Chocolate mousse cake

Name: Chocolate mousse cake
Yield: 20
Ingredients: 450 g (1lb) each sugar, plain chocolate and butter; 6 egg; 150 g (5oz) plain flour; 142 mL carton whipping cream

This chocolate cake recipe has the texture of soft-set chocolate mousse.

By The GH Kitchen TeamPublished: 21 January 1996

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Yields:

Ingredients

450 g (1lb) each sugar, plain chocolate and butter
6 egg
150 g (5oz) plain flour
142 ml carton whipping cream

Directions

1. Step 1
  Base-line two 23cm (9in) spring-release tins with greaseproof paper. Place sugar and 150ml (5fl oz) water in a large saucepan. Cook over gentle heat until all sugar has dissolved, bring to the boil and bubble for 1min.
2. Step 2
  Roughly chop the chocolate and butter and add to the saucepan, stirring until melted. Remove from heat.
3. Step 3
  Place eggs in a bowl and whisk together. Whisk in flour and mix until smooth. Add to chocolate mixture, stir until well combined. Pour into the prepared tins.
4. Step 4
  Place in a roasting tin filled with enough warm water to come halfway up the sides of the spring-release tins. Cook at 180°C (350°F) mark 4 for 45-55min or until firm. Swap the roasting tins over halfway through the cooking time. Top up the water if it evaporates. The cakes should be firm to the touch in the centre.
5. Step 5
  Leave the cakes for about 1hr before turning out. Invert on to greaseproof-lined cooling racks, then remove greaseproof paper discs from the bases. Cover cakes with clingfilm and refrigerate overnight.
6. Step 6
  Whip the cream until stiff and sandwich the two cakes together with the cream.
  
  Try more triple-tested recipes:
  
  Orange and white chocolate cake
  
  White chocolate capuccino cake
  
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  Lemon drizzle cake

Per Serving:

Calories: 540

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time