Surelicious Bakie: 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...)

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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.