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Cake chocolat

Profiterole Mousse Cake

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Cocoa Brownies

1/2 cup unsalted butter
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 coffee shot (20ml)
1/2 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup all-purpose flour

Pastry Cream

1 tbsp all-purpose flour
1 tbsp corn flour
2 tbsp sugar
5 egg yolks
2 cups thickened cream
100g unsalted butter
1 tsp vanilla extract



1 cup all-purpose flour
1 cup water
¼ tsp coarse salt
1 stick butter
4 large eggs

Chocolate Ganache

200g dark chocolate
½ cup thickened/whipping cream

Chocolate Mousse

1 tbsp gelatin powder
3 tbsp cold water
200g dark chocolate
1 cup thickened/whipping cream + 1 extra cup
1 cup whipped cream


Cocoa Brownies

Preheat your oven to 320F (160C) and line the bottom of a 7 inch cake pan with parchment paper. Set aside.


Add the butter, sugar, cocoa powder, salt, vanilla extract and coffee shot to a large microwave safe bowl and microwave for 30 seconds at a time, mixing with a spatula until smooth.

Allow to cool for a couple minutes before adding the eggs, use a whisk to combine.

Add the flour and use the spatula to mix in until no dry ingredients are showing.

Pour the mixture into the 8” cake tin and bake for 25-30 minutes.

Allow to cool completely.

Pastry Cream

Add flour, corn flour and sugar into a large microwave safe bowl. Use a whisk to stir.

Add the egg yolks and mix until well combined.

Add 1 cup of cream and vanilla extract and stir to combine.

Microwave for 30 seconds at a time, whisking each time until mixture thickens. It will take about 6 minutes.

Stir in the butter until melted into the mixture.


Cover with plastic wrap and allow to cool completely.

Add 1 cup cream into a large mixing bowl and whip to stiff peaks.

Add half the pastry cream mixture and use a spatula to fold through.

Add the rest of the pastry cream and repeat.

Set aside in the fridge.


Preheat the oven to 400F.

Prepare a pastry bag with a 1/2-inch tip.

Line 2 baking trays with baking paper, set aside.


Add water, butter and salt to a large saucepan on medium heat. Allow butter to melt and mixture to boil. Take off heat and add the flour.

Mix using a wooden spoon until well combined. Place the saucepan back on the heat and continuously stir on medium heat for 5 minutes.

Transfer the mixture to a large mixing bowl. Set aside to cool.

Add one egg into the cooled down dough and stir using a wooden spoon or hand mixer on low speed.

Then add remaining eggs one at a time, stirring each time.

Place the mixture in your piping bag and pipe 1 inch rounds of the mixture on the baking trays.


Bake for 15 minutes until you reach a deep golden colour.

Allow to cool.

Chocolate Ganache

Add the cream and chocolate to a microwave safe bowl and microwave for 30 seconds at a time, stirring each time until smooth.

Insert a skewer or the end of a fork into the bottom of each profiterole.

Fill with pastry cream using a piping bag. Dip the top of each one in the ganache.

Allow excess to drip off before allowing them to cool.

For this next part you’ll need a piece of acetate measuring 5 inches tall and 25 inches in length.

Insert it into your cake tin. This will make removing the mousse cake easier. Alternatively, you can use a springform pan.

Chocolate Mousse


Add the gelatin and water into a small mixing bowl and use a fork to mix.

Set aside to set for 5 minutes and then microwave for 30 seconds.

Add the peanut butter chocolate chips and 1 cup of cream into a microwave safe bowl. Microwave for 30 seconds at a time, stirring each time until smooth.

Add the melted gelatin mixture and stir to combine.

Set aside to cool for 10 minutes.

Add 1 cup of cream into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.

Add half of the cooled chocolate gelatin mixture and mix until well combined. Then repeat with the remaining chocolate mixture.


Add a layer of the profiteroles on top of the cooled brownie layer and pour the chocolate mousse on top.

Allow to set for 1 hour.

Carefully lift the cake out of the cake tin and unwrap. Place on top of a cooling rack with a baking tray underneath.

Pour the remaining ganache on top of the cooled and set cake.

Allow to set in the fridge before you top with whipped cream and additional profiteroles.

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