Chocolate Mountain

Chocolate Mountain

THIS IS SO DELICIOUS! Inspired by the finale of Breaking Bad, I decided to make a chocolate cake with some blue sugar sprinkles. I followed a recipe from the  Australian Gourmet Traveller – Chocolate book for a White Chocolate Mousse Cake – a dense chocolate cake filled with white chocolate mousse. It didn’t work. I was impatient and didn’t let the mousse set properly and it just fell apart. So I made this instead. This resulted in not so much as a nice chocolate cake with a cheeky bit of edible ‘crystal meth’ sprinkled on top, but a mountain covered in snow and ice.

(or crystal meth and cocaine… if we are sticking with that theme…) LET’S COOK!

DSC_0362Serves 8-10 

Baking time: 1h15 @ 160c
Preparation/garnishing: 1h
Total time (not including chilling) 2h15
Total time: 3-4h

Ingredients (adapted from the Gourmet Traveller)

for the cake:

150g butter, chopped
150g dark chocolate (70%), chopped
220g caster sugar
200ml milk
150g self-raising flour
75g plain flour
1 tbsp cocoa
2 eggs
1 tbsp
1 tbsp runny honey (optional)


for the white chocolate mousse:

150g white chocolate
60g unsalted butter
1 egg, separated
200ml double cream
dash of vanilla extract
125g dark chocolate, chopped finely

for the ganache:

125g dark chocolate, chopped finely
100ml double cream


whatever you want, but I used blue candy crystals and icing sugar. Looks good plain too.


  1. Starting with the mousse, Bain-marie (heatproof bowl over hot water) the white chocolate and butter and remove from heat when melted.
  2. Cool slightly and mix in egg white, keep mixing until it is smooth, it will separate at first.
  3. In another bowl, whip cream until it forms firm peaks, fold into chocolate mix.
  4. In yet another bowl, whisk the egg white until just before it forms firm peaks and fold gently into the mix. Cover bowl in clingfilm and set in the fridge.
  5. In a pan, combine butter, chocolate, sugar and milk and stir on a low heat until the chocolate melts and sugar dissolves.
  6. If your pan isn’t very big, transfer into a mixing bowl and 
    sift both flours and cocoa powder and mix well
  7. Add eggs one at a time and mix in thoroughly.
  8. Transfer to a greased and lined cake tin, I used about 20cm springform, and bake for 75 minutes.
  9. Remove cake and cool slightly before turning out onto a wire rack and cool completely.
  10. Now, what I did was cut this in half, stick the mousse in, put the top back on and watch the last 2 hours of hard work fall apart in front of my eyes. You don’t really need to do this. Go onto number 11.
  11. Tear the cake up into smallish pieces and push into a round bowl so that it takes that form, mixing in bits of mousse as you go (see image).DSC_0366
  12. Once all cake and mousse is used, turn bowl upside down on a jazzy plate and refrigerate for about 15 minutes.
  13. To make the ganache, pour cream into a sauce pan and bring to the boil. Take off the heat as soon as it starts to make bubbles.
  14. Pour cream over broken up chocolate in a bowl and mix together until all the chocolate has melted. Cool slightly.
  15. Take the cake out of the fridge and, with the aid of a knife or a spatular, ease it out of the bowl.
  16. Cover in ganache and decorate!

Cake inside


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