Chocolate Mousse Cake Recipe
Thursday, September 07, 2006
Basically, you need to make a vanilla sponge cake, the custard filling & the mousse.
I will give the recipe for the mousse. The cake and custard you can use any sponge cake recipe but fill up to only 1/2 of your cake ring. The custard you can use custard powder and milk to make and add some vanilla beans for added flavour.
Dark Chocolate Mousse (for a 5 inch hexagonal ring)
Ingredients:
120g dark chocolate couverture (chopped)
20g white chocolate (chopped)
90g milk
2 gelatine leaf (1/2 tbsp powdered gelatine), softened in a little warm water.
120 g whipping cream.
1/2 vanilla bean split lengthwise
Method:
Heat up the milk with some vanilla beans till it comes to a low boil.
Pour the milk onto the chopped couverture & white choco in a mixing bowl and hand whisk tillt he chocolate is fully melted.
Add the softened gelatine to this and hand whisk till fully dissolved.
Allow this mixture to cool.
In the meantime, whisk the whipping cream using a stand mixer till firm peaks are formed.
Fold in the whipped cream into the melted chocolate mix till fully incorporated.
Assembly of cake:
Ingredients:
1 sponge cake (divide into 2 or 3 layers)
custard
berry based jam (diluted with some warm water)
mousse
Method:
Wrap the bottom and outsides of a cake ring in a piece of foil aluminium foil and put the foil wrapped ring on a cakeboard.
In the cake ring, put in the first layer of the sponge cake.
Brush the cake surface with some of the diluted jam.
Spread a layer of custard on the cake.
Brush the underside of the next layer of cake with the jam, put this on top of the custard layer.
Brush more jam on the top of the cake if you have the third layer.
Spread the custard and apply the jam ont he udnerside of the last layer of cake.
Make sure the cake layers are in the centre of the cake ring with space on the sides for the mousse.
Pour in the mousse. Allow the cake to absorb the mousse for 10 mintues. top up with more mousse if necessary.
Put in the freezer for at least 2 hrs to set.
Unmoulding the cake:
You will need a small blowtorch or simply your hair dryer.
Holding the ringed cake on its side, carefully remove the alumnium foil.
Wipe off any excess mousse on the sides of the cake ring.
Put back the ringed cake onto the cakeboard on its final presentation position.
Using a hairdryer on high heat but low fan speed, carefully heat all the sides of the metal cake ring evenly to melt the mousse slightly.
(for the hexagon cake ring I used, the sharp corners must be heated longer)
Holding opposite sides of the cake ring, with even pressure, lift the cake ring gently. (oif the cake ring does not move, you have not heated up the mousse enough at the sides, do not force it up! Just reheat and try again)
Freeze the released cake in the freezer for another 30mins to 1 hr before decorating as desired.
The Cake can then be stored in the chiller.
posted by Josh @ 3:51 PM,
