eggless chocolate mousse cake | eggless chocolate mousse cake without gelatin | chocolate mousse cake recipe | dark chocolate mousse cake
by Tarla Dalal
Added to 452 cookbooks
This recipe has been viewed 119502 times
eggless chocolate mousse cake | eggless chocolate mousse cake without gelatin | chocolate mousse cake recipe | dark chocolate mousse cake | with 61 amazing images.
eggless chocolate mousse cake is a classic recipe which is easy to make in India as the ingredients are easily available. Learn how to make dark chocolate mousse cake.
The eggless chocolate mousse cake is a dessert for those times when you feel like you have earned a treat, because it is quite a rich piece loaded with whipped cream and chocolate!
To make chocolate mousse cake, combine the dark chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain. Add the vanilla essence and honey and mix well. Keep aside. Combine the sugar and beaten whipped cream in a deep bowl and fold gently. Add the chocolate-honey mixture and fold gently. Divide the mixture 2 equal portions and keep aside. Place the chocolate sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Soak each layer of the sponge cake with 3 tbsp of the soaking syrup. Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife. Cover it with another layer of the cake with the soaked layer facing upwards. Spread the remaining whipped cream mixture evenly on top and at the sides of the cake with the help of a palate knife. Refrigerate for 1 hour. Garnish with dark chocolate and cut into 6 equal wedges.
Take a syrup-soaked chocolate sponge, top it with a layer of chocolate mousse, garnished with freshly-whipped cream and grated chocolate. Dip your fork into eggless chocolate mousse cake without gelatin, and remember the magical moment forever.
Tips for chocolate mousse cake. 1. If you have baked a sponge cake, let it cool down very well before cutting. 2. After combining sugar and beaten whipped cream, fold in well and not mix well. 3. Keep the dessert refrigerated till serving.
Enjoy eggless chocolate mousse cake | eggless chocolate mousse cake without gelatin | chocolate mousse cake recipe | dark chocolate mousse cake.
Method- Combine the dark chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
- Add the vanilla essence and honey and mix well. Keep aside.
- Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
- Add the chocolate-honey mixture and fold gently.
- Divide the mixture 2 equal portions and keep aside.
- Place the chocolate sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers.
- Soak each layer of the sponge cake with 3 tbsp of the soaking syrup.
- Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife.
- Cover it with another layer of the cake with the soaked layer facing upwards.
- Spread the remaining whipped cream mixture evenly on top and at the sides of the cake with the help of a palate knife.
- Refrigerate for 1 hour.
- Garnish with dark chocolate and cut into 6 equal wedges.
Handy tip:- You can also melt the chocolate-milk mixture on a double boiler.
Eggless Chocolate Mousse Cake, Eggless Chocolate Mousse Cake Without Gelatin recipe with step by step photos
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If you like eggless chocolate mousse cake, then also try other cake recipes like
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Prefer to use a long serrated knife to cut the cake into equal portions. This helps in cutting the cake easily and smoothly.
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The unbeaten whipped cream should be stored in the deep freezer.
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While beating the whipped cream using an electric beater, the speed has to be constant. Further the direction of whipping is also important. If you have started beating clockwise, continue so till the end. Do not go reverse i.e. anti-clockwise.
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If you don’t have a microwave to melt the chocolate, you can use a double boiler.
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The melted chocolate should be lump free. Use a whisk or spatula to mix the chocolate mixture.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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The chocolate used for grating should be hard and not very soft.
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Prefer to grate the chocolate directly on the cake.
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Most supermarkets and specialty stores sell dark chocolate these days. It is also available in cafes and cake shops. Buy from a trusted store to ensure maximum freshness.
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Read the text at the back of the packet to check the percentage of cocoa and learn how sweet or bitter the chocolate will be. Match this with your recipe requirement.
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Make sure the chocolate is not soft and molten.
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If the chocolate is soggy, you should use it within a few days.
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When buying, always check the expiry date.
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Dark chocolate does not expire too soon and can sometimes last for a few months or even years from the time it was made, if stored properly.
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Before you make the batter for Eggless Chocolate Sponge Cake, it is always wise to prepare the cake tin. For that grease a 175 mm. (7") diameter cake tin with butter on all the sides.
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Dust the tin with plain flour. This will prevent the butter from melting into the batter of the Eggless Chocolate Sponge Cake and will also make the process of demoulding easy.
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Tap the tin and sift to ensure uniform distribution of the flour. Remove the excess flour.
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Pre heat the oven at 180ºC while you make the batter. If you do not pre heat your oven, you will not be able to estimate the baking time. It will affect the texture of the cake.
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Now, let’s prepare the mixture of the dry ingredients of the Eggless Chocolate Sponge Cake. Take a deep bowl and place a sieve over it.
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Put the plain flour into it.
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Now, add the cocoa powder.
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Add the baking powder.
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Then add the soda bi-carb . Both these ingredients are the leavening agents for the Eggless Chocolate Sponge Cake.
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Sieve all these ingredients by pushing them down through the sieve with the help of a spoon. This will make the flour lighter and remove impurities if present.
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Take another deep mixing bowl and add the condensed milk to it.
