Hello everyone, I hope you are all well.
Here is the recipe for a luscious chocolate mousse cake, enjoy!
Just Delicious Chocolate Mousse Cake
- 1/3 cup (40 g) cocoa powder
- 1 teaspoon instant espresso powder
- 4 oz. (115 g) dark chocolate chips
- 1 cup (230 ml) boiling water
- 2 teaspoons pure vanilla extract
- 1 cup (230 ml) buttermilk
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (125 ml) vegetable oil
- 1 cup (200 g) dark brown sugar
- 1 cup (225 g) regular sugar
- 3 large eggs, at room temperature
- 2 cups (250 g) all-purpose flour
- 2 heaped tablespoons (20 g) corn starch
- 1/2 teaspoons salt
- 1 teaspoon baking soda
Put the cocoa powder, chocolate chips and instant espresso powder into a bowl.
Pour over the boiling water, stir well and leave to cool slightly.
Add the buttermilk and vanilla extract, stir and set aside.
Put the butter and vegetable oil into a mixing bowl and beat until fluffy.
Add both sugars and beat for another 3-5 minutes.
Then add the eggs…
…one at a time.
Beat for at least 2 minutes between each addition.
Sift together the flour. corn starch, salt and baking soda at least three times.
Add the flour mixture and the cooled chocolate mixture to the batter.
Beat until everything is well blended, but do not overmix at this stage.
I use two 8-inch (20 cm) baking pans, alternatively use one 11-inch (28 cm) baking pan.
Grease and line the pans and divide the batter between them.
Bake in a 350 ˚F (180 ˚C) oven for about 25-30 minutes.
My cakes needed 30 minutes.
Turn out and leave to cool completely.
Make two quantities of this chocolate mousse (but omit the Daim here).
Chill for one hour, then transfer one third of the mousse to a separate bowl and set aside to use for decoration later.
Add 2-3 tablespoons of licorice powder to the remaining two thirds.
Divide the cakes in two parts horizontally to end up with four cakes, though I’m only using three of them for this cake.
Place one of the cakes onto a cake stand or plate and spread out a thick layer of the chocolate licorice chocolate mousse.
Spread out a layer of lemon curd on top of the chocolate mousse, you can find my recipe for lemon curd here.
Repeat with the second layer, then place the third cake on top.
Use the rest of the chocolate licorice mousse to spread over the top and sides of the cake.
I used the remaining chocolate mousse (the one third without the licorice powder) to decorate the top of the cake. Here I’m using a Wilton 1B tip.
Decorate with some fresh raspberries.
Baked with love.
I hope you are inspired to bake this cake.
Have a nice day everyone, and happy baking!
Hugs from me to you.