Chocolate Mousse Layer Cake...

So the other day I couldn't decide weather I wanted to make chocolate mouse or chocolate cake... so I came up with this concoction!. This Is one for all the chocolate lovers out there!!. This Is a quick and easy cake to make If you are catering for a large amount of people, and It tastes delicious too, what more could you want!. Read more to find out how to make this chocolate mouse layer cake trust me It's worth It!...

SERVES-6-8
PREP- 45 MIN
BAKE- 25-30 MINS

INGREDIENTS:​

• 50g cocoa powder
• 6 tbsp boiling water
• 3 eggs
• 4 tbsp milk
• 175g self raising flour 
• 1 tsp baking powder
  
• 100g butter
  
• 300g caster sugar
  

FOR THE MOUSE FILLING:

• 275g dark chocolate
• 6 eggs, separated
• 175g butter
• 1 tsp vanilla extract 

​

METHOD:

Step 1:
Preheat the oven to 180c and grease and line two 8 inch sandwich tis with baking paper.

Step 2:
Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but be careful not to over mix. Divide the cake mix between the prepared tins and bake for 25-30 minutes, or until well risen and shrinking away from the sides of the tin.

Step 3:
​Meanwhile make the mouse. To do this melt the chocolate in a heatproof bowl. Leave until just melted, stirring occasionally, then remove from the heat. Beat In the egg yolks one at a time, then beat in  the butter and vanilla and keep beating until smooth.
​
Step 4:
Set aside to cool while you whisk the egg whites. In a spotlessly clean bowl, whisk the egg whites until they form soft peaks. Fold In a quarter of the chocolate mixture, then carefully fold in the rest until just mixed. Set aside and leave to cool at room temperature not in the fridge otherwise the mouse will harden and become difficult to spread.

Step 5:
To assemble. Make sure your cakes are completely cool, and cut your two cakes in half so that you have four layers. Do this with a serrated edge knife and cut In a circular motion so that you have even layers. Then place your mousse In a piping bag and pipe mousse onto each layer making sure you put the same amount on all layers to keep It even. Finish off with a dusting of icing sugar. This will keep up to 4 days... If It lasts that long!!.

Thank you for taking the time to read my blog. Let me know how your bakes go in the comment section down bellow or tagging me in pictures on social media all linked. I will be back with another tasty blog post very soon!!!.

BakedByAlice x