Light, fluffy and perfectly sweetened, this cake is a crowd favorite! With a deliciously chocolate cake layer perfectly accompanied by the tastiest chocolate mousse, I promise there wont be leftovers! Kid and adult tested, approved and recommended!
Chocolate Mousse Cake
1 box Betty Crocker milk chocolate cake mix 3 eggs 275 water 100ml oil
Prepare cake according to instructions by mixing dry ingredients with eggs, water and oil. Pour batter into round springform baking tin lined with baking paper. Bake for 40-50 minutes or until toothpick returns clean when poked into cake.
Set aside to cool. Prepare mousse.
Chocolate Mousse
300g Lindt premium Swiss milk chocolate* 500g cold whipping cream 2 tablespoons icing sugar
Cocoa powder for dusting Optional: Silicone chocolate moulds
Add 250g of chocolate to a microwave safe bowl and microwave on 30 second increments till chocolate is melted. Usually 1.5 - 2 minutes. Leave to cool. Whip cream.
In a clean cooled bowl add cold cream. Using a hand mixer begin beating cream till doubles in size. Add sugar and continue beating till cream begins to thicken. Once thickening has begun add cooled melted chocolate to cream - do not stop the beater while adding chocolate. Continue beating cream till thick and stiff and glossy.
Trim cake to have a level top. Be sure to add baking paper to sides of round baking tin before adding mousse. Add chocolate mousse. Place in fridge to set for a minimum 2 hours or preferably overnight.
Optional Chocolate Moulds - Melt remaining 50g chocolate in microwave safe bowl. Pour into molds and place in fridge to set. After removing from moulds sprinkle or gently brush with edible gold dust for extra effect.
*Note: the taste and deliciousness of the mousse depends on the quality of the chocolate used. I highly recommend using a top quality chocolate like Lindt to achieve the best taste.
To serve:
Remove cake from pan. Dust top with cocoa powder. Add chocolate moulds for decoration if using.
Serve cool. Enjoy
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