I call this recipe divine chocolate mousse cake because it oozes with chocolate. It’s moist, creamy and extremely satisfying. One slice, and all my chocolate cravings disappear.
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This cake recipe is made out of two parts:
- Basic Vanilla Spongecake or Italian Ladyfingers
- Rich Chocolate Mousse
It’s all in the chocolate mousse
To make this chocolate mousse cake recipe, you need a very rich and chocolaty mousse. To achieve this wonderfully creamy mousse, you’ll need fresh mascarpone, a creamy and very rich Italian cream cheese and the right cocoa powder.
My favorite is cocoa powder is from Ghana because it has a rich chocolate taste. It’s very dense and dark, and made with one of the highest quality of cocoa beans.
But, there are plenty of other good options for cocoa powder. My recommendation is that you choose the organic kind for best and healthiest results. Avoid using one that’s already sweetened.
Egg yolks also play an important role in this recipe, and I use six egg yolks minimum per 500 grams or about 18 oz of mascarpone cheese. It makes the mousse extremely rich and creamy. In fact, sometimes I just eat the mousse on its own, without the cake part because it’s so delicious.
Go easy on the sugar
Although many similar recipes call for at least one cup of sugar, I cut my sugar portion in half when making the chocolate mousse. It’s healthier and cuts away the empty calories you don’t need. The taste is still divine and very satisfying without the sugary overload.
Let the chocolate mousse
cake soak overnight
To help bring out the intense chocolate flavor of my mousse cake, I make it the day before serving. The extra time in the fridge allows the spongecake, or ladyfingers, to fully absorb the chocolate mousse and the chocolate milk used for soaking the cake part, creating a perfectly moist and chocolaty dessert.
Chocolate Mousse
-
6
egg
yolks
-
7-8
tbsp
sugar
(you can also use honey as a healthier option)
-
2
cups
mascarpone cheese
(500 grams or about 18 oz)
-
5-6
tbsp
cocoa powder
(from Ghana or organic)
-
1
tbsp
lemon or orange juice
-
Using a hand mixer with a whisk, beat the egg yolks with sugar until fluffy.
-
Add lemon or orange juice and beat for another minute or so.
-
Add half the portion of the mascarpone and continue beating the mixture until well combined and creamy.
-
Add the remaining portion of the mascarpone cheese and continue beating until the mixture is smooth and creamy.
-
Using a spoon, slowly add the cocoa powder as you continue mixing the creamy mixture.
-
Beat the mousse for another 3-5 minutes, until you obtain a stiff and creamy consistency.
Chocolate Mousse Cake
-
1
whole
spongecake or 36 (300 grams) Ladyfingers
-
2
cups
milk
-
2-3
tbsp
cocoa powder
-
1
tbsp
sugar
-
6
cups
chocolate mousse
-
Warm up the milk and add cocoa powder and sugar.
-
Mix it together and boil the cocoa mixture. Set it aside for 20 minutes to cool.
-
Take your pre-made spongecake and slice it in half.
-
(You can also use ladyfingers if you don't have a spongecake made.)
-
Have a cake pan ready. You can either use the same cake pan you used for baking your spongecake, or if you're using ladyfingers, use a rectangular glass container for easier layout.
-
Soak the spongecake or the ladyfingers in the earlier prepared chocolate milk.
-
Using a wide spatula, take half of the mousse portion and spread it on the soaked portion of the spongecake (ladyfingers).
-
Soak the other half of the spongecake with cocoa and place it on top. If you're using ladyfingers, soak them and line them up on top.
-
Take the remaining portion of the mousse and spread it on top.
-
Cover it with aluminum foil and refrigerate the cake for at least 2 hours before serving. For best results, leave it in the fridge overnight.
A basic spongecake recipe is a staple for any baker because it is used as the foundation in many desserts. I like to add fruit to my recipe or make chocolate mousse cake out of it, but that’s just the start.
- You can add some frosting to your spongecake and turn it into an awesome birthday cake.
- Bake the batter in baking cups and make cupcakes out of it.
- Add left over fruit, such as strawberries or blueberries to the batter, and make a wonderfully light dessert for kids and adults to enjoy. Top it with a scoop of vanilla ice-cream or whipped cream and you’ll be in heaven.
