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Giant Milky Way mousse cake
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Prep Time:
480 minutes
Cook Time:
15 minutes
Total Time:
495 minutes
Decadent chocolate mousse cake reminiscent of childhood candy bar.
Ingredients:
  • 75g (1/2 cup) self-raising flour
  • 40g (1/3 cup) almond meal
  • 20.00 gm cocoa powder
  • 3 eggs
  • 110g (1/2 cup) caster sugar
  • 3.00 gm gelatine powder
  • 150g milk chocolate, melted, cooled
  • 1 egg, at room temperature, separated
  • 150ml thickened cream
  • 216g pkt Milky Way chocolate bars (18 pieces), chopped
  • 300g milk chocolate, chopped
  • 185ml (3/4 cup) thickened cream
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a 24 x 30cm cake pan and line it with baking paper, letting the paper hang over the sides. Sift together the flour, almond meal, and cocoa powder in a bowl.
  • In a bowl, use electric beaters to whip the eggs until thick and pale, about 5 minutes. Slowly add the sugar, mixing well each time. Fold in the flour mixture gently with a spatula, being careful not to overmix. Transfer the batter to the prepared pan and bake for 10 minutes, or until the top bounces back when touched lightly. Let it sit for 5 minutes in the pan, then cool completely on a wire rack.
  • For the Milky Way mousse, place 1 tablespoon water in a small microwave-safe bowl and sprinkle with gelatine. Let it sit for 2 minutes until softened. Microwave on High for 10 seconds, then whisk with a fork until the gelatine dissolves. Let it cool.
  • Add the room temperature chocolate to a large bowl. Mix in the egg yolk and gelatine. In a separate clean, dry bowl, whip the egg white until soft peaks form, then whip the cream until firm peaks form. Combine the egg white with the chocolate mixture, then gently fold in the whipped cream and the Milky Way.
  • Prepare the loaf pan by lining it with a double layer of plastic wrap. Fit one piece of cake snugly into the base, then spread the Milky Way mousse on top. Place another piece of cake over the mousse. Cover with plastic wrap and refrigerate for at least 6 hours until set.
  • Create the decadent chocolate topping by melting the chocolate and cream in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then chill in the fridge for 1 hour until spreadable. Use electric beaters to whip until light and creamy.
  • Place the cake on a serving plate, discarding the plastic wrap. Set aside 60ml (1/4 cup) of chocolate topping. Coat the cake with the rest of the chocolate topping all over. Put the reserved topping in a piping bag with a 5mm nozzle and create large crosses on top of the cake. Chill in the fridge for 30 minutes to firm up. Slice and serve.

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