Red velvet chocolate mousse cake with ganache

12 Aug

red velvet cake with mousse and ganache

I’m late! I’m late! For a very important date! I am the most punctual person I know – apart from my mum – so I offer my infinite apologies. The date I am late for is the Nestle Baker’s Choice Bake It Yours competition.

The lovely people at Nestle sent me a ginormous hamper filled to over-flowing with their new and improved range of baking ingredients. Seeing as I already use their choc melts/choc chips/cocoa/baking chocolate I was in hog heaven!

I pawed through the packets and packets of exciting new products and started coming up with ideas for my recipe. In my mind I thought I had until the end of August. I was wrong – I had until the end of July. You will notice that it is no longer July. So I am sad to say I failed on the first hurdle.

nestle box

Still, I had fun creating – and sampling – my recipe. I came up with the idea of a red velvet cake sandwiched together with chocolate mousse and dripping with dark chocolate ganache, as it combines three of my fav things in a dessert recipe.

It also had a real ‘wow!’ appeal. I have already decided that I will be re-making this cake for Christmas Day as it was so very delicious. The good thing about it is, you can all the parts in advance and then assemble close to serving.

There are things you can scrimp on in the kitchen and things you definitely cannot. Chocolate falls into the later category. I beg of you – do not use cheap compound chocolate when baking – the flavours just won’t be as good.

I pretty much always bake with dark chocolate rather than milk as I prefer the richer taste. Misses 8 and 10 prefer to eat milk chocolate but I rarely use it in baking.

So despite my tardiness I hope you make this cake – you won’t regret it.



125 grams Nestle Baker’s Choice dark chocolate Melts

½ cup cream


250 grams Nestle Baker’s Choice dark chocolate Melts

150g white marshmallows

50g butter

4 tablespoons hot water

285 grams thick cream


2 1/2 cups self-raising flour

4 tablespoons Nestle Baker’s Choice cocoa powder

1 teaspoon bicarbonate of soda

180g butter, at room temperature, diced

¾ cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 cup buttermilk

1 tablespoon red liquid food colouring

red velvet cake with mousse filling


Make the chocolate ganache: In a small saucepan over low heat melt the dark chocolate with cream. Stir until melted, thick and glossy. Allow to stand 15 minutes until thick.

Make the chocolate mousse and set aside to cool completely: Tip marshmallows, butter, choc chips and hot water into a large saucepan over a very low heat and stir continuously with a silver spoon.

Keep stirring, ensuring you scrape the bottom of the pan and keep the heat on the lowest you can.

When it is a smooth glossy mix remove from heat.

Beat the cream until just starting to reach firm peaks, then fold the chocolate into the cream and beat in bowl of electric mixer until combined – you made need to scrape down the sides with a spatula to make sure everything is mixed.

Set aside to room temperature.

red velvet cake with chocolate mousse

 Cake: Preheat oven to 180°C and spray 2, 20cm round cake tins with non-stick cooking spray and line the bottom with non-stick baking paper.

Sift together the flour, cocoa and bicarb, set aside.

In bowl of electric mixer cream the butter and sugar until pale and fluffy. Scrape down sides with spatula then with beaters on low beat in eggs one at a time – wait until it is fully incorporated before adding the next add.

Scrape down sides, beat in vanilla then fold in the flour mix and buttermilk, in alternate batches, until well combined.

Beat in the food colouring and mix until combined.

Divide between the two tins and bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Set aside for 10 minutes before turning onto a wire rack to cool completely.

When cake is cold use a serrated knife to even out the tops of the cake. Place one cake on serving board and top with the mousse – you will have some left over. Even out with a palette knife then top with the second cake.

Pour the ganache over the top – if it is cold or you made the ganache a few days in advance you make need to heat gently for a brief time until slightly liquid. Use a palette knife to encourage the ganache down the sides of the cake.

Allow ganache to set before slicing. Do not store cake in fridge.




17 Responses to “Red velvet chocolate mousse cake with ganache”

  1. healthyindiankitchen August 12, 2016 at 2:16 pm #

    This looks so good….I literally want to have a bite now! Thank you for the recipe 🙂

  2. heartandsoul974 August 12, 2016 at 10:40 pm #

    Looks yummy and definitely Christmas worthy.😊

  3. Laura (PA Pict) August 12, 2016 at 11:20 pm #

    That looks divine and makes me drool.

  4. Sadie's Nest August 12, 2016 at 11:53 pm #

    Looks decadent and delicious!

  5. Lorraine @Not Quite Nigella August 13, 2016 at 1:25 am #

    Wow that is a healthy serving of chocolate ganache icing! 😀

  6. The Culinary Jumble August 13, 2016 at 4:18 am #


  7. goldenbrodie August 13, 2016 at 6:52 am #

    Stop…please stop…I can’t…such delicious cake and mousse…I must have this!!!!! excellent recipe & the photos are beyond good!!

  8. Tanya Finley August 13, 2016 at 8:54 am #

    Oh my goodness … this looks absolutely delicious!!

    • The Hungry Mum August 17, 2016 at 2:40 pm #

      Thanks Tanya! I must say, it is one of the most delicious cakes I have ever baked. Was pretty pleased with it 🙂

  9. youthfoodblog August 13, 2016 at 9:47 am #

    Love chocolate cakes, and this is a good one!

  10. Midge August 13, 2016 at 1:01 pm #

    Oh, my! That looks absolutely decadent and fabulous!

    • The Hungry Mum August 13, 2016 at 8:08 pm #

      Thanks Midge 🙂 It was one of the most delish cakes i’ve made. Was very happy with how it turned out.

  11. August 16, 2016 at 12:53 am #

    What’s not to like!!! Lots of chocolate over a red velvet cake – perfect for the holidays or anytime 🙂

    • The Hungry Mum August 16, 2016 at 5:47 pm #

      It is chocolate overload, but sometimes you’ve just got to go there 🙂

  12. chewtown August 18, 2016 at 9:43 am #

    Red velvet is the BEST! I’m loving how rich yours looks. The right combination of “red” and chocolate. You know I don’t live far from you right?………..

  13. ChgoJohn August 21, 2016 at 8:04 am #

    I read the title of this post ant thought that it sounded really good — and then I saw your opening photo. “Good” doesn’t begin to describe it! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: