Food Fix

Food Fix

Sinfully rich

Valentine’s Day brings to mind chocolates and flowers. This year instead of opting for store- bought chocolates or cakes, whip up this yummy delight.

Chocolate Mousse Cake

Ingredients: For Chocolate Cake: 1½ cups flour; 1 cup powdered sugar; 3 tbsp cocoa powder; 1 level tsp cooking soda; 1 cup warm milk; 1 tsp vanilla essence; 5 tbsp white vinegar.

For the Mousse and Decoration: 125 ml mixed fruit juice; 250 gm dark chocolate; 200 ml fresh cream; 1 tsp honey; white chocolate for decoration

Method: Take a cake tin (7 inches), grease it with butter and dust it with refined flour, dust off the excess. Keep it aside. Preheat the oven to 200° degree Celsius.
Sieve the flour, sugar, cocoa powder and cooking soda together 4 to 5 times.

In a large bowl mix the sieved ingredients with melted butter. Then add warm milk and vanilla essence, stir well to prevent the formation of lumps. Add the vinegar and mix well.
Pour the mixture in the well greased cake tin and bake in the preheated oven at 200° degree Celsius for 35-40 minutes.

When the cake is baked, insert a toothpick or a clean dry knife into the cake. If it comes out clean then the cake is baked, otherwise bake it for another 10-15 minutes.

Take out from the oven and leave for one minute. Loosen the sides with a knife and invert over a rack, tap sharply to remove.

Cool the cake completely and then divide it into two parts horizontally. Sprinkle the juice gently over both the pieces and allow it to soak. Repeat after 5 minutes and make sure that the two halves of the cake are moist.

Keep the cake aside and now melt the dark chocolate in a double boiler or in the microwave for 2 minutes or till the chocolate has melted.

Beat the fresh cream in a clean and dry bowl with a fork or egg beater till thick over a large bowl of ice. Don’t overbeat the cream otherwise it might turn into butter.

Add honey to the cream, mix well. Now add about 200 gm of the melted dark chocolate and mix well.

Spread the chocolate mousse evenly on one portion of the cake, cover with the other portion. Then spread the mousse on the top and on all the sides of the cake evenly. Refrigerate the cake for 20 minutes, so the mousse can set.

Remove the cake, evenly spread the remaining 50 gm of melted dark chocolate and refrigerate the cake again.

When ready to serve, remove the cake and decorate it with white chocolate hearts, curls and silver balls or red and pink sugar roses.