Chocolate Cake
- 100 g butter
- 50 g dark chocolate
- 80 g flour
- 30 g cocoa powder
- 2 eggs
- 100 g sugar
- 50 ml milk
- 1 tsp instant coffee
Mousse Layer
- 125 85% g dark chocolate
- 250 ml whipping cream
- 2 tbsp caster sugar
Topping
- 70 85% g dark chocolate
- 20 g butter
- 1 tbsp coconut oil
Instructions
Cake
- Firstly, line sides and bottom of 20 cm baking pan with baking paper. Set aside until needed. Preheat the oven to 180 ° C.
- Place butter and dark chocolate in a small heat resistant bowl. Melt over pot with simmering water or in the microwave. After that, set aside and cool completely.
- Flour and cocoa sift through sieve, stir to combine. Then set aside until needed.
- In another big bowl place eggs. Add in sugar and milk. Stir until well combined. After that, add in cooled melted chocolate. Then in two addictions fold in flour mixture, stirring well after each
- Pour batter into prepared baking pan. Bake for 25 minutes.
- Take it out from the oven. Using clean kitchen towel, press the top down to make it flat. Cool Completely. Do not remove it form baking pan.
Mousse
- Once chocolate mud cake is cooled, start making mousse layer. Firstly, melt dark chocolate with whipping cream, over pot with simmering water or in the microwave. Stir until combined, then set aside.
- Whipping cream beat until stiff peaks. Add in caster sugar and whipping stiff. Beat just until combined.
- Fold the cream into melted chocolate. Stir gently to keep the mousse light and fluffy.
- Spread evenly over chocolate mud cake. Refrigerate for about 20 minutes.
Topping
- All the ingredients for chocolate topping place into heat resistant bowl.
- Melt over pot with simmering water or in the microwave. After that, stir well until combined. Set aside until cooled completely.
- Pour over chocolate mousse filling. To make it smooth, take the pan in your hands and turn it around so chocolate will spread evenly.
- Refrigerate for at least 3 hours.
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