Chocolate Mousse Cake

Chocolate Mousse Cake

  • Preparation 45 min
  • Cooking 15 min
  • Chilling 4 h
  • Servings 10
  • Freezes Yes

We have to confess that we still love McCain Deep ’n Delicious, the cornerstone frozen dessert of our childhood. This mousse cake is our homage to the Canadian favourite, just in time for the holidays. It starts with a bottom layer of cake, and includes cream, in lieu of egg whites, to give the mousse better consistency. A final flourish of warm, gooey ganache, after the cake is removed from the freezer, is guaranteed to impress. Prediction: This sinful treat won’t last long in your house.

  • Nut-free
  • Egg-free

Categories

Ingredients

  • Cake

    • 1/2 cup (75 g) unbleached all-purpose flour
    • 1/4 cup (55 g) sugar
    • 2 tbsp cocoa powder, sifted
    • 1/4 tsp baking soda
    • 1/3 cup (75 ml) water
    • 2 tbsp (30 ml) canola oil
    • 1 tsp (5 ml) white vinegar
  • Chocolate Mousse

    • 7 oz (200 g) dark chocolate, chopped
    • 1 tsp gelatin
    • 2 tbsp (30 ml) water
    • 1/2 cup (105 g) sugar
    • 2 cups (500 ml) 35% heavy cream
  • Ganache

    • 3 oz (85 g) dark chocolate, chopped
    • 1/3 cup (75 ml) 35% heavy cream

Preparation

  • Cake

  • Chocolate Mousse

  • Assembly

Personal Note