Chocolate Mousse Birthday Cake
Bake this Chocolate mousse cake for your birthday and all your guests will go “Mmmmm”!!! It will not be planned, the Mmmm will come out naturally with each spoonful, it’s so delicious!!!
My Chocolate mousse birthday cake!
This is the lovely Chocolate mousse cake I make every year for my birthday. I have developed this recipe slowly over the years and anyone who has tried it told me that it was absolutely amazing! If you are a Chocolate lover you must definitely try it because it is soooo delicious!!!
Ingredients you will need for the Chocolate mousse birthday cake and their cost
This cake /torte not only is delicious but it is also rather cheap to make too! I list below the ingredients you will need to buy to make this cake:
- 300g Dark Chocolate (couverture) = 3€
- 100g Chocolate trimmings of your choosing = 1.2€
- 11 Eggs = 3€
- 135g All purpose Flour = 1€
- Sugar plain = 1€
- Sugar powdered = 0.70€
- 90g Butter = 1.2€
- 2 Vanilla capsules = 1€
- 500g Whipping cream = 2€
- 1 lemon = 0,20€
- 4 Tbsp Metaxa cognac (you can replace it with any alcoholic beverage of your choice) so I will not include it in the list but 1 small bottle costs about 7€ in Greece.
Total: 14,3€
The ingredients cost is estimated according to the Greek supermarket prices in the year 2022. The ingredients that can be sold separately as a unit (such as lemons) I have written the value of one piece but the ingredients that are sold as a package (such as vanilla capsules) I have written the cost of the package.
The video has subtitles in English, Greek, and more than 30 languages.
Chocolate Mousse Birthday Cake
Start preparing the mixtures in the order I write them. The sponge cake should be ready before you start.
Ingredients:
- 300g Dark CHOCOLATE (35-60%)
- 90g unsalted BUTTER, softened
- 5 EGG YOLKS, room temperature
- 2 Tbsp SUGAR
- 80g ICING SUGAR, sifted (1/2 cup)
- 1 tsp VANILLA extract or 1 capsule
Instructions:
- Add the 5 egg yolks with 2 Tbsp Sugar to a bowl and whisk them lightly over a simmering Bain Marie to pasteurize them. They are pasteurized when their temperature reaches 60C /140F and they turn darker in color. (This procedure should take about 4-5 minutes).*
- Add the Butter with 80g icing sugar and 1 tsp vanilla extract to your mixer and slowly pour in the pasteurized egg yolks. Beat them until they fluff up and turn white then set them aside.
- Melt the 300g dark chocolate over Bain Marie or in your microwave and pour it over the butter mixture stirring well to combine.
Ingredients:
- 500ml Whipping cream, vegetable-based
- 80g ICING SUGAR, sifted (1/2 cup)
- 2 Tbsp Cognac Metaxa
Instructions:
- Add them all together to a mixer and whip at max speed for about 30 seconds until soft peaks.
Ingredients:
- 3 EGG WHITES, room temperature
- 1 Tbsp Icing SUGAR.
- 2-3 drops of LEMON JUICE
Instructions:
- Add the egg whites, the icing sugar, and the lemon juice to your mixer and beat them at max speed until you get stiff peaks.
Ingredients:
- 300g Sugar (1 cup)
- 235g Water (3/4 cup)
- 1 Tbsp Lemon juice
- 2 Tbsp Cognac Metaxa* brandy
Instructions:
- Put everything in a saucepan and let it boil over high heat without stirring at all. After it boils, wait 1 minute and turn off the heat.
- Use the Syrup by pouring it little by little over the sponge cake after it has cooled off. The syrup should be boiling hot and the sponge cake cold.
- Let the sponge cake absorb the syrup for 30 min before you start assembling the cake.
- 100g Dark Chocolate trimmings
How to assemble:
- Cut the sponge cake in half and place each half on a plate. (Sponge cake recipe here)
- Pour the hot syrup little by little over the cold sponge cake.
- Let the sponge cake absorb the syrup for 30 minutes and start assembling the cake.
- For the Chocolate mousse: Mix the Meringue with the Chantilly whipped cream and the chocolate buttercream in a large bowl with a silicon spatula at the start and then with an eggbeater.
- Spread half of the chocolate mousse on top of the first sponge cake base.
- Add the second base on top and spread the rest of the chocolate mousse covering the whole cake and also the sides. (Add the removable sides of a cake tin to help you better shape the cake).
- Add the cake for 1 hour in your Fridge or 10 minutes in the Freezer to set.
- Run your spatula or knife at the edges of the cake tin to loosen it and remove it.
- Decorate the cake with a sprinkle of chocolate trimmings on top and on the sides of the cake.
- Add it to the fridge for 2 more hours before cutting it and enjoy!
Notes:
- IMPORTANT NOTE: All the mixtures should be at room temperature when you start mixing them but you can’t leave them at room temperature for long because they will start to decompose and the chocolate and butter will start to set. Mix them as soon as they are ready.
- Pasteurizing the egg yolks is optional but I like to do it. You can also pasteurize the egg whites with the same procedure if you like. There are a lot of people who eat raw eggs. In the old days, my grandma used to add 1 whole raw egg to my mother’s milk to drink every morning.
- If the whipping cream you choose does not have sugar in it, then add 2 more Tbsp of icing sugar for the whipped cream.
- If you are in a hurry, you can skip the 2 hours of Fridge time that I mention in my instructions and cut it right away, I have done it plenty of times the cake will not fall apart.
- If you are a VERY serious Chocolate lover you can make this cake with only 1 sponge cake as a base and spread the chocolate mousse on top. It will also be delicious!
- You can replace the cognac Metaxa with Whisky, Rum, or any flavored Brandy /liqueur of your choice.
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
