What can I serve with this Chocolate Cake with Chocolate Mousse?

There are so many things you can serve with my Chocolate Cake with Chocolate Mousse. Here, I have piped on some softly whipped cream and sprinkled with berries and edible flowers. It always amazes me how using a star nozzle to pipe cream can transform a delicious chocolate layer cake into a stunning celebration cake! However, the piping is definitely optional. You can just add a dollop of cream on the side if you prefer. Sometimes I add a splash of vanilla extract before whipping. It gives a beautiful hint of sweet vanilla. I also like to serve something fruity alongside a chocolate dessert. I love the contrast of sweet, fruity raspberries, strawberries or cherries alongside rich dark chocolate. A dusting of icing sugar also looks very pretty. However, if berries aren’t in season, a fruit coulis or compote is lovely too. It is really easy to make your own with frozen berries. Alternatively, Bonne Maman has some delicious compotes that work really well. If you want to go for more ‘pudding’ vibes, a scoop of ice cream is a lovely accompaniment too!

How do I know which flowers are edible?

Anyone who knows me knows I love flowers in sweet and savoury dishes. I think they look particularly beautiful on birthday cakes and desserts. However, it is really important that you know which ones are edible and how to prepare them properly (or where to buy them from). You have to choose wisely. Rose petals have a lovely delicate flavour which is perfect for fruit dishes, jams and jellies. However, nasturtium are peppery, a bit like watercress, so are better for savoury dishes like salads. Meanwhile pansies are more versatile. They have a very mild flavour and aways add a beautiful colour. I find this edible flower guide really interesting.

Can I make this Chocolate Cake with Chocolate Mousse in advance?

Yes! In fact, this is one of those recipes which you do have to plan ahead a bit. Perfect if you want a make ahead dessert recipe! The day before, I bake the chocolate cake layer, leave it to cool, then top with the chocolate mousse. I then chill it overnight and finish with the chocolate ganache and decoration the next day. Once you have decorated it with the ganache, you can pop it in the fridge for longer than 30 minutes if needed. Just bear in mind you might want to bring it up to room temperature about 15 minutes before serving. Obviously this will depend on how hot your room is. If you are making this in the height of summer, you don’t want it to completely melt!

Chocolate Cake with Chocolate Mousse

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This Chocolate Cake with Chocolate Mousse is super decadent and delicious. Imagine layers of moist chocolate cake, creamy chocolate mousse and rich chocolate ganache. It’s a real showstopper.

Author: Margie
Prep Time: 20 minutes
Chill Time: Minimum of 4 hours
Cook Time: 25 minutes
Total Time: 0 hours
Yield: 8 - 10 1x
Category: Dessert and Cakes
Method: Baking
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

For the chocolate cake:

25g cocoa powder
60ml boiling water
5g good-quality instant coffee
125g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
160g caster sugar
½ tsp flaky sea salt
1 large egg
65 ml vegetable oil
120ml thick Greek yoghurt

For the chocolate mousse:

300g good-quality dark chocolate, chopped (I recommend 70%)
450ml double cream

For the chocolate ganache:

180g good-quality dark chocolate, finely chopped (I recommend 70%)
180 ml double cream
Pinch of flaky sea salt

To serve: (optional)

Whipped cream
Seasonal berries
Edible flowers

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Instructions

Preheat the oven to 190C / 170C Fan. Grease and line a 23cm (9-inch) round loose-based cake tin with non-stick baking paper. Set aside.
In a small bowl, whisk together the cocoa powder, boiling water and instant coffee until combined and glossy. Set aside.
In a large bowl, sift in the flour, baking powder, bicarbonate of soda, caster sugar and salt.
Add the egg, yoghurt and the vegetable oil. Give it all a good mix to combine, then stir in the chocolate-coffee mix until you have a smooth, chocolatey cake batter.
Pour the batter into the prepared cake tin and bake for about 20-25 minutes - or until it springs back to touch.
Set aside to cool in the tins for 5 minutes before turning out onto a rack and leaving to finish cooling completely.
Once the cake has cooled, prepare your cake tin once again. Clean well before greasing and lining with a non-stick baking paper - this time, ensure that the lining on the inside comes at least 2.5cm (1-inch) above the top of the cake tin (a bit like a collar). This is just an insurance policy to ensure you have enough room for the chocolate mousse. Gently slide the cooled cake back into the tin.
Next, make the chocolate mousse: place the chopped chocolate into a heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth. Alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. This is the quickest method but you have to watch closely and ensure it doesn’t overheat or it will burn and you will have to start again. Once melted, set aside to cool slightly.
Meanwhile, whisk the cream until you have soft peaks - take care not to over whisk. Gently fold in the cooled melted chocolate until no streaks remain.
Spoon the chocolate mousse mix over the cake and spread in a smooth, even layer. Cover with cling film and chill in the fridge for at least 4 hours — or overnight — until set.
Once the mousse has set, remove from the tin, peel off the baking parchment and set onto a flat serving plate.
Next, make the chocolate ganache: pop the chopped chocolate into a heat-proof bowl and set aside. Pour the cream into a small saucepan and set over a low-medium heat. Slowly bring to a simmer, then remove from the heat and pour over the chopped chocolate. Allow to sit for 2 minutes before gently stirring to encourage it to melt. Continue to stir until glossy and smooth.
Pour the ganache over the centre of the cake, then use the back of a spoon or palette knife to gently spread it over the top, allowing it to drip down the sides.
Chill in the fridge for 30 minutes to allow the ganache to set.
To serve: either serve slices as is, or top with piped whipped cream (I use a star nozzle), seasonal berries and edible flowers. You can simply spoon the whipped cream if you prefer not to pipe.

Notes

Serving suggestions: this decadent Chocolate Cake with Chocolate Mousse is perfect on its own. However, it is made even more special with some softly whipped cream. Vanilla ice cream is also delicious. Seasonal berries are always delicious with anything chocolatey - raspberries, cherries and strawberries are my favourites. You can also opt for a fruit compote or coulis.
Make ahead: this Chocolate Cake with Chocolate Mousse is a great make ahead dessert recipe. I like to make the chocolate cake and chocolate mousse layer the night before so I have no last minute stresses on the day.

Find it online: https://desertislanddishes.co/chocolate-cake-with-chocolate-mousse/