Spice Cake Recipe with Chocolate Mousse
Looking for an easy, but impressive, dessert? Look no further. Wow your guests with a homemade spice cake recipe topped with Mexican chocolate mousse, prune mousse, and dark chocolate created by Chef Ana Paola.
What makes this spice cake recipe special?
Spice cakes are relatively simple to prepare but delicious Mexican Chocolate and Prune Mousse toppings sets this beauty apart from the rest. Chef Ana adds artfully arranged dollops of mousse to the top of the cake, and then completes her masterpiece with dark chocolate discs and edible flower petals.
This spice cake recipe is easier than it looks
We get it – there are a lot of ingredients and the gorgeous way that Chef Ana decorated this cake might make this particular recipe seem a little daunting. Apart from adding grated apple and chopped prunes to the cake mix, the actual spice cake base isn’t any more complicated than your typical cake recipe. Making two types of mousse might seem like a lot of effort, but it’s well worth it.
Spice Cake with Chocolate Mousse
Ingredients
For the Mexican Chocolate Mousse
- 125 grams milk
- 1.5 ea gelatin sheets
- 163 grams dark chocolate
- 250 grams milk
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
For the Prune Mousse
- 225 grams Prune puree
- 75 grams White chocolate
- 1.25 grams salt
- 1 ea Gelatin sheet
- 175 grams Cream
- 25 grams Powder sugar
For the Spice Cake
- 312 grams AP flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 cup canola oil
- 350 gram brown sugar
- 180 gram unsweetened applesauce
- 4 ea large eggs
- 2 teaspoon pure vanilla extract
- 1 cup shredded apple
- ½ cup chopped prunes
- Dark chocolate for topping
Instructions
To make the Mexican Chocolate Mousse
- Bloom gelatin, set aside
- Heat milk and spices
- Add gelatin to milk
- Pour over chocolate
- Whip cream, soft peaks
- When chocolate is at 104 F (40ºC) fold in whip cream
- Put in a piping bag and let set in the fridge.
To make the Prune Mousse
- Heat puree.
- Melt chocolate and mix with puree.
- Add salt and mix.
- Bloom gelatin and add to chocolate puree mixture.
- Whip cream and sugar to soft peaks.
- Fold cream into the chocolate.
- Put into a piping bag and let set in the fridge.
To make the Spice Cake
- Sift flour, baking powder, baking soda, salt, and all spices into a bowl. Mix.
- In a large deep bowl, combine butter, brown sugar, applesauce, eggs, vanilla extract.
- Pour dry ingredients into liquid and whisk until mixed.
- Peel and grate the apple and add to the mix.
- Add chopped prunes to the batter.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes at 350ºF (180C).
- Remove the cake from the oven and let it cool.
Assembly
- Once the spice cake has cooled, pipe prune mousse and Mexican chocolate mousse and top with dark chocolate pieces. Slice and enjoy!
Video
Notes
Nutrition
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