Chocolate Mousse Cake with Biscuit
by Editorial Staff
Very delicate, tasty, and light cake with chocolate taste and aroma! Bake a biscuit dough crust with the addition of cocoa powder and fill with a mixture of custard, dark chocolate, gelatin, and whipped cream. Then we have patience and wait until the mousse hardens in the refrigerator. Chocolate mousse cake with sponge cake is a wonderful treat for any holiday.
Ingredients
For the biscuit:
- Sugar – 100 g
- Eggs – 3 pcs.
- Flour – 80 g
- Cocoa powder – 20 g
For mousse:
- Cream, 33% fat – 300 ml
- Milk – 225 ml
- Dark chocolate – 100 g
- Egg yolks – 4 pcs.
- Sugar – 40 g
- Gelatin – 10 g
- Water – 50 ml
For decoration (optional):
- Fresh or frozen berries – to taste
- Almond petals – to taste
Directions
- Prepare all ingredients. Cream with a fat content of 30-35% is suitable. Use dark chocolate with a cocoa content of at least 56%.
- You will need a baking dish to make the biscuit. I use a detachable form with a diameter of 17 cm. I covered the sides and bottom with parchment paper. To keep the paper, grease it with a little vegetable oil. Outside, I wrapped the mold with several layers of foil, as my oven’s bottom burns. You do it the way you like.
- Let’s start by making biscuit dough.
Sift flour into a deep bowl. - Sift good quality cocoa powder into flour. Mix dry ingredients.
- Drive eggs into a deep bowl.
- Take the mixer. I have it manual, with a power of 550 watts. Beat eggs with flour and cocoa powder for 2-3 minutes, until large bubbles appear.
- Add sugar in 2-3 doses, and do not stop working with a mixer. The whipping speed is medium.
- It took 5 minutes of beating the egg mass. She changed color, but still liquid. You need to continue to beat further.
- The main thing is not how much to beat eggs with sugar, but to what consistency. Whisk until fluffy and thickened. Dip a whisk into the dough and lift. If the dripping dough stays on the surface for 8-10 seconds, then you have achieved the desired result. Otherwise, continue whisking.
Turn on the oven and set the temperature to 180 degrees. - Pour the flour and cocoa powder mixture into the beaten mass. You can in parts, but you can at one time, as I did.
- Using a spatula, use a circular motion to combine the dry ingredients with the egg mass, stirring gently and briefly. The egg mass will fall off slightly, but remain firm.
- Pour the mixture into a mold and bake for 50-60 minutes. Check readiness with a dry match.
- Remove the finished biscuit from the oven and leave it in the mold for 10-15 minutes. A properly whipped biscuit will not settle.
- Remove the sponge cake from the mold and leave it on a wire rack until it cools completely. It would be right to wrap the cooled biscuit in a foil and send it to the refrigerator for 12 hours, and more is possible. I used it immediately after cooling down.
- While the biscuit is completely cool, it’s time to prepare the mousse layer. Pour boiled water at room temperature into the gelatin. Leave the gelatin to swell for 10-15 minutes.
- Pour 20 g of sugar into the yolks.
- Whisk the yolks and sugar until smooth.
- Pour the remaining 20 g of sugar into the milk. Send over moderate heat and heat until hot, but do not boil.
- Pour hot milk into the yolks in a thin stream, while constantly stirring so that the yolks do not boil.
- Pour the yolk mass back into the saucepan with the remaining milk and heat over low heat.
- The main thing is to constantly stir with a spatula so that the yolks do not curl. Cook until thick. It took me about 5-7 minutes. The photo shows that the mass has thickened. Remove the saucepan from heat and cool for about 1 minute.
- Add dark chocolate pieces and swollen gelatin to a saucepan. Stir well until the chocolate and gelatin are completely dissolved.
- The result is a homogeneous chocolate mass. While stirring, cool completely to room temperature.
- Whisk cold heavy cream with a mixer until soft, firm peaks. In my case, 5 minutes of beating was enough.
- Add whipped cream to the chocolate mass.
- Stir. I briefly mixed everything with a mixer. Stir with a spatula.
- The most important point is the assembly of the cake. Cut the biscuit into two cakes. You can eat the top cake.) You will need the bottom cake. For molding, I used a split ring without a bottom. So on the outside, I wrapped it in several layers of foil. This will prevent the mousse from flowing out. I covered the sides with acetate foil. So that it does not slip, fixed at the top with paper clips. Place the prepared biscuit cake on the bottom. Remember, it was baked in a mold with a diameter of 17 cm. Now you need to make sure that there is a free space of about 1-1.5 cm around the cake. I have a sliding mold, so I increased the dia to 18.5 cm. If you are using a regular mold, then you need to reduce the dia of the biscuit cake and put it in the form in the center.
- Pour the prepared mousse over the biscuit. Send the mousse cake to the refrigerator until it hardens completely (3 hours or more).
- Remove the foil carefully. Place the cake ring on a flat plate. Then remove the ring.
- Decorate the cake as you like. I garnished it with frozen raspberries and almond petals.
- Chocolate mousse cake with sponge cake is ready.
Enjoy your meal!
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