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Ultra Decadent Chocolate Mousse Cake

Ultra Decadent Chocolate Mousse Cake

When’s the last time you baked a cake? They are surprisingly easy to do and a great thing to share with friends or family. If there is a birthday coming up or you are doing some socialising soon then why not bake and bring along this rich, moist and chocolatey cake and share it around. Make sure you print this page because everyone will want the recipe after they take a bite. If you do plan to transport this cake, you can do a little show when serving by pouring half of the mousse on top just before you cut it. Viola!


For the cake:

  • 300gm dark cooking chocolate (70% cocoa), coarsely chopped
  • 250gm butter, diced
  • 8 eggs, yolks and whites separated + 4 additional egg yolks
  • 200gm caster sugar
  • 80gm ground almonds
  • 100gm double cream, plus extra to serve

For the mousse:

  • 300ml pouring cream
  • 250gm dark cooking chocolate (70% cocoa), grated
  • 1 tbsp. sugar syrup or liquid sweetener of your choice


  1. Preheat oven to 140ºC and grease a 25cm cake tin
  2. Add chocolate and butter in a bowl and set over boiling water, when beginning to melt stir to combine
  3. Whisk all the egg yolks and 150gms of sugar together until smooth, then stir in to the chocolate
  4. Using an electric beater whisk egg whites until smooth and creamy (~3 mins), slowly add the rest of the sugar and beat until soft peaks form.
  5. Add ground almonds and double cream to the chocolate mixture, then fold in half the beaten egg whites, gently stir to combine, then add remaining egg whites and again very gently combine
  6. Pour this into your cake tin and back until just set (~1.5 hours)
  7. While it is baking you can now make your mousse:
    1. bring cream and syrup almost to the boil, then pour into your shaved chocolate and wait for chocolate to melt, then whisk to combine
    2. Refrigerate half of this mixture and when firming up spread over the top of the cake
    3. Pour the other half of the mousse over the cake and let it drip over the edges in places
  8. Serve with double cream and fresh berries.
Filed under: menu monday, recipe


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