I’ve made this recipe several times, especially when I need a more substantial dessert for guests. It’s a chocolate mousse cake that looks great when served and doesn’t require complicated techniques, just a bit of attention during assembly. The base is a cocoa sponge cake, the filling is rich, the glaze looks beautiful, and the decoration with Nutella and wafer adds a special touch.
Quick Info
Total time: about 3 and a half hours (includes cooling)
Preparation time: 1 hour (including cream and base)
Baking time: 25-30 minutes
Servings: 15-18 pieces
Difficulty: medium
Recipe type: cream cake, suitable for occasions or festive platters
Ingredients
For the base:
7 eggs
200 g sugar
160 g flour
30 g cocoa powder
10 g baking powder
7 tablespoons oil
Syrup:
100 g sugar
300 ml water
2 teaspoons rum extract
Cream:
250 g chocolate
3 egg yolks
450 ml heavy cream (250 ml for ganache, 200 ml for mixing at the end)
6 g gelatin
50 ml cold water (for hydrating the gelatin)
Glaze and decoration:
250 g chocolate
120 ml heavy cream
1/2 packet Dr. Oetker caramel glaze + 2 teaspoons water
50 g Nutella
1 chocolate and hazelnut wafer, crushed
Instructions
1. The Base
1. Separate the egg whites from the yolks.
2. Beat the yolks with half of the sugar (100 g) until creamy and increased in volume.
3. Gradually add the oil while continuing to mix.
4. In another bowl, beat the egg whites with a pinch of salt. When they start to firm up, add the remaining sugar and continue mixing until you achieve a firm, glossy meringue.
5. Pour the yolk mixture over the egg whites and gently fold in with a spatula, being careful not to deflate the mixture.
6. Mix the flour with the baking powder and cocoa powder.
7. Incorporate the dry ingredients in 2-3 batches, using broad movements from the bottom up with the spatula.
8. Prepare a 35x25 cm baking tray with parchment paper.
9. Pour the batter into the tray and level it out.
10. Bake in a preheated oven at 180°C for 25-30 minutes. Do the toothpick test towards the end.
11. Allow the base to cool completely, then cut it horizontally into two equal layers.
2. The Syrup
1. Place the sugar in a saucepan and let it caramelize until it turns a light brown.
2. Carefully extinguish the caramel with water, as it will steam.
3. Keep it on the heat until all the caramelized sugar dissolves.
4. Let the syrup cool completely, then add the rum extract.
3. The Chocolate Cream (Mousse)
1. Heat 250 ml of heavy cream in a pot until just before boiling.
2. Remove from heat, add the broken chocolate pieces, and stir gently until completely melted.
3. Add one egg yolk at a time to the chocolate cream, mixing well after each addition.
4. Hydrate the gelatin in 50 ml of cold water for 10 minutes.
5. Melt the gelatin over a double boiler or on very low heat, just until it becomes liquid (do not let it boil).
6. Add the melted gelatin to the warm chocolate cream, mixing well.
7. In a separate bowl, whip the remaining heavy cream (200 ml) until firm peaks form.
8. When the chocolate cream has cooled slightly (it should be warm, not hot), gently fold it into the whipped cream using a whisk or spatula.
4. Assembly
1. Place the first layer of the base back into the tray and soak it with half of the syrup.
2. Spread the chocolate cream evenly over the base.
3. Place the second layer of the base on top and soak it with the remaining syrup.
4. Refrigerate the cake for 2-3 hours until the cream is well set.
5. Glaze and Decoration
1. Melt 250 g of chocolate together with 120 ml of heavy cream over a double boiler or on very low heat, stirring until you achieve a smooth glaze.
2. Remove the cake from the fridge. Using a sharp knife, dipped in hot water and wiped dry, trim the edges (for a cleaner look) and cut into 15-18 pieces.
3. Glaze each piece with the chocolate glaze.
4. Mix the caramel glaze powder with 2 teaspoons of cold water until smooth.
5. Drizzle lines over each piece on the chocolate glaze using a fine piping bag or a teaspoon.
6. Return the pieces to the fridge until the glazes are set.
7. Place a quarter teaspoon of Nutella in the center of each piece.
8. Sprinkle the crushed wafer over the Nutella.
9. Keep refrigerated until serving.
Why I Make This Recipe Often
The recipe is straightforward and consistently turns out well, even when I’m working with multiple trays. It has a good structure, doesn’t become soggy or sticky after a day in the fridge, is easy to cut into equal portions, and travels well, making it suitable for event platters.
