Chocolate Mousse Mudcake

CAKE

1. Combine all ingredients in a mixing bowl.

2. Using a paddle, mix on slow speed for 1 minute. Scrape bowl.

3. Mix for a further 2 minutes on slow speed.

4. Deposit into paper lined baking tin.

5. Bake at 160°C until baked through.

6. Transfer to wire rack to cool.

SUGAR SYRUP

1. Bring sugar and water to the boil.

2. Place aside until cake assembly.

CHOCOLATE MOUSSE

1. A. Syrup mixture

   Boil water, glucose syrup and caster sugar together and cook syrup to 120°C (soft ball stage).

2. B. Eggs

   Place eggs in a mixing bowl. Using a whisk, blend the eggs on medium speed.

3. Once the syrup mixture (A) has reached 120°C, slowly stream the hot syrup over the whisking eggs (B) until the syrup is all incorporated.

4. Whisk on fast speed until mixture has cooled down and doubled in volume.

5. C. Softened Gelatine

   In a separate bowl, soak the gelatine in cold water until softened. In a pot, warm the softened gelatine up over the stove with a splash of water, until the gelatine melts and the mixture is clear.

6. A+B+C - Egg Mixture

   Reduce the speed of egg & syrup mixture to low, and stream the gelatine mix (C) until combined.

7. D. Melted Dark Chocolate

   In a separate bowl, melt the dark chocolate and place aside.

8. E. Whipped Cream

   Place thickened cream in a bowl. Using a whisk, blend on medium speed until soft peaks have formed.

9. Fold the melted dark chocolate (D) into the egg mixture gently, until combined.

10. Fold the whipped cream (E) into the final mixture gently, until combined.

ASSEMBLY

1. Cut the cake into 3 equal layers and brush each layer with the sugar syrup.

2. Top each layer of cake with chocolate mousse to a thickness of 15mm, stacking each layer on top of each other.

3. With a comb scraper or palette knife, decorate the top as desired.