I am a firm believer in all the little things in life. These little things, be they gestures, actions, or words, are the many small things that we do every day and express our feelings. They are not calculated or intentional, rather spontaneous expressions of what we feel moved to do. I read somewhere that when you are a mother you are never alone in your thoughts. I find this to be very true and this is why I celebrate Valentine’s day, it gives me the perfect opportunity to create stronger bonds with my family.
This layered Chocolate Mousse Cake, yes yes i know you know that I have an obsession with layers and layered cakes :D, represents my family. Extremely decadent layered chocolate cake with chocolate mousse filling is THE thing to satisfy all your chocolate cravings (did I say chocolate a million times in one sentence or what , hehe). I adapted this recipe from an Australian food magazine. As with all the recipes that my eldest daughter deems too technical or difficult (this is why she never bakes) I’ll explain it step by step so maybe one day she can make it too.
This brownie recipe is different from my brownies and works a bit better as a sturdier base for the mousse.
- 200g dark chocolate, chopped
- 200g butter, chopped
- 1 1/4 cups (275g) brown sugar
- 3 eggs, lightly whisked
- 3/4 cup (110g) plain flour
- 1/3 cup (35g) cocoa powder
- 1/4 cup(60g) sour cream
- Chocolate curls, to decorate
- Pre-heat the oven to 160°C/320°F.
- Grease and line a baking tray, I used a 20cm × 30cm slice pan. Allow the 2 long sides to overhang.
- Combine the chocolate and butter in a saucepan. Melt it in a double broiler until the chocolate mixture is smooth.
- If you do not have one it is very easy to make one at home. Take a mixing bowl (preferably glass/Pyrex or metal) and a saucepan that the bowl will fit on top of. The two should fit tightly together; you don’t want a gap between the bowl and the saucepan, nor do you want a bowl that sits precariously on a tiny saucepan. To use the double boiler, add water to the pan and bring it to a simmer, then place the bowl on top and Inside the top bowl, you can melt chocolate without worrying that it will stick and burn.
- Add the sugar and egg and stir to combine.
- Next add the flour and cocoa powder, stir until just combined.
- Throw in the sour cream mix until just combined. Do not over-mix.
- Pour into the baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
- Take out the brownie from the pan onto a clean work surface.
- Using a round pastry cutter cut 6 discs from the brownie. Place these discs on a baking tray.
- Cut six 10cm × 30cm rectangles of the baking paper.
- Now lightly grease these 6 rectangles on one side, I used cooking oil spray.
- Take one of the brownie disc and using it as a base, wrap the baking paper rectangle around it, the greased-side facing in.
- Make a tall cylinder shape/collar/mould and secure it with a staple. Make all 6 the same way and keep aside.
We are making 3 layers of mousse. One with the dark chocolate, one with the milk chocolate and the last one with white chocolate.
- 150g dark chocolate, chopped
- 1 1/2 tsp powdered gelatine
- 3 eggs
- 1 1/2 cups (375ml) thickened/ heavy / double cream
- 150g milk chocolate, chopped
- 150g white chocolate, chopped
Method: 1st layer
- To make the first layer of mousse, melt the dark chocolate in a double broiler.
- While your chocolate is melting, boil some water. We only need 1 tbsp of boiling water.
- in a small bowl stir 1 tbsp of the boiling water with 1/2 tsp of the gelatine.
- Now add this gelatine to the melted chocolate and stir to combine.
- Separate one egg. Place the egg whites in a medium bowl. Add the egg yolk to the chocolate mixture and mix to combine.
- Whisk 1/2 cup (125ml) of the cream with an electric mixer until soft peaks form. Add this to the chocolate mixture and combine.
- Whisk the egg whites until soft peaks form and gently fold into the chocolate mixture as well until just combined.
- Divide this mixture evenly among the prepared baking paper moulds.
- Place it in the fridge for 20 mins to set.
- Repeat steps 1-8 using milk chocolate.
- Place it in the fridge again for 20 mins to set.
- To make the last and white layer of the mousse repeat steps 1-8 using white chocolate.
- Place it in the fridge for 6 hours or until completely set.
- 1/4 cup (60ml) thickened/ heavy / double cream
- 50g dark chocolate
- 2tsp brown sugar
- To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat.
- Cook, stirring for 3 mins or until the chocolate melts and the sauce thickens slightly.
- Set aside to cool.
Remove the paper collars from the mousses. Serve with chocolate sauce and the chocolate curls.
This mousse filling is so light and fluffy and tastes so good with the brownies base, mmmmm soooooo goood. I know you want this right now, Don’t question your choice just make it. I dedicate this post to my husband, my kids and my daughter’s cute little munchkins (I refuse to be called a grandmother)!
Aa jao bachon “Layered Chocolate Mousse Cake” tayyar hai!!