Served 2

Prep time 1 hour and 30 minutes


For the Chocolate Cake
1 1/3 cup all-purpose flour
1 1/2 tsp baking powder
1/3 cup cocoa powder
1/4 tsp kosher salt
1 cup granulated sugar
3/4 cup vegetable oil
2 eggs
1 1/2 tsp vanilla essence
1 cup milk
4 oz dark chocolate

For the Chocolate Sauce
2 tbsp milk
1/2 cup condensed milk
1/2 cup double cream
10 oz premium chocolate
1/4 tsp sea salt

For the Caramelised Nuts
4 tbsp white sugar
1/2 cup crushed hazelnuts or pecans
1/8 pinch salt

For the Chocolate Mousse
2 tsp white sugar
4 tbsp whipping cream
1/2 cup chocolate sauce

For the Date and Caramel Sauce
1 cup white sugar
1/2 cup water
2 tbsp condensed milk
2 tbsp butter
1/4 tsp cardamom powder
1/4 cinnamon powder
1/2 cup double cream
4 tsp date paste

Per Serving
4 tbsp caramel sauce
6 tbsp chocolate sauce
2 tsp strawberry powder
2 tsp caramelised nuts
4 tsp sliced almonds
2 slices of fresh strawberry
8 oz chocolate cake
1/2 cup chocolate mousse
2 scoops vanilla ice cream
2 tbsp honey oats
2 tsp crushed pistachio


For the Cake
Preheat oven to 340°F (170°C). Grease and line cake pan with waxed paper or parchment paper; set aside. In a separate bowl sift together the flour, baking powder, cocoa powder, sugar, and salt. Using a mixer with a whisk attachment, combine the vegetable oil, egg, vanilla essence. Beat until smooth. Melt the dark chocolate and mix with warmed milk, then combine the chocolate milk mixture with the egg and oil mixture. Add all the dry ingredients and combine, making sure no dry streaks of flour remain. Pour the cake mix into a prepared pan and bake for 40 minutes.

For the Chocolate Sauce
In a saucepan add milk, condensed milk, and cooking cream, and cook for 3 minutes. Remove from the heat and add dark Valrhona chocolate and sea salt; mix well.

For the Caramelised Nuts
Heat the sugar in a saucepan until light brown, add the nuts until caramelised. Spread onto a waxed paper to cool down.

For the Chocolate Mousse
In a bowl add whipping cream and sugar. With a whisk or hand blender mixer, beat to a smooth creamy foam, not quite as stiff as whipped cream. Add chocolate sauce and fold in with a spatula.

For the Date and Caramel Sauce
In a saucepan melt sugar in water at 325°F (165°C); remove from heat.
Mix in butter and cream. Stir in the ground cardamom, cinnamon, and condensed milk and mix well.

Plating & Serving Instructions
On a plate place a piece of round chocolate cake, make a hole on the top of the cake, then fill the hole with 1/2 cup of chocolate mousse. On the top of the mousse add 2 scoops of ice cream, drizzle with caramel and chocolate sauce on the top of the ice cream. Then sprinkle with strawberry powder. Garnish with caramelised nuts, honey oats, crushed pistachio, almond flakes, and a strawberry slice.

Recipe By Chef Faisal for Served Issue 21
Read Chef Faisal’s interview here