About this recipe:This recipe was given to me by a friend who owned a cafe. I have made it many times and it never seems to fail. (I often put 2 tablespoons of liqueur or brandy into the mousse mixture after it has been melted together).
2 large eggs
225g plain yoghurt
120g cocoa powder
200g butter (softened not melted)
2 tsp bicarbonate of soda
1½ tsp vanilla essence
1/4 tsp salt
360g self raising flour
250ml boiling strong coffee
For the Mousse
300g dark chocolate
Directions Prep:45min › Cook:40min › Extra time:1hr35min › Ready in:3hr
To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
Beat on medium for 30mins. Then scrape down bowl and then beat for 1 min.
Turn into a greased and lined 23cmX 33cm baking pan.
Bake at 160 deg C for approx 40-50mins, if baking in large pan, or 25-30 mins for 2 smaller pans (depending on size of pans).
When cool, ice with chocolate mousse.
To make the chocolate mousse; melt all ingredients over a low heat in a small saucepan. Stir until well combined.
Then cool in fridge. When cool, beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake.