In the mad pre Christmas rush our Muriwai crowd managed to hold a surprise party for a dear friend of ours on the 22nd December who often misses out since her birthday is so close to Christmas. I volunteered to make the cake and knowing that her favourite ice cream is black Doris plum I set to creating around this theme. Initially I was going to make an ice cream cake but changed my mind and decided on a mousse cake. There’s nothing like attempting a new creation the day before the event and not really knowing what the result will be. Of course I have made fruit mousses before which always work so I wasn’t too concerned, until of course it didn’t look like it was going to set! It did eventually overnight in the fridge…must have been the warm weather but it had me worried for a while! The chocolate ganache was the icing on the cake as they say giving it that rich velvet look and texture and the mousse was sandwiched between a rich sour cream chocolate cake. It all worked perfectly and there wasn’t a single piece left on the plate!
Prepare the chocolate cake and allow it to cool before making the mousse.
Ingredients – chocolate fudge cake
This recipe makes double the amount required for the mousse cake so you can either used your own favourite chocolate cake recipe or freeze half of this one once cooked and use it another time or try my black forest trifle recipe that’s coming up next week. Alternatively you can half the quantities below.
- 250g butter
- 2 cups sugar
- 4 eggs
- 250g sour cream
- 2.5 cups flour
- 1/2 cup cocoa powder
- 2tsp baking soda
- 100g dark chocolate (preferable 70% cocoa)
Method – chocolate fudge cake
- Preheat oven 180C and grease and flour a 26cm spring form cake tin
- Cream the butter and sugar.
- Beat in the eggs then the sour cream.
- Melt the chocolate.
- Add the dry ingredients and melted chocolate to the mixture and combine.
- Pour into prepared cake tin and bake for 60-80 minutes, checking with a skewer after 60 mins.
- Allow cake to cool in tin, once cooled slice in half, horizontally through the middle. Wrap one half to freeze and the second half slice through the middle again to create the top and bottom of the mousse cake.
Ingredients – black Doris plum mousse
- 2 tsp agar agar gelatin
- 2 tablespoons water
- 2 cups black Doris plums, I used tinned
- 2 tablespoons castor sugar
- 1.5 cups whipping cream
Method – Mousse:
- Mix the gelatin and 2 tbsp water in a small container and put aside.
- Puree the plums in a food processor until smooth, or just mash them if you want a textured mousse.
- Place the puree, sugar and gelatin in small saucepan set over medium and bring to the boil. When using agar agar you need to cook it through for two minutes and it will thicken.
- Remove from the heat and allow to cool. In the meantime whip the cream to soft peak consistency.
- Once the plum mixture starts to cool and set, gently fold the cream into the mixture. Do not add the cream while plum mixture is warm as it will turn the cream to liquid and loose volume.
- Pour onto the cake base immediately.
- Clean the cake tin and line with plastic wrap which will help remove the cake from it’s mould once set.
- Place one half of the cake in the cake tin, pour in the mousse then place the second piece of cake on top.
- Place in the fridge to set for 2-3 hours.
- Pour over ganache the top of cake and allow drip down the sides.
- Decorate with chocolate shavings, the easiest way to make shavings is to slide a knife down the side of the chocolate block or use a potato peeler to shave along the side.
- 50g dark chocolate (70% cocoa), chopped
- 50ml cream
- scald cream then add chocolate, stir till smooth and pour on cake.