Quadruple Layered Chocolate Mousse Cake

I’d run into this recipe in one of the cookbooks long time ago and have been waiting for an occasion ever since.
Christmas and my brother-in-law’s birthday…a double bonanza occasion for baking 🙂
Delicious, satiny, finger-licking mousse sandwiched between four layers of soft chocolatey sponge…this cake’s truely a work of art 🙂

Layered Chocolate Cake

Ingredients:

For Cake:
100 g butter, plus extra for greasing
8 eggs
300 g caster sugar
200 g plain flour
75 g cocoa powder
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

For Mousse:
275 g dark chocolate
6 eggs (Yolks and whites separated)
175 g butter, softened
1 tsp vanilla extract

Method:

For the Cake:
1. Preheat the oven to 180C. Butter the sides of two 22cm cake tins with 6cm sides and dust with flour, then line the base of each tin with a disc of baking parchment.

2. Melt the butter and set aside for 5-10 minutes to cool until tepid. Place the eggs and sugar in a large bowl and using an electric whisk, whisk for 6-8 minutes or until the mixture is light and thick.

3. Sift in the flour, cocoa powder, baking powder and salt and fold in gently but thoroughly, then pour in the vanilla extract and the melted butter and fold in again.

4. Quickly divide the batter between the prepared cake tins before it has a chance to lose any volume, then bake for 30-35 minutes, or until the mixture springs back when lightly pressed with a finger and a skewer inserted into the centre of each cake comes out clean.

5. Remove from the oven and allow to cool in the tins for 5 minutes, then loosen around the edges of each tin using a small, sharp knife and carefully remove the cake before transferring to a wire rack to cool down completely.

For the Mousse:
1. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave just until melted, stirring occasionally, then remove from the heat. Beat in the egg yolks one at a time, then beat in the butter and vanilla extract and keep beating until smooth.

2. Set aside to cool while you whisk the egg whites. In a spotlessly clean bowl, whisk the egg whites until they form stiff peaks. Fold in a quarter of the chocolate mixture, then carefully fold in the rest just until mixed. Set aside and leave to cool at room temperature – not in the fridge, otherwise the mousse will harden and become difficult to spread.

3. To assemble the cake, first use a bread knife to carefully slice each cake in half horizontally. Place the bottom half of one of the cakes, cut side up, on a plate or cake stand. Spread over some of the mousse in a thick layer, then sandwich with the other half of the cake, placing it cut side down.

4. Spread over more of the mousse, just as thickly, then sandwich with the bottom half of the second cake, cut side up. Repeat for the next layer until you have four layers of cake sandwiched together with three layers of mousse. Cover the top and sides of the assembled cake with the remaining mousse, smoothing it over with a palette knife.

Compliments of the season…and happy baking 🙂

All Things Sweet

bitesandplaces View All →

Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

2 Comments Leave a comment

  1. An impressive share! I’ve just forwarded this onto a coworker who has been conducting a little homework on this.
    And he in fact bought me breakfast because I found it for him…
    lol. So let me reword this…. Thanks for the meal!!
    But yeah, thanx for spending the time to talk about this matter here on your site.

    Like

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