Chocolate Mousse Cake. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache. This Chocolate Cake with Chocolate Mousse Filling belongs in a baking contest!
It's made with a chocolate cake base, cool creamy mousse filling, and topped with rich dark chocolate ganache. Chocolate Mousse Cake made with three layers of moist chocolate cake and two layers of smooth chocolate mousse, all covered in chocolate whipped cream! And it tastes even better than it looks. You can cook Chocolate Mousse Cake using 24 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chocolate Mousse Cake
- You need of Chocolate Cake :.
- Prepare 2 cups of sifted plain flour.
- Prepare 3 tsp of baking powder.
- Prepare 1 tsp of bicarb.
- It’s Pinch of salt.
- It’s 180 ml of cocoa powder.
- It’s 2 cups of sugar.
- You need 2 of eggs.
- Prepare 1 tsp of vanilla essence.
- Prepare 1 cup of hot water mixed with 3 tsp coffee.
- Prepare 1/2 cup of oil.
- Prepare 1 cup of milk.
- It’s 2 of springform pans.
- It’s of Baking paper.
- Prepare of Mousse:.
- Prepare 500 ml of fresh cream(whipping).
- You need 125 ml of hot water.
- It’s 4 Tbs of cocoa powder.
- Prepare 2 Tbs of sugar.
- Prepare 200 g of baking chocolate.
- Prepare of Ganache:.
- You need 1 Tbs of butter.
- It’s 1/4 cup of milk.
- Prepare 150 g of baking chocolate pieces.
A crunchy Oreo crust topped with silky, smooth chocolate mousse and. Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle When Fanny sent me her book, I flipped through it, saw her Triple Chocolate Mousse Cake and I. This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with rich chocolate frosting. With its four towering layers and striking appearance, it's perfect for.
Chocolate Mousse Cake instructions
- Preheat the oven at 180 °c. Sift the dry ingredients – flour, baking powder, bicarb, salt, cocoa powder – together. Beat the eggs with vanilla, add oil, milk and add to the dry ingredients. Pour the hot coffee next and mix till smooth..
- Pour into 2 round springform greased or lined pans and bake for 20/25 mins. Lightly press down the top of the 1 cake layer to flatten and even it out. Let the cakes cool. * use both layers to make a double-layered mousse cake or decorate the other layer as desired. In this recipe, I used 1 layer..
- Add the cream and sugar in a mixer for the mousse.Whip together till it forms stiff peaks.In a separate bowl mix the cocoa with hot water.Melt the chocolate in the microwave and add it to the cocoa mixture and mix till smooth.Fold the cream into the chocolate mixture till combined..
- Take 1 cake layer out of the tin. Spread half of the mousse at the bottom of the springform pan. Add the cake layer, spread the rest of the mousse on top and even it out. Cover the pan with cling wrap and freeze overnight or for 2hrs..
- Prepare the ganache. Melt the butter, add the milk and chocolate. Stir till choc melts and leave to cool and thicken slightly..
- Pour the cooled chocolate ganache over the mousse and let it set in the fridge. Loosen the tin on the sides of the cake tin and place the cake on a flat tray. Decorate as desired *Alternatively loosen the cake tin, pour the ganache over to allow dripping and let it set in the fridge. Serve chilled.
Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. This double chocolate mousse cake consists of white chocolate mousse, dark chocolate mousse and a butter chocolate cake layer. Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery! The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white.
