Chocolate Mousse Cake
This indulgent chocolate mousse cake features a moist chocolate cake base topped with rich, airy mousse for a delightful dessert experience.
Equipment
- 23cm Springform Cake Tin
- Mixing Bowls:
- Saucepan
- Whisk
Ingredients
- 1 cup flour (150g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cocoa powder (25g)
- 2/3 cup sugar (150g)
- 1 teaspoon instant coffee
- 1/3 cup boiling water (85ml)
- 70 grams butter melted
- 1 teaspoon vanilla essence
- 1 large egg
- 1/3 cup milk (85ml)
- 1 teaspoon gelatine powder
- 2 cups fresh cream (500ml)
- 1/2 cup sugar (110g)
- 250 grams quality chocolate save 50g for topping
Instructions
- Preheat oven to 180°C (fan bake). Line a 23cm springform tin with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. In a cup, dissolve instant coffee in boiling water.
- Add the coffee mixture, melted butter, sugar, vanilla, egg, and milk to the dry ingredients. Mix until smooth.
- Pour batter into the prepared tin and bake for 25-30 minutes. Cool completely in the tin.
- In a small bowl, combine gelatine with 2 tablespoons cold water and let bloom for 5 minutes. Heat 1/3 cup of cream with sugar until dissolved. Add bloomed gelatine.
- Add 200g chocolate to the saucepan and whisk until melted. Allow to cool slightly.
- In a separate bowl, whip the remaining cream until soft peaks form. Fold a quarter into the chocolate mixture, then gently fold in the rest.
- Pour the mousse over the cooled cake base and smooth the top. Grate the remaining chocolate over the mousse.
- Refrigerate for at least 4 hours or overnight. Carefully remove from the tin and serve chilled.
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Notes
Store in the refrigerator for up to 3 days. Freezing is not recommended.