5 Layer Chocolate Mousse Cognac Cake

Easter is upon us so here is my delicious recipe for a five layer (yes five layer!) chocolate mousse cake. Easy to make in advance this recipe includes rich chocolate, smooth mousse and a warm hum of cognac for layer after layer of pure decadence.

Once the three main elements are made it is simply a procedure of assembling and refrigerating.  For the mousse i have used Elmlea instead of double cream and combined the biscuit base with coffee and icing sugar -both result in a cleaner, lighter finish.


1.  The Biscuit Base

  • A mixture of your favourite biscuits
  • 15 ml strong coffee (instant or filter)
  • 1 tbsp icing (confectioners) sugar

2. The Sponge

  • 25g cocoa powder, plus extra for dusting
  • 4 bsp boiling water
  • 100g soft brown sugar
  • 100g self-raising flour
  • 1 level tsp baking powder
  • 1 large free-range eggs
  • 1 tbsp baking oil
  • 100g butter
  • 2 tbsp cognac

3. The Mousse

  • 400g chocolate
  • 25g cocoa powder
  • 20 ml milk
  • 1 tub Elmlea Double


Heat oven to 180c

  1. Biscuit base: Crush a mixture of biscuits, this is completely your choice so use your favourites. I chose a mix of ginger snaps and Bourbons, mainly because that was all i had in the cupboard! Once you’ve got them to a gravel-like consistency dilute 1 tbsp icing sugar into 15 ml coffee. Line the base of a loose bottom cake tin with cling film and squash the biscuit mix into the bottom. I chose to not push out to the very edges as i wanted the biscuit element to be a surprise texture.

2. The Sponge:

Combine the boiling water, butter and cocoa. Once combined mix in all the remaining ingredients. Spread into a second loose bottom baking tin and bake for 20 – 25 minutes. Once out of the oven brush with 2tbsp Cognac. Leave to cool completely.

3. The Mousse

Put the chocolate, milk and cocoa into a glass bowl, place the bowl on top of a saucepan of boiling water. Ensure that the boiling water does not touch the bowl at any time. Stir occasionally until chocolate is melted and all is combined. Reduce heat to a minimum. In a separate bowl whisk the Elmlea to stiff peaks. Once the chocolate has cooled slightly fold into the Elmlea.



4. Assembly

Once the cake has completely cooled, cut in half. Place the top half of the cake on top of the biscuit base. Press firmly to create a flat, even layer. Top with half the mousse then the final layer of cake. Another layer of mousse will complete the foundations of the cake. Refrigerate for at least 3 hours then cover in cocoa powder and top with fanned strawberries.

A real beauty that demonstrates skill and will turn heads at any party.

Happy Baking and Happy Easter!



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