Rosemary Chocolate Mousse Cake

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  Step 1

  Pour the whipping cream into a small sauce pan and add the rosemary.

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  Step 2

  Heat until the cream begins to boil then remove from the heat and cover. Leave to infuse for 30 minutes.

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  Step 3

  Strain the rosemary cream and chill in the fridge. Meanwhile, preheat the oven and begin brewing the coffee.

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  Step 4

  Beat together the butter and light brown sugar.

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  Step 5

  Beat in the eggs one at a time.

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  Step 6

  Whisk together the flour, cocoa, baking soda and salt.

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  Step 7

  Gently melt the dark chocolate.

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  Step 8

  Whisk the melted chocolate into the milk.

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  Step 9

  Whisk half of the flour into the butter, then half of the milk, then the remaining flour and remaining milk until combined.

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  Step 10

  Divide between three cake tins greased with butter.

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  Step 11

  Bake for 25 minutes at to 180'C. Remove from the oven and allow to cool.

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  Step 12

  Begin whisking the chilled rosemary cream to thicken.

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  Step 13

  Melt the chocolate for the ganache.

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  Step 14

  Whisk the melted chocolate and butter into the cream to form a thick mousse.

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  Step 15

  Spread the tops of two of the cakes with mousse and sandwich together. Melt the remaining chocolate and pour onto the top of the cake.

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  Step 16

  Sprinkle with some edible flowers and leave to harden in a cool place.

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  Step 17

  Top with a few sprigs of rosemary before serving.

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Margaret M. 8th July 2017

The best looking cake ever!

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