Chocolate Mousse Cake

This is an extremely decadent cake, with a layer of soft creamy mousse. This cake is absolutely delish!

Watch the full recipe on YouTube! 

What is better than a creamy, chocolaty mousse, with a layer of chocolate cake at the bottom?

This is an absolutely heavenly cake. I've made it multiple times and it always turns out perfect! A recipe worth trying.

Ingredients:

For the cake:

200 g Oreo biscuits (with cream)

4 Tbsp powdered sugar

1 tbsp melted butter

3/4 cup milk

1 tsp baking powder

For the mousse:

1 cup whipped cream

1/2 cup powdered sugar

1/2 cup heavy or whipped cream

100 g dark chocolate

Method:

For the cake:

Grind the oreo biscuits finely in a food processor or mixer grinder. Once fine, transfer to a bowl and mix in your 4 tbsp of powdered sugar and your baking powder. Add the melted butter and mix. The slowly add your milk and continue mixing until you get a smooth consistency. Line your mold with a parchment paper. Pour the cake batter in a spring form cake mold. Bake at 180 degree C in a preheated oven for 20 minutes or until a skewer or knife comes out clean. Once baked let the cake cool down completely, do not remove it from the mold, this cake will mostly be flat and thus does not need to be leveled.

For the mousse:

Chop your dark chocolate and transfer to a bowl. Heat 1/2 cup heavy cream or whipped cream well and pour on your dark chocolate. Let it sit for about a minute or 30 secs, then gently mix this, and your ganache is ready. Let this cool down very well, do not refrigerate. Whip 11/2 cup whipped cream and add in your powdered sugar(If not added in your whipping cream already) until you get soft peaks. Slowly fold in your cooled down chocolate ganache in the whipped cream. Refrigerate for 10 mins. Your mousse is ready.

Assemble:

Once your cake is completely cooled down, pour your mousse on the cake. Refrigerate this for 30 mins or till the mousse is set. Slowly cut through the sides and unmold the cake from the spring form cake pan. Serve!😄