Chocolate mousse cake

Today we will bake a delicious and very chocolate mousse cake. Chocolate mousse cake it turns out tender and fragrant, with a distinct chocolate taste!

Chocolate mousse cake – ingredients

  • For the cake
  • Eggs – 4 pieces.
  • Sugar – 1 cup.
  • Flour – 1 cup.
  • Cocoa – 4 tablespoon
  • Vanilla sugar – 10 g.
  • For mousse
  • Gelatin – 20
  • Cream – 400 g.
  • Mascarpone (or other cream cheese) – 400 g.
  • Milk – 1/3 cup.
  • Powdered sugar – 1 cup.
  • Chocolate – 80 g.
  • For percolation
  • Sweet cocoa.
  • Chocolate paste – 400 ml.
  • For the top layer
  • Sour cream 200 ml.
  • Powdered sugar – ½ cup.

An interesting video on the topic – How to make chocolate sprinkles:

Chocolate mousse cake – preparation

Separate the proteins from the yolks. Beat the egg yolks with half of the sugar. Beat the whites well with the second half of the sugar. Carefully combine the whites with the yolks. Sift flour, cocoa and add vanilla to the egg mass, mix gently with a spatula.

We put the dough in a mold and bake it until a toothpick is dry at a temperature of 180 degrees.

Remove the cake from the mold and leave to cool on a wire rack.

While the cake is cooling, we will prepare the mousse. Break the chocolate into small pieces and melt in a water bath. We leave it to cool.

Put cream, powdered sugar and mascarpone in one pan and beat everything together with a mixer until smooth. Pour in warm chocolate (not hot), beat again.

Dissolve gelatin in hot milk and stir until completely dissolved. Pour warm gelatin (not cold) in a thin stream into the chocolate-cream mass, stirring constantly. Beat the whole mass again at medium speed.

Cut the cake, which has already cooled, into 2 parts. We put the lower part on the bottom of a detachable form, soak it with sweet cocoa (cocoa can be boiled in milk or water). Spread half of the chocolate paste (at room temperature) on the cake. Place the side of the detachable form and cover its sides with parchment so that it protrudes 3-5 cm from the form. We close the detachable form. Pour out the mousse, level it.

We put the second part of the cake on top, soak it again in cocoa and spread it with chocolate paste.

Now we will prepare the top layer. Beat sour cream with powdered sugar until thick and spread on top of the cake. We send it overnight in the refrigerator for 4-6 hours, preferably overnight.

In the morning, take it out, sprinkle cocoa on top and decorate as you wish.

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