Spongecake advantage
The big appeal of spongecake is that you can make it without fat, so it’s light and easy to digest. They also require only a handful of ingredients, flour, eggs, and sugar, so they’re affordable and very easy to make.
Best flour for making spongecakes
The best flour for spongecakes is pastry flour or wheat flour from Poland called “tortowa” type 450. If you want a gluten-free option, you can replace wheat flour with corn starch, almond meal, or a combination of both.
If you want your spongecake to be extra fluffy, add a tablespoon of potato flour.
You can skip adding baking powder, but if you want assurance that your spongecake comes out light and airy, then a teaspoon of baking powder will do the trick.
Add some flavor
Adding vanilla, lemon zest, almond extract, or cocoa, will add a wonderfully delicate flavor to your spongecake.
Best way to bake your spongecake
Make sure you bake your spongecake immediately after making the batter, otherwise it might lose some of the air and turn out less fluffy. When baking, do not open the oven prematurely, otherwise it might collapse. Allow the cake to bake for at least 30 minutes.
Basic Spongecake Recipe
-
1¼
cup
wheat flour
(Polish "Tortowa" type 450 or Pastry Flour
-
5
whole
eggs
-
¾
cup
powdered sugar
-
1
tsp
vanilla
-
1
tsp
baking powder
-
pinch of
salt
-
Preheat the oven to 350° Fahrenheit or about 180° Celsius.
-
Separate egg yolks from the egg whites.
-
Beat the egg whites until stiff.
-
Add powdered sugar to the egg yolks and beat until very fluffy.
-
Add vanilla and salt, and continue beating for another couple of minutes.
-
Using a spatula, gently combine the beaten egg yolks with the egg whites.
-
Thoroughly combine flour with the baking powder.
-
Using a sieve, slowly sieve the flour combined with the baking powder onto the mixed eggs.
-
Gently mix all the ingredients together.
-
Line a cake-baking pan with parchment paper.
-
Pour the mixed batter into the pan.
-
Bake for 45 to 55 minutes.
-
Cool it off for 10-15 minutes and use it as base for cakes, or cut it up and serve it with fruit and whipped cream.
Old world Rugelach cookies
This Rugelach cookies recipe, also known as “rogaliki” in Polish, has been inspired by my grandmother. It’s slightly different then the one I discovered in the U.S., which is typically made with cream cheese and without yeast.
The sour cream difference
In this Rugelach recipe, I use sour cream instead of cream cheese. I also add a teaspoon of active dry yeast. A little bit of yeast helps make these Rugelach cookies airy, soft on the inside and crunchy on the outside. Yeast also adds a more intense taste.
Add some orange or lemon zest to enhance the flavor
To make the cookies more flavorful, I also add lemon zest and some vanilla. When I was growing up in communist Poland, lemons were considered a luxury so they were used only for special occasions. Even rarer were oranges, but when we would get an orange, my grandmother would preserve the skin and later add a sprinkle of orange zest in her baking, including this Rugelach cookies recipe. So, if you prefer the taste of orange, go ahead and replace the lemon zest with orange.
Choose your favorite filling
Rugelach cookies can be made with all types of fillings, ranging from fruit to nuts. My favorite is plum butter or strawberry preserves, but pistachio and cinnamon is wonderful too. My kids’ favorite is chocolate filling.
Few other tips
If you want your cookies to be extra crispy, add a tablespoon of lemon juice. A hint of lemon juice will further enhance the flavor. Also, it’s fine if some of the plum butter overflows while baking. You can remove any excess after the cookies cool off. Don’t worry, they’ll be just as delicious.
Ideal flour
For this recipe my favorite flour is wheat flour from Poland, type 500 “Krupczatka”. Using this coarsely milled flour helps make the cookies airy and crispy. Otherwise, you may also use the all-purpose flour available in Canada and the U.S.
