Chocolate mousse cake 2

(Makes 1 large cake)
45 ml cooking oil
80 ml milk
5 ml vanilla essence
5 ml coffee powder
200 ml sugar (150 g)
1 extra large egg, beaten
250 ml Snowflake cake flour (140 g)
8 ml baking powder
1 ml salt
45 ml cocoa powder

250 g dark chocolate
15 ml butter
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
100 ml fresh cream

Whisk oil, milk, essence and coffee powder. Add sugar and egg and mix well. Sift dry ingredients and add, beating lightly until mixed well. Pour mixture into a greased and lined 23 cm springform tin. Bake in a preheated oven for 20 – 25 minutes. Turn cake out and cool completely. Cut diagonally in half and set aside.

Melt chocolate in top of a double boiler, stirring until melted. Add butter in small pieces, stirring continuously. Remove from heat. Whisk egg yolks and sugar in a bowl until pale and thick. Add vanilla and brandy or Van der Hum liqueur. Add egg mix to chocolate and beat for about 2 minutes until blended. Whisk egg whites until stiff. Fold with cream into chocolate mix.

Place one sponge layer in base of springform tin. Spoon mousse filling in, top with second layer of cake, cover with cling wrap and freeze for about 4 hours.

Chocolate topping:
Break chocolate in smaller pieces and melt. Add cream and whisk until smooth. Pour and spread smoothly over cake. Return to freezer and set. Decorate with chocolate or dust cocoa powder over. Remove from freezer about 30 minutes prior to serving.

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