Decadent, delicious and guaranteed to be finished, this chocolate cavity cake contains a hidden center filled with creamy mousse than will wow your guests.
Chocolate mousse cavity cake
HANDS-ON TIME 45min | TOTAL TIME 1h 20 min | SERVES 4-6
- 225 grams butter, softened
- 225 grams caster sugar
- 4 medium eggs
- 175 grams self-raising flour
- 50 grams cocoa powder
- 1 tsp baking powder
- 2 tsp gelatine powder
- 1 tbsp water
- 170 grams dark chocolate, chopped
- 360 ml cream, cold
- 50 ml cream
- 250 grams semisweet dark chocolate, chopped
- Fresh berries and edible flowers
PREHEAT the oven to 180°C and line a 20cm round cake tin with baking paper.
BEAT the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Sift in the flour, cocoa and baking powder. Fold into the egg mixture. If the batter is too stiff, add a little bit of milk. Pour into the prepared cake tin.
BAKE for 45 minutes or until a skewer comes out clean and the cake has pulled away from the sides. Allow to cool completely before cutting out a 5cm deep indent, leaving a 2cm border around the edge; keep the cut-out cake as a lid.
IN a bowl, sprinkle the gelatine over the water and let it stand for 5 minutes.
PLACE the chocolate in a medium-sized bowl. Heat 1⁄2 cup of the cream; add gelatine and stir until dissolved. Pour over the chopped chocolate. Stir until all the chocolate is melted.
WHIP the remaining cream to stiff peaks; fold into the chocolate mixture. Chill until needed.
POUR the mousse into the cavity of the cake; place the lid on top and refrigerate for 45 minutes.
PLACE the chocolate in a bowl and heat the cream. Pour the hot cream over the chocolate and stir until melted. Allow to cool completely and thicken.
SPOON the ganache over the chilled cavity cake. Decorate with fresh berries and flowers. Serve as a centrepiece, slice and enjoy.
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