Chocolate Mocha Mousse Cake
July 24, 2018
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (176.4 g)
- Calories 737.2
- Total Fat - 48.1 g
- Saturated Fat - 25.5 g
- Cholesterol - 105 mg
- Sodium - 528.5 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 3.3 g
- Sugars - 44.6 g
- Protein - 6.4 g
- Calcium - 135.4 mg
- Iron - 5.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Place chocolate, coffee powder and half the cream in a microwave-safe bowl and microwave on high, stirring halfway through cooking, for 1 minute or until melted and smooth and set aside to cool completely.
Set remaining cream aside to come to room temperature.
Using an electric mixer, beat cooled chocolate mixture with remaining cream until just firm peaks form.
Remove paper lining from cake and place cake, icing-side up, on a plate.
Spray a 60cm long piece of baking paper with oil and fold in half lengthways, pressing together to stick and wrap firmly around the cake, pressing paper into icing on edge of cake (paper should extend 5cm above cake and fit tightly) and spray overlapping end of paper with oil to secure.
Spoon mouse over cake and smooth top, ensuring paper doesn't move.
Refrigerate for 4 hours or until set.
Remove paper from cake and transfer to a plate and place whipped cream into a piping bag with 1cm fluted nozzle and pipe cream on to mousse and sprinkle with grated chocolate and serve.
Tips & Variations
No special items needed.