Chocolate mousse sandwiched between chocolate cake covered in chocolate mirror glaze. This Easter Chocolate Mousse Cake has it all – a classic for a reason!
Easter Chocolate Mousse Cake
- 250ml water
- 125ml vegetable oil
- 225g (265ml) brown sugar
- 100g The Kate Tin Dark Baking Chocolate, chopped
- 60g (120ml) The Kate Tin Cocoa Powder
- 2 large eggs
- 160g (300ml) cake flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 750ml whipping cream
- 360g The Kate Tin Dark Baking Chocolate, chopped
- 3 egg yolks
- 100g (120ml) white sugar
- 80ml water
- 2 x 2g sheets of gelatine (or 4g powdered gelatine - see TIP)
- 185ml water
- 300g (360ml) white sugar
- 185ml cream
- 90g (180ml) The Kate Tin Cocoa Powder
- 8 x 2g sheets gelatine (or 16g powdered gelatine)
- Easter eggs and edible gold dust, to decorate (optional)
- To make the cake layers, preheat oven to 160C (fan-forced). Grease and line 2 x 20cm spring form cake tins.
- Boil water then add oil and sugar.
- Stir until the sugar is dissolved and then pour over the chopped chocolate. Stir until smooth. Whisk eggs lightly then stir in the chocolate mixture.
- Fold in the combined dry ingredients. Let mix stand covered for 1 hour.
- Place the batter into the lined cake tins and bake for 25 minutes or until a skewer inserted comes out clean.
- Allow to cool for 5 minutes before turning out. Cool completely then level the tops with a sharp bread knife.
- Grease a springform 20cm cake tin. Create a 20cm high collar for the inside of the cake tin using baking paper or foil - this is to extend the height of the cake in.
- To make the mousse, whip 375ml of the cream until stiff peaks - chill.
- Heat the remaining cream to just below boiling point then pour over the chopped chocolate. Allow to stand for 2 minutes then stir until smooth. Soften the gelatine sheets in cold water, add to the hot chocolate mixture and set aside.
- Whip the egg yolks in a stand mixer until thick and pale.
- Place the sugar and water in a saucepan and bring to the boil - simmer until it reaches 120C on a thermometer. With the mixer running, gradually add the hot syrup down the sides of the bowl into the egg yolks. Whip until the mixture is cool.
- Fold the cooled egg mixture into the room temperature ganache then fold in the whipped cream.
- Pour half the mousse into the prepared cake tin. Press one of the cake layers into the mouse, top with the remaining mousse and the next cake layer. Freeze for at least 4 hours or overnight.
- For the mirror glaze, in a saucepan, combine the water, sugar, fresh cream and cocoa powder. Simmer, about 5 minutes, until mixture slightly thickens. Soften the gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute.
- Unmould the frozen mousse cake, by using a hairdryer on a low heat setting to gently warm the pan and unmould easily. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
- Decorate with Easter eggs and edible gold dust, if desired.
- The cake will keep in the freezer for 3 months. Once glazed, it will keep for 4 days in the fridge.
- TIP If using powdered gelatine, remove 30ml of the water in the recipe and sprinkle the gelatine over that first. Allow to bloom then use the same way as the soaked gelatine sheets.
The Kate Tin https://thekatetin.com/