Rugelach Cookies Recipe
-
3
cups
wheat flour
Type 500 "Krupczatka" or All-Purpose
-
2
egg
yolks
-
¾
cup
unsalted butter
-
¾
cup
sour cream
-
3
tbs
cane or powdered sugar
-
1
tsp
dry active yeast
-
1
tsp
lemon juice
-
1
tsp
vanilla extract
-
½
tsp
lemon zest
-
¼
tsp
salt
-
In a medium bowl, combine sour cream, egg yolks, sugar, yeast, lemon zest, vanilla, and salt.
-
Mix it well together using a whisk or hand mixer.
-
In a separate bowl, combine butter and flour.
-
Slowly add the flour combined with butter to the rest of the ingredients, and using your hands, knead all the ingredients until well combined.
-
Cover the dough with a plastic wrap and place it in the fridge for at least 2-3 hours. You can also leave it overnight.
-
When you're ready to bake your Rugelach cookies, start by preheating the oven to 350° Fahrenheit or about 180° Celsius.
-
Remove the dough from the fridge and take half a portion of the dough.
-
Using a rolling pin, roll out the dough into a circle of about 12 inches in diameter or about 30 cm.
-
Using a pizza cutter, cut off the uneven edges and then cut the circle in eight equal slices.
-
Take plum butter and using a butter knife spread about a teaspon of plum butter on each piece.
-
Roll each piece from outside in and then twist gently into a crescent.
-
Repeat for each piece to form your Rugelah cookies and place them on a cookie sheet lined with perchament paper. You should get a batch of about 24-26 cookies.
-
Bake for 20-25 minutes maximum.
-
Sprinkle the cooled cookies lightly with some powdered sugar.
If you’re a fan of chocolate, you will love this oozing-with-chocolate cookie recipe.
When I’m short on time, this chocolate chip cookie recipe is my go-to. It’s inspired by the delicious chocolate chip cookies I discovered in Canada. I still remember their rich chocolate taste and how the chocolate chips would practically burst at the seams. It also made me realize that there’s no such thing as too much chocolate.
In addition to being a chocoholic, I am also a big fan of easy recipes. I believe that keeping it simple is often the most delicious way to eat, and this is one of the simplest cookie recipes to prepare, with little effort.
So, when I need to make a delicious chocolaty dessert quickly and want to appeal to the kids and adults, this chocolate chip cookie recipe is a winner.
Double the chocolate chips portion
I use a hefty amount of chocolate chips or chunks to make these chocolate chip cookies super decadent. I also add an extra egg yolk to make them fluffier. To add that rich and creamy taste, I use Irish butter.
If you remember, take the butter out of the fridge at least half-an hour before making this recipe so it’s easier for you to work with it. I also recommend using room-temperature ingredients, so while you’re at it, take the eggs out of the fridge as well.
The other key ingredient in this recipe is coconut. By adding a little bit of coconut flakes or milk, the taste of chocolate is even more accented. You don’t need a lot, just a hint will do.
For this recipe you can use all-purpose wheat flour, but if you want to make your cookies extra light and crispy, try using “Krupczatka” Polish flour, type 500, a coarsely milled wheat flour that’s excellent for making all kinds of cookies.
Chocolate Chip Cookies
-
2
cups
chocolate chips
(semi-sweet)
-
1¼
cups
wheat flour
("Krupczatka" type 500 or all-purpose)
-
½
cup
unsalted butter
(Irish butter preferably)
-
1
whole
egg
-
1
egg yolk
-
2
tbsp
coconut milk
(can be substituted with coconut flakes)
-
½
cup
brown sugar
-
¼
cup
cane sugar
-
½
tsp
vanilla extract
-
¼
tsp
cinnamon
-
¼
tsp
salt
-
1
tsp
Baking Powder
-
½
tsp
Baking Soda
-
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Cream sugar and butter together until well combined.
-
Add the egg and egg yolk, plus coconut milk or flakes.
-
Using a spatula, mix all the ingredients together.
-
Add cinnamon, vanilla, and salt, and continue mixing gently.
-
In a seperate cup, measure flour, add baking powder and baking soda. Mix the flour with the baking powder and baking soda very well.
-
Add the flour, combined with baking powder and baking soda, to the previously mixed wet ingredients, and mix them all together.
-
Pour in the chocolate chips and continue combining everything together with a spatula.
-
Prepare a cookie sheet lined with parchment paper.
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