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
2020-04-08 09:27:29
Serves 6
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Prep Time
20 min
Cook Time
30 min
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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)
- GLAZE
- 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)
Instructions
- 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.
Notes
- 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/
Hi there, this cake looks divine, may I ask for the equivalent in gelatine granules for the gelatine sheets please?
Sure Khadija! Gelatine powder is the same so I usually use the same amount of grams. So if you need 10g gelatine sheets, that’s 10g gelatine powder. I’ve made adjustments to the recipe to include the powder now – thanks for the suggestion! x
Hi Kate
I just want to check, step 11. Is that pouring the hot mixture down the side of an empty bowl in the mixer? Can’t wait to bake this, looks devine!
Hi! You’re pouring the hot sugar syrup down the side of the bowl into the whipped egg yolks – have adjusted so it’s clearer. Thanks for checking! x
can it freeze? I need to do it today and deliver it in 3 days.
Thank you very much for taking the time to respond.
Yes it will freeze perfectly before the glaze gets put on. You should pour the glaze on the day you are going to serve it as it tends to lose it’s shine if it is stored in the fridge for a long time.
I absolutely have to try this! I love chocolate mousse and chocolate cake – so a killer combination!
Apologies if I’m misreading, but in the comment to Khadija, you stated that you substitute the same amount of grams of gelatine granules to gelatine sheets. However, in the glaze it asks for 8 x 2g gelatine sheets (which is 16g in total) and only 10g gelatine granules.
Is this correct?
You’re right! I’ve checked my notes and the 16g gelatine sheets is correct so that should be 16g powdered gelatine as well xx