Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipes

Ingredients :

Chocolate Cake:

6 eggs, size 2

175g caster sugar

120g plain flour

40g cocoa powder

40g unsalted butter, melted and cooled


Chocolate Cream:

350g dark plain chocolate

600ml double cream



200g block of dark plain chocolate

1 tsp icing sugar

Method :

Preheat the oven to Gas 4, 350F, 10 minutes before baking. Butter and lightly flour two 21cm sandwich tins. Line each base with lightly greased greaseproof paper. Place eggs and sugar in a large heatproof mixing bowl, over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Whisk until the eggs and sugar become very thick and pale in color.

Remove the bowl from the heat and continue to whisk until the mixture will hold a ribbon trail for at least 5 seconds. Gently sift the flour and cocoa over the whisked mixture, then fold in lightly with a large metal spoon. Quickly, but gently, fold in cooled butter. Divide the mixture between the prepared sandwich tins.

Bake for 25-30 minutes until well risen, and mixture feels firm to the touch. Turn out on to wire racks to cool, loosen but do not remove the greaseproof paper until cold. To make the chocolate cream, break chocolate into pieces and place in saucepan with the cream. Stir continuously over a low heat until the chocolate melts and blends smoothly with the cream - do not allow the mixture to boil. Pour chocolate cream into a clean bowl. Cool then refrigerate until cold, but not set.

Remove then whisk until very light and fluffy, and will hold a peak. Remove the greaseproof paper from the sponge cakes. Place one cake on a flat serving plate and spread with a generous layer of the chocolate cream. Place the other cake on top and press gently together.

Spread the rest of the chocolate cream over the cake to cover it completely, making it into swirls with a small palette knife. Refrigerate cake for about 1 hour until firm, but not hard. Meanwhile make the chocolate curls for decoration. Pull a potato peeler along the edge of the block of chocolate to shave off long curls. Decorate the top of the cake with the curls then sift lightly with icing sugar.

Before making the chocolate curls, leave the block of chocolate in a warm, not hot, place for a short while to soften it slightly. This makes it easier to curl. Any remaining chocolate curls can be kept in a container in a cool place for up to two weeks.

Light chocolate sponge with a delicious creamy chocolate mousse filling, topped with chocolate curls, makes this simply irresistible. It's spectacular to look at but really easy to make.

Serves 10

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