Chocolate mousse cake

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This mouthwatering triple-chocolate cake is filled with chocolate mousse and can be cooked into a heart shape using our heart baking pan.

Heart baking pan

Cooking oil spray, to grease

150g dark chocolate, chopped

150g unsalted butter, chopped, softened

2/3 cup caster sugar

2 free-range eggs

1 cup plain flour

2 tbsp Dutch cocoa

½ tsp baking powder

¼ tsp bicarbonate of soda

1/3 cup thickened cream

Milk, dark and white chocolate curls, to decorate

50g milk chocolate, chopped

¼ cup thickened cream

¼ tsp gelatine

1 tbsp just boiled water

200g dark chocolate, chopped

½ cup pouring cream

Preheat oven to 160C fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray. Line base and side with baking paper.
Put chocolate in a heat-proof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Cool 5 minutes.
Beat butter and sugar together in a large bowl, using an electric hand mixer until pale and creamy. Add eggs, one at a time, beating well after each. Beat in chocolate.
Fold sifted combined flour, cocoa , baking powder and soda into mixture alternately with cream, until combined. Spoon into pan and smooth surface.
Bake 50 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
To make mousse, put chocolate in a small heat-proof bowl. Heat cream to boiling point in a small saucepan. Pour over chocolate, stirring until melted and smooth. Whisk gelatine into water in a small bowl using a fork until dissolved. Whisk into chocolate. Refrigerate for 15 minutes, or until beginning to thicken.
Meanwhile, to make ganache, place chocolate in a heat-proof bowl. Heat cream to boiling point in a small saucepan. Pour over chocolate, stirring until melted and smooth. Cool in fridge until a spreadable consistency. Beat with an electric hand mixer for 2 minutes or until creamy.