Choc Mousse ~ Mint Choc Ganache Cake

Specially made for my beloved DAD's 61th Birthday!! Creating my own Simple and Indulgence design!!! I LOVE Dark Choc... LOVE My dad!!! 

Sweet~ness cake from dad's Sweet~estsss girl!!! Hehehe...

 

Here's the Recipe... [1], [2] & [3]

[1] Dark cocoa cotton cake [Cooked Dough]

Ingredients 

Cake flour 45g

Dark cocoa powder 15g

Milk 60g

Egg yolks 3

Corn oil 60g

Egg white 145g~150g

Sugar 60g

7 " (fixed) normal pan

** For Rowenta Oven

Baking @170 degree/ 25min

(After 1st 10min cover top)

150 degree / 45min

Method:

Sieve cake flour + dark cocoa powder together in a big bowl.

Warm the oil on a pan. Remove from heat and stir in cake flour + cocoa powder and stir mix well immediately using a hand whisk. 

Add milk and mix well followed by 3 egg yolks. Set aside.

Whisk egg white until big bubbles formed. Add in sugar in 3 batches and beat until 90% stiff peak. (Easier to fold with yolk batter)

Gently whisk 1/3 egg white mixture in egg yolk batter. Gently whisk in the remaining egg white in 2 portions and fold and check everything is just incorporated.

Line the base with baking paper, pour batter into cake pan (I did not grease). 

Gently tap the cake pan on the tabletop to get rid of big air bubbles. 

Bake at lower rack 170 degree for 25 mins using WATER BATH.

Water bath method. Cake pan lapping on a bigger pan with hot boiling water.

Baking after 1st 10min use a baking tray cover the top heat, this is to prevent ur cake overburn. And continue bake for next 15min. (Total 170 degree / 25min)

Lower tempt to 140 degree for 45 mins or until cooked (baking tempt and duration varies on individual oven's performance) 

Insert a skewer till it comes out clean.

Inverted the cake and let it cool on rack.

Sliced up the no. of layers as u desire...

Next...

[2]Choc Mousse (eggless)

Ingredients 

Heavy cream 2 cups

Icing powder 4 tablespoons 

Hershey Choc powder 5-6 tablespoons

Dark Choc powder 2 teaspoon (Optional)

Choc milk / Milo pkt 100g or more

Method:

Sieve both Choc powder together, set aside.

Whip the heavy cream till soft peak, add in Choc powder gradually till evenly  well mixed whip to stiff peak stage. 

Scape out the Choc whip cream into a big bowl. 

Add in Choc milk gradually and slowly into batches, use a spatula to fold it and add in a bit more Choc milk to the creamy stage u like. 

(I add estimated 100g-120g Choc milk, pls dun add too much or it will turn watery!!!)

Till this creamy stage, I'll stop adding more Choc milk. 

[3] Mint~Choc Ganache Glaze

Ingredients:

Dark Choc Couverture (60%) 170g

Heavy Cream 1/2 cup 

Light corn syrup 1 tablespoon

Peppermint essence 1-2 teaspoons

Super SIMPLE Method:

Dark Choc couverture from Phoon Huat highly recommended by a PH's bakery chef. (Taste bittersweet)

Double-boiled the Choc under a heat, add in heavy cream and stir till fully melted. 

Remove from heat, add in light corn syrup and peppermint essence stir and leave it lukewarm b4 spreading to the mousse.

(I'm sorry forgotten to take pic of it...)

。。。。。。。。。。。。。。。。。

Lets assemble [1],[2] & [3] together...

Steps:

**Note 

7" cake after spreading mousse 8"

Place ur 1st cake layer on a cake board in middles of the cake ring. 

ALWAYS spread the Choc mousse on the cake edges 1st then spread on the cake when placing a cake layer, this is to fill up the gaps in order to get a BEAUTIFUL nice round cake. 

Level the mousse with a spatula, and continue with every layer. 

Lastly remember to CLEAN off the edges and place it inside the freezer for 45 min till it turns harden. 

Take out from the freezer, spread ur lukewarm Choc ganache glaze on the MIDDLE of ur cake, using a metal spatula spread gently and and let the ganache flow down naturally. 

For decoration design ...

I bought a Cadbury dark Choc bar from NTUC!!!

Using peeler to pare the Choc bar. 

