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Easy Chocolate Mousse Cake

Name: Easy Chocolate Mousse Cake
Prep time: 3 h
Cook time: 15 min
Yield: 10
Ingredients: Cake; ¼ cup flour; ¼ cup cocoa; 4 large eggs (room temp); ½ cup + 6 tsp Chelsea White Sugar; 1 tsp vanilla extract; Pinch of salt; Chocolate Mousse; 1 tsp powdered plain gelatin; 1 ½ tsp water; 170g bittersweet chocolate; 85g semisweet chocolate; 2 ¼ cups heavy whipping cream; 35g Chelsea Icing Sugar; Raspberry Gel; 1 cup raspberry puree; 200ml water; 150g Chelsea White Sugar; Vegetarian gelatin; 60ml raspberry liqueur; Ganache; 500g cream; 700g dark chocolate; 60ml raspberry liqueur; Mirror Glaze; 20g gelatin; 120g water; 280g liquid glucose; 150g water; 300g white chocolate

4.5

Preparation

3 hours

Bake

15 mins

Difficulty

Moderate

Servings

Recipe by Jeff. Episode 9.

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Ingredients
Method

Ingredients

Cake

¼ cup flour
¼ cup cocoa
4 large eggs (room temp)
½ cup + 6 tsp Chelsea White Sugar
1 tsp vanilla extract
Pinch of salt

Chocolate Mousse

1 tsp powdered plain gelatin
1 ½ tsp water
170g bittersweet chocolate
85g semisweet chocolate
2 ¼ cups heavy whipping cream
35g Chelsea Icing Sugar

Raspberry Gel

1 cup raspberry puree
200ml water
150g Chelsea White Sugar
Vegetarian gelatin
60ml raspberry liqueur

Ganache

500g cream
700g dark chocolate
60ml raspberry liqueur

Mirror Glaze

20g gelatin
120g water
280g liquid glucose
150g water
300g white chocolate
300g Chelsea White Sugar
200g sweetened condensed milk

Decoration

Tempered milk & white chocolate

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

2

What did you think of this recipe?

Sharan Insley

I would like to know the what size tins were used and how much gelatin is needed for the raspberry gel please.Chelsea Sugar:You could use 25 grams of gelatin for the raspberry gel and a 20cm cake tin.

One word, great. my whole family loved it!

It was fun to make and easy, too.

Method

Preheat oven to 200°C. Grease and line 2 cake tins.

Cake : Beat 2 egg whites and 2 egg yolks with Chelsea White Sugar. Sift flour and cocoa.

Beat egg whites with 6 tsp of Chelsea White Sugar and a pinch of salt. Alternate flour and eggs and combine.

Pour into the cake tins evenly to bake. Bake at 170°C for 15 to 20 minutes, or until cooked.

Chocolate Mousse : In a small bowl, combine the gelatin and water. Set aside. Measure out chocolate chip into a medium bowl. Set aside. Warm 3/4 cup of the cream until almost boiling. Stir in gelatin mixture.

Add chocolate to the cream and gelatin. After a short sit, stir to combine. In a stand mixer fitted with a whisk attachment, combine the rest of the cream and Chelsea Icing Sugar. Whip until a thick whipped cream texture.

Fold 1/3 of the whipped cream into the chocolate. Fold all together. Place in fridge to chill.

Raspberry Gel : Heat Chelsea White Sugar and water on stove. Add raspberry puree, liqueur and gelatin.

Heat for a couple of minutes. Strain and set.

Ganache : Heat cream. Add chocolate to cream, and mix well. Once well combined add raspberry liqueur and cool.

How to assemble: : Layer sponge, gel and ganache. Place a layer of mousse into a tin.

Cover this layer with sponge, gel and ganache. Then cover the whole cake with mousse.

Freeze (whilst waiting for this to set, make the mirror glaze).

Once set, invert and cover with mirror glaze to serve.

Mirror Glaze : Bloom gelatin in 120g of water. Boil Chelsea White Sugar, water and glucose until 103°C.

Remove from heat and whisk in gelatin then add condensed milk. Pour over chopped up white chocolate. Blend. Strain. Colour. Pour over cake at 28-30°C.