Chocolate cake with Lemon Mousse

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My camera is back! I missed it! So much!
Last weekend I managed to make two delicious cakes and and and… a close shave and I wouldn’t have even one picture of them! They started disappearing so quickly :)
But here they are… I mean, here it is – one as for now :)
It’s been a long break, which I didn’t like at all but now it’s high time I caught up with some baking :)

Both cakes I made are sweet (of course!) but this time I wanted to bake something that would break this sweetness :)

Ladies and Gentlemen, lemon mousse. One of the yummiest things I’ve eaten :)
If you are fond of lemon sweets, this one will win your heart within seconds :)

The thing is, eating mousse is way easier than making it ;P
It should be clearly stated, this mousse can be problematic if it wants ;)
I think next time the consistency will be smoother and… even better :)

Sooo… this cake is a mouuse-t :D

Cake Ingredients (21cm form):

  • 4 eggs
  • 150g caster sugar (really heaping glass of sugar it is :))
  • 45g cocoa

Line the bottom of the form with bakery paper.

Mix yolks with caster sugar until it’s fully combined and kind of creamy.
Sift the cocoa to the egg mass and mix it in.
You should get a really thick mass.

Whip the whites and… now a challenge for the impatient – try to stir in the whipped whites to the cocoa mass. It may be difficult at first since the mass is really thick but… slowly subtly slowly subtly :)

Once it’s combined, and a bit less thick now, place the mass into the form.

Bake at 180°C for about 30-40 minutes, checking if the cake doesn’t get burnt :)

Cool the cake in the form.

Lemon Mousse Ingredients:

  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 yolks
  • 115g butter (it has to be really really soft – if you add butter that is too cold, it may result in clogged mass)
  • a bit of lemon peel (I took half a teaspoon)
  • 1 cup heavy cream

Boil the juice with half of sugar.

Whisk the eggs with the rest of sugar until it’s combined.
Gradually start adding warm juice, still mixing.

Once all ingredients are combined, pour it back to the pan and heat it up, mixing it constantly!!!
The mass is likely to get burnt.
When it starts boiling, take it off the heat.

Pour it in the bowl and start mixing.
It may take some time, up to 15 minutes :)
We want the mass to get cooled and doubled :)

After this time, start adding soft butter, spoon by spoon, gradually. Still mixing.

Add lemon peel and mix it in.

In a separate bowl whip the cream and add it carefully to the mass.
This moment may be the most problematic because of mass curdling… Just bear in mind that the cream shouldn’t be too cold while adding it :))

Place the mousse on the chilled cake. Smoothen.
Cool in the fridge overnight :)


The original recipe can be found here :)

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