The ultimate in decadence with this recipe for Dark Chocolate Mousse cake with cloud frosting.
150g dark chocolate
6 tablespoons (90ml) full cream milk
1½ cups (375ml) First Choice Chocolate flavoured Dairy Dessert
¾ cup (180g) castor sugar
200ml vegetable oil
1 teaspoon vanilla extract
2¼ cups (360g) self raising flour
6 tablespoons cocoa powder
¼ teaspoon salt
200g white marshmallows, cut into quarters
120g white chocolate
1½ cups (375ml) First Choice Vanilla Flavoured Dairy Dessert
3 tablespoons rum (optional)
1 cup (250ml) fresh cream
125g (1 stick) butter
160g dark chocolate (70%)
125ml (1/2 cup) fresh cream
250g cream cheese, at room temperature
15g (1 cup) powdered sugar, sifted
100g dark chocolate 70%
125ml (1/2 cup) fresh cream
Preheat the oven to 180ºC. Grease and line 3 x 20cm round cake tins, one of which needs to be a springform tin.
Melt the chocolate and milk together and whisk until smooth. Cool slightly, then add the First Choice chocolate dessert. Stir to combine.
In a mixing bowl, beat the castor sugar and eggs together until creamy and pale. Add the oil and vanilla to the eggs and mix to combine.
Sift the flour, cocoa and salt into the egg mixture and beat slowly until the flour is incorporated.
Divide the batter between the tins and bake for 20 minutes. Test with a skewer for doneness. Rest in the tins for 10 minutes, then transfer to a wire rack.
For the mousse, place the marshmallows, chocolate, First choice vanilla dessert and rum into a saucepan. Heat gently, whisking until the marshmallows are melted. Set aside to cool.
Whisk the cream until stiff peaks form. Fold the cream into the mousse.
To assemble the cake, trim the tops of each cake layer to even the surface. Place the first cake layer into a 20cm springform cake tin. Pour over half the mousse and chill for 20 minutes.
Carefully place the second cake layer on top and cover with remaining mousse. Chill for 20 minutes. Place the last layer on top and chill until completely firm.
For the frosting, melt the butter, chocolate and cream together. Whisk until smooth, then set aside to cool.
Whisk the cream cheese and powdered sugar together. Add the cooled chocolate mixture and beat for several minutes until light and as fluffy as clouds.
To un-mould the cake, run a hot knife around the sides of the tin. Trim any excess mousse from the sides.
Cover the sides and top of the cake with a generous layer of frosting. Chill the cake while you make the ganache drizzle.
Melt the 100g chocolate and cream together and whisk until smooth. Set aside to cool.
Drizzle over the side of the cake first and then in the centre. Smooth over with a palette knife.
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<em>Recipe provided by <strong><a href=”http://www.bibbyskitchenat36.com/” rel=”nofollow”>Bibby’s Kitchen @ 36</a></strong>, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email <a href=”mailto:email@example.com” rel=”nofollow”>firstname.lastname@example.org</a>.</em>