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  2. Recipes
  3. Chocolate Mousse Cake

Chocolate Mousse Cake

This delicious chocolate mousse cake can be made a couple of days in advance and kept in the fridge. Serve with fresh fruit or our hot mocha sauce.
Ȑ
Difficulty
Low
ȑ
Time
285 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes: 1

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

  1. Back to homepage
  2. Recipes
  3. Chocolate Mousse Cake

Chocolate Mousse Cake

This delicious chocolate mousse cake can be made a couple of days in advance and kept in the fridge. Serve with fresh fruit or our hot mocha sauce.
Ȑ
Difficulty
Low
ȑ
Time
285 min
&
Author
lorem ipsum
Servings:8
Makes:1

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

Notes