Mint-choc mousse cake
Prep time: 50 minsTotal time: 
Mint-choc mousse cake
Mint and chocolate is a classic pairing, made even better with a pinch of sea salt to sharpen the sweetness and deepen the chocolate’s richness. This cake brings together two contrasting layers – one fudgy, one light and airy – for a cool, indulgent finish. Best of all, it can be made up to two days ahead, leaving only the decorating to do
Prep time: 50 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
For the sponge layer
- 50g Lindt Excellence Dark Mint Chocolate, roughly chopped
- 60g unsalted butter
- 1 tbsp vegetable oil, plus extra to grease
- 130g plain flour
- 25g cocoa powder
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 160g light brown soft sugar
- ½ tsp sea salt flakes
- 2 medium eggs
- 60ml whole milk
For the mousse layer
- 150g Lindt Excellence Dark Mint Chocolate, roughly chopped
- 200g milk cooking chocolate, roughly chopped
- 4 medium eggs, separated
- 300ml double cream
- 1½ tsp peppermint extract
To decorate
- 1 x 92g pack Peppermint Aero Bubbles
- small handful mint leaves (optional)
Step by step
Use gluten-free plain flour, adding tsp xanthan gum with the dry ingredients.
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For the sponge, put the mint chocolate and butter in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl doesn’t touch the water). Allow to melt, stirring occasionally, then set aside to cool to room temperature.
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Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm-diameter loose-based cake tin (at least 6cm deep) with oil and line the base and sides with baking paper. Sift the flour, cocoa powder, baking powder and bicarb into a large bowl, then add the brown sugar and sea salt. Stir to combine and set aside.
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Once the chocolate mixture has cooled, beat the eggs, 1 tablespoon oil and milk together in a measuring jug. Make a well in the centre of the dry ingredients, then pour in the egg and chocolate mixtures. Use a balloon whisk to whisk to a thick, smooth batter. Pour in 75ml of hot (not boiling) water and continue to whisk until combined. Scrape the batter into the prepared tin and bake for 22-24 minutes or until a skewer inserted into the centre comes out mostly clean. Transfer the tin to a wire rack to cool.
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Beat the egg yolks into the lukewarm chocolate. If it looks grainy, beat in 2 tablespoons of hot water until smooth. Fold the chocolate mixture through the whipped cream. Gently fold in the egg whites until combined. Spoon the mousse onto the cooled sponge, smooth over the top and chill overnight.
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Release the chocolate mousse cake from the tin and transfer to a flat serving plate or board, peeling away the baking paper. Decorate with the Aero Bubbles, leaving some whole and cutting the rest in half, along with some mint leaves, if liked. Cut into slices to serve.
Leftovers will keep in an airtight container in the fridge for up to 4 days.
