Eggless Chocolate Mousse Cake Recipe

Ingredients

• 1 eggless chocolate sponge cake
• 2 1/2 cups beaten whipped cream
• 1 tbsp powdered sugar
• 1 cup roughly chopped dark chocolate
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• 1/4 tsp vanilla essence
• 2 tsp honey
• 1/2 cup warm water
• 1 tbsp sugar
• 1 tbsp rum
• 1/4 cup grated dark chocolate

Steps

1. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 40 seconds. Remove from the microwave and mix well until no lumps remain.
2. Allow the chocolate to cool at room temperature.
3. Add the beaten whipped cream and fold gently. Keep aside.
4. Cool and slice the sponge cake horizontally into 2 equal layers. This recipe makes use of only the bottom layer of the cake.
5. Soak the bottom layer of the sponge cake with the soaking syrup.
6. Wrap a 75 mm. (3") strip of greaseproof paper around the edge of the soaked sponge.
7. Pour the topping onto this lined sponge and spread evenly using a palate knife.
8. Refrigerate for 2 hours or till the topping sets.
9. Remove from the refrigerator and peel off the greaseproof paper strip carefully.
10. Sprinkle almond praline evenly on top and the sides of the cake.
11. Cut into 6 equal wedges and serve chilled.
12. You can also melt the chocolate-milk mixture on a double boiler.