Chocolate Mousse Cake Recipe – Rigo Jancsi Cake

A intriguing chocolate cake from a decadent age? Try this lighthearted tripe chocolate mousse cake that’s not that intricate to make!

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Life is like a cake. When we look at it, we try to guess if it’s going to be good for us or should change our mind and go with another that looks more promising. No-one knows how tasty a chocolate cake is until the first bite reveals itself.

Some people are lucky enough to be born into a confectionery shop and have more chances trying out the various cakes and tortes nibbling a bit here and a bit there without the hard consequences of decision making and the constant fear of missing out something more delicious.

Like what if someone only eats chocolate cake because that was the cake she tried first, and since then she didn’t have a chance to try others? Probably no-one would pity her as chocolate cakes aren’t at the bottom of the cake chain, after all.

In fact, chocolate cakes are very hard to beat at all because chocolate cakes are made of two irresistible ingredients: Chocolate and cake. As everybody loves cakes and chocolate in some form, the only way to triumph a chocolate cake is to add something that will also everybody likes.

Probably this was the logic of some unknown confectioner who thought of filling chocolate cake with chocolate mousse and topping it with chocolate glaze. How awesome is having a triple chocolate cake instead of just one.

The most famous person who also thought this idea intriguing, was a Hungarian born gypsy violinist who was called Rigo Jancsi (Johnny Blackbird). The cake bears his name because he presented this cake to his heart’s love who he later married.

Sure enough, not everything was as smooth as chocolate on a cake.

When Jancsi first met the super famous and rich American Clara Ward, he was playing in a Parisian restaurant as a first violinist. This was the same prestigious restaurant that the always glamorous Clara was frequented with her double her age European prince husband.

After a couple of secret meetings, the fresh lovers eloped through Europe and after a European celeb tour, as a famous couple of their time, they ended up getting married in Egypt. Unfortunately, their marriage didn’t last very long but the chocolate cake that the confectioner named “Rigo Jancsi” still honoring their love story.

So, this chocolate cake is exactly as intricate and scandalous as this love story.

Between the firm clasps of simple but soft and airy chocolate sponge cake sits something that is too good for this world, yet exist. A foamy mousse made in chocolate heaven and sent down on angel feathers. On top of everything there is something controversy that shouldn’t be there at all. A thick layer that opposes the smoothness and feathery lightness of the whole. It’s hard to cope with but it makes the cake whole as something that keeps popping into our mind from the past not to let us forget until it slowly dissipates on our tongue and frees us up for one more bite…

Ingredients

Cake

• 6 medium / 300g Eggs (separated)
• 3 tablespoons / 60g Honey or sweetener of choice
• 1 ⅔ cup / 200g Flour
• 3 tablespoons / 24g  Cocoa powder
• 1 tablespoon / 10g Baking powder (follow instructions on packaging)
• ½ cup / 100g Coffee

Chocolate mousse

• 8.8 oz / 200g Chocolate to melt
• 1 teaspoon / 1.5g Cocoa powder
• 2 medium / 100g Eggs (separated)
• 2 tablespoons / 40g Honey or sweetener of choice
• 1 cup / 250g Heavy whipping cream
• 1 teaspoon / 5g Vanilla extract

Glaze

• 4 oz / 100g Chocolate to melt
• ½ cup / 100g Whipped cream

Kitchen Utensils

• 9.8″ x 8″ / 25cm x 20.5cm Baking tray

How to make Chocolate mousse cake

Pastry

1. Separate eggs.
2. Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
3. Beat egg whites on high speed until hard peaks form.
4. Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
5. Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
6. We are looking for a soft mixture here. Maybe a little bit less dense than honey.
7. Use a spatula to fold the whites into the pastry.
8. Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
9. Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!

