Rosemary Chocolate Mousse Cake

Dark chocolate sponge cake with rosemary infused chocolate mousse.

Posted by Cat Morley

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You Will Need (18 things)

  • For the cake

  • 100 g Butter
  • 200 g Light Brown Sugar
  • 2 Eggs
  • 200 g Flour
  • 40 g Cocoa
  • 1 ½ tsp Baking Soda
  • 1 pinch Salt
  • 100 g Dark Chocolate
  • 100 ml Milk

  • For the rosemary chocolate mousse

  • 300 ml Whipping Cream
  • 3 Sprigs Rosemary & extra for decoration
  • 100 g Dark Chocolate
  • 150 g Butter

  • To top

  • 100 g Dark Chocolate
  • Edible flower Petals

Steps (17 steps, 60 minutes)

  1. 1

    Pour the whipping cream into a small sauce pan and add the rosemary.

  2. 2

    Heat until the cream begins to boil then remove from the heat and cover. Leave to infuse for 30 minutes.

  3. 3

    Strain the rosemary cream and chill in the fridge. Meanwhile, preheat the oven and begin brewing the coffee.

  4. 4

    Beat together the butter and light brown sugar.

  5. 5

    Beat in the eggs one at a time.

  6. 6

    Whisk together the flour, cocoa, baking soda and salt.

  7. 7

    Gently melt the dark chocolate.

  8. 8

    Whisk the melted chocolate into the milk.

  9. 9

    Whisk half of the flour into the butter, then half of the milk, then the remaining flour and remaining milk until combined.

  10. 10

    Divide between three cake tins greased with butter.

  11. 11

    Bake for 25 minutes at to 180'C. Remove from the oven and allow to cool.

  12. 12

    Begin whisking the chilled rosemary cream to thicken.

  13. 13

    Melt the chocolate for the ganache.

  14. 14

    Whisk the melted chocolate and butter into the cream to form a thick mousse.

  15. 15

    Spread the tops of two of the cakes with mousse and sandwich together. Melt the remaining chocolate and pour onto the top of the cake.

  16. 16

    Sprinkle with some edible flowers and leave to harden in a cool place.

  17. 17

    Top with a few sprigs of rosemary before serving.