Egg-free Chocolate Mousse Layer Cake
This egg-free chocolate mousse layer cake, has decadent layers of egg-free mousse, moist chocolate cake, cream and ganache.
Egg-free Chocolate Mousse Layer Cake
This egg-free chocolate mousse layer cake, has decadent layers of egg-free mousse, moist chocolate cake, cream and ganache.
Ingredients
For the egg-free cake
- 3 cups flour
- 2 cups sugar
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 3 tbsp cocoa
- 1 cup oil
- 3 tsp vanilla essence
- 2 tbsp vinegar
- 2 cups cold water
For the ganache
- 1 cup cream
- 500 g dark chocolate
For the filling
- 2 cups cream
Instructions
For the egg-free cake
- Preheat the oven to 180°, grease and line two 18cm tins.
- Sift together the dry ingredients. Mix together the wet ingredients and stir into the dry ingredients.
- Divide the mixture equally between the tins and bake for about 35 minutes until cooked through.
- Once the cake is baked remove from the oven and set aside to cool completely.
- Once the cake has cooled completely slice each layer into two layers creating 4 layers of cake.
For the ganache
- While the cake is baking prepare the ganache.
- Place the cream in a pot and bring to the boil, remove from the heat and add in the chocolate. Leave to stand for a few minutes then stir until chocolate is melted.
- Set aside half of this ganache for the topping and use the other half for the filling below. Leave these to cool slightly.
For the filling
- Whip the cream to soft peaks and divide equally between two bowls.
- Continue whipping one half portion until stiff peaks and set aside
- To the other portion add half of the ganache from the above recipe. The ganache soft enough to fold into the soft-peak cream, but not too hot. If the mixture appears to curdle, warm it for 10 seconds at a time in the microwave.
Assembly
- Using a strip of acetate (at least 15cm high) create a cake ring the same size as the cake. Place the first layer of cake on a cake board and wrap the strip around securing it with tape or a peg.
- On top of the first layer, add in half of the chocolate mousse, follow with a layer of cake. Then add in the whipped cream and follow with a layer of cake. Repeat with the last cake and mousse, ending with a cake layer.
- Finish the top with the remaining ganache and place in the fridge overnight to set.
- Remove the acetate strip and finish off the cake with fresh berries to serve.
Notes
Store in the fridge for up to a week.
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