Ingredients
Scale
For Chocolate Cake
- 63 g All-purpose flour
- 63 g Castor sugar
- 6 g Natural cocoa powder
- 1 g Baking soda
- 1 g Salt
- 36 g Refined oil
- 1 ml Apple cider vinegar
- 66 ml Whole cream milk
- 1 ml Vanilla essence
For Mousse
- 150 g Dark couverture
- 75 g Fresh cream
- 4 g Agar agar
- 225 g Non-dairy whipping cream
For Ganache Layer
- 80 g Dark couverture
- 40 g Fresh cream
For Piping
- Milk chocolate accordingly (melted)
For Dollops Of Mousse
- 55 g Non-dairy whipping cream
- 30 g Melted dark chocolate
For Garnish
- Chocolate balls
Instructions
Method For Sponge
- Preheat the oven to 160°C (OTG MODE: upper rod + lower rod + fan). Grease the inside edges of a 6-inch round ring.
- In a bowl, take all wet ingredients, i.e., milk, vinegar, oil and vanilla essence.
- In another bowl, sift all dry ingredients, i.e., flour, cocoa powder, sugar, salt and baking soda. Give it a stir.
- Now, add dry ingredients to the wet ones in batches. Make a smooth batter.
- Pour the batter into the prepared ring and bake at 160°C (OTG mode: Lower rod only) for 25-35 minutes.
Method For Chocolate Mousse
- Make the ganache by mixing melted chocolate and warm cream. Add agar agar to it and mix to get a smooth ganache.
- Now beat whipping cream till you get soft peaks.
- Gradually, Fold the ganache into the whipped cream to make the mousse.
Method For The Top Ganache Layer
- Melt chocolate in a microwave.
- Warm the cream and pour it into the melted chocolate.
- Mix it well to make the ganache.
Method For Mousse Decoration
- Melt the chocolate in a microwave.
- Whip the non-dairy whipping cream in a bowl till it achieves soft peaks.
- Now, pour melted chocolate (slightly warm) into the beaten, whipped cream.
- Transfer this mousse into a piping bag fitted with an open star nozzle.
Method For Assembly
- Double cling-wrap 6-inch round ring from one end. Place this ring in a baking tray.
- Put the sponge inside the ring. Cut the dome of the cake to make it even from the top.
- Cover the inside edge of the ring and around the sponge with acetate sheet or butter paper.
- Now, pour the mousse over the sponge. You can tap the tray so that the mousse spreads evenly. Put it in the freezer to set overnight.
- Once the mousse is set, pour the chocolate ganache on it and spread evenly.
- Put it in the freezer to set for 20-30 minutes.
- For the garnish, first pipe melted milk chocolate using a piping bag on the edge. Make around 5 circles.
- Now pipe 6 blobs of garnish mousse over the edge at an equal distance.
- Finally, place chocolate balls in the middle of two blobs.
- Prep Time: 50 to 60 minutes
- Freeze Time: 20 to 30 minutes
- Cook Time: 25 to 30 minutes