Selasi’s Indulgent Chocolate Cake Recipe

METHOD

Make sure to read the assembly instructions first

To make the sponge:

Step 1. Pre-heat your oven to 200°C /180°C fan/400°F/Gas 6.

Step 2. Mix all the dry ingredients together, then whisk in all the wet ingredients except for the hot water.

Step 3. Gently add the hot water.

Step 4. Bake for 25-30 minutes in the lined 18cm tin.

Step 5. Once baked, allow to cool and divide the cake into 3 equal layers.

To make the chocolate cremeux:

Step 1. Briefly warm the cream, milk and half the sugar (10g) in a medium pan.

Step 2. Whisk together the rest of the sugar and egg yolks until pale.

Step 3. Pour the warm milk mix into the whisked yolk and mix briefly. Pour the mixture back into the pan and return to the heat to cook.

Step 4. When the milk is Bring back to the heat and cook on a low heat until it thickens.

Tip. Continuously mix to avoid lumps and cook on low heat to avoid the mixture from cooking too quickly.

Step 6. Break up the chocolate and put it in a bowl. Once the custard has thickened, pour it over the chocolate and stir until melted. Set aside and cover with clingfilm until ready to use.

Tip. Make sure the film is touching the cremeux. This avoids a skin forming on top.

To make the mousse:

Make the mousse 30-60 mins after freezing above layers (see assembling notes below).

Step 1. Warm the milk briefly.

Step 2. Whisk the yolks, sugar and vanilla together until pale. Pour the warm milk mix into the whisked yolk and mix briefly. Pour the mixture back into the pan and return to the heat to cook. Cook on low heat until thickened.

Step 3. Break up the chocolate and put it in a bowl. Pour the hot custard onto the chocolate and stir until completely melted. Set aside briefly.

Step 4. Whisk the cream to soft peaks and mix/fold gently into the chocolate custard.

To make the glaze:

Step 1. Mix the sugar and cocoa powder.

Step 2. Bring the water, glucose and above to a soft boil.

Step 3. Add the milk and strained gelatine.

Step 4. Break up the chocolate and put it in a bowl. Pour the warm mixture onto the chocolate and mix together until smooth. Cover with film (ensure film is touching the glaze).

Step 5. Use at 35°C- 40°C on frozen mousse.

To assemble the cake:

Step 1. Cover the base of the 18cm ring with cling film (and line with an acetate strip if you have one).

Step 2. Place the first cake layer at the bottom of the ring.

Step 3. Top with half the cremeux, then top with the second cake layer. Top with the remaining half of the cremeux, then with the final and third sponge.

Step 4. Put in the freezer to chill for 30-60 mins. Remove from the freezer after this time and release from the ring by passing a palette knife along the inner edge.

Step 5. Seal the base of the 20cm ring and place the cake into the middle. Using a piping bag, fill around the cake with the mousse until completely covered to the top. Use a big palette knife to level and scrape of any excess mousse.

Step 6. Freeze for 12-24hrs. 24 hours for best results. Make the glaze and allow to cool to temp stated in above recipe.

Step 7. Remove the cake from the freezer, peel away the cling film and place the mousse cake onto a cooling rack over a dish with the mousse side up. Carefully use a blow torch to release the ring without melting the cake.

Step 8. Glaze on the rack by pouring the pre-made chocolate glaze in a circular motion onto the frozen mousse. Allow the glaze to drip off. Carefully lift the glazed cake onto a plate and decorate with chocolate shavings/chocolate decorations/grated chocolate.

Enjoy!