Chocolate Mousse Cake

FOR CHOCOLATE SPONGE CAKE

• 1 cup (130 g) all-purpose flour
• 4 tbsp (23g) unsweetened cocoa powder 
• 3/4 cup (150 g) caster sugar
• 1/2 cup (95 g) vegetable oil
• 1 tsp (4 g). Baking powder
• 1/2 tsp. Baking soda
• 5 eggs (Uk medium-sized), At room temp.
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp instant coffee 
• 4 tbsp hot milk

FOR CHOCOLATE MOUSSE FROSTING

Chocolate ganache 1

• 100g (1/2 cup+2 tbsp) Dark chocolate(54%)
• 50 ml (1/4 cup minus 1/2 tbsp) Double cream

Chocolate Mousse

• 500ml (approx.2 cup). Whipping cream
• 50g (1/3 cup or 6 tbsp) Icing sugar/ powdered sugar. (sifted)
• 1 tbsp (6g) cocoa powder (optional)
• 1/2 tsp vanilla extract 

FOR LAYERING AND DRIP

Chocolate ganache 2

• 100g (1/2 cup+ 2 tbsp) Dark chocolate (54%)
• 100 ml (1/2 cup minus 1tbsp)

FOR WHIPPED CREAM

• 250ml (1 cup) whipping cream. Chilled
• 3-4tbsp(25g—32 g). Icing sugar/ powdered sugar. (Sifted)
• 1 tsp Cornflour/ corn starch

FOR HOMEMADE CHOCOLATE CURLS

• 300g Dark chocolate (I used 54%)
• Veggie peeler

FOR CHOCOLATE SPONGE CAKE

1. Grease the 7” round cake pan with vegetable oil and line the bottom with parchment paper. Preheat the fan oven to 155C/311F (175C/347F for a conventional oven)
2. Sift all-purpose flour, baking powder, baking soda, salt and cocoa powder and whisk them to mix well, set aside.
3. In a large bowl, beat the eggs on medium (about 2 minutes) then add sugar and beat again until light and fluffy (about 2 minutes). Add vegetable oil & vanilla extract, and beat until well combined. Add in dry ingredients in 2 batches and mix it gently by the cut and fold method. Mix instant coffee in hot milk and add it to the batter. Avoid adding the hot milk at once otherwise, you will end up with scrambled eggs.
4. Slowly pour the batter into the prepared cake pan and tap gently to remove any large air bubbles. Bake for 40-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. 
5. Cool the cake for 15 minutes in the pan at room temperature. After that, use a spreader knife to run around the edges of the cake pan to release the cake easier and flip it over onto a wire rack to cool completely.

FOR CHOCOLATE MOUSSE FROSTING

Dark Chocolate ganache 1

1. For making dark chocolate ganache, the ratio of dark chocolate to whipped cream will be 2 : 1
2. First, make the dark chocolate ganache. Chop the chocolate into small pieces and place it in the heat-safe bowl (take a bowl that fits on top of the saucepan). Place a bowl over that small saucepan with 1” or 2” of water. Make sure, the water does not touch the bottom of the bowl.
3. When chocolate melts, add double cream(at room temperature) or whipping cream into the melted chocolate. Stir the ganache constantly and gently until it is smooth (about 30-60 seconds).
4. Once they are well combined, remove them from the heat (don’t overheat the ganache). Set aside to cool at room temperature. Stir it after every one minute as it sets when cooled so it remains even and smooth like dulce de leche or fudge.
5. Or You can also make ganache in the microwave. Combine chocolate and cream in a microwave-safe bowl and microwave it for 30 seconds then at 25 seconds intervals, stirring in between until the chocolate has melted and the mixture is smooth and creamy.

Chocolate Mousse

1. Chill the large mixing bowl. Pour chilled whipping cream (500ml) into the chilled bowl then add icing sugar, cocoa powder and vanilla extract, and whip on medium until soft peaks form.
2. Add in the above-cooled chocolate ganache gradually and beat it again until stiff peak forms. (stiff peak means if you turn your bowl upside down, it will not fall out). Chocolate mousse is ready. Keep in the fridge until required.

