Chocolate Mousse Cakes


I was just going around looking for recipes on computer when I came across this lovely recipe, actually the pictures were so beautiful that I  just had to make it. I was super excited I packed off my girls for their tuition classes and decided to dedicate my evening to this lovely cake.Well the writer says that one could use any of their own chocolate recipe for the cake as using hers was not mandatory, so  I used my chocolate cake recipe……

Everything was fine up till this point the cake turned out just fine very, very soft and moist and good, I  was super excited everything was going according to the way I had planned (the bubble is soon going to burst 😦   ) now the recipe asked for trying my hands at the mousse, it read 6 ounce good quality dark chocolate and 2/3 cup full fat coconut milk, I  took out everything and did exactly what she asked me to do I prepared the mousse by melting the chocolate in a double boiler over medium heat , once melted I removed it from heat and gently stirred in the coconut milk, then I did fill a large bowl halfway with ice cubes and put the bowl filed with chocolate mixture over it and using a hand held mixer I did beat the mixture on medium high speed for 6 minutes, according to her in 6 minutes time it should have thickened and be spreadable 😦

I did beat the damn thing for almost 10 minutes and nothing, it did become thick slightly but nothing like hers I tried again and again nothing very slightly thick not spreadable at all, finally I just got seriously upset and just put the bowl in the deep freezer ,after half an hour the mousse was solid like rock well I took it out and tried to put a scoop on my cake but as soon as I garnished it with my pomegranate it started melting 😦 what am I doing wrong I really want to know how to go about it.  I  hate such recipes where  I feel  I am being made an ass where I feel that the person concerned is not honest with the recipe he or she is not forthcoming and has hidden some ingredient or told us to go about it in the wrong way. So help me with the mousse bit as I really want to make this again and I know you guys are way more experienced so chop chop help!




For the cake

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

2 cups sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 eggs

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Preheat the oven to a 180 degree centigrade. Line a 8×12″square cake pan with parchment paper then spray with oil. Set aside.

In a large mixing bowl combine all the dry ingredients together. In another large bowl mix together the eggs, vanilla extract , oil and milk.  Now add the wet mixture to the flour mixture and beat on medium speed for 2 minutes, then stir in the boiling water ( the batter will be thin ).

Pour batter into the prepared pan, tap on counter to remove air bubbles, and bake in the pre heated oven at 180 degree centigrade for 35-40 minutes or until a tester comes out clean. Allow the cake to cool for 15-20 minutes then invert onto a wire rack and let it cool completely. While the cake is cooling, prepare the mousse.

For the mousse

6 ounces good quality dark chocolate

2/3 cup full fat coconut milk

Melt the chocolate in a double boiler over medium heat.

Once the chocolate has melted, remove it from heat and gently stir in the coconut milk. Fill a large bowl halfway with ice cubes and put the bowl filled with the chocolate mixture over it, using a hand mixer, beat the mixture on medium-high until thickened and spreadable approximately 6 minutes.

When your cake has completely cooled off cut the cake with a 3″ round cookie cutter and ice each individual cake with the mousse and decorate it with pomegranate and icing sugar and cocoa powder.

<img class=" size-full wp-image-5074 aligncenter" src="; alt="unnamed-10" width="640"



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