Mousse

1. Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
2. Separate eggs and beat egg whites until hard peaks form.
3. Turn the mixer into low speed and mix yolks with the whites.
4. Fold cooled but still warm and liquid chocolate into the eggs carefully until combined. Mind to maintain an ambient temperature otherwise the chocolate cools too quickly hardening the mousse faster than we can mix in the whipped cream.
5. In a separate bowl, whip cream with the vanilla extract until thickened.
6. Use a large spoon to fold thick whipped cream into the eggs mixture.

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe

Glaze

1. Melt chocolate then mix in cream.

Assembly

1. Remove the top of the cake creating an even flat surface if necessary.
2. Cut cake base horizontally in the middle into two pieces.
3. Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
4. Place the other part back on the top.
5. Pour chocolate glazing on top of the pastry and spread it out evenly.
6. Let it rest in the fridge for a couple of hours before serving it.

Enjoy!

Flavors aren’t just ingredients but shapes too. These cakes come in squares but they are at all not edgy:

• Gerbeaud cake
• Sour Cream Chocolate Cake Recipe
• Poppy Seed Cake [Keto]
• Leftover Cake Recipe – Domino cake
• Three Layer Decadent Trifle Recipe
• Baked Rice Pudding Recipe

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Tripe Chocolate Mousse Cake Recipe [Rigo Jancsi Cake]

A intriguing chocolate cake from a decadent age? Try this lighthearted tripe chocolate mousse cake that's not that intricate to make!

Course Dessert

Cuisine Low carb recipe, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 2 hours hours

Total Time 1 hour hour 10 minutes minutes

Keep Screen On

Equipment

• 9.8″ x 8″ / 25cm x 20.5cm Baking tray

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Ingredients

Cake

• ▢ 6 medium Eggs separated
• ▢ 3 tablespoons Honey or sweetener of choice
• ▢ 1 ⅔ cup Flour
• ▢ 3 tablespoons Cocoa powder
• ▢ 1 tablespoon Baking powder follow instructions on packaging
• ▢ ½ cup Coffee

Chocolate mousse

• ▢ 8 oz Chocolate to melt
• ▢ 1 teaspoon Cocoa powder
• ▢ 2 medium Eggs separated
• ▢ 2 tablespoons Honey or sweetener of choice
• ▢ 1 cup Heavy whipping cream
• ▢ 1 teaspoon Vanilla extract

Glaze

• ▢ 4 oz Chocolate to melt
• ▢ ½ cup Whipped cream

US CustomaryMetric

Instructions

Pastry

• Separate eggs.
  
• Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
  
• Beat egg whites on high speed until hard peaks form.
  
• Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
  
• Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
  
• We are looking for a soft mixture here. Maybe a little bit less dense than honey.
  
• Use a spatula to fold the whites into the pastry.
  
• Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
  
• Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
  

Mousse

• Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
  
• Separate eggs and beat egg whites until hard peaks form.
  
• Turn the mixer into low speed and mix yolks with the whites.
  
• Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
  
• In a separate bowl, whip cream with the vanilla extract until thickened.
  
• Use a large spoon to fold thick whipped cream into the eggs mixture.
  
• Is there no time to make a cake? Check this out: Sugar free quick mousse recipe

Glaze

• Melt chocolate then mix in cream.
  

Assembly

• Remove the top of the cake creating an even flat surface if necessary.
  
• Cut cake base horizontally in the middle into two pieces.
  
• Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
  
• Place the other part back on the top.
  
• Pour chocolate glazing on top of the pastry and spread it out evenly.
  
• Let it rest in the fridge for a couple of hours before serving it.
  

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 301kcal (15%) | Carbohydrates: 27g (9%) | Protein: 9g (17%) | Fat: 21g (33%) | Saturated Fat: 13g (80%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 114mg (38%) | Sodium: 139mg (6%) | Potassium: 297mg (8%) | Fiber: 4g (18%) | Sugar: 7g (8%) | Vitamin A: 400IU (8%) | Vitamin C: 0mg | Calcium: 107mg (11%) | Iron: 6mg (32%)

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