Our Top Secret
Chocolate Mousse Cake

Ingredients

• 2 chocolate sponge cakes (use your favourite recipe!)
• 3 large eggs
• 6 egg yolks
• 350g white chocolate (50g for the chocolate curls)
• 350g dark chocolate (50g for the chocolate curls)
• 50ml oil
• 1 litre of cream
• 15g gelatine
• 25ml water
• 25g white sugar

Method

1. Bake your chocolate sponge cakes and set aside to cool
2. Whip eggs, egg yolk and white sugar together until thick and white
3. Melt 300g white chocolate (set aside 50g for the chocolate curls) and 25ml oil together
4. Melt 300g dark chocolate (set aside 50g for the chocolate curls) and 25ml oil together
5. Whip cream until fluffy and thick
6. Melt gelatine with a little water
7. Fold gelatine into the egg mix
8. Split egg mix into 2 equal portions.
9. Fold dark chocolate into one half of the egg mix and fold white chocolate into other half of the egg mix
10. Fold half the cream into the dark chocolate
11. Fold other half of the cream into the white chocolate
12. Grease baking tin and place the chocolate sponge in the tin for the base of the cake
13. Place a layer of white and then a layer of dark chocolate on to the sponge and add the second chocolate sponge on top
14. Place in the freezer to set
15. Combine dark chocolate with pouring cream and melt over a double boiler. It must be properly melted and combined so that it can be poured over the cake. The sauce must be cooled before pouring
16. Remove cake from the freezer and pour sauce over cake
17. Melt dark chocolate, pour onto a clean work surface, using a wide scraper make chocolate curls
18. Melt white chocolate, pour onto a clean work surface, using a wide scraper make chocolate curls
19. Mix both white and dark chocolate curls together, be very gentle so that they do not break
20. Place in the centre of the cake

Now you’re well on your way to being the master Baker at home! Don’t forget to tag @mugg_and_bean in your baking photos so we can see what you’re getting up to.

Go back