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Ginger and chocolate mousse cake
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Prep Time:
345 minutes
Cook Time:
55 minutes
Total Time:
400 minutes
Sweet dessert cake with a kick and crunch from crystallised ginger.
Ingredients:
  • 2 eggs
  • 300g plain flour
  • 1.25 gm bicarbonate of soda
  • 3.75 gm ground ginger
  • 1.25 gm ground cinnamon
  • 1/2 tsp allspice
  • 50g crystallised ginger, finely chopped
  • 150g unsalted butter, at room temperature
  • 250g brown sugar
  • 185ml buttermilk
  • 50g walnut
  • 450g jar dulce de leche (see notes)
  • Sunflower oil, to shallow-fry
  • 15cm piece of ginger, finely shredded
  • 20.00 gm caster sugar
  • Cocoa, to serve
  • 300ml pure (thin) cream, at room temperature
  • 4.40 gm vanilla extract
  • 300g milk chocolate, melted, cooled to room temperature
  • 3 eggwhites
  • 110g caster sugar
Instructions:
  • Preheat your oven to 180°C. Prepare a 22cm springform cake pan by greasing and lining it. In a bowl, sift together the flour, bicarbonate of soda, and spices. Add the crystallized ginger and mix well. Set the bowl aside.
  • In an electric mixer, whip butter and brown sugar until fluffy. Add eggs one by one, mixing well. Gently fold in flour mixture, then add buttermilk and walnuts. Transfer batter to pan and bake for 50 minutes until a skewer comes out clean. Let it cool completely in the pan.
  • Whisk cream and vanilla until soft peaks form, then gently fold in the cooled chocolate. In a separate bowl, use an electric mixer to whisk egg whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, while whisking constantly until stiff and glossy. Fold the egg white mixture into the chocolate mixture in 2 batches.
  • Layer the luscious dulce de leche on top of the cooled cake, followed by a generous spread of chocolate mousse. Cover with plastic wrap and let it chill for a minimum of 4 hours or ideally overnight until perfectly set.
  • Heat a depth of oil in a frypan over medium heat. Fry the ginger in batches for 2-3 minutes until crispy and golden. Drain ginger on paper towel and coat with caster sugar. Dust cocoa generously over the cake, top with the fried ginger, slice, and serve.

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