About this recipe:This recipe was given to me by a friend who owned a cafe. I have made it many times and it never seems to fail. I often put 2 tablespoons of liqueur or brandy into the mousse mixture after it has been melted together.
2 large eggs
200g natural yoghurt
60g cocoa powder
200g butter (softened not melted)
2 tsp bicarbonate of soda
1½ tsp vanilla extract
1/4 tsp salt
350g self raising flour
250ml boiling strong coffee
For the mousse
300g dark chocolate
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Method Prep:15min › Cook:45min › Extra time:30min › Ready in:1hr30min
To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
Beat on medium for 30 mins. Then scrape down bowl and then beat for 1 min.
Turn into a greased and lined 23x33cm tin or 2 large sponge tins. Bake at 160 C for approx 40 to 50 mins if baking in large tin, or 25 to 30 mins for two sponge tins.
To make the chocolate mousse, melt all ingredients over a low heat in a small saucepan. Stir until well combined.
Then cool in fridge. When cool beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake. When the cake is cool, ice with chocolate mousse.