Magic easter mousse cake

A show-stopping end to your family’s Easter celebrations

  • 2 hrs preparation
  • 1 hr 15 mins cooking
  • Serves 16
  • Print


Magic Easter Mousse Cake
  • 3 cup caster sugar
  • 1 1/4 cup water
  • 375 gram butter, chopped
  • 300 gram milk chocolate, chopped, plus 100g extra, melted
  • 1 1/2 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 2 1/4 cup self-raising flour
  • 3/4 cup plain flour
  • 1/3 cup cocoa
  • 1/3 cup thickened cream
  • 200 gram dark chocolate, finely chopped
  • 1 bendy drinking straw
  • 250 gram mini Easter eggs
  • 8 Ferrero Rochers, unwrapped
  • 1 small party lolly bag
  • 2 long bamboo skewers
  • 300 gram white chocolate, chopped
  • 1 1/2 cup thickened cream
  • 2 teaspoon powdered gelatine
  • 4 eggs, separated


Magic Easter Mousse Cake
  • 1
    Preheat oven to 150°C. Lightly grease and line the base and sides of three 20cm round springform cake pans.
  • 2
    In a saucepan, combine sugar, water, butter, milk chocolate, coffee and vanilla. Stir on low until smooth. Transfer to a large bowl, then cool for 30 minutes. Lightly whisk in eggs andstir in combined sifted dry ingredients.
  • 3
    Divide mixture evenly between pans. Bake for 1 hour until cooked when tested with a skewer. Cool in pan.
  • 4
    Remove cakes from pan, then level tops. Set one cake aside. Grease and line two of the cake pans. Return remaining two cakes to pans.
  • 5
    In a heat-proof bowl, over a saucepan of gently simmering water, melt chocolate with ½ cup cream, stirring until smooth. Whisk in gelatine to dissolve. Cool slightly, then stir in egg yolks.
  • 6
    In a large bowl, whip remaining cream until soft peaks form. Gently fold cream into chocolate mixture. In a clean, dry bowl, beat egg whites until soft peaks form.
  • 7
    Lightly fold egg whites into chocolate mixture until well combined. Chill for 1 hour until beginning to thicken. Pour evenly over cakes in pans, then chill overnight to set.
  • 8
    When ready to serve, combine cream and dark chocolate in a small saucepan, stirring until smooth. Set aside to cool slightly.
  • 9
    Remove cakes from pans. Place one mousse-topped cake on a serving plate. Dollop with a little ganache. Repeat with remaining mousse cake and ganache, finishing with reserved cake.
  • 10
    Pour remaining ganache over the cake, using a palette knife or spoon to drip the ganache down the side. Chill for 30 minutes until set.
  • 11
    Line an oven tray with baking paper. Dip a drinking straw into extra melted chocolate and place on tray.
  • 12
    One at a time, dip edges of some of the Easter eggs and a few halved Ferrero Rochers into chocolate, then attach to straw, finishing at the top. Chill for 15 minutes until set.
  • 13
    Insert bamboo skewers into straw, then push into centre of cake on a slight angle. Arrange remaining eggs and Ferrero Rochers on top of cake.
  • 14
    Brush top of straw with a little melted chocolate and attach party bag to achieve a gravity-defying effect!