Recipe

Rich rocky road mousse cake

Indulge your sweet tooth with this decadent rocky road mousse cake. One slice and you'll be taken to dessert heaven...

Jun 25, 2015 5:02am
  • 1 hr 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 12
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Ingredients

Rich rocky road mousse cake
  • 240 gram jar amarena cherries
  • 2 tablespoon water
  • 185 gram butter, chopped coarsely
  • 150 gram dark (semi-sweet) chocolate, chopped coarsely
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (250ml) milk
  • 1 1/2 cup (225g) self-raising flour
  • 1/3 cup (35g) plain (all-purpose) flour
  • 1/4 cup (25g) cocoa powder
  • 80 gram chocolate pearls
  • 1 medium pomegranate (320g), seeds removed
Chocolate mousse
  • 600 millilitre thickened (heavy) cream
  • 400 gram dark (semi-sweet) chocolate
  • 280 gram turkish delight, chopped
  • 2/3 cup (70g) walnuts, roasted, chopped coarsely
Chocolate glaze
  • 180 gram dark (semi-sweet) chocolate, chopped coarsely
  • 1/2 cup (125ml) thickened (heavy) cream

Method

Rich rocky road mousse cake
  • 1
    Preheat oven to 160°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
  • 2
    Drain cherries, reserving syrup. Coarsely chop or halve cherries; reserve for chocolate mousse. Stir the water into the syrup until combined; reserve.
  • 3
    Place butter and chocolate in a large heatproof bowl over a medium saucepan of simmering water; stir until just melted. Remove bowl from pan; whisk in sugar, extract and milk until just combined. Whisk in sifted flours and cocoa until just combined.
  • 4
    Pour mixture into pan; bake 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan 10 minutes before turning, top-side up, onto a wire rack to cool completely. Level top of cake if needed. Cut cake into three even layers.
  • 5
    Make chocolate mousse: Beat cream in a small bowl with an electric mixer until soft peaks form. Place chocolate in a large heatproof bowl over a medium saucepan of simmering water; stir until just melted. Remove bowl from pan; fold in cream, then 150g turkish delight, the walnuts and reserved chopped cherries.
  • 6
    Place base of cake on a platter or cake stand; drizzle with 2 tablespoons reserved syrup mixture. Top with half the mousse. Repeat layering with remaining cake, syrup and mousse, finishing with cake layer. Cover; refrigerate 3 hours or overnight until set.
  • 7
    Make chocolate glaze: Stir ingredients in a small saucepan over low heat until smooth. Set aside for 30 minutes or until thickened slightly.
  • 8
    Before serving, drizzle chocolate glaze over cake. Top with remaining turkish delight, chocolate pearls and pomegranate seeds.

Notes

Cake can be made a day ahead.

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