Chocolate Mousse Cake | Recipe
Impress your loved ones with these deceptively simple treats
Serves: 20
Preparation: 25 min
Cooking: 40 min
Ingredients
- 440 g butter
- 500 ml castor sugar
- 8 eggs
- 500 ml self raising flour
- 10 ml baking powder
- 80 ml cocoa powder
- 160 ml milk
ICING
- 240g milk chocolate
- 240g dark chocolate
- 500 ml long life cream
- 120g butter
CHOCOLATE BARK
- 450g white chocolate
- 100g dried cranberries
- 30ml black sesame seeds
- 60ml pumpkin seeds
METHOD
Preheat the oven to 180°C, line in two 20 cm cake tins, a 15cm cake tin and a baking sheet with baking paper
- Beat the butter and sugar in a bowl until pale and creamy .Add the eggs one at a time, beating each until combined.
- Sift the flour, baking powder and cocoa powder into a separate bowl. Add the butter mixture. Pour in the milk and beat until just combined
- Divide the mixture among the prepared tins. Bake the large cakes for 35 minutes and the small one for 30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 6 minutes and then return out and cool completely.
Icing
- Add the chocolate cream and butter to an oven proof glass bowl. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Repeat until the mixture is smooth. Chill in the fridge to cool completely and thicken then beat until fluffy
- Using the icing, sandwich the large cakes together. Halve the smaller cake horizontally and sandwich the halves together. Cover the cakes with the icing ad leave to harden slightly. Put the small cake on top of the large ones
Chocolate bark
- Melt the chocolate in the microwave, stirring every 15 seconds until smooth. Spread evenly on the baking sheet. Scatter the cranberries and seeds over and press into the chocolate
- Leave to harden. Break into large shades and attach to the cake.
Chocolate Mousse Cake Recipe
How to bake yeast doughnuts using basic ingredients – Recipe