Monday, March 12, 2012

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake and that too eggless sounds like naaaaa...but its actually worth the effort .Its inspired from a variety of recipes with some changes as i made a Eggless version of it ,it actually turned out good as per my expectations.You gotta be a chocoholic to try this out ..if not u will become one after eating this yummy cake.

Chocolate Cake 

All purpose flour/Maida – 1/3 cup
Cocoa - 1/2 cup
Sugar – 1/3 cup
Baking powder – 1/4 tsp
Baking Soda – 1/8 tsp
Salt – a pinch
Vinegar- 1tbs
Oil – 1/3 cup
Vanilla essence – 1 tsp

Chocolate Mousse:

Dark Chocolate  (I hv used Ghiralidees  )
Butter – 1/2 cup
Whipping cream – 100 ml
Icing Sugar – 1/4 cup
Vanilla essence – 1 tsp

Chocolate Ganache:
Dark Chocolate – 1 cup
Heavy Cream-1/2 cup
Unsalted Butter-4oz
Vanilla extract – 1 tsp

For the Eggless Chocolate Cake Base:
  • Pre-heat the oven to 350°F.
  • Sift all the dry ingredients together (flour, cocoa, baking powder, baking soda, salt) thrice and transfer to a wide bowl
  • Add the sugar, stir well.
  • Combine the vinegar and mix well.
  • Add in the Milk and Oil to the dry mixture and stir with a whisk. The batter must have a ribbon-like consistency once properly combined.
  • Pour the batter into a round pan.
  • Bake for 20-22 minutes or till done.
Let it cool completely before you can proceed further.

For the Eggless Chocolate Mousse
  • Melt the chopped chocolate and butter together at high for 1.5-2 minutes in the Microwave or on a double boiler. Once done, remove from MW/double boiler and set aside to cool..
  • In the meanwhile, whip the whipping cream and icing sugar together for 2-3 minutes, till just before hard-peak stage.
  • By now, the chocolate-butter-cream mixture should have cooled down a bit. 
  • Once the chocolate mixture has cooled, put some of the whipped cream mixture into the chocolate mixture and fold it in gently to incorporate.
  • Gradually fold in the rest of the whipped cream into the chocolate mixture and incorporate.
For the Chocolate Ganache:

  • Heat the Cream and butter in a pan over medium heat,Bring just to a boil.
  • Now put the chocolate in the mixture and whisk untill smooth. 
  • Let it cool completely before use.

Assembling the Cake:
  • Place the base of the cake on a working base.
  • You can wrap a 4 inch tall parchment paper around the cake or use a spring form pan.
  • Poke holes on the cake base with a fork.
  • Pour the  prepared mousse onto the cake, and level the top with a spatula.
  • Set the cake in the fridge for 2-3 hours.

Once the cake has set for a good time in the refrigerator, and  the ganache has considerably cooled, spread it over top of cake , you can just drizzle over the sides or let it cover completely with it.

Decorate the cake with grated chocolate ,strawberries or just anything you love and indulge...


Julie said...

So chocolaty n yummilcious!!

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Neha said...

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ANU said...

wow luv of chocolate awesome luks ver y inviting!

Torviewtoronto said...

lovely cake looks wonderful

Kalpana Sareesh said...

oops too good

maha said...

The clicks make me drool here.loved the colour of the cake n tempting too.......

Kavi said...

1st time here Avika.. You have got a wonderful blog!! I am speechless looking at this mousse cake!! It looks absolutely delicious! :)
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