Chocolate Mousse Cake

Prep Time - 15 mins
Cooking Time - 45 mins
Extra Time - 30 mins
Total Time - 1 hr 30 mins

Ingredients
Sugar - 400 grams 
Eggs - 2
Yoghurt - 200 grams
Cocoa Powder - 60 grams
Butter- 200 grams
Bicarboate of soda - 2 tsp
Vanilla Extract - 1 1/2 tsp
Salt - 1/4 tsp
Self-raising Flour- 350 grams
Boiling Strong Coffee - 250 grams

For the Mousse
Butter - 90 grams
Dark Chocolate - 300 grams

Cream - 125 ml

Method

• Put all the ingredients into a large electric cake mixer bowl in the given order.
• Beat on medium for 30 minutes. Scrape down bowl and then beat for 1 minute.
• Turn into a greased and lined 23x33 centimeters tin or 2 large sponge tins. Bake at 160 degrees C for approximately 45-50 minutes if baking in large tin, or 30 mins for two sponge tins.
• Now, to make chocolate mousse, melt all ingredients over low flame in a small saucepan. Stir until well mixed.
• Then cool it in refrigerator. When cool beat it for 3-4 minutes.
• Refrigerate until firm enough to spread over the top of the cake. 
• Once the cake cools down, ice with chocolate mousse.