For the love of chocolate

This wonderful chocolate mousse cake is a chocolate lover’s delight. Three heavenly layers of chocolate cake, chocolate mousse and a creamy chocolate ganache – what more can you ask for? The recipe is a bit lengthy and you will have to wait for a whole day to set your teeth in the dessert but the time and patience is worth every last crumb. I don’t have the pictures for the whole procedure as this was made last year when I had no inkling that I’ll be starting off a blog πŸ™‚ The original recipe is from a you-tube channel “The Aubergine Chef”, but I tweaked it a lot…changed the whole recipe of the chocolate cake πŸ™‚ I really love this chocolate cake recipe which is the best recipe I have tried till now. So without further ado…

Ingredients for the cake:

350 grams castor sugar
175 ml. milk
pinch of bicarbonate of soda
175 grams self raising flour (I used plain flour with 1+3/4 teaspoon baking powder)
175 ml. corn/sunflower oil
100 grams cocoa powder
3 large eggs
1 teaspoon vanilla extract

Method for preparing cake:


Preheat oven at 180 degrees celsius. Sift the flour, cocoa powder, baking powder and baking soda together with a pinch of salt in a large mixing bowl. Stir in castor sugar. Whisk the eggs, oil and milk in another bowl. Pour this mixture in the dry ingredients. Mix with a spatula. Pour the batter in cake tin lined with parchment paper. Make sure that the cake pan is the same size as the mold in which you will be setting your mousse. Even if the pan size is a bit large it does not matter as we can cut that out but it should not be smaller.

Bake the cake for 30-35 minutes or till done. Cut the cake into two layers. We will only be using a thin layer at the bottom of the mousse. Tape a round cut-out of cardboard to a cake ring or as I did use a spring form pan to arrange the first layer – chocolate cake. If your cake pan size was a bit bigger the cake ring or the ring of the spring form pan can easily cut out the excess cake. Spray with cake with sugar syrup. You can also spread a thin layer of raspberry jam or spread some fresh raspberries on this layer if you want.

Ingredients for the mousse:

12 ounces semi sweet dark chocolate chips (I used half chips and half dark chocolate bark)
2 ounces hot melted butter
3 egg yolks
16 ounces heavy cream
5 egg whites (I used only 3 from the separated yolks. It does not change the taste just lessens the volume a bit)
An ounce of granulated sugar

Method for preparing mousse:

Wipe out a large bowl and whisk attachment of your beater with vinegar. Whip the egg whites with the beater. Slowly drizzle sugar when it becomes frothy. Continue whipping till it reaches soft to medium peaks. Don’t form stiff peaks. This whole process will take about 7-10 minutes.

Whip heavy cream in another bowl till it forms soft peaks. Meanwhile put a pot of water on the stove and melt chocolate in it. Melt butter in microwave. Add in butter to the melted chocolate. Make sure the butter is still hot. Add in yolks one at a time before the butter has been completely mixed. The chocolate may get thick at this point. Don’t worry πŸ™‚

Using another spatula, scoop an over-sized handful of whipped cream and fold gently in the chocolate mixture. Combine the whole cream in 3-4 additions. Make sure to use 2 different spatulas and while folding incorporate as much air as you can.

Use the same method for folding in egg whites (meringue). Here I would like to add that I already had three whites and they sort of separated when I started folding them. It must have been the temperature so I would strongly suggest to whip the cream before the egg whites. Pour the mousse on the cake and spread it as flat and evenly as possible. Cover with plastic wrap and refrigerate overnight (I refrigerated for 7-8 hours and it had set firmly).

Ingredients for the ganache:

4 ounces chocolate chips (again I used half chocolate bark and half chocolate chips)
2 ounces heavy cream
2 ounces unsalted butter

Method for preparing ganache:

Place heavy cream and butter in a pot and just heat till it starts to boil. Do not boil. Add the hot cream to the chocolate and stir until smooth. Stir very gently so no air gets trapped in the ganache. Cool till the ganache comes to room temperature. Pour gently on top of the cooled mousse. It’s up to you if you want a thick or a thin layer. This amount of ganache will make a thin layer, you can double the recipe for a thicker layer.

Cool the chocolate mousse cake in the fridge for 15-20 minutes or till the ganache sets. Be patient and wait till it has set in firmly…I know it is difficult but you do not want to mess with the look after so much hard work.

Remove the chocolate mousse cake from the cake ring by putting the cake on top of a can and removing tape. Slide the ring down. As I had used spring form pan, I just went through the outer layer with a knife and removed the ring. Decorate as you like and enjoy with a cup of coffee πŸ™‚

P.s: Be sure to slice the cake with a knife dipped in hot water and wiped with a tissue paper. Here’s another picture to feast the eyes…not very finely decorated but will do I guess till the next time I gain the courage and lose the calories to make it again πŸ˜€

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