Tag Archives: Chiffon Cake

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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Cake Project I-White Chocolate Mango Mousse Entremet with Raspberry Jelly

13 Nov

I have been away from blogging for a few months now due to the summer season. Having said that it was an amazing summer. Vancouver hardly had any rain which on the other hand prompted forest fires in BC’s interior. Nonetheless it was gorgeous. Not having to work for a few months, I had time to rest up and involve myself in a few activities. Some of the activities included hiking at Quarry Rock with my church group, going to Emma Lea and Krause Berry Farms and the beach. I always enjoyed going to the farms during summer despite the long drive. It brings rest and peace to the soul. As well, this year had a bountiful harvest. My mom, friend and I went to Krause Berry Farms one week to pick blueberries and came home with buckets filled of large saucer like plump blueberries. We were amazed by the quality of them. It will definitely be a motivational factor to go again next year for blueberries. Unfortunately, nothing lasts for forever and now we are in the fall. October had just past with Halloween being the last hoorahhh. I had been busy also during the fall as well. I volunteered to make cakes for a few occasions which included a couple of birthday parties and a going a way surprise party for a church friend, J.Wee.

I quite enjoy making cakes for these events as it allows my creative side to show. Furthermore, there are not restrictions when making them. While it can be a bit time consuming, I had enjoyed making them immensely. Which brings be to the topic of this little story, White Chocolate Mango Mousse Entremet. Not entirely sure of what kind of cake the J. Wee liked, I had asked his house mates opinion. Mango it was. With this knowledge I set out to make the cake.

Assembly: To make the entremet, I first made the chiffon cake and baked it. While the cake was cooling, I proceeded to make the white chocolate mousse. The gelatin was soaked first in cold water for it to soften. Then the cream was whipped and set aside in the fridge. The sabayon was maded next. In a baine marie, I whisked the sugar and raw eggs to mildly warm and then beated it until light and fluffy. I then melted the white chocolate and folded it into the sabayon. With the gelatin softened, I heated it up to melt it and combined it with the chocolate mixture. When the mixture had cooled a bit, the mixture was then folded into the whip cream. Time was of the essence so fold fast. Once the mixture was thoroughly mixed, the mousse was poured into the cake and set the in fridge to set.

The jelly was the next step. First bloom the gelatin. Then puree the fresh raspberries and add sugar for tasting. Combine the gelatin and the puree and pour onto cake and let set.

The final step was the mango mousse. I decided to follow the mousse recipe from a pastry school I had gone to a few years back. To make the mousse, first soften the gelatin by placing it in cold water. Next whip the whipping cream and set aside in the fridge. Combine the mango puree and sugar for taste. Warm up the soften gelatin until it becomes a liquid and pour into the puree mixture. Finally, fold in the whipped cream and pour onto the cake and put into fridge to set.

Decoration:
Mangoes were arranged in a flower like pattern and then whipped cream was pipped in the middle.

Voila!

Bavaroise Mango
160 ml Mango Puree
1 Lemon juice
60 g Sugar
5 g Gelatin (I used a gelatin sheet)
200 ml Cream

White Chocolate Mousse
200 g white chocolate
2 eggs
40 g sugar
4 g gelatin sheet
240 ml cream

Result: The cake was a hit and liked by member of the group members. The cake was light and sweet but no too sweet. The white chocolate mousse complimented the mango mousse and the raspberry jelly had a tangy sweetness that completed the cake. This recipe is a keeper.

~Happy Fall Baking~

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