I guess that by now only having read the title you could tell there’ll be lots of chocolate here. Yup. When it comes to baking I love making everything chocolate-y, you know – go hard or go home. I also usually don’t like white chocolate, but this cake was for the birthday of a very special person.
It may sound a bit hard to make, but that is not quite the case. Unless you carefully read what you’ll need – unlike me – you won’t have any problem at all.
Another ‘flaw’ in my baking/cooking habits is that most of the time I have little time to do it and that puts a looot of pressure on me. With this cake, I originally intended to make it 1-2 days before the occasion. However things didn’t happen as planned. And then in the process of making it I realised that I had bought the wrong type of cream four the mousse. So, once again – ready carefully what you need and what you buy. It will spare you the mini tantrum at 1 am.
Despite all the setbacks along the road, the cake turned out to be very good-looking and incredibly sweet.
Chocolate Cake With White Chocolate Mousse And Chocolate Mirror Glaze
- 100g all-purpose flour (for the batter)
- 30g cocoa
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 100g sugar
- Vanilla extract
- 45g vegetable oil (3 tbsp)
- 100ml heavy cream
- 100ml hot water
- 1 1/2 cup whipping cream (for the mousse)
- 1 teaspoon gelatin
- 200g white chocolate
- 1 tablespoon water
- 100ml water (for the glaze)
- 150g sugar
- 100g sweetened condensed milk
- 180g chocolate (into pieces)
- 30g cocoa
- 1 tablespoon gelatin
- 50ml water
|Chocolate Cake Batter|
|Heat oven to 180 degrees C. Line your cake pan with parchment paper.|
|Mix together all the dry ingredients (flour, baking powder, cocoa, sugar, salt). Then in a separate ball mix together the wet ones except the water.Start adding the wet ingredients to the dry, while mixing carefully. Add the water and continue stirring. If it's too dry keep adding water until you get the desired consistence.|
|Pour the batter into the pan and bake around 30 min. When a toothpick comes out dry, take it out of the oven and leave to cool.|
|White Chocolate Mousse|
|Mix the gelatin and the water. In a pan pour 1/2 cup heavy whipping cream and bring it to a boil. Pour the white chocolate while the cream is still hot and stir well until melted. Heat the gelatin on low heat to dissolve and then add to the chocolate-cream mixture.|
|In a separate bowl whip the rest of the whipping cream until it becomes soft and fluffy. When the white chocolate mixture has cooled enough add half of the whipped cream, stir in well and add the remaining. Spread the mousse on the cake and put it in the fridge for at least 5-6 hours or overnight.|
|In a pan mix the water, condensed milk, sugar and cocoa and bring to a boil. Mix gelatin and water again. Pour the chopped chocolate with the hot mixture and stir thoroughly. Let the gelatin dissolve on low heat and then add it do the mixture.|
|Sieve the glaze to remove bubbles and when cooled pour over the cake. Refrigerate until the glaze has hardened enough and then top with strawberries (or whatever you want. I sprinkled my cake with coconut flakes but that's, of course, completely optional.|
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