• Double-chocolate mousse cake

    Serves: 6 – 8
    Cooking Time: 2 hours + 2 hours, to set

    Ingredients

    • Cake

    • 234g cake flour
    • 80g cocoa powder + extra, to dust
    • 5ml (1 tsp) bicarbonate of soda
    • 2,5ml (½ tsp) baking powder
    • 80g salted butter
    • 400g castor sugar
    • 6 extra-large eggs
    • 5ml (1 tsp) vanilla extract
    • 170ml (2/3 cup) buttermilk
    • 170ml (2/3 cup) water
    • Dark-chocolate mousse

    • 75ml water
    • 50g sugar
    • 75g liquid glucose/golden syrup
    • 150g Belgian dark chocolate
    • 250ml (1 cup) fresh cream
    • Milk-chocolate mousse
    • 75ml water
    • 50g sugar
    • 75g liquid glucose/golden syrup
    • 150g Belgian milk chocolate
    • 250ml (1 cup) fresh cream
    • Ganache

    • 150ml fresh cream
    • coffee bean, to infuse
    • 150g Belgian dark chocolate

    Instructions

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    Preheat the oven to 170°C and line a 25cm cake tin with baking paper.

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    2. Sift the flour, cocoa powder, bicarbonate of soda and baking powder

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    together in a bowl.

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    3. Beat the butter and castor sugar together in a separate bowl. Add the eggs

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    one at a time. Add the vanilla extract, buttermilk and water.

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    4. Combine the wet and dry ingredients, and mix until smooth.

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    5. Pour the batter into the prepared cake tin and bake in the preheated oven,

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    30 minutes.

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    6. For the dark-chocolate mousse, place the water, sugar and glucose or

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    golden syrup in a pan and bring to a boil over medium-high heat. Remove

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    from heat, add the chocolate and stir until smooth. Beat the cream and fold

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    into the chocolate. Place the mousse mixture in a large bowl.

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    7. For the milk-chocolate mousse, repeat step 6, using the milk chocolate.

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    8. To construct the mousse, line twelve 6cm ring moulds with cling film. Cut the

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    chocolate cake with a 6cm round cutter and place in the bottom of each

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    mould. Top with a layer of dark chocolate mousse. Add a layer of milk

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    chocolate mousse, then refrigerate, 30 minutes.

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    9. While this is in the fridge, make the ganache. Warm the cream and coffee

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    bean over a double boiler (do not allow the water to touch the bottom of the

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    bowl). Remove the coffee bean and add the dark chocolate. Stir until

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    smooth and shiny.

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    10. Remove the mousse cakes from the fridge, top with the ganache and

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    refrigerate for a further 2 hours to set. Remove from fridge and serve

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    immediately, dusted with cocoa powder.