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It doesn’t get easier than this, so throw all your excuses out the window and bake this delish and smooth mousse cake today!
There seems to be something about mousse cakes and family members’ birthday in my family because I made this one for my brother’s birthday last week, and last year I made the other one one for my mum’s birthday that is coming up next month. They are always such a success, 10/10 would definitely recommend, super foolproof and simply delightful.
Also don’t forget to check out my new playlist at the end : )
- 1 egg
- 100g caster sugar
- 1tsp vanilla sugar
- pinch of salt
- 60ml milk
- 60ml oil
- 1tsp baking powder
- 25g cocoa powder
- 100g plain flour
- 500ml whipping cream
- 100g dark chocolate (min.70%)
- instant gelatin
- 40g white chocolate
- Preheat the oven to 180C, and line a smaller (I’ve used a 20cm one) cake tin with baking paper
- In a large bowl, mix the egg with caster and vanilla sugar until creamy.
- Sift in half of the flour, cocoa powder and baking powder, with half of milk and oil and mix on high speed until everything is combined.
- Add the rest of the sponge ingredients and mix until you have a smooth mixture.
- Pour it in the prepared tin, and bake for 20 minutes, or until a skewer inserted in the centre comes out clean and cake feels springy to the touch.
- For the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (but do not allow the base of the bowl to touch the water). Stir continuously until it’s completely melted and set aside to cool a little.
- Whip the cream, with added gelatin powder, until soft peaks, and then gently fold in the melted chocolate until smooth.
- When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
- When the cake is ready to be taken out of the tin, place the white chocolate in a bowl and melt in bain marie (over a pan of simmering water that does not touch the top bowl). Pour the white chocolate in a piping bag and decorate the cake.
Dobar tek! : )