Ragged Rock Chocolate Rum Mousse Cake – dark chocolate scratch cake topped with a silky smooth chocolate mousse and dollops of freshly whipped cream.
This recipe was inspired some years back when I was making rum truffles and thinking about other chocolate recipes that could be combined with rum. This was the result of an experiment that followed. For plain Chocolate Mousse Cake, simply omit the rum.
- 1 cup sugar
- 1 cup all purpose flour
- 1/3 cup + 1 Tbsp cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup soured milk
- ½ cup black coffee
- ¼ cup vegetable oil
- ½ tsp vanilla flavoring
- 6 ounces dark chocolate chopped in small pieces or 1 cup dark chocolate chips
- 1 oz water
- 2 tablespoons butter no subs
- 3 egg yolks
- 3 tablespoons sugar
- 1 cup whipping cream
- 1 envelope unflavored gelatine powder softened in 2 oz water
- 2 ounces Ragged Rock rum
- 3 egg whites
- ½ cup sugar
- 1 tbsp corn syrup
- ¼ cup water
- ½ cup whipping cream
- 1 tbsp icing sugar powdered sugar
- ½ tsp vanilla extract
Sift together the dry ingredients. Add remaining ingredients and beat with electric mixer for 2 minutes.
Pour into a greased and floured 10 inch springform cake pan. Bake at 350 degrees F for 30 minutes or until toothpick inserted in the center comes out clean. Cool thoroughly.
Soften the gelatine in 2 oz water and set aside.
Whip your cream to soft peaks and chill in refrigerator.
Melt chocolate with butter on low heat, stirring until smooth. Cool for 15 minutes.
In double boiler, whisk the egg yolks, sugar and one ounce of water.
Cook and stir over boiling water until mixture reaches 170 degrees F.
Remove from heat and whisk in the chocolate mixture. Whisk in the softened gelatine and rum at this point and stir until very smooth. Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature stirring constantly.
Fold in the previously whipped cream.
In a small saucepan combine the ½ cup sugar, 1 tbsp corn syrup and ¼ cup water. Boil until mixture reaches 220 degrees F on a candy thermometer, about 3-4 minutes. Whip the 3 egg whites to soft peaks and slowly add the hot sugar syrup. Beat until stiff and foamy to form a meringue. Slowly fold the chocolate and whipped cream mixture into the meringue.
Place the baked cake on the serving plate. Sprinkle 2 ounces Ragged Rock Rum over the cake. Using the side portion of your springform pan, place it around the baked cake to use as a form to hold the mousse on top of the cake until it sets. Alternatively you can use a piece of parchment paper or aluminum foil wrapped around the cake and taped into place. Pour the chocolate mousse over the chocolate cake base in the springform pan or form. Chill for about 3 hours.
Run a sharp knife around the edge of the cake to release it from the pan. Garnish with vanilla whipped cream and shaved chocolate or chocolate trellis garnishes.
Chocolate trellis garnishes can be made simply by melting a couple of ounces of good quality chocolate and putting it into a Ziploc bag or piping bag with a number 4 writing tip. Let the chocolate cool if it is too liquid until it begins to thicken. Snip the corner off the plastic bag and pipe 8, three inch long V shapes onto a piece of aluminum foil or wax paper. Pipe the chocolate in a continuous snaking pattern inside the V’s. Place in the refrigerator for 20 minutes to cool and solidify. Place trellises at an angle on top of vanilla whipped cream mounds.
Whip together to the cream, icing sugar and vanilla to stiff peaks.