Chocolate Mousse Cake
Ingredients
25 g cocoa powder
35 g water
100 g caster sugar
100 g butter, Cut the butter into cubes and leave at room temperature to soften.
100 g plain flour
1 tsp. baking powder
2 eggs
10 g kahlua
300 g dark chocolate, Break up the chocolate.
450 ml whipping cream
cocoa powder, as needed
Instructions
STEP 1/7
Preheat an oven to 180ºC
Grease the round tin and line with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the creaming beater to the machine
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (cocoa powder, water) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC on speed Min for 1 minute, until paste forms
STEP 3/7
Add Ingredients 2 (caster sugar, butter, flour, baking powder, eggs) to the bowl
Start the speed on Min and gradually increase speed
Mix on speed Max for 1 minute
Or use the Sponge Cake preset if applicable
Transfer the mixture into the round tin
Bake at 180ºC.for about 25 minutes
STEP 4/7
Remove the cake from the oven.
Brush the cake with Ingredients 3 (Kahlua liqueur) whilst it is still hot.
Leave to cool in the tin.
STEP 5/7
Retrieve and clean the Cooking Chef bowl, fit the creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (chocolate) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC, on speed stir 1 for 10 minutes, until melted
Or use the Chocolate Melting preset if applicable
Transfer the melted chocolate into a small bowl
STEP 6/7
Retrieve and clean the Cooking Chef bowl, fit the whisk tool.
Add Ingredients 5 (whipping cream) to the Cooking Chef bowl.
Whisk on speed max for about 30 seconds until soft peaks are formed.
Remove the bowl from the machine
Fold the melted chocolate into the whipped cream until fully combined.
Spread the chocolate cream over the cooled cake until level
Cover the cake with plastic wrap
Place the cake in the fridge
Refrigerate for at least 4 hours until the cream is set
STEP 7/7
Dust with cocoa powder
Chocolate Mousse Cake
Ingredients
25 g cocoa powder
35 g water
100 g caster sugar
100 g butter, Cut the butter into cubes and leave at room temperature to soften.
100 g plain flour
1 tsp. baking powder
2 eggs
10 g kahlua
300 g dark chocolate, Break up the chocolate.
450 ml whipping cream
cocoa powder, as needed
Instructions
STEP 1/7
Preheat an oven to 180ºC
Grease the round tin and line with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the creaming beater to the machine
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (cocoa powder, water) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC on speed Min for 1 minute, until paste forms
STEP 3/7
Add Ingredients 2 (caster sugar, butter, flour, baking powder, eggs) to the bowl
Start the speed on Min and gradually increase speed
Mix on speed Max for 1 minute
Or use the Sponge Cake preset if applicable
Transfer the mixture into the round tin
Bake at 180ºC.for about 25 minutes
STEP 4/7
Remove the cake from the oven.
Brush the cake with Ingredients 3 (Kahlua liqueur) whilst it is still hot.
Leave to cool in the tin.
STEP 5/7
Retrieve and clean the Cooking Chef bowl, fit the creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (chocolate) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC, on speed stir 1 for 10 minutes, until melted
Or use the Chocolate Melting preset if applicable
Transfer the melted chocolate into a small bowl
STEP 6/7
Retrieve and clean the Cooking Chef bowl, fit the whisk tool.
Add Ingredients 5 (whipping cream) to the Cooking Chef bowl.
Whisk on speed max for about 30 seconds until soft peaks are formed.
Remove the bowl from the machine
Fold the melted chocolate into the whipped cream until fully combined.
Spread the chocolate cream over the cooled cake until level
Cover the cake with plastic wrap
Place the cake in the fridge
Refrigerate for at least 4 hours until the cream is set
STEP 7/7
Dust with cocoa powder