May 7, 2011
So my baby turned 11 while we were camping over the Easter weekend and I promised her a chocolate mousse cake when we returned. After much hunting around I just couldn’t find a recipe that I liked the look of and was easy to execute, so I decided to work it out for myself. What could be so hard – chocolate cake base with chocolate mousse top. I turned to good old Delia Smith for her all in one sandwich sponge cake and added a tablespoon of cocoa to make it chocolate flavoured. I only wanted a thin base so I halved the recipe and it turned out just fine.
Then I had to decide on what sort of chocolate mousse to make for the topping, light and delicate yet firm enough to hold its shape. After some research I came across this article which compares 5 different classic chocolate mousse recipes – and the Elizabeth David classic got the thumbs up. However my daughter requested it be light and sweet rather than dense and dark, so I took the reviewers advice and added a wee bit of sugar, I also added a tiny bit of whipped cream too, and used a mixture of milk and dark chocolate instead of all dark – to lighten it even more.
Here is my final recipe:
For the cake base
- 2 oz (55g) plain flour
- 1 teaspoon of baking powder
- 2oz (55g) butter
- 1 egg
- 1 tablespoon of cocoa
- 2 tablespoons of warm water
- Sift the flour, baking powder and cocoa. Then put in a mixing bowl with the remaining ingredients and whip for 3-4 minutes until light and fluffy.
- Line a cake tin with paper (I used the butter paper) and a 7inch (18cm) spring form round cake tin.
- Put the mixture in the tin and level off with a spatula then bake for 10 minutes or until the cake comes away from the sides of the pan.
- Turn out carefully onto a wire rack and let cool. Place in the freezer for 10 minutes while you make the mousse to speed up the cooling process and firm up the cake base.
For the mousse top
- 6 eggs separated
- 4 teaspoons of caster (fine) sugar
- 60 g pouring cream
- 180 g of good quality (either milk or dark – or a combination of both as I did here)
- Separate the eggs.
- Melt the chocolate slowly in the microwave in 30 second bursts until just melted.
- Whip the egg whites until light and fluffy.
- Whip the egg yolks and sugar then add the melted chocolate and whisk (with a hand whisk) until just combined and slightly thickened.
- Add the beaten egg whites a little at a time to the egg and chocolate mixture, fold the rest in carefully to keep it light.
- Whip the cream until just thickened and then fold in to the chocolate mixture.
Put the cake together
- When the cake base is cool, place on a plate and place the ring form pan back around the cake (without the base) line with baking paper.
- Pour the mousse in over the cake base and place in the fridge to set for 3-4 hours.
- When set remove the spring surrounds and the paper and decorate with curled chocolate.