So, with the confidence that this recipe was a finalist in a national competition, i baked/made the cake. I was a little disappointed with the taste and texture of the sponge, so for blogging purposes, i have replaced her sponge recipe with mine. The mousse is nice and light, chocolatey and not too sweet. I think that with a recipe like this where the chocolate really is the lead performer - it is best to invest in a good quality couverture. For the mousse, a LOT of cream is mixed with the chocolate - so one can get away with using a really dark chocolate - i used the Lindt Equador 70 %.
280 g vanilla sugar
225 g cake flour
1 T baking powder
4 eggs – separated
125 ml sunflower oil
125 ml cocoa mixed with 250 ml warm milk
Pinch of salt
1. Sift together the dry ingredients
2. Beat the egg whites to stiff peaks
3. Whisk together the oil and egg yolks and add to the dry ingredients
4. Add cocoa mixture to dry ingredients.
5. Fold in the egg whites
6. Pour the mixture into two 22.5 cm baking tins.
7. Bake @ 180 ºC for 25 – 35 minutes
330 g good quality dark chocolate
150 g butter
150 ml milk
650 ml fresh cream
1. Combine the chocolate and butter in a mixing bowl.
2. Bring the milk to the boil (either in a saucepan or in the microwave) and pour over the chocolate and butter.
3. Stir until the chocolate melts. (Place in the microwave for a few seconds if need be.)
4. Cool to room temperature.
5. Whip the cream to soft peaks and then fold into the chocolate mixture.
300 g good quality dark chocolate
180 ml fresh cream
1. Heat the cream in the microwave to scalding point.
2. Pour over the chocolate and stir until smooth and glossy.
1. Cut each of the sponges into two equal layers (yielding four equal layers of sponge).
2. Place the first sponge into a clean 22.5 cm spring form cake tin.
3. Smooth over a layer of the chocolate mousse before placing the following layer of sponge.
4. Repeat this step twice more, finishing off with a sponge layer.
5. Cover the top of the cake with cling wrap and leave to set in the refrigerator for approximately 2 hours.
6. Slide a hot palate knife between the edge of the cake and the cake tin. Release the cake from the tin and place onto a cake stand/platter.
7. Using a hot palate knife, neaten the sides of the cake.
8. Pour the ganache over the cake.
9. Place the cake in the refrigerator for a little while to allow the ganache to set.