Trio Chocolate Mousse Cake

Creamy mousse filling with chocolate cake base topped with redcurrant. The smooth and velvety texture makes it great for any special occasion.

Ingredients (16cm diameter cake):

•100g self-raising flour

•70g demerara gold brown sugar

•3 eggs

•3 tbsp cocoa powder

•1 tbsp carob powder

•7g baking powder

•1 tbsp sunflower oil

•1 tsp vanilla extract

•a pinch of salt

•red currant

Syrup:

•1 Grain cup of coffe

•3 tbsp of brown sugar

Chocolate layers:

•500g mascarpone cheese

•180g condensed milk

•80g Callebaut dark chocolate

•80g Callebaut caramel chocolate

•80g Callebaut white chocolate

Cake base:

1. Beat the eggs with a pinch of salt in a large bowl until they are fluffy.

1. Add the sugar and mix well until the sugar has melted and the mixture has tripled in volume.

2. Incorporate the sunflower oil and flavour with vanilla extract.

3. Combine the solid ingredients and mix them into the batter using a spatula so as not to loose too much air.

4. Bake for 30 minutes in the preheated oven at 180C, or until a skewer inserted into the middle of the cake comes out clean. Leave it to cool on a wire rack.

Cake layers:

1. Use an electric whisk to combine the mascarpone cheese with the condensed milk until the mixture is smooth.

2. Divide the mixture in 3 separate bowls. Melt each type of chocolate separately and add it in the bowls to obtain three creamy mousse layers of dark, caramel and white chocolate.

3. Use a cake ring to assemble the cake. First, place the cake base and infuse it with the grain coffee syrup. Add the chocolate layers leaving the cake to cool for 30 minutes in the fridge, after each chocolate layer.

4. Red currant are a great topper for this cake. They also pair well with the sweetness of the mousse fillings.