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–+ servings
a slice of Spice Cake with Chocolate Mousse topping

Spice Cake with Chocolate Mousse

Chef Ana Paola
Looking for an easy, but impressive, dessert? We've got you covered. Wow your guests with a homemade spice cake topped with Mexican chocolate mousse, prune mousse, and dark chocolate created by Chef Ana Paola.
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Cook Time 50 minutes
Total Time 50 minutes
Course Dessert
Cuisine Chef Created
Servings 10
Calories 786 kcal

Ingredients
 
 

For the Mexican Chocolate Mousse

  • 125 g milk
  • 1 1/2 ea gelatin sheets
  • 160 g dark chocolate
  • 220 ml milk
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper

For the Prune Mousse

  • 225 g Prune puree
  • 75 g White chocolate
  • 1/8 tsp salt
  • 1 ea Gelatin sheet
  • 175 g Cream
  • 25 g Powdered sugar

For the Spice Cake

  • 300 g AP flour
  • 2 tsp baking powder
  • 1 tsp baking soda (bicarb)
  • 1/2 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1 cup canola oil
  • 350 g brown sugar
  • 180 g unsweetened applesauce
  • 4 ea large eggs
  • 2 tsp 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

Enjoy with coffee, tea, or a Stormy Sparkler!

Nutrition

Calories: 786kcalCarbohydrates: 100gProtein: 10gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 92mgSodium: 426mgPotassium: 579mgFiber: 6gSugar: 60gVitamin A: 700IUVitamin C: 1mgCalcium: 196mgIron: 5mg
Keyword ana paola, cake, spice cake
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