Dark chocolate mousse cake

Dark chocolate mousse cake

By
From
Bake and Decorate
Serves
12
Photographer
Laura Edwards

A surprisingly light chocolate mousse on a base of chocolate tiffin. Th is is really simple, but the trick is that both the cream and chocolate need to be at room temperature. Keep the cake in the refrigerator until shortly before serving.

Ingredients

Quantity Ingredient
butter, for the tin
1 batch Gilded chocolate tiffin
300g 50–70% cocoa solids chocolate, broken into pieces
500ml whipping cream
1 tablespoon cocoa powder, to dust (optional)
1 tablespoon kirsch
or 1 tablespoon cointreau

To decorate

Quantity Ingredient
Easter chocolate truffle cake

Method

  1. Butter a round 23 cm springform tin, ensuring the rim is facing down so it is easy to remove the cake later. Fill the base with the chocolate tiffin, levelling it evenly by pressing with the back of a teaspoon, and leave it to set for a few hours in the refrigerator.
  2. Melt the chocolate in a good-sized bowl set over a pan of barely simmering water (make sure the base of the bowl does not touch the water), then add the kirsch. Cool until the mixture is just at blood temperature. In a large bowl, whisk the cream until slightly thickened and the whisk leaves a trail.
  3. Now, very gently whisk half the cream into the chocolate, then fold in the remaining cream, until thoroughly blended and smooth. Be gentle. Pour into the tin and chill overnight in the refrigerator.
  4. When ready to serve, remove from the refrigerator and dip a knife into hot water before running it all around the edge, then lift on to a serving plate or cake stand. You should be able to loosen the tiffin from the base of the tin by running a palette knife between them. Finish with a dusting of cocoa powder, if you wish. This cake cannot be left a long time at room temperature, so serve shortly after it comes out of the refrigerator.
Tags:
Baking
Cakes
decorating
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