Tips and Variations
Tips
Use quality chocolate for the cream and glaze, as it really makes a difference in flavor.
Make sure the base is completely cool before cutting and filling it.
If the cream deflates when incorporating it into the whipped cream, use broad movements without being too forceful.
The glaze is easier to work with when it’s slightly warm; don’t wait too long for it to set before covering the cakes.
Substitutions
You can replace the caramel glaze with any other simple decoration if you don’t have the specific packet on hand.
The wafer can be of any type – it’s important that it’s crunchy.
For an alcohol-free version, you can omit the rum extract or use vanilla extract instead.
Variations
If you want a lighter cream, use only half the amount of chocolate for the cream, but the texture will be airier and less dense.
You can add a little instant coffee to the chocolate cream for a more intense flavor.
Serving Ideas
Serve on festive platters or individually, straight from the fridge; no additional decoration is needed.
It pairs well with coffee or as a dessert for festive meals.
Frequently Asked Questions
1. Can I bake the base a day in advance?
Yes, the base holds up well for a day in the fridge, well covered.
2. Can the cake be frozen?
I do not recommend freezing, as the texture of the gelatin cream may suffer upon thawing.
3. If I don’t have a packet of caramel glaze, can I omit it?
Yes, the caramel decoration is optional; you can just use the chocolate glaze or another topping.
4. How long does the cake stay fresh?
It stays good for 3-4 days in the fridge, well covered.
5. What can I use to cut the cake more cleanly?
A thin, sharp knife dipped in hot water and wiped dry helps prevent the glaze and cream from sticking.
Nutritional Values
Estimate per serving (from 18 pieces): approximately 300-350 kcal. Carbohydrates: 35-40g, protein: 5-6g, fat: 15-18g. These are approximate values and depend on the chocolate, wafers, and how much Nutella you use for decoration. The dessert is substantial; it’s not light, but it’s not overly heavy for a mousse cake with glaze.
Storage and Reheating
Keep in the fridge, in a sealed container, for up to 4 days. Reheating is not recommended. The glaze and cream remain firm when cold, but the cake does not hold up well at room temperature for more than a few hours, especially in summer.
Quick Info
Total time: about 3 and a half hours (includes cooling)
Preparation time: 1 hour (including cream and base)
Baking time: 25-30 minutes
Servings: 15-18 pieces
Difficulty: medium
Recipe type: cream cake, suitable for occasions or festive platters
Ingredients
For the base:
7 eggs
200 g sugar
160 g flour
30 g cocoa powder
10 g baking powder
7 tablespoons oil
Syrup:
100 g sugar
300 ml water
2 teaspoons rum extract
Cream:
250 g chocolate
3 egg yolks
450 ml heavy cream (250 ml for ganache, 200 ml for mixing at the end)
6 g gelatin
50 ml cold water (for hydrating the gelatin)
Glaze and decoration:
250 g chocolate
120 ml heavy cream
1/2 packet Dr. Oetker caramel glaze + 2 teaspoons water
50 g Nutella
1 chocolate and hazelnut wafer, crushed
Instructions
1. The Base
1. Separate the egg whites from the yolks.
2. Beat the yolks with half of the sugar (100 g) until creamy and increased in volume.
3. Gradually add the oil while continuing to mix.
4. In another bowl, beat the egg whites with a pinch of salt. When they start to firm up, add the remaining sugar and continue mixing until you achieve a firm, glossy meringue.
5. Pour the yolk mixture over the egg whites and gently fold in with a spatula, being careful not to deflate the mixture.
