Chocolate Mousse Cake Recipe

This Chocolate Mousse Cake Recipe serves 12

175g Butter

175g Caster Sugar

4 Eggs , Lightly Beaten

200g Self- Raising Flour

1 Tbsp Cocoa Powder

50g Dark, Orange flavored Chocolate, Melted

For the Orange Mousse

2 Eggs Separated

4 Tbsp Caster Sugar

200ml Freshly Squeezed Orange Juice

2 Tsp Gelatine

3 Tbsp Water

300ml Double Cream

Peeled Oranges, Sliced to decorate

Grease a 20cm / 8 inch spring-form cake pan and line the base.

Beat the butter and sugar in a bowl until light and fluffy.

Gradually add the eggs, beating well after each addition.

Sieve the flour and the cocoa powder, fold into the cake mixture.

Fold in the chocolate.

Pour into the prepared pan and level the top.

Bake in a preheated oven (180C/350F/Gas Mark 4) for 40 minutes or until springy to the touch.

Leave to cool for 5 minutes in the tin, then turn out and leave to cool completely on a wire rack.

Cut the cold cake in to two layers.

To make the orange mousse, beat the egg yolks and sugar until light, then whisk in the orange juice.

Sprinkle the gelatine over the water in a small bowl and allow to go spongy.

Then place over a pan of hot water and stir until dissolved.

Stir into the mousse.

Whip the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse.

Whisk the egg whites until standing in soft peaks, then fold in.

Leave in a cool place until starting to set, stirring occasionally.

Place half of the cake in the tin. Pour in the mousse and press the second cake layer on top.

Chill until set.

Transfer to a dish , pipe cream rosettes on the top and arrange orange slices in the center.

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