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 Good Housekeeping Cookery 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
  
  19 of the best chocolate cake recipes
  
  Lemon drizzle cake

Per Serving:

Calories: 540

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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