Dark Chocolate Mousse Cake

Ok, so it might be a bit of a stretch to put Dark Chocolate Mousse Cake under the category of dairy, but there is a lot of dairy in it and that's enough for me to class it as such.

I'm not too sure who came up with the idea of adding a cake base and chocolate glaze on top of the chocolate mousse (whoever it was, thank you!), but I do know that the mousse originated in France as far back as the 18th century (vive la France!), and has since become a classic dessert around the world where it has been served in many different ways.

Dark Chocolate Mousse Cake is hands down one of my favourite desserts. Is it a 'sometimes food'? Absolutely, but the intense richness of chocolatey goodness of this dessert is a chocoholic's dream come true, and it's a perfect way to finish the meal at your next dinner party.

The thing about this dessert is whether it be the cake or just the mousse on its own, it has a certain elegance about it, which is why it's a popular choice to have at a dinner party. Of course, there's nothing to stop you to make it just for a nice casual family dinner either. This dessert appeals to all; I mean seriously, who could resist its chocolate creaminess?

Below is the recipe for this delectable dessert. I hope you enjoy it as much as I do.

Prep: 45 mins

Cook: 40 mins

Serves: 12

Ingredients

- 60g Dark Chocolate, finely chopped

- 50g Unsalted Butter, chopped

- 100g (1/2 cup) Caster Sugar

- 60ml (1/4 cup) Hot Water

- 50g (1/3 cup) Plain Flour

- 40g (1/4 cup) Self-Raising Flour

- 1 tbsp Cocoa Powder

- 1 Egg

Chocolate Glaze

- 200g Dark Chocolate, finely chopped

- 185ml (3/4 cup) Thickened Cream

- 2 tbsp Liquid Glucose

Method

Step 1.

Preheat oven to 160°C (320°F)/140°C (285°F) fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.

Step 2.

Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.

Step 3.

Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.

Step 4.

Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.

Step 5.

Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.

Step 6.

For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Hints & Tips

Make sure the bowl does not touch the water when melting the chocolate - you need a gentle, even heat to ensure you don't overheat the chocolate. When slicing the cake, allow it to reach room temperature to bring back the shine, and cut the cake with a hot knife. Clean the knife between each slice.