5 from 12 votes
Tripe Chocolate Mousse Cake Recipe [Rigo Jancsi Cake]
Prep Time
30 mins
Cook Time
40 mins
Cooling Time
2 hrs
Total Time
1 hr 10 mins
A decadent chocolate cake from a decadent age. Light hearted mousse spread under a bohemian chocolate layer on a plain chocolate sponge cake.
Course: Dessert
Cuisine: Low carb recipe, Sugar free recipe
Author: Edi Baker - SunCakeMom
  • 6 Eggs separated
  • 3 tablespoon Agave nectar
  • 1 ⅔ cup / 200g White flour
  • 3 tablespoon Cocoa powder unsweetened
  • 1 tablespoon Baking powder follow instructions on packaging
  • ½ cup / 100ml Coffee
Chocolate mousse:
  • 8.8 oz / 200g Chocolate to melt
  • 3 tablespoon Cocoa powder unsweetened
  • 2 Eggs separated
  • 2 teaspoons Honey optional
  • 1 cup / 500ml Heavy whipping cream
  • 1 teaspoon Vanilla extract
  • 4 oz / 120g Chocolate to melt sugar free
  • ½ cup / 100ml whipped cream
  1. Preheat oven to 350° / 180°C.
  2. Separate egg whites from yolks and put them into two different medium sized bowls.
  3. 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.
  4. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites won’t form hard peaks. Beat egg whites on high speed until hard peaks form. This will take a couple of minutes to look like this.
  5. Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
  6. Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks. We can do this with the mixer turned on low speed. We are looking for a soft mixture here. Maybe a little bit less dense than honey so whenever we feel that it’s hard to mix then add some coffee to it little by little.
  7. Use a spatula to fold the whites into the pastry. Avoid stirring, we are trying to achieve a light texture here without breaking the fluffiness of the egg whites too much.
  8. Check if oven is hot enough 356°F / 180°C.
  9. 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 or use a silicon tray.
  10. Pour the mixture into the tray and put it into the preheated oven.
  11. Bake sponge cake for 40 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever!
  12. Get cake out when top is golden brown. ( Some ovens may need an hour to do this so check if it’s ready by sticking a tooth pick into the pastry. If it comes out clean the cake is baked.)
  13. After taking it out of the oven let it cool down before continue working with it otherwise it could collapse quite badly. Whilst the cake is baking and cooling, it's time to make the cream AKA chocolate mousse.
  1. Break the chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Keep it over the saucepan stirring occasionally until chocolate is completely melted. Put unsweetened cocoa powder and honey into it and mix them with the melted chocolate.
  3. Remove it from heat and leave it aside to cool a little bit. In the meantime, prepare egg whites and whipping cream.
  4. Separate eggs and place egg whites in a medium-sized bowl. Beat with electric mixer until hard peaks form. It will take about 5 minutes.
  5. Turn the mixer into low speed and mix yolks with the whites.
  6. Fold cooled chocolate into the eggs carefully until combined.
  7. In a separate bowl, whip cream with the vanilla extract until thickened.
  8. Use a large wooden spoon to fold thick whipped cream into the eggs mixture really carefully. Try not to break whipped cream and keep mixture light and airy.
  1. Break chocolate into pieces and place it in a small saucepan over another slightly bigger saucepan of gently simmering water.
  2. Pour whipped cream into the saucepan with the chocolate bits.
  3. Stir occasionally until melted chocolate is completely incorporated with the whipped cream.
  4. Turn off the hob but keep the chocolate over the hot water as pouring glaze on top will be the last step.
  1. Cut cake base horizontally into two pieces.
  2. Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
  3. Place the other part back on the top.
  4. Pour chocolate glazing on top of the pastry and spread it out evenly.
  5. Let it rest in the fridge for a couple of hours before serving it.
  6. Enjoy and thank the compliments when you serve it.