Nothing gets our food team more excited than a chance to indulge in a delicious cake and with the festive season approaching you’ll definitely be seeing these amazing mousse cake cups made with Wild Africa on our Christmas treat list.
Wild African mousse cake cups
Ingredients
- The sponge
- 1 3/4 cups flour
- 1 1/2 cups caster sugar
- 3/4 cup cocoa powder
- 2 tsp bicarbonate of soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup strong black coffee
- 1⁄2 cup Wild Africa cream liqueur
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tbsp vanilla essence
- Mousse
- 200 grams milk chocolate broken into pieces
- 1⁄3 cup Wild Africa cream
- 2 egg yolks
- 4 egg whites
- 1⁄2 tsp cream of tartar
- 2 tablespoons castor sugar
Instructions
The sponge
PREHEAT the oven to 180°C. Grease and line three 15 cm cake tins.
SIFT all the dry ingredients together in one bowl. In a separate bowl, whisk together the wet ingredients.
GENTLY mix the wet ingredients with the dry ingredients, being careful not to overmix. Divide the batter between the prepared tins and bake in the oven for 25 minutes, or until a skewer comes out clean.
REMOVE from the oven and allow to cool for 15 minutes before turning out onto a wire rack. Cool completely.
Mousse
MELT chocolate in a heatproof bowl in a microwave on medium heat for 1 minute. Stir, then return to the microwave in 30 seconds increments until chocolate has completely melted, stirring well each time.
PLACE Wild Africa cream liqueur in a pot over medium heat, and bring to the boil. Gently whisk the Wild Africa cream liqueur into the chocolate until combined. Set aside to cool slightly. Gently whisk in egg yolks.
USING an electric mixer fitted with a whisk attachment, beat egg whites until foaming . Add in cream of tartar and beat until soft peaks. Slowly add sugar, beating until stiff and glossy.
FOLD in one-third of the meringue into chocolate mixture until just combined, then fold in the remaining meringue until combined.
To serve
CUT the chocolate cake in half and using a cookie cutter, cut the halves into smaller circles to fit your serving glasses.
TOP your chocolate cake with a heaped spoonful of mousse. Repeat the process until all glasses are filled. Leaving space for whipped cream. Refrigerate for at least 2 hours before serving.
SERVE with a dollop of whipped cream.
Notes
To serve Whipped cream
ALSO SEE: Wild Africa Cream liqueur cheesecake
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.