Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!

As I most recently have a little time, I was browsing on the web yesterday. Trying to get fresh, interesting tips, inspirational dishes that I’ve never tested before, to astonish my family with. Looking for a long time but could not find lots of interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy treat simply by chance on Suncakemom. It seemed so mouth-watering on its pic, it required urgent actions.

It had been not difficult to imagine how it is created, its taste and just how much my hubby will probably like it. Mind you, it is rather easy to impress the guy in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the page and simply used the precise instuctions which were coupled with wonderful images of the process. It just makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen as you usually have gross hands and so i seriously appreciate the time and energy she devote to make this post and recipe easily followed.

Having said that I am encouraged presenting my own dishes in a similar fashion. Thanks for the thought.

I had been fine tuning the original recipe to make it for the taste of my family. Need to mention that it was a terrific outcome. They prized the flavour, the structure and enjoyed having a delicacy such as this in the middle of a busy week. They basically demanded even more, many more. So next time I am not going to commit the same mistake. I am going to multiply the volume to make them happy.

Many Thanks to suncakemom for the delicous Rigo Jancsi Cake.


Separate eggs.

Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.

Beat egg whites on high speed until hard peaks form.

Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.

Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.

We are looking for a soft mixture here. Maybe a little bit less dense than honey.

Use a spatula to fold the whites into the pastry.

Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.

Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!


Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.

Separate eggs and beat egg whites until hard peaks form.

Turn the mixer into low speed and mix yolks with the whites.

Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.

In a separate bowl, whip cream with the vanilla extract until thickened.

Use a large spoon to fold thick whipped cream into the eggs mixture.

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe


Melt chocolate then mix in cream.


Remove the top of the cake creating an even flat surface if necessary.

Cut cake base horizontally in the middle into two pieces.

Place the top bit on a flat surface until spreading the cream on the bottom part evenly.

Place the other part back on the top.

Pour chocolate glazing on top of the pastry and spread it out evenly.

Let it rest in the fridge for a couple of hours before serving it.