Adding a Funky Twist to the Classic Chocolate Cake..

We had pasta but now back to my old favourite..chocolate..

Today we are exploring chocolate mousse + chocolate cake = chocolate mousse torte cake.

We will be preparing the mousse first, to leave enough time to settle.

Chocolate Mousse

You need

  • 300 g dark chocolate, chopped
  • 3 eggs at room temp, separated
  • 2 tbsp castor sugar
  • 1 cup thickened cream
  • 1/3 cup roasted hazelnuts, chopped

How to

Place chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon until melted. Set aside for five minutes to cool slightly. Add the egg yolks to the chocolate and stir until well combined. Using an electric hand beater, beat the egg whites in a bowl until soft peaks form. Sprinkle sugar over the egg whites. Beat until thick and glossy. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined. Gently fold in remaining egg white mixture. Whip the cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Cover the mousse with plastic wrap. Refrigerate for four hours or until firm.

Chocolate Cake

You need

  • 1 and 1/2 c  flour (I combined rye and millet)
  • 1 and 1/4 t baking flour
  • 2 eggs
  • 1/3 c oil
  • 4 tbsp fresh milk
  • 1 t salt
  • 1/2 c cacao
  • 1 and 1/4 c sugar
  • 1 teaspoon vanilla essence
  • 1 cup buttermilk

How to

In a mixing bowl, sieve all the dry ingredients together. Beat the eggs ans sugar together until light and creamy. Add the vanilla essence, oil, milk and buttermilk together with the dry ingredients and mix well with a electric mixer, the mixture will still be somewhat runny. It will be best to use a loose bottom cake pan, the cake will be easier to take out from the pan later when the mousse has set.

Prepare your cake pan with butter so that the cake will not stick. Pour the batter into the pan and bake for 30-40 minutes at 180 degrees Celsius. Once you take the finished cake from the oven, let it cool for 20 minutes. Once cooled cut the cake in half with a bread knife, it will be used as the base to the chocolate mouse. he chocolate mousse will have set after 4 hours in the fridge. Once the time is over spoon the mousse over the cake. Put it in the fridge to set on the cake, it will be approximately an hour.

Top of with some chocolate shavings and enjoy! (The cake must be kept in the fridge and preferably not kept for long)

BON APPETIT

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2 thoughts on “Adding a Funky Twist to the Classic Chocolate Cake..

  1. madelinenel says:

    @ Mariposaoro – another chocolate lover .. YAY! This cake is one of my all time fave’s, I’m sure you’ll love it as much as I do. Have a look at the Mina Moo Cookies..they are just as delich..and honestly, I have to even hide them from myself..I’m quite addicted to them.
    Let me know what you think of the cake?

  2. mariposaoro says:

    I really need to try this recipe.. Mmmmm…. Chocolate….

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