Two Layer Chocolate Mousse Cake

Method

1. Bring 3 chicken eggs to room temperature and separate the yolks from the whites.
2. Add a pinch of salt to the whites, beat until fine bubbles form, then sprinkle in 40g of kOBE Monk Fruit Blend and beat at medium speed to soft peaks.
3. Add the remaining 10g of kOBE Monk Fruit Blend for the sponge to the yolks, beat until pale yellow, then add 30ml of cooking oil and 20ml of unsweetened oat milk and stir well.
4. Mix 30g of all purpose flour, 15g of cornstarch and 15g of cocoa powder together and split the mix in two, sifting one part into the yolk bowl and folding until no dry flour is left.
5. Fold one third of the whites into the yolk bowl, then tip the yolk mixture back into the bowl of whites and keep folding. Sift the rest of the dry mix in and fold gently until even.
6. Heat the oven at 160 degrees C for 10 minutes. Pour the batter into a 22cm tin lined with baking paper, tap the tin lightly to release air bubbles, and bake at 160 degrees C for 30 minutes. Turn the sponge out and cool it on a rack.
7. Wrap cling film over the base of the mousse ring and lay the sponge inside.
8. Melt 60g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 20g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, and let it cool to hand warm.
9. Whip 500ml of whipping cream with 120g of kOBE Monk Fruit Blend for the mousse to soft peaks and split it into two equal parts of 250ml each.
10. Soak 3g of gelatin in 10ml of cold water for 10 minutes, then warm it over hot water for about 10 seconds until fully melted.
11. Mix 250ml of the whipped cream with the warm chocolate, add the gelatin, stir until even, pour it into the ring, and freeze for 30 minutes until the surface sets.
12. Repeat the base with 60g of unsweetened dark chocolate chips and 20g of kOBE Monk Fruit Blend, soak the other 3g of gelatin in the remaining 10ml of cold water, mix with the other 250ml of whipped cream, pour it over the set layer, and chill until firm.

Tips

• Heat the gelatin until it runs completely clear, because any grains left in it will curdle the cream.
• Let the chocolate cool to hand warm before it meets the whipping cream, and the cream will not split.
• The lower layer has to be set on top before the upper one goes on, and pouring too early blurs the two together.
• The sponge has to be completely cool before it goes into the ring, because a warm base melts the mousse.
• Cling film around the base of the ring lets the cake come out in one piece, with no need to slide a knife underneath.