CHOCOLATE MOUSSE CAKE

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Share in the celebrations by recreating Garden and Home’s 65th-birthday lunch using these scrumptious recipes from top events company By Word of Mouth (bywordofmouth.co.za)

CHOCOLATE MOUSSE CAKE

INGREDIENTS

FOR THE CAKE BATTER:

  • 400g sugar
  • 245g cake flour
  • 90g cocoa powder
  • 7,5ml baking powder
  • 7,5ml bicarbonate of soda
  • 5ml salt
  • 2 eggs, at room temperature
  • 250ml milk
  • 125ml vegetable oil
  • 10ml vanilla essence
  • 250ml boiling water

 

FOR THE CHOCOLATE MOUSSE FILLING:

  • 330g dark chocolate, grated
  • 150g butter, cut into pieces
  • 150ml milk
  • 625ml cream

 

FOR THE CHOCOLATE GANACHE:

  • 300g dark chocolate
  • 250ml cream

METHOD

1. Preheat the oven to 180°C. Grease and line a 26cm cake tin.
2. To make the cake batter: place the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt in the bowl of an electric mixer, then mix to combine. Add the eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in the boiling water – the batter should be runny. Pour the batter into the prepared tin and bake for 30–35 minutes, or until the centre of the cake springs back when lightly pressed with a finger. Cool in the tin for 10 minutes before turning out onto a cooling rack.
3. To make the chocolate mousse filling: place the chocolate and butter into a mixing bowl. In a saucepan, heat the milk to boiling point, then pour it over the chocolate mixture and stir until the chocolate has dissolved. Leave to cool to room temperature. Whip the cream until soft peaks form, then fold into the chocolate mixture and set aside.
4. To layer the cake: cut the cake into 3 layers, each 3cm high. Ease one layer into a greased cake pan, cover with chocolate mousse and refrigerate for 10 minutes before repeating the process for each layer. Refrigerate overnight.
5. The next day, prepare the chocolate ganache: melt the chocolate and cream together in a double boiler, stirring until smooth. Leave to cool to room temperature, it should thicken slightly, but still have a pouring consistency.
6. To ice the cake: Remove the cake from the pan and pour the ganache over it, covering both the top and the sides. Refrigerate until the ganache sets, then serve as a dessert.

 

Cook’s note: Prepare this cake the day before and pour the ganache over the top when you want to serve it. If you’d like to recreate the cake pictured, you’ll need to make and stack three cakes and cover them with fondant.

This recipe makes 1 cake.