Easy Chocolate Mousse Cake Diary

One of the best things about this cake is that it only takes you a few hours to prepare. And you don’t need any special skills just yet – no biscuit cutting in half, no pouring with the wrap, no late-night decorating. Sami plusi!

You can decorate the cake as you like. You can sprinkle it with cocoa, you can decorate it with chocolate shavings, you can sprinkle it with chocolate or colored sprinkles…

It is probably worth noting two more atypical features of cakes, the biscuit is prepared without eggs and contains coffee, which is not felt, but stimulates the taste of chocolate.

Check out some more wonderful festive desserts:

• Delicious poached pears with mascarpone cream

• The best flourless chocolate mascarpone cake

• Heavenly biscuit chocolate tiramisu without coffee

• Orange mousse with chocolate biscuits

• Vegan Chocolate Coconut Cake

You can find even more desserts under the dessert label.

Before presenting the recipe, I wish you all the best for the coming year! Happy and delicious 2021!

Find even more excellent and healthy recipes at http://www.sitfit.si/!


INGREDIENTS (for a 26 cm round casserole dish):

Cookie ingredients (1st layer):

210 grams of flour

200 g (brown) sugar

75 grams of cocoa

1.5 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla essence

1.2dl oil

1.5 teaspoons apple cider vinegar

180g/ml coffee

180g/ml hot water

Ingredients for chocolate mousse (2nd layer):

1 tablespoon cocoa

2.5 tbsp hot water

100 grams of dark chocolate

300 grams of sweet cream

1 tablespoon powdered sugar

Other Ingredients (Layer 3):

300 grams of sweet cream

1 tablespoon powdered sugar


biscuit oz. Layer 1:

Boil coffee and heat water. Sift the flour into a bowl, then add the cocoa, salt, baking powder and sugar and mix. Combine the oil, coffee, vanilla essence, vinegar and hot water in a large bowl and mix, then mix the previously combined dry ingredients into the liquid mixture. Mix well, just enough to combine all the ingredients. Prepare a removable rimmed baking sheet. Line the bottom with parchment paper and grease. Pour the biscuit mixture into the casserole dish and bake in a preheated oven at 175 °C for approx. 30 minutes. The batter is baked when the toothpick you gently insert into the center of the baking sheet comes out clean. Carefully remove the pan from the oven and allow the biscuit to cool to room temperature.

mousse oz. Layer 2:

Melt the chocolate over the water bath – place the bowl on top of the water container by breaking the chocolate so the bowl doesn’t touch the water. Gently stir the chocolate to melt it completely. In a glass, combine hot water and cocoa and mix well, then pour this mixture into the melted chocolate. Mix well, then add more powdered sugar and mix again. In a clean bowl, whip the sweet cream, then mix in the chocolate mixture very thoroughly and gently. Use a whisk or stove or a spoon. When you get a light chocolate whipped cream, spread it evenly over the cookie. Then put the pan in the fridge for an hour so that the mousse hardens a little.

cream oz. Layer 3:

Mix the remaining sweet cream and add powdered sugar. Form a third cake base from the resulting whipped cream and decorate with chocolate shavings, chocolate crumbs or similar. The rim of the baking sheet can be removed after the last layer of cream has been prepared or after the chocolate mousse layer has hardened.


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