Jun 242011

It was Father’s Day last Sunday.

Because we don’t quite celebrate Father’s Day — daddies in the household are pretty shy! — the cake idea came pretty late in the evening. I didn’t wanna whip something too plain-looking eg, butter cake etc so, this recipe came extremely handy.

Truth be told, this chocolate cake was not on Darcy’s no. 1 wish list. For the longest time, he has been bugging me for another cheesecake which i couldn’t give him if it meant to be served right after dinner on Father’s Day. Hence, chocolate cake it was as his cheesecake substitute, which happens to be his no. 2 love after cheesecake.

This cake might not look like it but the truth is, it is really one of the easiest cakes i’ve whipped up!

And when i say easy, i really mean it.

No mixer required.. so how hard or complicated can it be? However, the amount of chocolate stated in the original recipe did shock me a little, so i made some changes to the recipe according to my own preference. Skip the Baileys if you dislike it because that is totally optional. I added Baileys.. well… because i could really use some alcohol intake sometimes! ;)

Do bear in mind that i always Dutch cocoa for all my bakes. I’ve never tried with other cocoa powder but i believe if you do use other cocoa powder to bake this, the result might not be the same. You see, bestie always complains that her chocolate cake can never taste like mine even though the recipe she uses came from me. Later, i found out that the cocoa powder was the culprit!

So yeah, do use Dutch cocoa if possible. For my case, it has always been Valrhona.

Chocolate Mousse Cake

(serves 6-8)


  • 1 cup (120g) almond meal
  • 1 + 1/3 cup (270g) icing sugar, sifted
  • ½ cup (75g) plain flour, sifted
  • ¼ cup (25g) dutch cocoa, sifted
  • ½ teaspoon baking powder, sifted
  • 5 egg whites
  • 200g butter, melted

chocolate mousse filling

  • 350g dark chocolate, chopped
  • 1 vanilla bean, split and seeds scraped
  • 350ml single (pouring) cream, whipped
  • 2tbsp Baileys, optional


Preheat oven to 160ºC (325ºF). Place the almond meal, icing sugar, flour, cocoa and baking powder in a bowl and stir to combine. Add the egg whites and butter and stir to combine. Pour the mixture into a lightly greased 8″ round cake tin lined with non-stick baking paper. Bake for 30–35 minutes or until cake is springy to touch and comes away from the sides of the tin. Turn out onto a wire rack to cool.

Once cooled, use a serrated knife to trim the top off the cake. Using a spring form tin of the same size, place the cake in the base of the tin. Set aside.

To make the chocolate mousse filling, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon the mousse over the cake base. Refrigerate for 2 hours or until set. Carefully remove the tin to serve. Serves 6–8.

* recipe adapted from Donna Hay


Saw the recipe?

I didn’t pull your leg, did i?

So very simple!

For the record, i even whipped the cream by hand but boy, it was so tiring! Word of advice, if you are whipping the cream by hand, do whip it in 2-3 batches. It’s so much easier that way.

So really, totally no machine for this uber decadent cake where slices of them will just magically disappear from the serving plate before you could even say eat. ;)

Verdict :

While the base and the topping both contain chocolate, they are different in flavour. The base is similar to frangipane — or rather, almost like flourless chocolate almond torte, and the sweetness is just right, which goes beautifully with the bitter but not too bitter flavour of the mousse, owing to the 55% chocolate used.

For best consumption, do leave the cake in room temperature for about 10 minutes or so before serving. I like mine a little soft which makes my whole pigging out experience more wow wee! ;)

  27 Responses to “Chocolate Mousse Cake & Father’s Day”

  1. Wow, that looks like one decadent rich chocolately cake! From the looks of your boy’s (he looks so much like you!) satisfied look, it has to be ‘fork-licking’ good!

  2. This looks sinfully good and I reckon if and when I decide to make it, I may just have to go with a 75% chocolate. I love the use of oriental jasmine as a prop, one of my favourite flowers!

  3. Sherie, you said you reduced the amount of chocolate but in your recipe the reduction is in the sugar, did you reduce the chocolate?

  4. Oooo…. what a nice piece of cake you got there! And great pictures as well. I’m pretty sad cause couldn’t go home to celebrate this special day with my dad. I bet your father will be very pleased. Have a great weekend.

  5. Wow, no kidding, that does sound supper easy, just mix, pour, bake! Thanks for sharing :) My poor Dad, I completely forgot it was Father’s Day in Malaysia because here in Australia, it’s celebrated in September! Whoopsie :) Luckily he’s very laid back about stuff like that. Never mind, I could promise to make this cake next time I see him, he loves chocolate.

  6. Lemme bring you some chocolate from Switzerland and you let me know if it’s any good. :)

  7. Love your mousse..looks extremely smooth and light.

  8. Happy Fathers day sweetie! What an adorable photo of your little boy.

  9. wowwww, stunning photography and the cake looks so delicious, it looks like death by chocolate (in an altogether very desirable way!) beautiful :)

  10. I was licking my lappie screen when I was reading this. You’re such a temptress with this cake!!

    Btw, your boy is so handsome!! Future heartbreaker, eh?

  11. shirley : the boys — anything chocolate is fork-licking good! haha! yeah, many also commented the same thing. the boys all look very much like me!

    john : a foodie indeed. 75% is the wayyyy to go! ps : the flower is very photogenic! <3

    pick yin : sorry for the confusion! amended the recipe ;)

    kristy i actually didn’t get to celebrate with my dad. was with my in laws :(

    shaz : aaahh.. men are usually chin-chai! but hey, as long as u remember in sept, i’m sure it’s ok! ;)

    ladyJ : awww, thank you in advance! but i’m no chocolate connoisseur. as long as it doesn’t feel eeky, i’m all good but thanks again!

    angie + elle : thank youuu :)

    sasha : a warm welcome to you and thank you for your generous compliment. it sure makes my day!

    pleasure monger : hahahaa! i’m pretty sure u can whip this up in a heartbeat babe… future heartbreaker?! nooooooOOo.. i’ll whack his backside if he’s one! LOL!

  12. omg! it looks super delicious and yummy!!! And, I LOVE chocolate! I’m gonna get my sister to bake this because frankly (as u can tell from my blog), im never quite the cook in my house :p

  13. I have not tried making mouse cake before because I always thought they are so difficult to make:P You’ve made this sounds like so simple but I still know it’s not lol! Drooling over your creation, and your boy is so cute!

  14. oooh yummmm…. decadent
    The photo I *loike* the most is your gorgeous young chap with the fork … he is adorable… :D

  15. steph : awww… this is really super easy! as long as u follow the instruction.. viola!

    jeannie : thanks dear… and noooo, it’s really easy!! promise! ;)

    lisa : grin. why, thank you! that vain pot will be real pleased to know that!

  16. I’m definately gonn try out this recipe! :D
    Btw, where do u ger ur valrhona cocoa frm? Its pretty hard to find..

  17. It DOES sound easy, and it looks very complex and glamourous and elegant.
    I use dutch-process only too, I think its more bitter and chocolately, less sweet and chalky…

  18. Wow. this looks / sounds soooooo goood.
    Heh I love the pic of the kid w/ spoon in mouth XD

  19. i was just looking for a good chocolate mousse to use and this looks absolutely fab :D and really does sound quite easy!

  20. That looks soooo gooooooood;D wanna try it sooo badly, but in my country there is no such a thing like almond meal and i wanted to ask: can i use tipical simple meal/ or there will be a big difference?;D
    Those pictures by the way are stuning!Great job;D

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