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Now, add the melted butter. This will soften and enhance the mouthfeel of the Eggless Chocolate Sponge Cake.
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Also, add the vanilla essence to enhance the flavour of the cake.
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Now, add the prepared plain flour-cocoa mixture into the bowl with the liquid ingredients.
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Add 5 tbsp of water. You may require little more depending upon the uality of the flour.
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Mix all the gently with help of a spatula till no lumps remain. The batter should be of dropping consistency and should fall off the spatula when it is tilted or invented.
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Pour the batter of the Eggless Chocolate Sponge Cake into the greased and dusted cake tin.
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Tap the mould lighlty to spread the batter evenly.
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Bake the Eggless Chocolate Sponge Cake in the pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes or till done. The cake will be springy to touch and will leave the sides of the tin when it is ready. You can check the doneness of the Eggless Chocolate Sponge Cake using condensed milk by inserting a toothpick or a knife into it. If it comes out clean, your cake is ready.
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Remove from the oven and keep it aside to cool.
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Loosen the edges of the cake using a knife. Do not try unmoulding the cake when it is hot. You might end up breaking the cake into pieces
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Take a plate and place the Eggless Chocolate Sponge Cake along with the tin in an upside down position. Tap the mould sharply to unmould the sponge.
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Invert the Eggless Chocolate Sponge Cake using condensed milk to get the crust on top. Remove the crust using a sharp knife if you wish to.
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To make homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting, take 1 1/2 cups unbeaten whipped cream in a deep bowl. This is also called as heavy cream. Remember the heavier the cream, the faster it will whip.
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We need an electric beater for this recipe. It is a hand mixer which is operated using electricity. Basically it is a food mixer powered by electricity. An electric beater is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating.
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Start beating with an electric beater.
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After 2 to 3 minutes, you will realise that the cream has thickened slightly and the volume also increased
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After 8 to 10 minutes beaten whipped cream is thick and ready. If it forms soft peaks, it is ready. You will see that the beater holds the cream very well. Another way to check if it is ready is to spoon a little cream and try turning the spoon upside down. If the cream doesn’t fall easily, it is beaten well. Whipping till perfect is very important as over whipping will ruin the dessert while less of beating will make it difficult to set. This will give approx. 2 1/2 cups of beaten whipped cream.
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To make the soaking syrup for the eggless chocolate mousse cake | eggless chocolate mousse cake without gelatine | chocolate mousse cake recipe | dark chocolate mousse cake, add 1/2 cup warm water in a bowl.
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Add 1 tbsp sugar.
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Add 1 tbsp rum. This is optional. You can avoid it if you wish to. Alternatively you can use rum flavour too.
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Mix well till the sugar dissolves and keep aside.
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For the chocolate honey mixture of eggless chocolate mousse cake | eggless chocolate mousse cake without gelatine | chocolate mousse cake recipe | dark chocolate mousse cake, add 1 cup roughly chopped dark chocolate in a microwave safe bowl.
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Add 1/4 cup milk.
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Microwave on high for 30 seconds.
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Remove and mix well until no lumps remain. You can use a whisk or a spatula to mix and smoothen the mixture.
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Add 1/4 tsp vanilla essence.
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Add 2 tsp honey.
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Mix well and keep aside.
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For the eggless chocolate mousse cake | eggless chocolate mousse cake without gelatine | chocolate mousse cake recipe | dark chocolate mousse cake, add 1 tbsp powdered sugar in a deep bowl.
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Add 2 1/2 cups beaten whipped cream. See above how to make whipped cream.
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Fold gently using a spatula.
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Add the chocolate-honey mixture.
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Again fold gently using a spatula.
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Divide the mixture 2 equal portions and keep aside.
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Place the eggless chocolate sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers.
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Soak each layer of the sponge cake with 3 tbsp of the soaking syrup.
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Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife.
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Cover it with another layer of the cake with the soaked layer facing upwards.
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Spread the remaining whipped cream mixture evenly on top and at the sides of the cake with the help of a palate knife.
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Refrigerate for 1 hour.
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Garnish with dark chocolate and cut into 6 equal wedges.
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Q. My chocolate cake had cracks on top. What went wrong?
A. The chocolate cake will have some cracks on top. This is an indication that it has baked well.
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Q. The sugar in the sugar syrup seems to be less?
A. This is because the chocolate sponge cake is made with condensed milk and is fairly sweet. Moreover, the whipped cream also has some sugar in it.
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Q. I don’t want to use rum. Is there an alternative?
A. You can avoid using rum. Alternatively, you can add rum flavour which is available in local supermarket or grocery e-commerce platforms.
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Q. Is it ok to use table sugar in the whipped cream?
A. No, table sugar will not mix well. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Q. How many days can this mousse cake be stored?
A. This cake will stay fresh for a maximum of 3 days when refrigerated.
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Nutrient values (Abbrv) per wedge
| Energy | 627 cal |
| Protein | 9.8 g |
| Carbohydrates | 71.6 g |
| Fiber | 0.4 g |
| Fat | 37.2 g |
| Cholesterol | 22.2 mg |
| Sodium | 141.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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