Chocolate Mousse Cake Recipe
Sunday, October 4, 2009 
Chocolate Mousse Cake
Recipe by Jackie Cameron
For chocoholics the Chocolate Mousse Cake was created with you in mind. It’s a cake for any occasion when quality is what counts. A dense chocolate-sponge base is filled with a decadent, white-chocolate mousse and covered with melting Belgian-chocolate ganache. Could anything be more indulgent?
Yields : 1 x 22cm cake tin
Ingredients :
120g salted Butter
1¼ cups Sugar
3 Eggs
2¼ cups Cake Flour
¼cup Cocoa Powder
3 teaspoon Baking Powder
1 cup Full Cream Milk
Method :
1) Cream the butter and sugar
2) Add the eggs one at a time
3) Sift the flour, cocoa and baking powder together
4) Add this to the above mixture alternatively with the milk
5) Put mixture into a lined spring tin and bake at 180ͦC for about 25 minutes or until cooked
6) Remove and when cooled slice in half lengthways. Ensuring each piece is 1 – 2 cm in thickness. Clean the cake tin. Place the less attractive piece of cake at the bottom of the tin. Cover both rounds of cake with cling-wrap and set aside for later use.
White Chocolate Mousse
Yields : 1 cake
Ingredients :
300g White Chocolate
90g salted Butter
½ cup Cream
3 Egg Yolks
3 teaspoons Gelatine (dissolve in 30ml Water)
1½ cups Cream
Method :
1) Melt the 300g chocolate, butter and ½ cup of pouring cream over a double boiler
2) Whisk the 1 ½ cups of cream until firm
3) Sponge 3 teaspoons of gelatine
4) Mix three egg yolks into warm chocolate mixture
5) Dissolve the gelatine in a double boiler and add to warm chocolate mixture. Stir well
6) When this has cooled slightly add whipped cream
Putting the cake together...
You have a tin with a base of sponge in the tin. Top this with the white chocolate mousse. Place this into the fridge and when firm put the top layer of cake onto this mousse. Remove this from the tin and smooth around the edge of the cake with a palate knife. This is now ready for your choice of icing and decorating.
Please post your comments and any food-related questions below.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713
Reader Comments (8)
I have to make a 3 tier chocolate mousse wedding cake for a friend and your recipe seems to be the best one by far......just a question or two....what is the height of the cake in the 22cm tin, and can I just double the recipe for the bigger cake?
Hi Riekie, the height is about 8 or so cm. This recipe is fool proof you can double and triple the recipe how ever you please.
Enjoy and let me know if you have any other questions.
All the best with this.
Yours in hospitality
Jacqueline Cameron
(Head Chef)
Hi Jacqueline
I have done several chocolate mouuse cakes for brides and have a few queries to ask you
a) Do you use "acetate" to do your chocloate collars with - I have been using greaseproof paper - but how do I get the collar thicker,
I find that the collar often cracks while I am delivering the cake to the reception.
b) can you also recommend a good book that would show me how to mould roses etc. with chocolate and provide me with a recipe - I have tried a 50/50 mix of melted chocloate and liquid glucose, but this does not set unless it is put in the fridge and then when you take it out it softens to the point of losing its shape
I would love to be able to buy a book that gives me all the tips etc. as I live on a farm far away from the big centres, so it is difficult to find someone to give me lessons.
Thanks would really apppreciate your advice
Anne
Hi Anne,
Thank you for your questions. We use greaseproof paper as well. The cracking of the band may come down to a few reasons. Firstly, you might be placing the band too tightly around the cake so with any shifting and moving or change in temperature you will have a problem. Allow the band to sit on the cake, if that makes sense. We use a large palate knife and smooth the chocolate over the collar to the thickness that we desire. We then allow this to cool or sets lightly so it can be picked up and then we attach it to the cake. We never put the band on the cake and then into the fridge. The band goes on and we present the cake. I hope this helps.
With regards to a book... See below. I think this is a great option.
Making Artisan Chocolates, Flavor-Infused Chocolates, Truffles, and Confections by Andrew Garrison Shotts.
Photography by Madeline Polss.
Copyright 2007.
Published by Quarry Books, a member of Quayside Publishing Group, Gloucester, MA.
This book is basic and advanced all in one cover. If you've ever desired to know the secrets of boutique handcrafted chocolates, they are revealed in these pages. Mr. Shotts knows his chocolate, and also knows how to communicate his knowledge and passion about working with chocolate. He starts with a primer about chocolate, where it comes from, how cacao beans are transformed into chocolate, and then sets the table for working in flavors, best pairings and elegant presentations. The recipe portion of the book is divided into four working chapters: Truffles, Molded Chocolates, Hand-Dipped Chocolates, and Fun Chocolate Confections. Each recipe is expertly presented with special tutoring provided for each step of the process. We love the fact that the amount of each ingredient is expressed by both volume and by weight. (We love cooking by weight measurements whenever we can - it's so much easier, more accurate, and with less clean-up). The lavish photography throughout the book provides great visual inspiration as well as concrete guidance. You'll enjoy the unique flavor combinations in the presented recipes, and will close the back cover with the confidence to experiment on your own in creating and crafting upscale chocolates.
Source here.
I look forward to hearing from you and please contact me with any other foodie questions.
All the best.
Yours in hospitality
Jacqueline Cameron
(Head Chef)
Hi, am going to make your Chocolate Mousse today, am sure it's going to be good....... just wanted to say,,,,,,
Noticed in your comments you say "Full Proof" hope you don't mind the correction but it's...."Fool Proof" meaning that even fools can do it :)))
Good day Jacqueline,
If I want to make the chocolate mousse cake, can i use dark chocolate instead of white chocolate?
I need to make a 3 tier wedding cake for a bride in may, and would appreciate it if you could help me.
Kind regards
Dear Jacqueline
I need to make a vanilla mousse cake. Do you have a full proof recipe perhaps for me? or do i just use a sponge cake and white chocolate? Thanks for the great recipes.
Kind regards
Hi Titia, use my chocolate mousse recipe. And add 2 and half cups Flour, no
Cocoa powder and this will result in a vanilla sponge.
I hope this helps, let me know if you require anything else on the foodie
side.
jackie