CAKES MADE WITH CHOCOLATE SPONG CAKE: Both versions of choclate mousse cakes have been enjoyed by my family for many years. Hope they do not fail to work for you.

CHOCOLATE MOUSSE CAKE—2 VERSIONS:

 

 

 

1.  THE CHOCOLATE GANACHE CREAM VERSION:

 

 

 

chocolate sponge cake, see posted recipe

chocolate mousse:

    1 tbsp. unflavoured gelatine                                   

    2 tbsp water

    6 oz semi-sweet chocolate                          

    2 egg yolks                         

    3 egg white                                                 

    3 tbsp. sugar                                                                       

    1 tbsp. each rum & icing sugar                                           

    2 cups whipping cream                                           

ganache cream:

    ¾ cup whipping cream                                

    6 oz. semi-sweet chocolate                         

 

 

To make chocolate mouse:  Dissolve gelatine in water in a small bowl sitting in hot water, stirring until smooth. Slice sponge cake into 3 layers. Put the bottom layer of cake back into the spring form mould. Set aside.

 

Bring ½ cup whipping cream to a boil in a heavy saucepan. Add chocolates and stir to dissolve. Remove from heat, cool slightly. Add egg yolks and rum and mix well together. Cool.

 

Whip egg whites with 3 tbsp. sugar until stiff.  Fold chocolate mixture and gelatine into beaten egg whites.  Beat rest of whipping cream with icing sugar until stiff. Fold it into the egg white and chocolate mixture. Beat mixture at low speed until mixture is thoroughly mixed.  Refrigerate mixture until almost firm but still spread-able.

 

To assemble cake: Spoon half of chocolate mousse over the bottom layer of sponge cake in pan. Top this with the 2^nd cake layer, and spoon remaining mouse over this. Use top piece of sponge to cover the mouse. Refrigerate cake for 4 hours.

 

To make ganache cream:  In a saucepan, bring cream to a boil; putting a ladle in it to prevent boiling over. Add chocolate, stirring to dissolve.

 

Take chilled cake out of the fridge and remove the spring-form pan. Place cake on a wire rack sitting in a large pan.  Ladle ganache cream over cake, letting excess cream flow down the sides of cake.  Cool and chill cake for several hours before serving.  

 

 

2.   CHOCOLATE MOUSSE CAKE WITH CHOCOLATE SHAVINGS:

 

 

Follow above recipe up to the making of ganache cream and omit this step. Divide chocolate mousse into 3 portions. After filling two cake layers with mousse, spread remaining chocolate mousse over the top layer & sides of cake. Refrigerate for 4 hours.

 

Make chocolate curls:  Melt 2 oz semi-sweet chocolate and spread melted chocolate on a cool surface. Refrigerate until set. Push a knife through chocolate to make into shavings. Decorate sides & top of cake with chocolate shavings. Refrigerate until serving time.