Festive Layered Chocolate Cake
with chocolate mousse and whipped cream frosting | to share
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
400 g
Chocolate cake mix
(Contains Wheat May be present Gluten, Peanuts, Tree nuts, Sesame, Milk, Egg, Soy, Lupin)
2 piece
Egg
(Contains Egg)
200 milliliters
Heavy cream
(Contains Milk)
100 g
Mascarpone
(Contains Milk)
200 g
Chocolate chips
(Contains Milk, Soy May be present Gluten, Tree nuts, Peanuts, Sesame)
40 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
120 milliliters
Water
70 g
[Plant-based] butter
3 teaspoon
Sugar
5 tablespoon
Brown sugar
Nutrition Values
Utensils
Cooking Steps
- Add the chocolate to a saucepan and slowly melt on low heat for 4 - 5 minutes.
- Meanwhile, add the cream and 1 tsp sugar to a mixing bowl and whip with a handheld mixer until the cream thickens.
- Reserve half of the whipped cream for step 2. In another bowl, gently mix the other half with the melted chocolate.
- Cover the mousse with plastic wrap and refrigerate for 3 hours (see Tip).
Tip: You can also make the mousse a day before, so it becomes extra firm.
- Weigh 40g of butter and cut it into cubes, then set aside and allow it to reach room temperature.
- Add the mascarpone and 2 tsp sugar to a mixing bowl. Whisk together until the mascarpone becomes soft.
- Add the reserved whipped cream and gently incorporate it into the mascarpone.
- Place the whipped cream frosting in the fridge and let it chill for at least 30 minutes.
- Preheat the oven to 180°C and line a 24cm round cake tin with parchment paper.
- In a large bowl, beat the eggs, weighed butter, 80ml of water and cake mix until you have a smooth batter. Pour the batter into the cake tin.
- Bake the cake for 40 - 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
-
Roughly chop the almonds.
- Add the brown sugar and 40ml water to a saucepan and allow it to dissolve on low heat.
- Simmer the caramel for 10 - 15 minutes, or until it turns brown. Do not stir the caramel, as the sugar will crystallize (see Tip).
- Remove the caramel from the heat and mix in 30g butter and the almonds. Pour the mixture onto a parchment-lined baking sheet and let it cool.
Tip: The caramel will be extremely hot, be careful not to touch it!
- Remove the cake from the oven and let it rest for about 30 minutes, or until completely cooled.
- Once the cake has cooled, slice it horizontally through the middle so that you get two layers.
- Spread half of the whipped cream frosting over the bottom layer, then add all of the chocolate mousse on top of the whipped cream frosting.
- Place the other cake layer on top.
- Spread the other half of the whipped cream on the top layer.
- Break the cooled-down caramel into pieces and use it to decorate the cake.