A layered dessert made from a rich chocolate cake, topped with creamy chocolate mousse and grated chocolate!
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
If you are looking to impress a group of friends or family with an epic dessert, I highly recommend making my Chocolate Mousse Cake.
And the best part about this recipe? It's actually so easy to make.
You can use any sort of chocolate in this recipe although I highly recommend chocolate with at least 50% cocoa content. My preferred brand is Whittakers.
How to make Chocolate Mousse Cake:
Chocolate cake: To begin, preheat the oven to 180°C fan bake. Dissolve the instant coffee in the boiling water.
Sift the dry ingredients into a bowl, add all the remaining wet ingredients and mix well until smooth.
Pour the cake mix into a lined 23cm springform cake tin. Bake for 25-30 minutes or until the cake springs back to the touch. Cool the cake on a wire rack in the tin.
Chocolate Mousse: Add 2 Tbsp cold water to the gelatin and set aside to ‘bloom’ for at least 5 minutes.
In a saucepan pour in ⅓ of a cup of the fresh cream, add the sugar. Stir on a gentle heat until the sugar has dissolved. Add the gelatine and stir through.
Turn the heat to low and add 200g of the chocolate. Stir constantly until combined. Remove from the heat as soon as the chocolate has melted.
Whip the remaining cream until peaks form. Take approximately ¼ of the whipped cream and stir it into the melted chocolate mixture until combined. Add the remaining whipped cream and fold together gently.
Pour the mousse mixture onto the cooled cake base, smooth flat. Grate the remaining chocolate over the top and put in the fridge (still in the cake tin) to set for 4 hours or overnight.
Common questions and tips for Chocolate Mousse Cake:
What does the coffee do and can you taste it? No you can't taste the coffee, it just enhances the chocolate flavour!
Can I make this the day before serving? Absolutely! Keeping the cake in the fridge overnight will give it lots of time to firm up.
- The best tin to make this dessert in is a round, springform tin. This makes it easy to get out.
- When lining a tin for this dessert you really need the sides covered. Start by placing a piece of baking paper across the base, then put the sides on and lock the clip. Next, line the edge with two pieces so that they overlap.
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- 1 cup flour (150g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1⁄4 cup cocoa powder (25g)
- 2⁄3 cup sugar (150g)
- 1 tsp instant coffee
- 1⁄3 cup boiling water (85ml)
- 70g butter, melted
- 1 tsp vanilla essence
- 1 egg
- 1⁄3 cup milk (85ml)
- 1 tsp gelatine (powder)
- 2 cups fresh cream (500ml)
- 1⁄2 cup sugar (110g)
- 250g quality chocolate (save 50g for topping)
- Preheat oven to 180°C fan bake.
- Chocolate Cake: Sift the dry ingredients into a bowl. Add instant coffee to boiling water then add with remaining wet ingredients to the bowl. Mix until smooth.
- Pour into a pre-lined 23cm springform cake tin. Bake for 25-30 minutes then cool while still in the tin.
- Chocolate Mousse: Mix gelatine with 2 Tbsp cold water, leave to bloom for 5 minutes.
- In a large saucepan pour in 1⁄3 cup of cream then add the sugar. Stir on a gentle heat until the sugar has dissolved. Add gelatine mix and stir through.
- Turn the heat to low, add 200g of the chocolate broken up into pieces. Whisk constantly until the chocolate has melted then remove from the heat.
- In a seperate bowl whip the remaining 1 2⁄3 cups of cream until peaks form. Take 1⁄4 of the whipped cream and stir it into the chocolate mixture until combined. Add remaining whipped cream and fold together gently using a spatula.
- Pour the mousse onto the cooled cake base and smooth out. Grate the remaining chocolate over the top and refrigerate (still in the cake tin) for 4 hours or overnight.
- Remove from the tin, cut and serve chilled.
- Ensure the cake has cooled completely before adding the chocolate mousse.
- Use chocolate with at least 50% cocoa content. My favourite is Whittakers.
- When melting chocolate in a pot, keep the heat really low and stir the whole time to prevent burning or splitting.
- To prevent the cake from sticking to the tin, I recommend lining the sides with baking paper.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 264mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.