Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Chocolate Mousse Cake Recipe

Chocolate Mousse Wedding Cake  Photo : Jackie Cameron

Chocolate Mousse Wedding Cake
Photo : Jackie Cameron

Chocolate Mousse Cake Recipe

For chocoholics the Chocolate Mousse Cake was created with you in mind.  It’s a cake for any occasion when quality is what counts.  A dense chocolate-sponge base is filled with a decadent, white-chocolate mousse and covered with melting Belgian-chocolate ganache. Could anything be more indulgent?

Yields : 1 x 22cm cake tin

Ingredients :

120g salted Butter

1¼ cups Sugar

3 Eggs

2¼ cups Cake Flour

¼cup Cocoa Powder

3 teaspoon Baking Powder

1 cup Full Cream Milk

Method :

1) Cream the butter and sugar

2) Add the eggs one at a time

3) Sift the flour, cocoa and baking powder together

4) Add this to the above mixture alternatively with the milk

5) Put mixture into a lined spring tin and bake at 180ͦC for about 25 minutes or until cooked

6) Remove and when cooled slice in half lengthways.  Ensuring each piece is 1 – 2 cm in thickness.  Clean the cake tin.  Place the less attractive piece of cake at the bottom of the tin.  Cover both rounds of cake with cling-wrap and set aside for later use.

White Chocolate Mousse

Yields : 1 cake

Ingredients :

300g White Chocolate

90g salted Butter

½ cup Cream

3 Egg Yolks

3 teaspoons Gelatine (dissolve in 30ml Water)

1½ cups Cream

Method :

1) Melt the 300g chocolate, butter and ½ cup of pouring cream over a double boiler

2) Whisk the 1 ½ cups of cream until firm

3) Sponge 3 teaspoons of gelatine

4) Mix three egg yolks into warm chocolate mixture

5) Dissolve the gelatine in a double boiler and add to warm chocolate mixture.  Stir well

6) When this has cooled slightly add whipped cream

Putting the cake together...

You have a tin with a base of sponge in the tin.  Top this with the white chocolate mousse.  Place this into the fridge and when firm put the top layer of cake onto this mousse.  Remove this from the tin and smooth around the edge of the cake with a palate knife.  This is now ready for your choice of icing and decorating. 

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713