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Ingredient
Chocolate Mousse Cake
Introduce
Chef :
Kim MaroneyChocolate Mousse Cake
Tried out something different 1 of the weekends and came out 👌and did some experimenting with the lovely big strawberries we had🍓for the cake topper.The cake recipe makes 2 layers, you can either make a double mousse cake layer or decorate the other layer as desired. #Sweettooth
Ingredient
Food ration :
16-20 servings
2 cups
sifted plain flour
3 tsp
baking powder
1 tsp
bicarb
Pinch
salt
4 Tbs
cocoa powder
2 Tbs
sugar
2
eggs
1 tsp
vanilla essence
1/2 cup
oil
1/4 cup
milk
500 ml
fresh cream(whipping)
125 ml
hot water
200 g
baking chocolate
1 Tbs
butter
150 g
baking chocolate pieces
Cooking instructions
* Step 1
Preheat the oven at 180 °c. Sift the dry ingredients - flour, baking powder, bicarb, salt, cocoa powder - together. Beat the eggs with vanilla, add oil, milk and add to the dry ingredients. Pour the hot coffee next and mix till smooth.
* Step 2
Pour into 2 round springform greased or lined pans and bake for 20/25 mins. Lightly press down the top of the 1 cake layer to flatten and even it out. Let the cakes cool.
* use both layers to make a double-layered mousse cake or decorate the other layer as desired. In this recipe, I used 1 layer.
* Step 3
Add the cream and sugar in a mixer for the mousse.Whip together till it forms stiff peaks.In a separate bowl mix the cocoa with hot water.Melt the chocolate in the microwave and add it to the cocoa mixture and mix till smooth.Fold the cream into the chocolate mixture till combined.
* Step 4
Take 1 cake layer out of the tin. Spread half of the mousse at the bottom of the springform pan. Add the cake layer, spread the rest of the mousse on top and even it out. Cover the pan with cling wrap and freeze overnight or for 2hrs.
* Step 5
Prepare the ganache. Melt the butter, add the milk and chocolate. Stir till choc melts and leave to cool and thicken slightly.
* Step 6
Pour the cooled chocolate ganache over the mousse and let it set in the fridge. Loosen the tin on the sides of the cake tin and place the cake on a flat tray. Decorate as desired *Alternatively loosen the cake tin, pour the ganache over to allow dripping and let it set in the fridge. Serve chilled
Note: if there is a photo you can click to enlarge it
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