Black Pepper And Chocolate Mousse Cake Recipe

Recipe By Slurrp

Indulge in the rich and decadent flavors of black pepper and chocolate with this mousse cake. The combination of the subtle heat from black pepper and the smoothness of chocolate creates a unique and irresistible dessert. The cake is light and airy, with layers of velvety chocolate mousse and a hint of spiciness. Perfect for special occasions or when you want to treat yourself to something truly indulgent.

4.4
29 Rating -
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Eggdiet
1hr 10minstotal
40minsPrep
30minsCook
1hr 10m.total
40m.Prep
30m.Cook
Black Pepper And Chocolate Mousse Cake
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ingredients serve

Ingredients for Black Pepper And Chocolate Mousse Cake Recipe

  • as needed For The Chocolate Cake Base
  • 0.19 cup All Purpose Flour
  • 0.06 cup Unsweetened Cocoa Powder
  • 0.16 cup Granulated Sugar
  • 0.19 teaspoon Baking Powder
  • pinch Pinch Of Salt
  • 1/4 Large Eggs
  • 0.09 cup Milk
  • 0.06 cup Melted Butter
  • as needed For The Black Pepper Chocolate Mousse
  • 1 ounce Dark Chocolate, Chopped
  • 0.06 teaspoon Freshly Ground Black Pepper
  • 0.19 cup Heavy Cream
  • as per your need For Serving
  • as required Cocoa Powder, For Dusting
  • as per your need Chocolate Shavings Or Fresh Berries, For Garnish

Directions: Black Pepper And Chocolate Mousse Cake Recipe

Cooking Directions

  • STEP 1.Start by preparing the chocolate cake base. Mix together flour, cocoa powder, sugar, baking powder, and a pinch of salt.
  • STEP 2.In a separate bowl, whisk together eggs, milk, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  • STEP 3.Pour the batter into a greased and lined cake tin and bake in a preheated oven at 180掳C for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 4.While the cake is cooling, prepare the black pepper chocolate mousse. Melt dark chocolate in a heatproof bowl over simmering water. Stir in black pepper and let it cool slightly.
  • STEP 5.In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the melted chocolate mixture until well combined.
  • STEP 6.Once the cake has cooled completely, carefully slice it horizontally into two equal layers. Place one layer back into the cake tin and spread a generous amount of the black pepper chocolate mousse on top.
  • STEP 7.Place the second cake layer on top and cover it with the remaining mousse. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
  • STEP 8.Before serving, dust the top of the cake with cocoa powder and garnish with chocolate shavings or fresh berries, if desired.
  • STEP 9.Slice the cake into portions and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to use good quality dark chocolate for the mousse to achieve the best flavor.
  • For a stronger black pepper flavor, you can increase the amount of black pepper used in the mousse.
  • To easily slice the cake into layers, use a long serrated knife and gently saw through the cake while rotating it.
  • For a more intense chocolate flavor, you can brush each cake layer with a simple syrup made from equal parts sugar and water before adding the mousse.

Storage and Serving

  • This mousse cake is best served chilled, straight from the refrigerator.
  • If you prefer a softer mousse texture, you can let the cake sit at room temperature for 10-15 minutes before serving.
  • To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
Nutrition
value
480
calories per serving
34 g Fat10 g Protein33 g Carbs3 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    10g
  • Carbs
    33g
  • Fiber
    3g

MacroNutrients

  • Carbs
    33g
  • Protein
    10g
  • Fiber
    3g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    3mg
  • Vitamin A
    71mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    222mg
  • Selenium
    20mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp