Chocolate Mousse Cake

Indulge in a rich and velvety chocolate mousse cake, a double threat of moist chocolate cake and soft fluffy mousse

Prep Time 15

Cook Time 30

Chill 4

Total Time 4 45

Course Dessert

Cuisine American, Anglo, French

Servings servings

Calories 402 kcal

Pre-heat the oven to 350℉/ 180℃/ 160 fan
Grease and line a 7 inch/ 18 cm spring form tin (See recipe notes)
In a stainless steel bowl add your cocoa powder and boiling water and mix to a paste with a hand held mixer or a hand whisk
Add the soft butter cut into small pieces and mix well
Add the eggs and mix well
Add the sugar, flour and baking powder and mix with the whisk and then a spatula
Place your prepared spring form tin on a baking tray and, using the spatula, pour the cake mixture into the tin
Encourage the cake mix into the edges with the spatula and level and smooth the top but no need to be too fussy
Bake for 23-25 minutes, keeping the door closed until you need to check it. Dip the cake with a skewer or something similar and if the skewer comes out clean, the cake is done. If the melty cake coats the skewer, cook for a further two minutes and test again.
Remove from the oven and place to the side to cool for 5-10 minutes. Remove the tin and paper and place the cake upside down on a wire rack to cool properly. Cooling it upside down will help the final texture of the cake
When the cake has cooled enough to handle, carefully cut a thin slice off the top to create a flat base for the mousse. If using the brandy, brush it onto this cut surface at this time and allow to cool completely

Chop the chocolate into small pieces to aid the melting process and melt over a bain-marie (See recipe notes). Once melted, set aside to cool just a little while you prepare the cream
Whip the cream to a soft peak and gently fold in the melted chocolate until smooth and well blended

Cut another piece of grease-proof/ parchment paper to line the inside of your tin but make this one 8-10 cm tall as the final cake might be taller than your spring-form tin
Place your sponge base back inside the freshly lined tin and pour/ scrape your mousse on top. Gently encourage the mousse to the edges of the tin with a spatula and smooth the top
Gently cover with clingfilm and chill in the fridge for at least 4 hrs or overnight

Cut into slices (use a warmed knife if you want to make the slices look as crisp as possible) and serve with cream, ice cream or perhaps some fruit. I like the sharpness of raspberries to compliment the chocolate but the choice is, of course, yours

To line your tin with grease-proof/ parchment paper. firstly lay the tin on the paper and trace a circle around it. Cut out. For the sides of the tin, wrap the paper around the tin to mark the required length. Cut this length to a width that slightly exceeds the height of your tin. Rub a little soft butter over the base and around the interior sides of the pan and press your paper smoothly against it.
A bain-marie is the french term for a double boiler. Very simply, boil a little water in a small pan and reduce to a simmer. Sit the bowl containing your chocolate on top of the pan ensuring the bottom of the bowl does not touch the water. Stirring often, the heat from the steam will gently melt the chocolate without burning it

Calories: 402kcal

Keyword Chocolate mousse, Chocolate mousse cake recipe, Easy mousse recipe, Sponge cake recipe

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