No intro needed! Jump directly to recipe. It is THAT good!
For the chocolate Sponge
- 40 g cocoa powder
- 85 g boiling water
- 40 g unsalted butter, melted
- 4 large eggs
- 200 g granulated sugar
- 70 g plain flour
- 60 g granulated sugar
- 60 g water
- 1 Tbs brandy
For the mousse:
- 100 g dark chocolate 70% cocoa solids
- 100 g bittersweet chocolate (I used Cadbury’s Bournville)
- 150 g whole milk
- 1 tsp vanilla extract
- 1 Tbs water
- 2 level tsp gelatine
- 500 ml cream
- 30 g icing sugar
For the ganache
- 200 g bittersweet chocolate (I used Cadbury’s Bournville)
- 200 g whipping cream
- 1 Tbs brandy
- 1 tsp honey
- Caramelized almonds to garnish
Make the sponge cake: Dissolve cocoa powder in boiling water. Let it cool. Preheat oven to 175 C fan. Line the base of a 26 cm springform pan with greaseproof paper.
Beat eggs and sugar until triple in size (10 minutes on a stand mixer). Sift flour into mixer bowl. Fold gently with a spatula.
Add about a cup of the egg mixture to the melted butter. Mix until smooth. Add mixture to mixer bowl and and fold in gently.
Add about a cup of this mixture to the cocoa. Mix and then add it to the mixer bowl. Mix gently until incorporated.
Transfer mixture to prepared pan. Bake for 25-30 minutes. Run a spatula around the edges of the pan to release sponge. Invert on wire rack to cool completely. Sponge can be made 24 hours in advance. Keep tightlywrapped in the fridge.
Make the simple syrup: Bring sugar and water to a rolling boil. Remove from heat and add the brandy. Cool completely.
Make the mousse: Sprinkle gelatine over water in a small bowl. Let it bloom 10 minutes. Chop chocolate and put in a heatproof bowl. Heat milk until just beginning to boil. Mix in bloomed gelatine until completely dissolved. Pour milk over chocolate. Stir until chocolate has melted and mixture is smooth. Cool to room temperature.
Beat cream and icing sugar to soft peaks. Fold in the cooled chocolate.
Assemble the cake:
Place on a serving platter a 23 cm cake ring or the sides of a 23 cm springform pan. Split sponge in two disks. Put one disk in the cake ring. Brush all-over with the syrup. Top with half the mousse. Top mousse with second disk. Brush with syrup. Finish with remaining mouse. Transfer in the fridge for 2 hours.
Make the ganache: Put chocolate in a heatproof bowl. Heat cream and pour over chocolate. Let it stand, then stir until chocolate has melted and mixture is smooth. Mix in honey and brandy. Cool until pouring consistency.
Run a warm knife around cake to remove cake ring. Pour ganache over mousse. Decorate with caramelized almonds.