Te..daaaa!!! Yummilicious Indulgence Choc Mousse Cake!!

Mmmm... Lucky my layers still turn out pretty nice!!! My dad loves it ... My Choc lover~kids ate non-stop!!! 

- feeling BLESSED ... I see them eating happily and Tat's my satisfaction for home baking cake!!

Hope u will like this...

  {Choc Mousse~ Mint Ganache Cake} recipe!!! Thank you...

See u soon ... Have a nice BAKIE day!!!

Fresh Orange Mousse Mirror Cake

My fav SUPERB Appetising "Orange Mousse Cake" with Fresh Orange Jelly mirror ... Can't wait to SLICE up the cake taking a peep of inside !!! 

[1] Orange Zest Ogura  

Recipe source : Kitchen tigress

(**Modified)

(A) Yolk Batter 

Egg yolk 4 

Sugar 60g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Orange zest 10g

Fresh Orange juice 75g

(B) Meringue 

Egg white 5

Cream of tar tar 5g

Sugar 50g

8" inch (Fixed) cake pan

Method using steam bath

Steps:

(A) Yolk Batter 

Use electric mixer whisk the egg and sugar to thick and pale. 

Add oil whisk again to evenly mixed.

Sift the all cake flour into batter, add in baking powder, using a hand whisk fold it until well combined.

Add in Orange juice and orange zest, lastly using a spatula fold again to well combined. 

DONE! Set a side.

(B) Meringue 

Using a electric mixer, beat the egg whites bit for a while, add cream of tar tar then add in sugar gradually into 3 additions. 

Beat the meringue till stiff peak form.

Scoop out (B) 1/3 meringue at a time into egg yolk batter, use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.

Gently tap on worktop 2-3 times to burst the air bubbles.

Line a baking paper on the 8" inch pan. 

NO NEED GREASE the pan!!

Pour the batter SUPER SUPER slowly into the pan ( This is to burst the air bubbles while pouring slowly into the pan)

Tap the pan 5-6 times on the worktop, to burst the air bubbles. 

Prepare a tray of hot water place on the base of ur oven. (Steam bath method)

** (Mine Rowenta oven, tempt and timing still have to varies in individual oven performance ) 

1st Preheat oven @170 degree, LOWER down tempt to 160 degree when baking. Bake first 10min, cover a baking tray on top to block the heat. And continue to bake another 20 min. 

After 30min ... LOWER down tempt to 140 degree and bake for 10 min. 

Insert a skewer till it comes out clean. 

Invert on a rack to let it cool.

Slice up into as 3-4 layers as u like !!!

[2] Orange mousse

Ingredients:

Fresh Orange juice 1/3 cup =80ml

Lime juice 1 tablespoon 

Gelatin 2 tablespoons

Cold water 1/4 cup = 60ml

Heavy cream 2 cups

Sugar 3 tablespoons 

(For later use)

Orange paste / Orange cloudy 

Fresh Orange juice 100g -150g 

Orange cubes from 1-2 whole Orange

(Optional)

Complicated Steps:

(Pls b patient while doing the mousse, it take a lot of patience )

Pour Gelatin into a small bowl, add in cold water wait 4-5min to settle down. 

Double boil the Gelatin mixture over a heat  stir till it melted. Removed from heat set aside.

Prepare another bowl, add in sugar + Orange  juice + lime juice, then pour in the hot Gelatin mixture into it , stir till the sugar melt and well combined. 

Place it into the fridge, refrigerate for 30min to let it settle down.

Take out the Orange Gelatin mixture from the fridge, use a blender and blend it into yogurt~like mixture as like the pic above.

Then set a side. 

Place ur balloon whisk into the freezer for 5-10mins and take out. (This is to whisk the heavy cream faster)

Pour in the heavy cream into the mixer, whip till stiff peak. 

Scoop the Orange Gelatin mixture into the whipping cream gradually, LOWER down the speed. Whip slowly to well combined. 

Next pour the Orange whip cream into a BIG bowl, add in 2-3 teaspoons of Orange paste/cloudy. (Depends on how heavy Orange taste u prefer, I add 3 teaspoons)

Add in gradually 100 -150g of Orange juice, fold it and well mixed. (Depend on how creamy u want for ur mousse, fold and add in slowly to the creamy stage u want)

Ok! Ur appetising refreshing Orange Mousse is DONE!!!

