Rigo Jancsi Cake

Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!

As I most recently have some time, I had been browsing on the internet a few days ago. Looking for new, exciting ideas, inspirational dishes that We have never used before, to amaze my loved ones with. Searching for a long time unfortunately couldn’t come across any interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and easy treat simply by chance over Suncakemom. It seemed so tempting

on its image, that required urgent actions.

It had been simple enough to imagine just how it’s created, its taste and how much boyfriend will enjoy it. Actually, it is quite simple to keep happy the man when it comes to desserts. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I visited the page and simply used the detailed instuctions that were combined with great photographs of the process. It really makes life quite easy. I can suppose it is a bit of a inconvenience to take photos down the middle of baking in the kitchen because you ordinarily have sticky hands so that i pretty appreciate the effort and time she put in to make this blogpost and recipe conveniently implemented.

That being said I’m inspired presenting my personal formulas in a similar way. Appreciate your the concept.

I was fine tuning the original recipe create it for the taste of my loved ones. I can mention it turned out an incredible success. They enjoyed the flavor, the thickness and enjoyed getting a sweet such as this during a busy week. They quite simply demanded more, a lot more. Hence the next time I’m not going to make the same miscalculation. I’m likely to twin the amount to keep them happy.

Thanks for SunCakeMom who made the Chocolate Mousse Cake a reaility


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!


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


Melt chocolate then mix in cream.


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.