Chocolate Mousse Cake

White Chocolate Mousse

Melt the white chocolate in the microwave for 40-60 seconds and stir the chocolate until all lumps are gone. Let the chocolate cool while whipping the room temperature cream into a light whipped cream. Be careful not to over-whip the cream, as it may separate. Mix 1/3 of the whipped cream into the melted chocolate and stir well, ensuring that the whipped cream and chocolate are the same temperature. Now fold the rest of the whipped cream gently into the chocolate to keep it airy. Line a springform or cake ring with baking plastic and cover the bottom with plastic wrap.Freeze for at least 2 hours before adding the next layer.  

Baileys Chocolate Mousse with Milk Chocolate

Melt the milk chocolate over a water bath and let it cool slightly. Whip the room temperature cream into a light whipped cream, being careful not to over-whip it. Mix 1/3 of the whipped cream into the melted chocolate and stir well, ensuring that the chocolate is tempered with the whipped cream. Stir the Baileys into the chocolate mixture before gently folding the remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream. Take the springform or cake ring out of the freezer and pour the milk chocolate mousse over it.  Freeze for at least 2 hours before adding the third layer.  

Coffee Chocolate Mousse

Brew a strong cup of coffee and let it cool. Meanwhile, melt the chocolate over a water bath. Once all the chocolate is completely melted, let it cool on the kitchen counter. Whip the cream into a light whipped cream, being careful not to over-whip it. Mix the cooled coffee and chocolate together into a uniform mixture. Stir 1/3 of the whipped cream into the chocolate mixture to create a homogeneous mass. Now gently fold the rest of the whipped cream into the chocolate mixture. Take the springform or cake ring out of the freezer and pour the milk chocolate mousse over it.   

Layer Cake Base

Preheat the oven to 240°C fan-forced Whip the eggs and sugar until white and fluffy. Sift flour, cocoa, and baking powder into the egg mixture and fold together gently into a homogeneous mass. Line a springform with baking paper on the bottom of the springform. Spread the batter in the springform and bake the cake base in the oven for 5 minutes. Take the springform out of the oven and release the cake base from the sides of the springform with a small knife. Lift the cake base off the springform and let it cool on a wire rack. Once the layer cake base is cooled, it is ready to use. Place the layer cake base over the third layer of mousse and put the entire cake in the freezer for at least 2 hours.  Take the cake out of the freezer and remove the cake plastic.  

Torched Meringue

Put egg whites and powdered sugar in a mixing bowl and whip until the egg whites and powdered sugar are stiff and glossy. This takes about 20 minutes at medium speed.  Put the meringue in a piping bag and decorate the cake with the desired tip. Torch your meringue with a kitchen torch. Decorate the cake with berries and serve immediately.