Chocolate mousse cake

YOU
12 servings
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dairy

By Food24 November 03 2009
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Ingredients (16)

Cake
250.00 ml castor sugar
4.00 eggs — extra-large, seperated
125.00 ml oil
5.00 ml vanilla — essence
250.00 ml flour — cake
12.00 ml Baking powder
0.00 salt — pinch
125.00 ml cocoa powder
125.00 ml water — hot
TOPPING 1
90.00 g instant pudding — chocolate or caramel
150.00 ml milk — cold
150.00 ml cream — fresh, whipped
TOPPING 2
90.00 g instant pudding — choclate mousse
150.00 ml milk — cold
100.00 ml cream — fresh, whipped
GARNISH
0.00 chocolate — leaves
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Method:

Preheat oven to 180 °C and grease a 25 cm square cake tin with butter or non-stick spray.
Line with baking paper and grease again.
Beat the castor sugar and egg yolks until thick.
Add the oil and vanilla essence and beat well.
Sift together the flour, baking powder and salt.
Blend the cocoa powder and hot water to form a paste.
Add the dry ingredients to the egg mixture, alternating with the cocoa mixture.
Beat the egg whites until stiff and fold into the batter.
Turn the batter into the prepared tin and bake for 30 to 35 minutes or until done.
Cool the cake in the tin before turning out onto a wire rack to cool completely.
TOPPING 1
Beat together all the ingredients until the mixture begins to thicken.
Spread over the chocolate cake and leave to set.TOPPING 2
Beat together all the ingredients until the mixture begins to thicken and spread over the first topping.
Cool until set.
GARNISH
Decorate with the chocolate leaves and chill until needed.



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