Chocolate Mousse Cake

Here is what I decided to call "Chocolate Mousse Cake" as it was actually accidentally made.

I was planning to make chocolate cake with dark chocolate ganache for a Birthday cake.

However, by mistake, I used almost double the amount of cream and the chocolate ganache ended up like a chocolate milkshake. Hmmmm..... how could I rescue this? 

So, I decided to whip the chocolate cream to thicken it. And... Voila!  It turned out a nice and light chocolate mousse texture. 

In fact this "chocolate mousse" went very nicely with the light genoese sponge I made. 

I'm very chuffed. ;) 

It has a smooth soft texture when made, but it becomes more like truffle when it firms up next day... if you still have any next day. 

INGREDIENTS for the cake  

• 4 large eggs, beaten
• 125g (4oz) caster sugar
• 100g (3½oz) plain flour
• 30g (1oz) cocoa powder
• 25ml vegetable oil

INGREDIENTS for the chocolate mousse filling

• 100g dark chocolate
• 200ml double cream

METHOD

1. Heat the oven to 180°C (gas mark 4). Lightly grease a 20cm round cake tin and line the base with non-stick baking paper. Alternatively spray the tin with vegetable oil.
2. Whisk the eggs and sugar with an electric mixer until the mixture is pale, fluffy and almost doubled in volume. Sift the flour, cocoa powder and a pinch of salt and use a large metal spoon to carefully fold in the dry ingredients.
3. Pour the vegetable oil carefully from the edge of the bowl and mix all together gently.
4. Tip the mixture gently into the prepared tin and bake for 30 minutes, or until risen and firm to the touch. A skewer inserted into the centre of the cake should come out clean.
5. Set aside to cool. When cold, slice the cake in half and spread the bottom half with jam or chocolate mousse filling. Place the other half on top and pile and decorate with the chocolate mousse filling. 

·      Chocolate Mousse

1. Pour the double cream into a bowl and heat in the microwave (2 minutes or so).
2. Remove from the microwave and put the chocolate in the cream to melt. You don’t need to re-heat it as the temperature of the cream should be hot enough to melt the chocolate.  Keep stirring until the chocolate has completely melted in the cream. Then cool it down to room temperature.
3. Whisk the chocolate cream mixture until nice and thick. Do not over whisk as it may turn to a buttery spread!
4. Spread the chocolate mousse over the cake and sprinkle cocoa powder for a matt finish.