Good morning!
Would you guess I like chocolate?! It's another cake post about chocolate! But I know I am not alone with my chocolate obsession.
I made this mousse cake a while ago now, and this post has just been waiting for me to actually publish it. And as I'm on my summer holiday now, I have relaxed mornings like this to lay in bed and write my blog. It's cloudy and rainy outside, so I don't mind.
Next week we are going to Samos, Greece to enjoy the proper summer weather. And I am little embarrassed to say it's my first ever beach holiday - I have only ever traveled here in the Northern Europe. So I don't really know what to expect. It's going to be around 40 degrees C, so I'm expecting it to be bloody hot at least.
I have to say writing is not my thing really. And I don't like to write "nonsense" just for the sake of writing something. So I go straight to the "business". Or maybe I'm still a bit sleepy. Haha.
Mousse cakes are simple to make, the most challenging part is when you take the cake form off - you have to be careful you don't split the cake, so go slow. I always go between the mousse and cake form first with a hot sharp knife so it already loosens the cake from the tin. This way you get a neat finish.
You can use milk chocolate too, if you prefer. And for the best flavor, it's best to use high quality chocolate.
Chocolate cake
Dark chocolate mousse
3 dl heavy cream
175 g dark chocolate
105 g full fat milk
2 gelatin leaves
1 tsp vanilla extract
Place the gelatin leaves into a bowl of cold water, and soak for 10 minutes until soft. Meanwhile whip the cream until fairly thick. Leave it little bit sloppier than you would normally whip cream. This way you will get a nice soft mousse.
Melt the chocolate in a water bath or microwave. Be careful not to burn the chocolate.
Bring the milk to boil, and take it off the heat. Squeeze the excess water from the gelatin leaves, and mix with the warm milk.
Pour the melted chocolate and vanilla extract into the whipped cream, and gently fold in until even color. Pour the milk+gelatin mixture slowly, mixing the cream at the same time. At last, pour over the chocolate cake, and put in the freezer until set.
White chocolate mousse
100 g heavy cream
100 g white chocolate
60 g full fat milk
1 gelatin leaf
Prepare the white chocolate mousse just like the previous, and pour over the dark chocolate mousse. Place back in the freezer.
Dark chocolate glaze
55 g dark chocolate
40 g heavy cream
2 tbsp golden syrup
1/2 tbsp vegetable oil
1/2 tsp vanilla extract
Melt the chocolate. Mix with rest of the ingredients. Pour over the set white chocolate mousse, leave to set in the fridge.
Decorate with sweetened whipped cream stars.
Chocolate cake
16 g pure cocoa powder
2 tbsp boiling water
1 egg
1,5 tbsp milk
58 g flour
1 tsp baking powder
30 g butter
100 g caster sugar
Preheat the oven to 180C. Grease a 20-22 cm springform tin and line with baking parchment.
Put the cocoa powder and boiling water into a large bowl and mix well to make a smooth paste.
Add rest of the ingredients and mix until just combined. Pour the mixture into the prepared tin and bake until well risen and shrinking from the sides, about 15 minutes.
Cool the cake on a cake rack. When completely cooled down, even out the top with a serrated knife, and put back in the same, cleaned springform tin.
Dark chocolate mousse
3 dl heavy cream
175 g dark chocolate
105 g full fat milk
2 gelatin leaves
1 tsp vanilla extract
Place the gelatin leaves into a bowl of cold water, and soak for 10 minutes until soft. Meanwhile whip the cream until fairly thick. Leave it little bit sloppier than you would normally whip cream. This way you will get a nice soft mousse.
Melt the chocolate in a water bath or microwave. Be careful not to burn the chocolate.
Bring the milk to boil, and take it off the heat. Squeeze the excess water from the gelatin leaves, and mix with the warm milk.
Pour the melted chocolate and vanilla extract into the whipped cream, and gently fold in until even color. Pour the milk+gelatin mixture slowly, mixing the cream at the same time. At last, pour over the chocolate cake, and put in the freezer until set.
White chocolate mousse
100 g heavy cream
100 g white chocolate
60 g full fat milk
1 gelatin leaf
Prepare the white chocolate mousse just like the previous, and pour over the dark chocolate mousse. Place back in the freezer.
Dark chocolate glaze
55 g dark chocolate
40 g heavy cream
2 tbsp golden syrup
1/2 tbsp vegetable oil
1/2 tsp vanilla extract
Melt the chocolate. Mix with rest of the ingredients. Pour over the set white chocolate mousse, leave to set in the fridge.
Decorate with sweetened whipped cream stars.
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