6. Mix the flour with the baking powder and cocoa powder.
7. Incorporate the dry ingredients in 2-3 batches, using broad movements from the bottom up with the spatula.
8. Prepare a 35x25 cm baking tray with parchment paper.
9. Pour the batter into the tray and level it out.
10. Bake in a preheated oven at 180°C for 25-30 minutes. Do the toothpick test towards the end.
11. Allow the base to cool completely, then cut it horizontally into two equal layers.
2. The Syrup
1. Place the sugar in a saucepan and let it caramelize until it turns a light brown.
2. Carefully extinguish the caramel with water, as it will steam.
3. Keep it on the heat until all the caramelized sugar dissolves.
4. Let the syrup cool completely, then add the rum extract.
3. The Chocolate Cream (Mousse)
1. Heat 250 ml of heavy cream in a pot until just before boiling.
2. Remove from heat, add the broken chocolate pieces, and stir gently until completely melted.
3. Add one egg yolk at a time to the chocolate cream, mixing well after each addition.
4. Hydrate the gelatin in 50 ml of cold water for 10 minutes.
5. Melt the gelatin over a double boiler or on very low heat, just until it becomes liquid (do not let it boil).
6. Add the melted gelatin to the warm chocolate cream, mixing well.
7. In a separate bowl, whip the remaining heavy cream (200 ml) until firm peaks form.
8. When the chocolate cream has cooled slightly (it should be warm, not hot), gently fold it into the whipped cream using a whisk or spatula.
4. Assembly
1. Place the first layer of the base back into the tray and soak it with half of the syrup.
2. Spread the chocolate cream evenly over the base.
3. Place the second layer of the base on top and soak it with the remaining syrup.
4. Refrigerate the cake for 2-3 hours until the cream is well set.
5. Glaze and Decoration
1. Melt 250 g of chocolate together with 120 ml of heavy cream over a double boiler or on very low heat, stirring until you achieve a smooth glaze.
2. Remove the cake from the fridge. Using a sharp knife, dipped in hot water and wiped dry, trim the edges (for a cleaner look) and cut into 15-18 pieces.
3. Glaze each piece with the chocolate glaze.
4. Mix the caramel glaze powder with 2 teaspoons of cold water until smooth.
5. Drizzle lines over each piece on the chocolate glaze using a fine piping bag or a teaspoon.
6. Return the pieces to the fridge until the glazes are set.
7. Place a quarter teaspoon of Nutella in the center of each piece.
8. Sprinkle the crushed wafer over the Nutella.
9. Keep refrigerated until serving.
Why I Make This Recipe Often
The recipe is straightforward and consistently turns out well, even when I’m working with multiple trays. It has a good structure, doesn’t become soggy or sticky after a day in the fridge, is easy to cut into equal portions, and travels well, making it suitable for event platters.
Tips and Variations
Tips
Use quality chocolate for the cream and glaze, as it really makes a difference in flavor.
Make sure the base is completely cool before cutting and filling it.
If the cream deflates when incorporating it into the whipped cream, use broad movements without being too forceful.
The glaze is easier to work with when it’s slightly warm; don’t wait too long for it to set before covering the cakes.
Substitutions
You can replace the caramel glaze with any other simple decoration if you don’t have the specific packet on hand.
The wafer can be of any type – it’s important that it’s crunchy.
For an alcohol-free version, you can omit the rum extract or use vanilla extract instead.
Variations
If you want a lighter cream, use only half the amount of chocolate for the cream, but the texture will be airier and less dense.
You can add a little instant coffee to the chocolate cream for a more intense flavor.
Serving Ideas
Serve on festive platters or individually, straight from the fridge; no additional decoration is needed.
It pairs well with coffee or as a dessert for festive meals.
Frequently Asked Questions
1. Can I bake the base a day in advance?
Yes, the base holds up well for a day in the fridge, well covered.
2. Can the cake be frozen?
I do not recommend freezing, as the texture of the gelatin cream may suffer upon thawing.
3. If I don’t have a packet of caramel glaze, can I omit it?
Yes, the caramel decoration is optional; you can just use the chocolate glaze or another topping.
4. How long does the cake stay fresh?
It stays good for 3-4 days in the fridge, well covered.
5. What can I use to cut the cake more cleanly?
A thin, sharp knife dipped in hot water and wiped dry helps prevent the glaze and cream from sticking.
Nutritional Values
Estimate per serving (from 18 pieces): approximately 300-350 kcal. Carbohydrates: 35-40g, protein: 5-6g, fat: 15-18g. These are approximate values and depend on the chocolate, wafers, and how much Nutella you use for decoration. The dessert is substantial; it’s not light, but it’s not overly heavy for a mousse cake with glaze.
Storage and Reheating
Keep in the fridge, in a sealed container, for up to 4 days. Reheating is not recommended. The glaze and cream remain firm when cold, but the cake does not hold up well at room temperature for more than a few hours, especially in summer.