Happy New Year! After a hectic two months of serious exam stressing and Christmas food gorging, I’m back with a beauty of a recipe – my chocolate mousse cake dessert. This happened as somewhat of an accident when I was making an eggless chocolate sponge for my nephew Jack’s first birthday… It turned out nicely and JUST as I was lifting it out of the tin… SPLAT. The sponge cracked in half and it was no longer usable for the main event – his birthday cake – so I decided to give this dessert a go. It’s not by any means light, so January dieters LOOK AWAY NOW! It is a bowl full of rich, chocolatey, spongy, mousse-y goodness and it instantly became a firm favourite in the Hornibrook household!
It consists of chocolate sponge in various layers that have been drenched in chocolate ganache sauce, piped full to the brim with chocolate mousse and topped off with some whipped cream and toasted almonds for a nutty crunch. What’s not to love?!
See the recipe below – Diet starts February……….
For the sponge (I made an eggless sponge, however you can make a sponge including eggs by following the recipe to my Easter chocolate cake sponge recipe, by clicking here)
For the Sponge
- 280g self raising flour
- 3 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- 300ml full fat milk
- 175g brown sugar
- 50ml vegetable oil
- 40g butter
- 3 tablespoons golden syrup
- 1 teaspoon vanilla extract
- 200g dark chocolate chips (I use Callebeaut)
For the Chocolate ganache sauce
- 75ml cream
- 120g mix of milk/dark chocolate chips (I usually use half and half of each)
For the Mousse (Nigella Lawson’s instant mousse)
- 150g mini marshmallows
- 50g butter
- 250g dark chocolate chips (minimum 70% cocoa solids)
- 60ml hot water (from a recently boiled kettle)
- 300ml cream
- 1 teaspoon vanilla extract
- 200ml Cream, whipped & in a piping bag with a star shaped nozzle
- Handful of toasted slivered almonds (Pecans would work great aswell)
Sponge – use an 8 or 9 inch round cake tin
- Preheat the oven 180 C / Gas 4. Grease your tin with butter and line with parchment paper.
- Sift the flour and cocoa powder into a bowl. Mix the bicarb with 1 tablespoon of milk then add to the flour and cocoa powder mixture. Melt the butter with 100g of the chocolate chips.
- Add the sugar along with the remaining milk, oil, golden syrup, melted butter/chocolate and vanilla extract. Beat with a fork or hand whisk until the mixture is smooth. Add the remaining 100g of chocolate chips now. Transfer to the prepared cake tin.
- Bake in the preheated oven for 30 minutes until a skewer inserted into the centre comes out clean. If the centre of the cake is not fully cooked then leave the cake in the oven for another 5-10 minutes, but cover the top of the cake with tin foil so it doesn’t burn. Remove the cake from the oven. Leave to cool.
NOTE: While the sponge is cooking, make the chocolate sauce next so it is cool by the time you are assembling..
Chocolate ganache sauce
- Warm the cream in the microwave in short bu rsts of 30 secs or alternatively on the hob in a dish over a sauce pan of hot water (Bain marie).
- Add the chocolate buttons and return the microwave in further 30 sec bursts, stirring in between until sauce forms. Alternatively, add buttons to dish on top of sauce pan and stir until chips are melted. Set aside to cool.
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
- Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
- Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth mixture.
- I added a tablespoon of ganache to the mousse and marbled it through for extra chocolatey goodness…
- I used a large crystal trifle dish to assemble the dessert in. You can really assemble it in any type of dish you’d like but I loved how it looked in this dish.
- Slice up the cooled sponge into thin wedges. Drizzle the dish base generously with chocolate sauce. Layer sponge pieces on top and drizzle more choc sauce over them.
- Scoop in a layer of mousse then repeat the sponge/chocolate sauce layers until the dish is full (last layer should be mousse).
- Leave enough sauce to dot around the top in large splodges, and then marble with a toothpick for the pretty marbled effect.
- Pipe whipped cream around the edges and scatter the toasted almonds. Ready to serve and eat as much to your heart’s desire ;).