is not a difficult cake to make, it does take some time to bake and assemble the cake. It was my daughter, Aimee’s, birthday recently, so I decided to bake this cake again because it is her favourite! I finally tried it and now I’m in love with it!
Just a warning: Don’t try and take pictures of the chocolate mousse cake whilst everyone is waiting to get a piece! That is what I tried to do, hence the bad pictures! Sorry about that.
The chocolate topping makes a delicious sauce that can be used over ice cream or as a topping to any other cake or dessert.
I prefer to bake the sponge in one pan and to divide it in two, after it has cooled down.
- For the cake sponge layer:
- 50g cocoa powder
- 250ml boiling water
- 4 large eggs, separated
- 300g castor sugar
- 125ml cooking oil
- 5ml vanilla essence
- 250g cake flour
- 15ml baking powder
- 2ml salt
- For the chocolate mousse:
- 10ml gelatine
- 30ml cold water
- 3 large eggs, separated
- 300g melted dark chocolate
- 500ml cream
- 15ml brandy
- For the chocolate topping:
- 250ml cream
- 30ml butter
- 30ml sugar
- 300g dark chocolate, broken into blocks
- To make the Chocolate cake:
- Pre-heat the oven to 180⁰C.
- Butter 2 x 23cm cake pans.
- Mix the cocoa powder with the boiling water until smooth. Set aside to cool down.
- Beat the egg yolks and add the castor sugar slowly whilst constantly beating until the mixture is thick.
- Add the cocoa mixture, with the oil and vanilla essence and mix until combined.
- Sift the cake flour, baking powder and salt together and fold into the egg mixture.
- Beat the egg whites until just stiff and fold into the mixture taking care not to over mix.
- Transfer the batter to the two cake pans and bake in the pre-heated oven for approximately 30 minutes until baked through.
- Place on wire cooling racks and cool down completely.
- To make the chocolate mousse:
- Sponge the gelatine in water. Heat the mixture over hot water or in the microwave and stir until smooth. Set aside.
- Beat the egg yolks and mix with the melted chocolate.
- Beat the cream until thick and add the chocolate mixture, brandy and gelatine mixture slowly to the cream and whisk until the mixture is smoothly combined.
- Beat the egg whites until stiff and fold into the cream mixture.
- To make the topping:
- Heat the cream, butter and sugar in a small saucepan on medium heat until boiling.
- Reduce the heat and add the chocolates to the mixture. Mix until smooth.
- Remove from the heat and cool down.
- Place in the fridge until thick but still spreadable.
- To assemble:
- Place one layer of the cake into a 23cm springform cake pan.
- Top with the chocolate mousse.
- Place the other cake layer on top of the mouse and place into the fridge until set.
- Carefully remove the cake from the pan and place onto a serving dish.
- Top the top and sides of the cake with the chocolate topping and decorate with chocolate leaves or any other decoration.