Chocolate Cake With Chocolate Mousse, A Chocoholic Affair!

Every year when I search on the internet about the ideas to celebrate husband’s birthday-bake a cake is the most common reply. 12 July was Mr. Husband’s birthday and he was very excited as it was falling over a weekend.  Celebrations started on Friday night and I made dinner comprising his favorite dishes- veggie momos with sweet chill dip, pizza tarts , schezwan noodles and Indian Vodka Mojito. Of course I baked for him a Chocolate Cake With Chocolate Mousse but to that we will get later.

For Saturday I planned the whole day out and the weather was pretty pleasant too. For breakfast we grabbed authentic Bombay breakfast at Dishoom which was a great experince and mumbaikars who are in London must must visit this place. Then we went to Waterloo Oden IMAX to see 40 minutes documentary on Space Mission and those of you, who haven’t seen this, do check this out-it is amazing 3D. After that we head to Covent Garden and had a lazy laid back lunch at Cafe Mode, I am so impressed with the vegetarians’ options there and ambiance will surely set the mood. After lunch I took him to Play House theater to see the play based on the book 1984 (which is one of his favorite books) and he totally enjoyed the play. The evening ended after the quick break at Trafalgar square and we reached home tired but happy. Even though I booked the table for dinner, we wanted to be at home-just us, and eat something simple. Finally we both prepared Daal Tadka in microwave, Rice and Marwadi Aloo Pyaz and enjoyed it to the core.

Coming back to the cake. So this cake is for someone who is a hardcore chocolate lover. It is deeply loaded with chocolate and chocolate. The chocolate cake is layered with chocolate Ganache and is finally topped with chocolate mousse swirls and fenced around with chocolate shards. Extremely moist, gooey and chocolaty and only a chocoholic will understand and enjoy this cake to the fullest.

Ingredients:

For Sponge Cake:

1 and 1/2 cup all purpose flour/maida

3 tablespoon unsweetened cocoa powder

1 cup milk

2 tablespoon yogurt/dahi

1/4 cup butter/makhan

1 cup sugar/chinni

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon Vanilla essence

2 tablespoon lemon juice or vinegar

For Mousse

250 Ml whipping cream

Powdered Sugar - ¼ Cup

Chopped Chocolate: 125 gm

For Ganache:

150 grams chocolate

150 ml cream

For Chocolate shards:

100 grams chocolate

2 tablespoons butter

Method:

For Sponge:

Preheat the oven at 180C. Line and dust the cake tin.

In a mixing bowl mix sugar, butter and yogurt. Mix till it gets light and sugar is dissolved.

In another mixing bowl, sieve baking soda, baking powder, salt, all purpose flour and cocoa powder. Mix well.

Add 2 tablespoons of flour mix in the butter mix and stir lightly. In between keep adding milk.

Add in vanilla essence and lemon juice. Just mix and pour the batter in the tin.

Bake for 35 minutes or till toothpick inserted in center comes clean.

Cool on wire rack.

For Ganache:

Heat cream on a medium heat. When bubbles starts appearing on the sides, add in the chopped chocolate. Mix well. Cool.

For Mousse:

Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.

In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.

Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed.

Fill this in piping bag and keep aside.

For chocolate shards:

Melt the chocolate with butter. On the butter paper or aluminium foil spread the melted chocolate. Let it cool.

Then put this in the freezer for atleast 1 hour. Just before use break the chocolate into shards.

Assemble the cake:

Cut the cake in 2 layers.

On the first layer sprinkle some hot water. Finally pour in chocolate Ganache.

Put other layer on it. Sprinkle some hot water. Cover the cake with Ganache and cool in fridge for 1/2 an hour.

Finally make the swirls with mousse. I used wilton 2D nozzle.

Fence around with chocolate shards. 

Notes:

Keep the sponge ingredients to room temperature.

You will notice some forth and bubbles when you add lime juice, don't panic. These bubbles will let cake rise.

Make sure that the cream is chilled. Never use cream on warm cake or chocolate.

You can also apply the mousse on cake directly if you don’t want to do the swirls.

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