Recipe for 22-layer chocolate cake
Chocolate Mousse Cake with 22 Layers – it doesn’t get any wilder than this.
This recipe consists of cocoa sponge, chocolate mousse, and a chocolate ganache, so you need to be exceptionally fond of chocolate to want to eat this impressive cake.
The cake is fantastic for guests and parties as most of it needs to be made the day before.
We have the recipe from the book: “Maja’s Desserts“, written by Maja Vase. She writes the following about it:
“A small but captivating masterpiece built up of no less than 22 chocolate layers.
The cake is put together very simply: Thin, soft cocoa sponges layered with airy chocolate mousse.
At the top of the masterpiece, chocolate drips and small, majestic chocolate macarons.”
Ingredients
COCOA BASE
- 2 pcs. Egg
- 100 gram Cane Sugar Light
- 35 gram Wheat Flour
- 15 gram Cocoa powder
- 2.3 gram Baking Soda
CHOCOLATE MOUSSE
- 165 gram Milk Chocolate Dark, preferably Bahibe 46% from Valrhona
- 250 gram Whipping Cream
DECORATION
- 50 gram Milk Chocolate Preferably Jivara 40% from Valrhona
- 25 gram Whipping Cream
- 10 gram Glucose Syrup
- 3 pcs. Macarons Chocolate - see e.g. the recipe in the book
- red sorrel
Instructions
COCOA BASES
- - Whisk eggs and cane sugar until light and fluffy in a bowl. Sift wheat flour, cocoa powder, and baking powder together in another bowl and fold it into the egg mixture. Spread the batter evenly on two baking sheets with baking paper in a layer about 1/2 cm thick, and bake the bases in the oven at 210 degrees Celsius (410 degrees Fahrenheit) for 5-7 minutes. Sprinkle a thin layer of sugar over the bases and place a piece of baking paper on top of each one. Turn the bases upside down and carefully remove the baking paper from the underside of both. Let the bases cool for a few minutes and then cut out 10-12 small circles (8 cm in diameter) with a round cake cutter. Bake the bases one at a time if you are using regular oven heat like me.
CHOCOLATE MOUSSE
- - Melt the chocolate in a bowl over a bain-marie and remove the bowl from the heat. Bring 75 ml of cream to a boil in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a spatula. Continue to stir until the mixture comes together and has a beautiful, glossy surface. Whip the remaining 175 ml of cream to a light foam. First, fold a little of the foam into the chocolate and then gently fold in the rest. Spread a bit of the mousse in a round, high silicone mold (10 cm in diameter) and gently press a base slightly down into it. Continue building the cake with chocolate mousse and bases. Finish with a base. Place the mousse cake in the freezer overnight. The cake will be about 10 cm high. If your silicone mold is not high enough, 'extend' it with some thick cake plastic.
DECORATION
- - Remove the frozen cake from the mold and let it thaw on a cake platter in the refrigerator for at least 2 hours. Melt the chocolate in a bowl over a bain-marie and remove the bowl from the heat. Bring cream and glucose syrup to a boil in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a spatula. Continue to stir until the mixture comes together and has a beautiful, glossy surface. Pour the ganache into a small jug and gently pour it over the top of the cake, letting it run slightly down the sides. Decorate the top of the cake with chocolate macarons and wood sorrel leaves. The tricky macarons can easily be replaced with a small heap of fresh berries.
