Chocolate mousse cake
Satisfyingly smooth and indulgent, this malted chocolate mousse cake topped with crunchy salted pretzels is a perfect pudding to make for the holidays
- 1 tbsp dark rum(optional)
- salted pretzelscrunched to serve
MALTED CHOCOLATE SPONGE
- 50g plain flour
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soba
- 55g light soft brown sugar
- 2 tbsp malted milk powder (Horlicks)
- 50g smooth biscuit spread
- vegetable oil
- 80ml buttermilk
- 1/2 tsp vanilla extract
- 1 small egg
CHOCOLATE MOUSSE
- 300g milk chocolatebroken into chunks
- 450g double cream
GANACHE
- 100ml double cream
- 100g milk chocolatebroken into chunks
- 2 tbsp unsalted butter
Nutrition: per serving
- kcal616
- fat48.7g
- saturates28.4g
- carbs37.3g
- sugars30.8g
- fibre1.7g
- protein6.2g
- salt0.3g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Oil a 20cm spring-form tin and line the sides and base with baking paper, making sure the paper comes a little higher than the sides of the tin.
step 2
Sieve the flour, cocoa, baking powder, and bicarb into a bowl. Add the sugar, a pinch of salt and the Horlicks.
step 3
Mix the biscuit spread, 1 tbsp vegetable oil, buttermilk, vanilla and egg in a jug, then pour into the bowl. Beat well until smooth, then pour into the tin (it will only come about 2cm up the tin).
step 4
Bake for 20-25 minutes until risen and a metal skewer comes out clean when poked into the centre of the cake. Leave to cool in the tin. Brush with the rum (if using) while the sponge is just warm, then leave to cool to room temperature.
