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How To make Chocolate Mousse Cake (Part Two)
GANACHE ICING AND ASSEMBLY:
FOR CHOCOLATE MOUSSE CAKE:
1 c Heavy cream
8 oz Semisweet chocolate
- Chopped coarse 2 tb Orange flavored liqueur
GARNISH:
Oranges; halved/sliced thin - into half rounds/about 14 - slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve into a small pitcher or a bowl with a lip. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it, then set one of the cake layers, bottom side up on the cardboard. Cover the cake with some of the mousse, smoothing it into an even layer, and top it with the remaining layer, bottom side up. Cover the top and the sides of the cake with the remaining mousse, smoothing it with a spatula, and chill the cake until it is cold. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it, smoothing it with a spatula to completely cover the top and sides of the cake. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. Heat the excess ganache, stirring, until smooth, cool it to tepid, and pour it over the cake, smoothing it with a spatula over the top and sides of the cake. Chill the cake until the glaze is set. Transfer the reserved chocolate mixture to a pastry bag. Arrange orange slices, rounded sides up on the top of the cake, so that one end of the slice is toward the center and the other is toward the edge of the cake. Pipe the chocolate mixture along the base on each side of the orange slices. Arrange the remaining cream decoratively around the bottom edge of the cake. Let the cake stand at room temperature for at least 15 minutes before serving. From the databases of Barb Day Prodigy ID# GWHP32A.
How To make Chocolate Mousse Cake (Part Two)'s Videos
Let’s make the most beautiful sakura mousse cake ~ ????????
Full recipe:
Edible sakura:
2-ingredient Kinder chocolate mousse recipe!
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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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
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Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet:
Eggless Chocolate Mousse Cake Recipe | Triple Chocolate Pastry At Home | Bake With Shivesh
This Eggless Chocolate Mousse cake is every chocoholic’s dream come true! With three layers of chocolate treat - chocolate cake, chocolate mousse, and chocolate ganache, this indulgent chocolate mousse cake will be a part of your every celebration. So let’s get started!
Written recipe -
Ingredients -
For the cake sponge:
1 + ½ cup (180gms) maida
¼ cup (30gms) cocoa powder
1 + ½ tsp (6gms) baking powder
1tsp (3gms) baking soda
Pinch of salt
½ cup (100gms) sugar
¼ cup (60gms) vegetable oil
1 cup (285gms) yogurt
¼ cup (60gms) milk, warm
Ganache
3 cup (525gms) chocolate
1 + ½ cup (345gms) whipping cream
Mousse
¾ cup (172gms) whipping cream
+ half of the ganache
Product links -
Cocoa powder :
Off set spatulas :
Oven :
Mixing bowls :
Parchment paper :
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