Chocolate Indulgence Cake Recipe

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A piece of chocolate indulgence cake

Ingredients

Chocolate Sponge Cake

  • 5 eggs
  • 170 g of caster sugar
  • 1˝ tbsps of chocolate emulco
  • 50 g of plain flour
  • 50 g of corn flour
  • 50 g of self-raising flour
  • 20 g of cocoa powder
  • 25 ml of corn oil

    • Syrup

  • 2 tbsps of instant coffee powder (mixed with 15 tbsps of fresh milk) OR
  • 6 tbsps of Tia Maria (mixed with 9 tbsps of fresh milk)

    • Chocolate Mousse

  • 750 ml of fresh whipping cream
  • 165 g of dark chocolate (melted by double-boiling)
  • 165 g of white chocolate (melted by double-boiling)

    • Chocolate Topping

  • 150 ml of fresh whipping cream
  • 350 g of dark chocolate (chopped)
  • 1 tbsp of butter (melted)

    • Cake Decoration

  • 150 g of rich whipping cream (whipped)
  • Some snow powder

    • Directions

    1. Line and grease a 9" cake tin. Preheat oven at 180°C. In a mixer, whisk eggs and sugar at high speed until thick and creamy. Add in emulco.
    2. Using a metal spatula, fold in sieved ingredients. Lastly, fold in oil. Pour into prepared tin and bake for 40 minutes. Split cake into 4 layers. Brush with syrup on surface.

    Mousse Preparation

    1. Whisk cream until lightly thickened. Take out 250 g.
    2. Place into a bowl. Quickly stir cooled melted dark chocolate into the cream and white chocolate into the 500 g cream.
    3. Divide white mousse into 2 portions.

    Chocolate Topping

    1. Heat cream over simmering water. Add in chocolate and stir until smooth.
    2. Add in butter.

    Assembling the Cake

    1. Place a layer of cake in a 9" loose base tin.
    2. Spread a portion of white chocolate mousse, top with a layer of cake, spread with white chocolate mousse, top with cake.
    3. Chill overnight. Spread the whole cake with a thin layer of whipped cream.
    4. Refrigerate cake until set.
    5. Place cake on a wire rack, pour over chocolate topping and decorate with snow powder.

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