Chocolate Mousse Log Cake
Rich chocolate mousse filling wrapped in bouncy soft sponge cake, beautifully decorated with dark chocolate barks. This Chocolate Mousse Log Cake’s rustic look feels like home so it’s perfect to share with your family this Holiday Season.
Ingredients
Garnishing:
- 128 g or 3/4 cup Dark chocolate chips (melted)
Chocolate Mousse Filling:
- 120 g or 1/2 cup Heavy whipping cream
- 120 g or 1/2 cup Whole milk
- 2 pcs. Egg yolks
- Icing sugar
- 128 g or 3/4 cup Dark chocolate
Chocolate Sponge Cake:
- 4 pcs. Egg yolks
- 100 g or 1/2 cup Granulated sugar (divided in two)
- 1 tsp Vanilla extract
- 4 pcs. Egg whites
- 60 g or 1/2 cup Cake flour (sifted)
- 22 g or 3 tbsp. Cocoa powder (sifted)
Instructions
Garnishing :
- Set microwave power to 50% and melt dark chocolate chips for 1 minute and 30 seconds. Stir the chocolate within 30 seconds intervals. Pour the melted chocolate on parchment paper and spread it evenly using a spatula. Leave some space around the edges of parchment paper so it won’t spill out when you roll it. Place another parchment paper on top of it and roll it starting from one end to another. Place it in the fridge until ready to use.
Chocolate Mousse Filling:
- Whip the heavy cream until soft peaks form. You can use a hand whisk so you don’t overmix it. Cover it with plastic and place it in the fridge to chill.
- Place the whole milk in a pot and bring it to a boil. In a separate bowl, mix egg yolks and icing sugar together and pour in the hot milk slowly while mixing it with a whisk. Place it back in the pot over low heat. Keep whisking it until it thickens a little bit. Dip a spoon or spatula in the mixture and run your finger over it (just be careful because it’s hot). If the line doesn’t go back, that means it’s ready, if it does, just continue to cook it a bit more.
- In a separate bowl, place dark chocolate chips and put a strainer on top of it. Pour the mixture immediately into the dark chocolate and strain all the egg mixture lumps. Let this mixture cool at room temperature for about 15-20 minutes.
- When the chocolate mixture is at room temperature, gently fold in the chilled whipped cream using a spatula. Cover with plastic and let it rest at room temperature. If it’s a bit loose in consistency, just place it in the fridge for about 3- 5 minutes. It’s important that this chocolate mousse filling is of the right consistency (not runny but not too hard).
Chocolate Sponge Cake:
- Mix egg yolks, the first half of granulated sugar, and vanilla extract together and set aside. In a separate bowl, make a meringue by whipping the egg whites with an electric beater. When it starts to form big bubbles, start adding the other half of the granulated sugar slowly about 1 tablespoon at a time. Keep beating until stiff peaks form.
- Take some of the meringue and mix it with the egg yolk mixture. Place it back into the meringue and gently fold it using a spatula. Once everything is mixed, sift cake flour and cocoa powder into the mixture. Mix everything for the last time using the folding method.
- Place the batter on a baking sheet lined with greased parchment paper. Spread it out using a spatula and gently tap the pan to level everything out. Bake in the oven at 170’C/ 338’F for about 10 minutes (+/-).
- Once it’s baked, Place parchment paper over the pan and flip it. Peel off the old parchment paper. Remove the edges of the cake with a serrated knife. Cut the other end of the cake diagonally as shown in the picture. This will serve as the seal of the cake once it's rolled. Slit some lines on the opposite side of the cake using the same knife. This will make it easy to roll the inside part of the cake without breaking it.
Assemble:
- To frost the cake, simply spread the chocolate mousse filling on top of the sponge cake thinly. Place a bit thicker filling on the part that was slit. This will be the center of the cake. Remember to save some chocolate mousse for frosting the outside of the cake. Lift the parchment paper and start rolling the cake starting from the thick part, peeling the parchment paper each time you roll. Keep rolling gently until you reach the other end of the sponge cake.
- To decorate, place the cake on a cake board or a serving plate. Frost the outer part of the sponge cake with the remaining chocolate mousse. It doesn’t have to be super even. Take out the chocolate decoration from the fridge remove the parchment paper and stick the barks onto the frosted cake as seen in the photo. Dust with some icing sugar on top. You can also add your favorite fruits on the side or top them on the cake. Decorate the chocolate mousse log cake however you want.
- Serve and enjoy!