Sunday, 29 June 2014



• 100g cocoa
• 100g dark chocolate, broken into squares
• 200g butter, at room temperature
• 325g light brown sugar
• 3 eggs, beaten
• 275g self-raising flour
• 2.5ml baking powder

Chocolate mousse filling
• 450g dark chocolate, broken into squares
• 500ml cream
• 6 egg yolks
• 80ml castor sugar

1) Preheat the oven 180°C
Grease 1 x 23cm loose-bottomed springform baking tin and line the base with baking paper. Beat the cocoa and 300ml boiling water until smooth. Stir in the chocolate squares until it melts and set aside until cool, but keep stirring from time to time to prevent it from congealing. Beat the butter and sugar until light and foamy. Add the eggs, one at a time, beating well after each addition. Sift the self-raising flour and baking powder together and fold into the batter with a large metal spoon, then fold in the cooled chocolate mixture. Spoon the batter into the baking tin and bake for about 25 – 30 minutes or until the cake is done, risen and pulling away from the sides of the cake tin. Turn out onto a cooling rack and leave to cool.

2) Prepare the chocolate mousse filling
Melt the chocolate and cream together in a saucepan over low heat until smooth. Place the egg yolks and sugar in a glass dish over a saucepan of simmering water. Remember that the glass dish should not touch the water. Beat the egg yolks and sugar together until thick and creamy. Remove from the heat and fold the chocolate mixture into the egg mixture and beat for another 10 minutes or until cooled. Place in the fridge for about 30 minutes.

3) Assemble the cake
Remove the cake from the baking tin. Cut in half horizontally and return one half to the baking tin. Pour or spread half of the chocolate mousse filling over the cake layer in the tin. Carefully place the other cake layer on top and spread the remaining chocolate mousse filling over the cake. Return to the fridge until the chocolate mousse has set.

To serve wrap a warm cloth around the cake tin to loosen the chocolate mousse that has run down the insides of the cake tin, and carefully release the clip on the side of the tin to turn the cake out. Use a palate knife to neaten the chocolate mousse around the sides of the cake. Decorate with chocolate balls, if desired, and serve.

Text and image: Home magazine