1/2 Photos of Chocolate Mousse Cake
If you like chocolate mousse then you will think this cake is to die for. Make sure you use good chocolate -- at least 55 percent cocoa solids. I normally go for 70-75 percent cocoa solids, but that is a very intense chocolate taste that may not be to everyone's liking. The number of steps makes this look more difficult than it is. If you are organised and lay things out beforehand, you can go from start to having the glazed cake in the fridge in about an hour. As a mould for this cake, you should use a bottomless cake ring, about 10 inches across and 4-5 inches high, although I have also used a springform pan.
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For the base
- 100 g ground almonds
- 80 g milk chocolate
- 2 teaspoons ground ginger
For the mousse
- 350 g chocolate
- 400 ml double cream
For the glaze
- 10 g chocolate (use the same brand as you used for the mousse)
- 60 ml water
- 1 teaspoon instant coffee
- 15 g cocoa powder
- 35 g golden caster sugar (unrefined)
For the topping
- 1Start by making the base.
- 2Gently melt the chocolate and stir in the ginger.
- 3Then mix in the ground almonds.
- 4Let cool for a minute until the mixture is not too hot to handle.
- 5Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
- 6Put the plate in the fridge while you make the mousse.
- 7To make the mousse, chop the chocolate into small pieces and place in a bowl.
- 8In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
- 9Lightly whip the remaining double cream.
- 10Do not overwhisk or the mousse will become grainy.
- 11Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
- 12Pour the mousse mix into the cake ring on top of the base.
- 13Cover with cling film and place in the fridge for at least an hour before proceeding.
- 14Meanwhile, you can make the glaze.
- 15Chop up the chocolate and set aside.
- 16In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
- 17Place the sugar in a small pan over medium heat.
- 18As it heats up, the sugar will begin to melt and caramelise very quickly.
- 19You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
- 20When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
- 21Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
- 22When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
- 23You can now leave the cake overnight.
- 24The next day, dust it with cocoa powder and then decorate it.
- 25Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
- 26Sprinkle the hazelnuts all over the top.
- 27Keep cool until you are ready to serve the cake.
- 28It cuts best if you use a knife dipped in hot water.
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Nutritional Facts for Chocolate Mousse Cake
Serving Size: 1 (1278 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 679.5
- Calories from Fat 579
- Total Fat 64.4 g
- Saturated Fat 31.3 g
- Cholesterol 72.1 mg
- Sodium 40.8 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 12.7 g
- Sugars 11.8 g
- Protein 13.8 g