**Firstly spread the Orange mousse on the edges of the cake. (This is to filled up the the gaps of the whole cake)

Then spread the mousse to the cake level evenly. Place the Orange cubes as u desired.

And repeat the procedures to the others layers. 

**REMEMBER to clean off the the excess mousse around the edges after u finished it.

Place in a freezer, freeze for 30-40mins.

 [3] Orange Jelly mirror 

Ingredients:

(for 9" inch cake after placing cake ring)

Water 750ml 

Sugar 150g 

Jelly powder 45g

(From Phoon Huat)

Sliced Orange (2-3 oranges)

Orange paste/ Orange cloudy (optional)

Steps:

Prepare a pot. Add in water + sugar, jelly powder and a little bit of Orange paste (less than a drip) for coloring and Orange taste, till fully boiled. 

Scoop out the bubbles on the surface. 

Take out the mousse cake from the freezer, display the orange slices, pour ONLY 1-2 scoops of hot jelly solution onto the cake. Place back to fridge IMMEDIATELY, refrigerate for 5min-10min. (This method is to let the jelly form a thin layer, void the mousse from melting if u pour the whole hot solution inside.) 

After the thin layer is form, pour the rest of the solutions onto the top of the cake. 

(Reboil the solution if necessary, when u c jelly is form on surface b4 pouring onto the cake.)

Then lastly refrigerate for 1 hr, unmould the cake ring and it's ready to serve!!!

It's so yummy !!! I simply LOVE Orange from now!!! Hehehe...

Thanks for browsing this recipe, hope u like it!!!! :)

                   Sure~licious Bakie

Awfully Strawberry Chiffon

Love baking chiffon especially love this "PONG PONG" soft soft cake!!! 

This time trying new creation strawberry chiffon with strawberry frosting. It's definitely a kind of yummy with sweet~ness of PINK romance...

Strawberry Chiffon

(Adapted Source: Kitchen Tigress)

**modified**

(A) Yolk Batter

Egg yolk 60g 

Sugar 60g

Corn oil 80g

Water 65g

Cake flour 100g

Baking powder 3/4 teaspoon 

Salt 1/4 teaspoon 

Strawberry emulco 1 teaspoon 

(B) Meringue 

Egg whites 180g

Cream of tar tar 1/3 teaspoon 

Sugar 60g

21cm chiffon pan 

 

Steps:

(A) Egg Yolk Batter

Whisk egg yolks and sugar till pale and thick. Add oil, water and strawberry emulco whisk it till evenly mixed. 

Add cake flour with baking powder and salt sifted into 2-3 batches, fold it in each addition. (I'm using hand whisk to fold it) then leave aside. 

(B) Meringue 

Whisk egg whites for a while, when u see white bubbles, add in cream of tar tar and add in sugar gradually into 3 batches. Whisk till stiff peak. 

Add (B) 1/3 meringue into (A) yolk batter using hand whisk to fold it in. Then continue fold the rest of meringue divided into 2-3 batches . 

Then switch a spatula to make a final folding till batter is well combined. 

Pour into chiffon pan SUPER slowly, this method is to burst the air bubbles. Level the batter, use a skewer go around the outer edge of the pan. 

Preheat oven 200 degree.

Reduce tempt to 180 degree when baking. (Total baking 40-45min)

Bake for 10 mins, use a baking tray block the heat in order not to overburn the cake. (Mine Rowenta oven, optional method if u have a heat element on the top oven)

Continue bake for 30 min. Insert a skewer till it comes out clean.

Invert till it turn cool. Then use ur bare clean hands to unmould it. 

 

Slice it add frosting or EAT it plain, both r deliciously yummy treat!!

Strawberry Frosting

Heavy cream 1 cup

Icing powder 1/4 cup

Strawberry emulco 2 teaspoon 

(Up to ur desire strawberry taste)

Simple 10min step :

Place ur ballon whisk in freezer for 5min. 

(This helps to whip faster and firm)

Add in heavy cream whip it for a while, add in icing powder. Then add in strawberry emulco whip till stiff peak and firm. 

(Place in the fridge for 20 mins if the cream turns creamy.)

DONE!!!

  ((( It's time create ur own 1 and ONLY creative creation Cakie!!! Happy Bakie Everyone !!!)))