Delicious and easy decadent double chocolate mousse cake
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The delicious. team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies & Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake.
For all the information about the new range of delicious. cake mixes you can visit delicious.com.au/bakingrange
DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP
Serves: 12
INGREDIENTS
DOUBLE CHOC MOUSSE CAKE BASE RECIPE
1 x packet delicious. double choc mousse baking mix
80g unsalted butter, melted
2 large eggs
2 1/3 cups (580ml) cold full cream milk
150ml cold thickened cream
CHOCOLATE SHARDS
100g dark chocolate, chopped
WHIPPED VANILLA MASCARPONE
1/2 cup (125g) mascarpone
1/2 cup (80g) pure icing sugar, sifted
2 tsp vanilla bean paste
1 1/2 cup (375ml) thickened cream
COFFEE SYRUP
3/4 cup (165g) caster sugar
3/4 cup (180ml) strong coffee
1 tsp vanilla bean paste
METHOD
1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside.
2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve.
3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely.
4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form.
5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.