Name: Chocolate mousse cake
Prep time: 25 min
Total time: 25 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 440 g butter; 500 ml castor sugar; 8 eggs; 500 ml self-raising flour; 10 ml Baking powder; 80 ml cocoa powder; 160 ml milk; 240 g milk chocolate; 240 g dark chocolate; 500 ml Long-life Cream; 120 g butter; 450 g white chocolate; 100 g dried cranberries; 30 ml sesame seeds black; 60 ml pumpkin seeds

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Ingredients (15)

440 g	butter
500 ml	castor sugar
8	eggs
500 ml	self-raising flour
10 ml	Baking powder
80 ml	cocoa powder
160 ml	milk
240 g	milk chocolate
240 g	dark chocolate
500 ml	Long-life Cream
120 g	butter
450 g	white chocolate
100 g	dried cranberries
30 ml	sesame seeds — black
60 ml	pumpkin seeds

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Method:

Preheat the oven to 180°C. Line two 20cm cake tins, a 15cm cake tin and a baking sheet with baking paper. Grease with nonstick spray.

1. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs one at a time, beating each in until combined.

2. Sift the flour, baking powder and cocoa powder into a separate bowl. Add to the butter mixture. Pour in the milk and beat until just combined.

3. Divide the batter among the prepared tins. Bake the large cakes for 35 minutes and the small one for 30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 5 minutes then turn out and cool completely.

Icing

4. Add the chocolate, cream and butter to an ovenproof glass bowl. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Repeat until the mixture is smooth. Chill in the fridge to cool completely and thicken, then beat until fluffy.

5. Using the icing, sandwich the large cakes together. Halve the smaller cake horizontally and sandwich the halves together with icing. Cover the cakes with icing and leave to harden slightly. Put the small cake on top of the large ones.

Chocolate bark

6. Melt the chocolate in the microwave, stirring every 15 seconds until smooth. Spread evenly on the baking sheet. Scatter the cranberries and seeds over and press into the chocolate.

7. Leave to harden. Break into large shards and attached to the cake.