Food

Chocolate Bavarian Cake

This classic mousse cake is a real winner for a crowd.
Richard Whitbread
10
20M
25M
45M

Ingredients

Method

1.

Preheat oven to 180C (160C fan forced). Spray and line a 18cm x 28cm slice pan. Prepare cake mix, spoon into the lined slice pan. Bake for 20-25 min. Cool on a wire rack. Line the pan with plastic wrap and return the cake to the pan.

Return cake to plastic lined cake pan.
2.

Combine chocolate with 1 cup thickened cream in a saucepan, stir over a medium heat until smooth. Whip a further 1 cup thickened cream with ¼ cup icing sugar until stiff peaks form. Fold through the cooled chocolate mixture.

Gently fold mixtures together.
3.

Spoon chocolate mousse, over cake and chill for 3-4 hr. When cake is set, whip remaining 1 cup thickened cream until stiff peaks form. Pipe cream on top of cake using a 1cm piping nozzle.

Transfer cream to a piping bag and nozzle to pipe.
4.

Decorate the cream with grated chocolate and chill until required. Serve cut into squares.

Grate chocolate over the cream to decorate.

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