As much as I enjoy making and frosting traditional layer cakes, they’re not really something I’m into eating.
This, however, well this I am into eating.
It’s two layers of flourless chocolate fudge cake alternated with luscious chocolate mousse.
The whole thing is assembled inside a cake ring so you can see the layers from the outside. Then it’s topped with rich milk chocolate ganache, raspberries and other delicious bits.
Man, oh, man, is this good to eat. The fudge cake melts in your mouth like a dream, and the mousse is silky and delicious. The macadamia praline I sprinkled on top adds crunch and the berries add freshness. *Sigh*.
I also love things that are incidentally flourless or gluten free, and things that you can make in advance and freeze. And this ticks both of those boxes.
You should definitely try making this for your next occasion! X
- FOR THE CHOCOLATE FUDGE CAKE
- 300g dark chocolate
- 260g butter
- 6 eggs
- 260g brown sugar
- 300ml cream
- FOR THE CHOCOLATE MOUSSE
- 333g heavy cream
- 233g dark chocolate
- 100g egg yolk
- 50g egg
- 83g caster (superfine) sugar
- Preheat the oven to 180 C (350 F). Grease the sides of 2 x 9 inch springform cake tins and line the base with baking paper.
- To make the fudge cake, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth and combined.
- Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy.
- Gently fold the egg mixture into the chocolate mixture. Then fold in the cream.
- Divide the batter evenly between the two tins.
- Bake for 35 - 40 minutes, until puffed and just set. Allow to cool completely, then remove from the tins and refrigerate until solid.
- Meanwhile, line the sides of a 9 inch cake ring with a strip of acetate. Place this on a tray lined with baking paper.
- To make the chocolate mousse, whip the cream to soft peaks and refrigerate.
- Melt the chocolate in a heatproof bowl set over a pot of simmering water. Set aside.
- Place the eggs, yolks and sugar in the bowl of your stand mixer and place this over the pot of simmering water. Whisk this well by hand, until the mixture reaches 83 C (181 F).
- Transfer the bowl to the stand mixer fitted with whisk attachment and whisk on high speed until the mixture is very thick and folds over itself like a ribbon.
- Fold half the cream into the chocolate. Fold in the egg yolk mixture. Fold in the remaining cream.
- To assemble, place one chocolate fudge cake into the base of the cake ring. Top with half of the mousse and level. Press the second fudge cake into the ring. Top with the remaining mousse and level off. Freeze until completely set, preferably overnight.
- Remove from the freezer about 4 hours before serving. Take off the cake ring and peel off the acetate. Place the cake in the fridge.
- Decorate as you wish. I topped mine with ganache, macadamia praline, a little salted caramel sauce and raspberries.
- Keep refrigerated. Serves 12 generously (it's super rich!).
- Happy baking!