Make this milky way mousse cake if chocolate is your everything. 🍫
75g (1/2 cup) self-raising flour
40g (1/3 cup) almond meal
2 tbsp cocoa powder
110g (1/2 cup) caster sugar
2 gelatin leaves
150g milk chocolate, melted, cooled + 100ml thickened cream
1 pasteurized egg, separated
150ml thickened cream
216g Milky Way chocolate bars (18pieces), chopped
300g milk chocolate, chopped
185ml (3/4cup) thickened cream
To make the chocolate topping add the chocolate and cream into a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until smooth. Allow to cool to room temperate before placing in the bowl of a stand mixer and whipping it for 5 minutes until it becomes fluffy. Alternatively, you can use a hand mixer. Set aside.
Preheat an oven to 180C. Grease a 9-inch x 9-inch square cake tin and line with baking paper.
Add the flour, almond meal and cocoa powder to a large mixing bowl and whisk together to combine. Set aside.
Add the eggs to a separate mixing bowl and use electric beaters to whip on high speed until the mixture becomes pale in colour and triple in size.
Slowly add the sugar whip the beaters are on. Once all of the sugar is in there, continue whipping for 3 minutes until the mixture thickens slightly.
Add the flour mixture. Use a spatula to gently fold until just combined (don’t overmix or you will lose the volume). Pour the mixture into the prepared pan and bake for 10 minutes or until the surface springs back when lightly touched. Set aside for 5 minutes to cool in the pan before turning out onto a wire rack to cool completely.
To make the Milky Way mousse, add the gelatin leaves into a bowl of water and allow to soak for 5 minutes.
Place the cream into a mixing bowl and use an electric beater to whip to stiff peaks. Set aside.
Place the egg whites into a mixing bowl and use an electric beater to whip to soft peaks. Set aside.
Place the chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
Add the egg whites and fold in until well combined.
Add the whipped cream and fold in until well combined.
Add the chopped milky way bars and fold in until well combined.
Line a loaf tin measuring 9 inches in length with plastic wrap allowing some to hang over the edges.
Cut the cake in half. Place one half into the bottom of the cake tin, pour the mousse on top and then place the other cake half on top. Wrap the excess plastic over the top of the cake and place in the fridge overnight.
Carefully take the cake out of the loaf tin by lifting from the plastic overhand. Place onto a serving dish and cover in ¾ of the chocolate topping. Use a small offset spatula to smoothen it out.
Fit the end of a piping bag with a small round tip and fill it with the remaining chocolate topping. Pie zig zag patterns on top of the cake to finish.
Mousse cake can be stored in the fridge for up to 2 days in an airtight container and chilled in the fridge.