Moist sponge and a decadently thick layer of dark chocolate mousse, this cake to filling ratio is a game changer.
For the sponge:
115g self raising flour
115g caster sugar
115g cake margarine
2 medium eggs
2tsp cocoa mixed with 1tsp boiled water
For the filling:
200g dark chocolate
6 eggs, separated
25g caster sugar
Pinch of salt
For the topping: 200ml double cream
20g dark chocolate, grated
- Preheat the oven to 160C/140C (fan)/gas mark 3. Grease and line two 15cm round cake tins in preparation.
- Whisk together the baking margarine and caster sugar until pale and fluffy. Beat in the flour, 2 medium eggs, and cocoa until a smooth batter has formed.
- Divide the batter between the two cake tins. Bake in the oven for 20-25 mins, or until a skewer inserted in the centre comes out clean. Leave to cool completely.
- Break the dark chocolate into squares. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water (being careful not to let the bowl touch the water). Set aside to cool.
- Separate the egg whites and yolks into two bowls. Whisk the caster sugar into the egg yolks.
- Add a pinch of salt to the egg whites and whisk until soft peaks form.
- Whisk the melted chocolate into the egg yolk mixture. Add the egg whites a third at a time, gently folding into the chocolate mixture to retain as much of the air as possible. Refrigerate for one hour.
- Line a cake tin with a strip of greaseproof paper. Place one of the cakes at the bottom of the tin. Add the mousse and top with the second cake. Refrigerate for 2-4 hours.
- Whip the double cream until firm peaks form. Remove the cake from the tin and paper. Top the cake with the whipped cream and chocolate shavings. In the unlikely event of having any left over, refrigerate and consume within 2 days.