All the holidays seem to be tumbling forward at a very fast pace and I can't keep up; yet Father's day is rather special and is never ever to be missed.
Dad's are not the fussy sort but would always appreciate edible treats. This cake is almost instant, save for the cake at the bottom. You can do away with that and use store bought cake. In fact I got the recipe for the mousse from easy entertaining queen Nigella Lawson; she served them on their own in individual cups. I made a few changes to the recipe because I wanted a softer set mousse.
There are two things I like about mousse: they should be light but creamy and they should sit on a cake. It is the variation in texture I'm aiming for, but nothing drastic as a crisp pie crust. A sponge cake is the perfect base for me.
This base is mocha flavoured and that just went along nicely with the rich and creamy chocolate mousse. The base of the mousse is marshmallows and is almost instant. I like this recipe because it doesn't use raw eggs. Simply topped with swirls of whipped cream and chocolate orange sticks, it was pretty decadent. No one can tell that I didn't break into a sweat making this.
Ingredients for the cake:
1/3 c. sugar
1 tsp. instant coffee powder
1 tsp. cocoa
1 tsp. cocoa
1/2 c. flour2 tbsps. melted butter
1 tsp. vanilla
Pre-heat the oven to 350°F/180°C. Line the bottom of a 9" round cake pan.
Put the eggs, sugar and coffee in a mixing bowl. Whisk until light and and very thick.
Sift the flour and cocoa over the egg mixture and fold in until well blended. Add the butter and vanilla and fold again.
Pour into the prepared cake pan and bake for 15-20 minutes or until a cake tester comes out clean.
Invert onto a cooling rack and cool for 10 minutes. Take out of the pan and transfer to a rack to cool completely.
When cooled, put the cake on a cake plate. Wrap baking paper around the cake then put a cake ring around to form a mold for the mousse. You can make your own ring by wrapping a long piece of cardboard (long enough to wrap around the cake) with foil. Simply wrap it around the cake and tape the ends together. You can also use a 9" spring form pan.
Prepare the mousse.
Ingredients for the mousse:
(Recipe adapted from Nigella Lawson's Instant Chocolate Mousse recipe.)
1/2 c. hot water
150 gms. marshmallows (minis or large ones snipped into pieces)
1/4 c. butter
150 gms. dark chocolate chips
1 c. whipping cream
1 tsp. vanilla extract
Put the hot water, marshmallows and butter in a pan. Stir on low heat until the marshmallows are melted. Take the pan off the heat.
Add in the chocolate chips. Stir until the chocolate is melted.
Whisk the cream with the vanilla until fluffy. Add in the chocolate mixture and whisk to combine.
Pour over the cake. Swirl the top decoratively and leave to set for a few hours or overnight in the fridge.
Take the cake ring off. Pipe the top with more whipped cream and decorate with chocolate pieces.
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