Chocolate Mousse Cake

It was 30th of September 2010, our fourth wedding anniversary. I haven’t prepared anything to celebrate. I always prepared something special, but I just haven’t got the time. Since my baby was just 2 months old, I was overwhelmed with my new routines.

My husband came home after work around 7 PM and brought a cake. He said that his office usually ordered this Chocolate Mousse cake if someone has a birthday. He said it was pretty good. Well, either this cake really tastes good or they had no choice but to buy this particular cake from the nearest available bakery, since their office is kinda in the middle of nowhere :p

I was really looking forward to taste this “favorite birthday cake for office people”, they were good. The chocolate mousse cake was basically just a chocolate mouse in  a cake shape. What I mean is there was no layer of chocolate cake stacked up together with chocolate mousse. The cake was topped with cocoa dusting and 2 tubular shape of meringue.

However, I found a 3 cm thin metal rod in the middle of the meringue. Shocking and very dangerous. I couldn’t imagine if Nathan was the one who ate that meringue. I managed to keep that rod thinking that my husband probably want to show the bakery that on his next visit. Well, as far as I know, he haven’t go there and I lost the metal rod thingy.

Well, getting inspired by this Chocolate Mousse, I myself try to search for the recipe high and low. After searching through lots of recipe, I decided to make “Milk Chocolate Mousse Cake with Hazelnut Crunch Crust” without the milk chocolate (I was using dark chocolate), without the hazelnut crunch crust, and without some other ingredients. I know, I completely turned and improvised this recipe accordingly to suit my ingredients available. While typing this, I couldn’t believe why in the world would I chose that recipe since I wasn’t really following everything it said.

Since, I wasn’t really using the correct ingredients, i.e. gianduja bars (I used Nestle dark chocolate buttons), and this was where the nightmare begun. The instruction says to mix 3 tbsp of water with the melted chocolate. Since mine wasn’t Gianduja bars, it turned like an overcooked melted chocolate. If I have to make it again, I will stick with my usual Chocolate mousse recipe. I am happy to combine my Chocolate mousse with the cake recipe though. Here is the link to the recipe.

I also decided to make lots of meringue sticks as decoration. I used the recipe I posted earlier. However, I don’t think this meringue recipe is suitable for this cake though, because they all became spongy and quite soft overnight.

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!