DECADENT CHOCOLATE MOUSSE CAKE
- Chocolate cake:
- 125 ml cacao
- 250 ml boiling water
- 5 eggs, separated
- 375 ml sugar
- 125 ml oil
- 5 ml vanilla essence
- 450 ml cake flour
- 15 ml baking powder
- 2 ml salt
Set oven on 180 ºC.
Mix cacao and water and allow to cool.
Mix eggs and sugar till thick and light. Add cacao mixture oil and vanilla to egg mixture.
Sieve cake flour salt and baking powder together.
Beat egg whites till soft peak stage and fold into mixture with a metal spoon.
Pour mixture in prepared try and bake for 20 to 30 minutes.
- Chocolate mousse:
- 300 g dark chocolate
- 300 ml fresh cream
- 1 tablespoon cocoa powder
- 3 eggs
- 55 g caster sugar
Melt chocolate in a double boiler till melted.
Take off the heat and stir in cocoa powder and let cool.
In a mixer add eggs and sugar and whisk till light and fluffy.
Add the cooled chocolate and mix threw.
Whisk cream till hard peak stage.
Fold in chocolate mixture into cream.
Keep in fridge till set about 3 hours.
- Ganache topping:
- 255 g dark chocolate
- 1 cup cream
- 25 ml dark rum
In a double boiler melt chocolate when melted remove from boiler add rum set aside.
In a saucepan heat cream add to chocolate and mix.
Pour over mousse cake.
Recipe and photo: Dirk Booysen
