Is it obvious that I'm obsessed with layer cake?
Chi of Life, asked if I could come up with a low fat spin on a favourite dessert, I jumped at the chance and made this dark chocolate mousse layer cake.
By substituting milk with water and cream with yoghurt, plain flour with wholegrain, and reducing the amount of sugar, I was able to create a healthier version of my all-time favourite chocolate cake. The result was absolutely delicious!
*I used two smaller cake tins to create a tall cake for styling purposes but this works well as a two layer 20-cm cake that serves eight, as per my recipe below.
For the cake:
85g dark chocolate, chopped
1/2 cup cocoa powder
1 cup brown sugar
1/2 cup boiling water
1 cup wholemeal flour
1 teaspoon baking powder
For the mousse:
1 cup whole milk yoghurt
30g dark eating chocolate
1 tablespoon milk
1 tablespoon cocoa powder
2 tablespoon caster sugar
1 teaspoon vanilla extract
1. Preheat oven to 180 degrees celsius, Grease a 20 cm-round cake tin of the same size.
2. Combine chocolate, cocoa powder, sugar and water in a large bowl and stir until smooth. Add eggs and whisk to combine. Fold in almond meal and flour. Pour into prepared cake tins.
3. Bake for about 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Allow to cool, then trim off top of cake to make level. Carefully slice cake into 2 even horizontal layers.
5. To make the dark chocolate mousse, first add chocolate and milk to double boiler to melt. Stir constantly until smooth. Allow to cool.
6. Whisk melted chocolate with the rest of the mousse ingredients until combined. Place in refrigerator until well chilled.
7. To assembly the cake, place bottom layer of cake on serving plate or cake stand.
8. Add 2-3
tablespoons of mousse on cake and spread with spatula. Repeat
with cake layer and mousse.
6. Garnish with edible flowers (I used viola heartsease, rocket and bokchoy flowers) and fresh strawberries.
All values averages calculated using National Nutrient Database for Standard Reference