Apr 4, 2011

Chocolate mousse cake


The fudgy consistency of this cake and the silken texture of the tofu mousse are delicious combination.

250 g good quality chocolate,
200 g butter,
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
6 eggs, separated
1 1/2 cup caster sugar
2 tsp vanilla essence
1 1/2 cup gluten-free flour mix (or normal flour)

Preheat oven to 180C. Spray 2 23 cm spring-form cake tins with baking spray and line with baker paper.

Melt chocolate and butter over a gentle heat until melted but not too hot. Beat the egg yolks with the sugar until pale and fluffy. Slow add egg whites in 4 lots. This process takes about 10 minutes but it is worth it. Add vanilla, coffee and flour on a very low speed then gradually beat in the chocolate mixture.

Carefully pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Remove from the oven and cover tins with a damp tea towel to trap the steam and keep the crust soft. Cool in the tins.

For the mousse:
300 g chocolate,
640 g silken tofu (must be silken)
1/2 cup simple sugar syrup (or 50 ml maple syrup, or 50ml liquid honey, or 50 ml agave nectar )
1 leaf gelatin (optional)

Simple sugar syrup is made up of 2 parts of sugar and 1 part of water. Bring the water to boil, dissolve the sugar into the boiling water, stirring constantly. Remove from the heat once sugar is dissolved completely. Allow to cool before use.

To make the mousse, melt the chocolate over a double boiler or in microwave. Place silken tofu and sugar syrup in the blender or food processor. Blend until smooth add the melted chocolate and blend again. I also added 1 leaf gelatin dissolved in 2 tbsp of water.

To assemble, slice the top of the cakes to form even surface. Line the original spring-form with cling film, allowing a good overhang. Place one cake into the bottom, covet with a thick layer of mousse, add the second cake and finish with remaining mousse . Fold the cling film over or cover with a dinner plate and refrigerate for 4 hour or overnight.

To serve, remove from the tin, transfer to serving platter and smooth the sides of the cake with a palette knife. Decorate with fresh seasonal fruit or berries, ganache or topping of your choice.

Chocolate mousse cake


  1. chocolate cake and the icing looks delicious

  2. Hi. I am by no means a chocolate lover. I actually can't stand it. But I was mainly attracted by the fruit that you have decorating the cake. Here in Bogotá, Colombia we call that feijoa. Is that what it is? If so I am 200% shocked to see someone using it. I will be planning a post on it soon and wanted to inquire first if that was what you used. But the cake does look delish. Maybe I'll convert.

  3. Hi, Yes this is a feijoa. Here in New Zealand we have feijoa trees in every backyard and we love it. I can even say that feijoa is a truly national fruit second to kiwifruit. Also I've got a few recipes with feijoa here in this blog. Have a look :)

  4. your cake looks gorgeous and i love your decorations!

  5. This looks delicious! But how does the tofu mousse taste? Does it taste like real mousse or tofu? Do you think i could subst the simple sugared syrup with light corn syrup?

  6. To be honest I was really surprised it it doesn't taste like tofu. I just tastes light not like a rich creamy chocolate ganache. I really like it. Also my hubby hates tofu, but he loves this cake. I can't say about corn syrup cos I never used in my cakes. Sugar syrup is a basically water + sugar, made up of 2 parts of sugar and 1 part of water.


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