Double Chocolate Mousse Cake with Coconut
A time-saving double-layer mousse and cake dessert made by blending all ingredients together, then baking until set. The light sponge base pairs with instant chocolate mousse, finished with shredded coconut topping. Quick assembly using a food processor speeds up preparation.
Ingredients
- 5 eggs
- 1 instant chocolate mousse mix
- 1 200 ml, heavy cream
- 1 measures, oil (from mousse package)
- ¾ cups sugar
- 1 ¾ cups self-rising flourall-purpose flour plus baking powder200g flour + 2 tsp baking powderglutenadds gluten
adjust leavening
- 1 colher de sobremesa baking powder
- shredded coconut, for topping
Instructions
- 1
Place butterfly attachment on food processor blades
- 2
Add all ingredients to food processor and blend on speed 3.5 for about 2 minutes
- 3
Grease a baking tray with margarine
- 4
Pour batter into prepared tray
- 5
Bake at 350°F for 25 to 30 minutes
- 6
Cool completely
- 7
Cut into cubes
Tips
Using a food processor significantly reduces mixing time
Check cake is set in center before removing from oven
Good to Know
Refrigerate covered up to 3 days
Prepare batter and bake day before, assemble with mousse and coconut topping when ready to serve
Serve chilled or at room temperature with additional shredded coconut if desired
Common Mistakes
Overmix in food processor to avoid dense cake texture
Underbake to avoid dry result
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
adjust leavening