FOR LAYERING AND DRIP

Chocolate ganache 2

1. For making dark chocolate ganache, the ratio of dark chocolate to whipping cream will be 1 : 1
2. The method to make chocolate ganache is the same as chocolate ganache 1.

WHIPPED CREAM

1. Chill the bowl and beater attachment in the fridge for 30minutes (stainless steel bowl is the best for whipping cream).
2. Pour the whipping cream (chilled) into the bowl, add in icing sugar + corn starch, then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5-6 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.

HOMEMADE CHOCOLATE CURLS

1. Break up the chocolate into small pieces and place it in a heat safe bowl. Place the bowl over a saucepan of simmering water(at low heat), and make sure that the water does not touch the bottom of the bowl. Stir gently and frequently while melting until it is free-flowing and smooth. It is ready to use. 
2. Take a small container (square or oval), and place the parchment paper to cover all sides and the bottom of the container. Pour melted (tempered) chocolate in it and pop it in the freezer for 20-30 minutes or until it sets but not too hard.
3. For bigger curls, use a veggie peeler and make curls as shown in the video.
4. For smaller curls, use a grater.

ASSEMBLING

1. Make sugar syrup by boiling 1/2 cup water with 2 tbsp of sugar just for one minute. Set aside to cool completely.
2. With the help of a long serrated bread knife, horizontally cut this cake into 3 layers. Place a cake board(which should be slightly bigger than your cake) on a cake turntable.
3. Place a dollop of frosting on your cake board. Place the first layer of cake down on the cake board and soak with sugar syrup, then spread about 2-3 tbsp of chocolate ganache2 over the cake layer. Spread the chocolate mousse frosting all over the chocolate ganache.
4. Place the second layer of cake on it and soak with sugar syrup then spread 2-3 tbsp of chocolate ganache2 over the cake layer. Spread the chocolate mousse frosting all over the chocolate ganache.
5. Place the third layer of cake on top, and frost the cake all over with chocolate mousse frosting. This is the first coat(crumb coat). Pop the cake in the fridge for 30 minutes to set the coating. 
6. Frost the cake all over with a final coat of chocolate mousse frosting. smooth the top with a pallet knife and the sides with a bench scraper. To make frosting smooth, fill a large vessel or bowl with hot water, dip your pallet knife or bench scraper into the water then pat it dry with a clean kitchen towel and gently smooth out the frosting.
7. Pop in the fridge for at least one hour to chill the cake before making the chocolate drip.
8. Take chocolate Ganache no.2, if it has cooled too much then reheat it again for 5-10 seconds to make it runny ( it should be slightly warm).
9. Fill a piping bag with this ganache and snip the tip away so that the drip can easily be piped. Place the edge of the piping bag on the edge of the cake and gently squeeze the bag to make a drip. The more you squeeze, the more it will drip. Apply this ganache drip around the cake.
10. Fill the piping bag with whipped cream, fitted with any nozzle of your choice. I used here 1 M piping nozzle to make a rope border.
11. Decorate your cake by making a rope border design or with any flowers of your choice with whipped cream on top.
12. Decorate its top with homemade chocolate curls.
13. Refrigerate your cake for at least 1 hr before slicing.

NOTES

1. You can make the cakes a day or two ahead of assembling. But tightly cover them in a plastic wrap and keep them in the fridge. It’s better to make a day or two ahead of serving because it is easy to assemble the cake when it is cold.
2. To get the best results, use the frosting right away after whipping. It will stay stable in the fridge for 1-2 days. Keep it in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good.
3. Fresh chocolate ganache is the best to use but you can store it in the fridge. Once it cools completely, keep it in an airtight container in the fridge for up to 5-6 days. Before use, if it is hard, just microwave for 5-10 seconds and stir. You can even add 1 tsp-1 tbsp double cream to get the required consistency.
4. You can freeze chocolate ganache for up to 2 months. Whenever needed, thaw in the fridge or at room temperature. Rewarm again on the double boiler with constant stirring or in the microwave for 10 seconds increments, stir in between, until smooth and silky.
5. Once the chocolate curls are made, store them in an airtight container in the fridge to keep them cool and firm until ready to use. You can use them to decorate cakes, cupcakes or almost any dessert.