Chocolate Mousse Cake

I like chocolate mousse anything-Chocolate Mousse, French Silk Brownie and Chocolate Mousse Brownie are just a few of the chocolate mousse treats that I love! So it isn't surprising that this chocolate mousse cake is one of my favourite cake recipes!

This cake is intensely chocolaty. It is topped with super rich and creamy chocolate mousse for the ultimate chocolate dessert.

And all of that chocolate in one little piece of cake means a super delicious dessert that is perfect for birthdays, holidays and any time you want something a little extra!! Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it is downright decadent.

                        

For the Chocolate cake ingredients:

• 175g self raising flour
• 21/2 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml corn oil
• 2 tsp vanilla extract
• 125g dark chocolate (70% cocoa solid)
• 397g can Carnation caramel
• 1 tbsp icing sugar

For the Chocolate Mousse ingredients:

• ½ cup hot water
• 25g cocoa powder
• 115g semi sweet chocolate, finely chopped
• 480ml double cream
• 15g icing sugar
• ½ tsp vanilla extract

Method:

For the chocolate cake : Preheat oven to 180C/160C for fan oven.

Base line 2x8" sandwich tins with baking parchment

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, one tsp vanilla extract and mix together with a fork until combined. Beat 2 tbsp of caramel until smooth and whisk into the egg and oil mixture.

Combine the wet with the dry ingredients and mix well. The cake mix will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to the touch.

Cool the cake in the tins for 5 minutes and then turn out onto a wire rack. Remove the baking paper and cool completely.

For the chocolate mousse: As the cake cools, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time.

Whisk the hot water and cocoa powder together. Set aside. 

Melt the chopped chocolate in a double boiler or use microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Melt in 20 seconds increments in the microwave, stirring after each increment until completely melted and smooth. 

Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.

Using a hand mixer or stand mixer fitted with a whisk attachment, whip the double cream, icing sugar and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. 

Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflated out the mousse. Cover mousse and chill in the refrigerator for at least hours and up to 2 days.

Assemble the cake: First, level the cakes if needed, using a large serrated knife, slice a thin layer off the tops of the cake to create a flat surface.

Place 1st cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1½ cup of chocolate mousse. Top with 2nd layer. Spread a thin crumb coat over the top and the sides of the cake. Sit in the refrigerator to set for 30 minutes. Finally spread the remaining mousse over the top and around the sides. Use a bench scrapper to smooth out the cake. Or you may also makes some swirling pattern on the sides and the top as you wish.