Chocolate mousse cake
Delicious rich and creamy! This cake looks stunning and taste even better! Something to impress the family or guest over the upcoming weekend!
Makes 1 cake
Sponge
1 extra-large egg
200 ml (160 g) sugar
80 ml milk
45 ml cooking oil
5 ml vanilla essence
5 ml instant coffee granules
250 ml (140 g) cake wheat flour
8 ml baking powder
1 ml salt
45 ml cocoa powder
Mousse filling
250 g dark chocolate, coarsely chopped
15 ml butter or margarine
2 extra-large eggs, separated
45 ml castor sugar
5 ml vanilla essence
30 ml brandy or Van der Hum liqueur
250 ml fresh cream, whipped
Chocolate topping
200 g dark chocolate, coarsely chopped
100 ml fresh cream
extra chocolate shavings for decorating
1. Sponge: Beat egg and sugar together. Whisk milk, oil, essence and coffee granules together. Add liquid ingredients to egg mixture and mix well.
2. Sift flour, baking powder, salt and cocoa powder together. Add to creamed mixture and mix well.
3. Spoon mixture into a lined and greased 23 cm loose-bottom round cake pan. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely. Cut horizontally in half and set aside.
4. Mousse filling: Melt chocolate in the microwave or over hot water, stirring often. Add butter, stir and remove from heat. Beat egg yolks and sugar together until light and creamy. Add essence and brandy. Add egg mixture to melted chocolate and mix well.
6. Beat egg whites until stiff peak stage. Fold into chocolate mixture together with whipped cream.
7. To assemble: Line base and sides of loose-bottom cake pan with greaseproof paper. Place one layer of cake at bottom, top with mousse filling and lightly place remaining sponge layer onto mousse. Cover with plastic wrap and freeze for about 4 hours.
8. Chocolate topping: Combine chocolate and cream in a small, heavy-based saucepan over low heat. Stir until melted and smooth. Pour and spread smoothly over cake. Return to freezer to set. Decorate with chocolate shavings or dust with cocoa powder. Remove from freezer about 15 minutes before serving.