Birthdays-Triple Chocolate Mousse Cake

20 Nov

October has been a busy month filled with birthdays. It so happens that the young adults pastor birthday is in October. Events like this always give me an opportunity to show my creative side as well as try new recipes.
For this birthday, I am making a Triple Chocolate Mousse Cake. The cake consists of chocolate chiffon sponge cake, milk, white and dark chocolate mousses.

Method:

I first made the chiffon cake and baked it. With the cake resting, I then proceeded to make the dark chocolate mousse. To make the mousse, the gelatin was first bloomed in cold water to soften it. Next, whipping cream was whipped and set aside in the fridge. I then made the sabayon which was basically warming up the sugar/egg mixture over a double boiler till luke warm when touched. ***Make sure not heat up the mixture too much as it would start cooking. Once the sugar/egg mixture was luke warm, beat the mixture till light and fluffy. Fold in the melted chocolate until combined. Add the gelatin and then incorporate the whipping cream making sure it is fully blended and homogenous. Once the mixture was well folded and mixed, it was poured onto the cooled cake.

Next came the milk chocolate mousse. I made the milk chocolate mousse in the same process. First blooming the gelatin, then melting the chocolate in a double boiler. While the chocolate was melting, I made the sabayon and whipped up the whipping cream. I then folded the melted chocolate into the sabayon and added the gelatin. Lastly whipping was folded in. Pour onto the cooled cake and set in the fridge.

The white chocolate mousse was to be the top layer on the cake before the glaze. Same steps were done as before. The key is not to let the gelatin become too cool before folding in the whipping cream. The final step prior to decoration was the chocolate glaze. When looking at the ingredients for the glaze, it resembled a ganache topping. The ingredients consisted of whipping cream, honey, sugar, chocolate, milk and butter. To make the glaze, first boil the whipping cream, milk, sugar and glucose. Then pour the mixture over the chocolate and stir until smooth. Add the butter lastly and stir until the mixture is mixed well.

Assembly:
To assemble to decorate the cake, I ladled the glaze onto the cooled set mousse cake while making sure it was covered evenly. It was necessary to work fast as once the glaze cools down, it would set. A handy tool to use was the spatula. Next I caramelized some hazelnuts and almonds to top the glazed cake as a garnish. While it was not necessary, I had made some chocolate stenciled squares. With them handy, I decorated the sides with them.

Voila.

Dark Chocolate Mousse
200 g Dark Chocolate
2 Eggs
40 g Sugar
240 ml Cream

Milk Chocolate Mousse
200 g Milk Chocolate
2 Eggs
40 g Sugar
4 g Gelatin Sheet
240 ml Cream

White Chocolate Mousse

200 g White Chocolate
2 Eggs
40 g Sugar
4 g Gelatin sheet
240 ml Cream

Chocolate Glaze
200 ml Cream
60 ml Milk
110 g Sugar
300 g Dark Chocolate
110 g Glucose Syrup (I used honey)
110 g Butter

Results: The cake was a hit. The mousses were dreamy and complimented the light chiffon cake. I would make this cake again. However for next time, consider using streusel to decorate the sides. ~Happy Baking~

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