Eggless Chocolate Mousse Cake

It was that time of the year again when I become a 2 day celebrity in my home and everybody fusses over me! It was my birthday again!! It's the same thing every year but I must say I enjoy every bit of the fussing! 

So every year I bake my own birthday cake and I get to bake whatever I want. Last year I made the Eggless No Bake Chocolate Chilli Cheesecake and this year I chose a simple Chocolate Mousse Cake! Oh how sinfully delicious this cake turned out to be! Mousse cakes are always a delight, I love my Eggless Mango Mousse Cake & Eggless Strawberry Mousse Cake.

The speciality of this cake is that I have not used any setting agents to make this cake. I know a lot of people don't want to use gelatin or agar agar and this works well. The cake as usual is one of my most favourites, the egg free dairy free chocolate cake and tastes absolutely delightful! And for the mouse I used my recipe chocolate mousse with ganache. Do make this cake and enjoy!

EGGLESS CHOCOLATE MOUSSE CAKE
Preparation time 1 hr 30 mins (including baking time) | Setting time 8 hrs | Serves 12-15

For the cake

You can use any 8 inch chocolate cake. If you have a favourite chocolate cake with eggs, use that, just make sure it's an 8 inch cake. I used my favourite egg free chocolate cake. If you want to use the same cake that I used, check the given link.

Bake the cake and let it cool completely. Cover and refrigerate the cake for 1/2 hour and then slice the cake evenly into two.

Ingredients for the chocolate mousse

For the ganache

• Dark chocolate - 225 gms (I used Morde compound)
• Cream - 3/4 cup (I used amul fresh cream)

For the mousse

• Heavy whipping cream - 2 cups (I used tropolite)
• Icing sugar - 2 tbsp
• Vanilla extract - 1 tsp

Method

1. Making ganache - Chop the chocolate into even pieces. Heat the cream for 30 seconds - 40 seconds or until you can see bubbles around. Do not over heat the cream. It will curdle and over flow.

2. Pour the cream over the chocolate, make sure all the chocolate is covered. Set aside for 5 minutes.

3. After 5 minutes, whisk the chocolate and cream well.  
4. Make sure it's a homogeneous mix. Set  aside.

5. Making the mousse - Take 2 cups of cream and add 1 tsp vanilla extract. Add the icing sugar and whip well until it forms soft peaks, about 7 minutes.

6. Now add the cooled ganache and whip well until it forms stiff peaks. (Do not add the ganache while it's still warm and at the same time don't let it set till it's hard)

Assembling the cake

1. Take a 9 inch springorm cake pan and remove the base. Lightly grease the sides of the pan and and place the ring on the serving platter. (I served with the springform pan base itself)

2. Place one half of the cake in the center of the ring and soak the cake with sugar syrup (I used grape juice). Check notes on sugar syrup.

3. Now place a huge dollop of the mousse on the cake and spread it all over with a spatula, make sure you spread the mousse into the sides also.

4. Place the next layer of cake and soak this layer of cake too. Place the remaining mousse over the cake and spread all over. 

5. Cover and refrigerate for about 8 hours (I left it overnight).

6. Once set, genlty remove the ring and decorate as you wish.

Notes

1. You need to use heavy cream for this recipe, this will not work with low fat cream like amul.

2. Before whipping the cream to make the mousse, chill the cream and beaters in the fridge and freezer respectively for 2 hours. 

3. Whipping the cream to stiff peaks plays a big part in this recipe, so whip correctly and whip well. Do read my detailed post on How to whip cream to stiff peaks for more details.

4. Use a compound chocolate to make the ganache. The ganache and the cream whipped to stiff peaks is what makes this cake work without any setting agents.

5. I love using grape juice to soak my chocolate cakes since it gives an awesome flavor. You can use wine too. Or simply use sugar syrup, add 3 tbsp sugar to 1 cup of water, boil it and cool completely and use. Do not use the entire 1 cup, use only about 1/4 cup of sugar syrup.

6. Please note, the cake is baked in an 8 inch pan and I have used a 9 inch springform pan to set the cake since I wanted the mousse to act as a frosting too. 

7. Using the 9 inch springform pan to set the cake, the entire mousse got used up completely, there were no left overs. 

8. While you chill the cake in the refrigerator, keep it covered.

9. I had the cake out of the refrigerator for about an hour or so while cutting the cake during the party and it was still stiff, did not melt. After that I put it back in the refrigerator. 

10. You can pour a layer of ganache over this cake too. 
11. This cake tastes great when you let it rest awhile and all the flavors have seeped in so plan and make the cake!

Until next time,

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