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
- 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. ;)
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! ;)