Chocolate Baking Dessert

Ginger and chocolate mousse cake

Name: Ginger and chocolate mousse cake
Prep time: 345 min
Cook time: 55 min
Total time: 400 min
Yield: 10
Ingredients: 2 cups (300g) plain flour; 1/2 teaspoon bicarbonate of soda; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon allspice; 50g crystallised ginger, finely chopped; 150g unsalted butter, at room temperature; 1 firmly packed cup (250g) brown sugar; 2 eggs; 3/4 cup (185ml) buttermilk; 1/2 cup (50g) walnuts, chopped; 450g jar dulce de leche (see notes); Sunflower oil, to shallow-fry; 15cm piece of ginger, finely shredded; 1 tablespoon caster sugar; Cocoa, to serve; 300ml pure (thin) cream, at room temperature; 1 teaspoon vanilla extract; 300g milk chocolate, melted, cooled to room temperature; 3 eggwhites; 1/2 cup (110g) caster sugar

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5h 45m

55m

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by Phoebe Wood

Oct 03, 2015

Crystallised ginger adds a kick and crunch to this sweet dessert cake.

2 cups (300g) plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
50g crystallised ginger, finely chopped
150g unsalted butter, at room temperature
1 firmly packed cup (250g) brown sugar
2 eggs
3/4 cup (185ml) buttermilk
1/2 cup (50g) walnuts, chopped
450g jar dulce de leche (see notes)
Sunflower oil, to shallow-fry
15cm piece of ginger, finely shredded
1 tablespoon caster sugar
Cocoa, to serve

Chocolate mousse

300ml pure (thin) cream, at room temperature
1 teaspoon vanilla extract
300g milk chocolate, melted, cooled to room temperature
3 eggwhites
1/2 cup (110g) caster sugar

Method

1.

Preheat oven to 180°C. Grease and line a 22cm springform cake pan. Sift flour, bicarbonate of soda and spices into a bowl. Stir in crystallised ginger. Set aside.
2.

Beat butter and brown sugar in an electric mixer until thick and pale. Add eggs, 1 at a time, beating well after each addition. Fold in flour mixture, followed by buttermilk and walnuts. Spread into pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool completely in the pan.
3.

For the mousse, whisk cream and vanilla until soft peaks form. Gently fold in the cooled chocolate. In a separate bowl, whisk eggwhites in an electric mixer to soft peaks. Gradually add sugar, 1 tablespoon at a time, whisking constantly until stiff and glossy. In 2 batches, fold eggwhite mixture into chocolate mixture.
4.

Spread the dulce de leche over the cooled cake, then spread the chocolate mousse over the top. Cover with plastic wrap and chill for at least 4 hours or overnight until set.
5.

Heat 1cm oil in a frypan over medium heat. In batches, cook the ginger for 2-3 minutes, stirring, until golden and crisp. Remove ginger with a slotted spoon and drain on paper towel. Toss with caster sugar. Generously dust the cake with cocoa, then pile the fried ginger on top. Cut into slices and serve.