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The Great South African Bake Off recipe

Dark chocolate mousse cake

Recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate cake:

  • 5 cups flour
  • 6tsp baking powder
  • 8tbsp cocoa
  • 1 cup butter
  • 4 cups sugar
  • 2 cups buttermilk
  • 2tsp bicarbonate of soda
  • 2tsp vinegar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup boiling water

Chocolate mousse:

  • 600g dark chocolate (70%)
  • 6 eggs
  • ½ cup caster sugar
  • 2tbsp cocoa powder
  • 600ml whipping cream
  • 2tsp gelatin powder

Hazelnut praline:

  • 100g caster sugar
  • 55g hazelnuts

Chocolate ganache frosting:

  • 90g margarine
  • 2½ cups icing sugar, sifted
  • 5tbsp cocoa
  • 1tsp vanilla essence
  • 1 container cream

Preparation method

Chocolate cake:

  1. Preheat the oven to 170°C.
  2. Prepare cake tins by lining them with parchment paper and coating with Spray and Cook.
  3. Sift the dry ingredients together.
  4. Cream the butter and sugar together, and then add the dry ingredients and buttermilk.
  5. Add the bicarbonate of soda to the vinegar, and add to the batter.
  6. Pour the batter into the prepared tins.
  7. Bake for 25-30 minutes.
  8. Remove from oven and let the cakes stand in the tins for a few minutes.
  9. Remove from tins and allow to cool.

Chocolate mousse:

  1. Melt the chocolate over a bain-marie.
  2. Beat the eggs and sugar together until doubled in volume and the mixture has thickened.
  3. Fold in the cooled chocolate and cocoa until combined.
  4. Whip the cream in a separate bowl until it forms stiff peaks.
  5. Fold the cream mixture into the chocolate mixture. Be careful not to beat too much of the air out of the cream.
  6. Place in the fridge to chill for about an hour.

Hazelnut praline:

  1. Melt the castor sugar in a non-stick frying pan (do not stir).
  2. When the liquid becomes deep brown in colour, add the hazelnuts.
  3. Pour onto a greased baking tray to cool.
  4. Grind half the praline in a blender until roughly ground, then set aside.
  5. Create praline shards with the remaking praline.

Chocolate ganache frosting:

  1. Soften the margarine in a bowl with a hand mixer.
  2. Add the sifted icing sugar, cocoa, vanilla essence and cream to the soften margarine.
  3. Add extra icing sugar if the frosting is too thin.

Assembly:

  1. Place one cake layer onto a cake stand.
  2. Pipe a thin layer of chocolate mousse onto the cake layer.
  3. Cut rounds out of second cake, so one layer separates into 3 circles.
  4. Place this onto first cake layer and chocolate mousse.
  5. Pipe chocolate mousse into this open space between the two chocolate cake rings.
  6. Pipe another thin layer of mousse on top of this layer.
  7. Place the last layer of chocolate cake onto the cake.
  8. Cover the cake with chocolate ganache frosting.
  9. Cover the sides of the cake with hazelnut praline.
  10. Pipe mousse onto the top of cake.
  11. Place shards of praline onto the piped mousse.

This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.