Delicious Flavor of Black Pepper and Chocolate Mousse Cake

Mousse is a processed food that has a structure with lots of air bubbles, so the cake has a light, smooth and spongy texture. The mousse will have a cool and smooth taste or a sweet, thick taste depending on the recipe and processing technique. Mousse can be savory or sweet. Typical dessert mousses are usually made with whipped egg wнιтes or whipped cream flavored with chocolate or fruit puree. Salty mousse can be made with hard-boiled eggs, fish, or liver.

Black Pepper and Chocolate Mousse Cake is a unique novelty combination of delicious chocolate mousse on the same rich cake, shot through with cracked black pepper. Not for the faint of heart, but the taste of the cake is unique and hard to resist. Are you ready with this delicious novelty cake recipe?



1 pinch salt

4 tbsp all-purpose flour

⅓ cup vegetable oil (eg, canola, peanut, sunflower, etc but not olive)

4 tbsp natural unsweetened cocoa powder (not Dutch-processed)

⅓ cup sour cream

2 eggs

¾ cup ground almonds

½ cup granulated sugar


⅔ cup (150ml) double cream

10 oz (about 300gm) dark bittersweet chocolate

2 tbsp powdered sugar ( granulated sugar ground in a processor)

4 eggs, separated

2 tbsp freshly cracked black pepper + more to sprinkle on top



Step 1: Preheat the oven to 355 degrees F (180 degrees C), prepare an 8×8 inch baking pan, spray the entire surface of the tray with non-stick spray, then line the bottom of the tray with parchment and grease the parchment paper for easy removal.

Step 2: In a small bowl, mix together almonds, cocoa, flour, and salt.

Step 3: In another large bowl add eggs, sugar, oil, and sour cream and beat until the sugar dissolves and the mixture is combined.

Step 4: Add the dry mixture in step 2 to the wet mixture in step 3 and mix until the mixture is combined, taking care not to over mix to get a complete cake batter.

Step 5: Pour the cake batter into the prepared mold, pay attention to spread the dough evenly, then bake the cake in the prepared oven for about 20 to 25 minutes, until the cake is cooked.

Step 6: When the cake is done, take it out of the oven and let it cool in the mold for about 30 minutes, then remove it from the mold and let it cool completely on a wire rack.

Step 7: Line the original cake mold (washed and dry) with cling film, taking care to make sure the film adheres to the edges of the tin, then place the cooled cake back into the mold (place on the cling film) and let it sit. The cake rests in the fridge for a few hours.


Step 1: Add the chocolate to a small bowl, melt in the microwave, or use the insulated мєтнod over boiling water then let it cool for a few minutes.

Step 2: In the bowl, add the egg yolks and beat continuously, in the process of whisking the egg yolks, add the warm chocolate in step 1 and beat until the mixture is combined.

Step 3: In another bowl, add the double cream and use a whisk to beat until soft peaks form, then add the egg-chocolate mixture in step 2 and beat until the mixture is combined.

Step 4: In another clean bowl add the egg wнιтes and then using an electric mixer beat on high for about 1 minute or until the wнιтes start to foam.

Step 5: Slowly add a teaspoon of sugar to the egg wнιтes and beat until the mixture is combined and forms a hardball we get a meringue.

Step 6: Add ⅓ part of the whipped meringue to the mixture in step 3, fold the mixture evenly with a spatula, then add the rest of the meringue and black pepper and fold gently to get a complete mousse.

Step 7: Evenly spread the mousse in step 6 on top of the cake and use a razor to smooth the top.

Step 8: Sprinkle fresh black pepper on top. Cut the cake and enjoy.

A strange combination of greasy cake base combined with creamy chocolate mousse and a bit of cracked black pepper, are you ready to enjoy this special cake?


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