Chocolate Honeycomb Mango Mousse Cake

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

With a refreshing and creamy mango mousse, this Chocolate Honeycomb Mango Mousse Cake is a light, cute, flavorful dessert bursting of summer flavor. The mini football on top for decoration makes it extra fun to eat.

Recipe

PRE TIME: 2 hr 45 min

COOKING TIME: 15 min

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

Honeycomb
2 tsp. Dark Chocolate, Melted
Mini Soccer Ball Chocolate
1 tsp. Dark Chocolate, Melted
0.25 cup White Chocolate, Melted
Cake
10 count Eggs
1 cup Sugar
1 cup Cake Flour
0.25 tsp. Baking Powder
0.25 tsp. Salt
0.25 tsp. Baking Soda
0.3 cup Melted Warm Light Cream
5 oz. Melted Butter
Mousse
1 cup Mango, Peeled And Diced
1.7 oz. Water
1 tsp. Sugar
3 tsp. Gelatin
8.5 oz. Whipped Cream

Directions:

[Honeycomb] Step 1

Measure bubble wrap to fit around the sides of the cake tightly, and approximately 1 inch taller than the cake. Unravel, and place with the bubble side up.

[Honeycomb] Step 2

Gently, pour melted dark chocolate over the bubbles and smooth out, working quickly, spread evenly over the entire piece.

[Honeycomb] Step 3

Allow chocolate to set in the refrigerator. You’ll know when it’s ready when you can touch it without leaving a mark.

[Honeycomb] Step 4

Remove it from the fridge. Slowly, remove the bubble wrap adhering chocolate.

[Soccer Ball] Step 1

Using a small brush, paint the melted dark chocolate on the Mini 3D Soccer Ball Silicone Mold.

[Soccer Ball] Step 2

Pour in the melted white chocolate in the mold and refrigerate until set.

[Soccer Ball] Step 3

Remove the chocolate from the mold. Assemble two hemisphere pieces with a thin layer of melted white chocolate in between.

[Cake] Step 1

Preheat oven to 350°F (175°C).

[Cake] Step 2

In a large bowl, add the egg, sugar, and beat to mix well. Then add cake flour, baking powder, salt, baking soda, and whisk to make sure there are no lumps. Add melted warm light cream, melted butter during the whisking.

[Cake] Step 3