Chocolate Cake: Perfect for Cheat Day

Yesterday I decided to do something for my boyfriend’s birthday next week: bake a chocolate cake! The only problem with this is of course that I’ve not baked anything in years, so I had to bake a practice cake today to make sure my skills are on point for next week. (What a shame, I had to eat some too!)

So here’s the process from start to finish, along with the recipe and method, after all, a nice chocolate mousse cake is always the ideal way to go for cheat day, right? You can always freeze it before icing as well.

As a guide, this recipe serves 10, so amend as needed of course!

Ingredients needed for the cake are:

  • 200g Brown Muscovado Sugar
  • 1 Large Egg
  • 100g Natural Yoghurt (I used my favourite – Fage)
  • 30g Cocoa Powder
  • 100g Unsalted Butter (softened)
  • 1/4 tsp Salt (you could use salted butter instead)
  • 1 tsp Bicarbonate Soda
  • 3/4 tsp Vanilla Extract
  • 125ml Boiling Strong Coffee (instead of vanilla extract, I used my vanilla infused coffee here)
  • 175g Self Raising Flower

Ingredients for the Chocolate Mousse Icing are:

  • 45g Unsalted Butter
  • 150g Dark Chocolate (I used 90% chocolate but it may be a bit bitter for some of you)
  • 62.5ml Double Cream

Finally for the cake baking method:

Combine all ingredients for the cake itself in a large bowl, in the order written. Once Combined, beat the mixture for 30 minutes to ensure no lumps are left:

Miking cake batter

Once complete, pour your batter into a cake tin and put it in the oven at 160 C for 50-60 minutes (keep checking back though, some ovens are stronger than others):

Chocolate cake oven baking

While your cake is busy baking in the oven, combine all of the ingredients for your chocolate mousse icing in a saucepan, over low heat. Once complete, put your mixture in the fridge to cool:

Making chocolate mousse icing

Once cool, beat the mousse mixture for 4 minutes, to turn it into a nice, moussey form. Put the mixture back in the fridge to ensure it becomes firm enough to spread on your cake. Make sure you check on it, this is where I went a bit wrong and my mixture went a bit too firm, so I had to leave it out for a little while to soften it up again.

Once your cake is finished baking, take it out and put it on a cake rack to cool down:

Chocolate cake post baking

Once cool, you can begin icing and decorating. Voila, the finished Chocolate Mousse Cake will look something like this (excuse the dirty plate):

Finished chocolate cake

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