Chocolate Cake Mousse Recipe | Yummy PH
A silky chocolate mousse cake topped with whipped cream and dotted with chocolate chips is the local bakeshop cake that you don't have to buy any more. With this recipe, you can always have this delicious cake and eat all the slices you want, too.
Visit our website for more food news, stories, and recipes:
Subscribe to our YouTube channel:
Follow/Like YummyPh on social media:
Super easy cocoa mousse ???????? #shorts
Hi! I'm Bayashi????
The No.1 cooking TikTok creator in Japan!!????
50million followers on my TikTok♪
バヤシ
日本No.1の料理系TikTokクリエイター????
TikTokフォロワー5000万人越え!!
バヤシのレシピ本が発売中！！『飯テロなのに、お腹が凹む究極めし バヤシの超低糖質レシピ 』Amazonか全国の書店にて購入できます????
----------------------------------------------
TikTok???????? Followers 50,000,000????：
Instagram???? ：
Facebook :
Twitter???? ：
#ASMR
#Recipe
#Food
My favorite chocolate mousse for cakes
Recipe for 4.5 cups of mousse (enough for an 8 inch cake 2-4 layers)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
sugarologie.com/recipes/chocolate-mousse
✌???? SOCIALS
--------------------------
INSTAGRAM
TIKTOK
PINTEREST
WEBSITE
THE CAKECULATOR
--------------------------
Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you.
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
Subscribe for more video recipes:
Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
#OhYum
Chocolate Mousse Cake Recipe By Food Fusion
A lovely Chocolate Mousse Cake recipe in Urdu and English. Make it for someone you love. #HappyCookingToYou
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Chocolate Mousse Cake
Recipe in English:
Ingredients:
-Plain pound cake 1
-Cream 100 ml
-Dark cooking chocolate 150 gms
-Cheeni (Sugar) ½ Cup
-Anday ki zarde (Egg Yolks) 3
-Gelatin powder 1 & ½ Tsp
-Coffee 1 tsp
-Neem garam pani (Warm water) 2-3 Tbs
-Cream (Refrigerated) 200 ml
-Chocolate shaving
-Cherries for garnishing
Directions:
-Take plain pound cake and cut out a thin layer of cake, trimming the edges and place this layer in a 6-inch spring form pan.
-In double boiler,add water and simmer on low flame, place bowl, add dark chocolate and sugar, mix on low flame.
-Add cream and mix until smooth.
-Add egg yolks one by one and mix continuously for 2-3 minutes, turn off the heat.
-In gelatin, add coffee and warm water and mix.
-Now add this mixture in chocolate mixture and whisk continuously to avoid any lumps, keep aside for 5-8 minutes.
-Whisk 200 ml cream until soft peaks forms.
-Once the mixture is cooled, add whipped cream and mix well.
-Pour the mousse mixture over the cake layer in the spring form pan and refrigerate it for 4-6 hours.
-Run a knife around the edges to loosen cake from the sides of the pan and remove cake from spring form pan.
-Garnish with chocolate shavings and cherries.
-Chocolate mousse cake is ready.
Recipe in Urdu:
Ajza:
-Plain pound cake 1
-Cream 100 ml
-Dark cooking chocolate 150 gms
-Cheeni (Sugar) ½ Cup
-Anday ki zarde (Egg Yolks) 3
-Gelatin powder 1 & ½ Tsp
-Coffee 1 tsp
-Neem garam pani (Warm water) 2-3 Tbs
-Cream (Refrigerated) 200 ml
-Chocolate shaving
-Cherries for garnishing
Directions:
-Plain pound cake lein aur us ki thin layer cut ker lein,cake ka kinaray trim karein aur cake layer ko 6-inch spring form pan mein rakh dein.
-Double boiler mein pani dal ker halki ancch per simmer karein,bowl rakh ker dark chocolate aur cheeni dal ker ka halki ancch per mix karein.
-Cream dal ker smooth hunay tak mix karein.
-Ek,ek ker ka anda ki zardiyan shamil karein aur musalsal mix kertay rahein 2-3 minute kliya aur chulha bund ker dein.
-Gelatin mein coffee aur neem garam pani dal ker mix ker lein.
-Ab is mixture ko chocolate mixture mein dal ker musalsal whisk kertay rahein ta ka koi lumps na banayein, 5-8 minute kliya side per rakh dein.
-200 ml cream ko whisk karein yahan tak ka soft peaks bun jayein.
-Jaisa he mixture thanda ho us mein whipped cream shamil ker ka mix ker lein.
-Mousse mixture ko spring form pan k ander cake layer ka upper dal dein aur 4-6 hours kliya refrigerate ker lein.
-Cake ki sides ko knife ki madad sa loose ker lein aur cake ko spring form cake sa nikal lein.
-Chocolate shavings aur cherries sa garnish karein.
-Chocolate mousse cake tayyar hai.
Chocolate Mousse Cake, Easy and Without Oven
The chocolate mousse cake recipe, easy dessert
1 tbsp (10g) gelatine powder
2.5 tbsp room temperature to bloom gelatine (5 minutes)
200g milk chocolate (chopped)
200ml milk
300ml cream
My baking and camera equipments:
Please chill the mousse cake in the fridge for at least 6 hours or overnight if you use a loaf pan. If using pudding cups or smaller pans, please chill them at least 4 hours to set completely.
Thanks for watching !