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Urban Treats

Christmas Pinwheel Cookie – New Recipe



Pinwheel Cookies are everything I love about cookie baking, they are delicious, look absolutely beautiful and are as easy and fun to make. Today I am sharing my secret Chocolate Pinwheel cookie recipe that I bake around the holiday season, you can use this very same recipe to make plain chocolate or vanilla cookies. Don´t forget to leave comments or requests at the end of this posts, I would really love to hear from you or bake your recommendations!

Chocolate Pinwheel Cookies

Christmas is just around the corner and for us that means cookie baking on most (if not all) of the weekends. Yes, we do eat a LOT of cookies during December but we also make little gift parcels for our friends and family filled with delicious little treats. This year, along with todays recipe we will also include Coconut Macaroons and Austrian Vanilla Kipferl in our gift box.

Every year I try to come up with some new cookie recipes but the classics are attached to so many memories that they deserve a special place on our seasonal baking list. So the first cookie bake of december is a batch of Pinwheel Cookies. Here is what you will need:

What are Pinwheel Cookies?

Pinwheel cookies are sugar dough cookies usually made with two different flavours rolled into a pinwheel shape. The pinwheel pattern is achieved by layering two colors or flavors of dough and rolling them into a susage shape. This is then sliced to achieve the pinwheel pattern.

These sugar cookies are ususaly made around the holiday season but are a delicious and easy treat to make any time around the year.

Make sure your cookie fits into your glass of milk 😀

Cookie Ingredients

We are making a big batch of large cookies so it might seem that this is a lot of flour and sugar but trust me its not, these cookies are soo good you will wish you had made more anyway.

  • 4 1/2 cups of all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 1/2 cups of unsalted butter, softened to room temperature
  • 1 1/2 cups of sugar (Granulated White)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 Tablespoons of Cocoa powder (Sifted)

Another reason I love this recipe so much, its made with ingredients I usually have in my cupboard anyway so I can dish them up whenever the craving strikes.

Tip: You can change the ingredients to metric in the Recipe section of this post. Just scroll to the bottom or click here

Tips & Tricks

Sugar Cookies are fairly easy to make, but here are a few tips and tricks that will make your pinwheel cookie a success.

  • Leave all the ingredients out for an hour or so before you start baking. This will bring everythign to room temperature and will soften the butter. Even temperature across all ingredients makes the process much easier and helps blend the ingredients well.
  • Stick to the cooling times mentioned in the recipe, a cold cookie dough is much easier to handle when rolling and cutting cookies. Warm dough will stick to the working surface and will force you to add more flour diluting the texture and flavour.
  • Use a Rolling pin with rubber or silicon measuring rings. Its a real game changer, all thicknesses will be even and this will give you the professional bakery look every time.
  • Use high quality ingredients, and by that I don’t mean buy the most expensive butter or flour, no, for example check the content of fat in butter and make sure its above 80%. Use Vanilla Extract instead of Vanilla Flavour. Know your ingredients and make sure they are of high quality, you will taste it in the result.
  • Use a silicone mat to work on, there are a few reasons I use a silicone mat. For example:
    • Its not as sticky and much easier to work with
    • It has measuring lines making even cuts much easier
    • You can roll the dough by rolling it inside the mat, this will make it smoother than using your fingers.

How to make Pinwheel Cookies

Since Pinwheel cookies are basically a sugar cookie with some extra steps and flavours, the method is very easy and almost guaranteed to be a success. Make sure you use high quality ingredients and that they are all at room temperature. One of the main reason cookie baking fails is a difference in temeratore of the ingredients. Room Temperature ingredients simply blend better making a much more even dough and thus better cookie. Here are the instructions to make pinwheel cookies:

Step1: Combine the Dry Ingredients

To avoid uneseccary gluten builtup, we mix the dry ingredients and add them later to the wet ingredients. Simply grab a medium sized bowl and add the flour, salt and baking powder. Give it a quick whisk and set aside until you need it.

Step 2: Cream Butter & Sugar

The 2nd step in almost every cookie recipe is creaming the butter and sugar, this will dissolve the sugar completley into the butter and add air which is important for a lighter texture. Simply add the room temperature butter into a large mixing bowl along with the sugar and vanilla extract. Using an electic hand mixer or stand mixer, whisk until the butter becomes pale and doubles in size. This should take about 3-5 minutes.

At this stage you can add in the eggs one at a time while still whisking, remember if they are room temperature they will blend much easier. If they are cold, your batter might look a little curdled, but worry not, it will even out when you add the dry ingredients.

Step 3: Combine Dry and Wet Ingredients

While mixing add in the dry ingredients from Step 1, be carefull to add only 3-4 tablespoons at a time to avoid clumping. When all the dry ingredients are integrated, give them bowl a quick scrape with a spatula and whisk for another minute or two. You should now have a thick but sticky cookie dough.

Now we need to seperate half of the dough to add the cocoa powder. I like to weigh the dough so I have two exact halfs but you can eyeball it too. Take one of the halfs and wrap it in clingfilm and place the other half back into the mixing bowl. Sift in the cocoa powder and mix until well combined. Wrap the cocoa dough into cling film and place both halfs into the fridge for 20-30 minutes.

Step 4: Shaping ,Slicing & Baking

The secret to a clean cut pinwheel cookie is a) cold refridgerated dough and b) a clean knife. As you will work the dough in batches, keep the remaining dough in the fridge until you need it.

To achieve the pinwheel cookie look, you will need to roll the dough out into even 10 * 5 Inch squares with even thickness. The easiest way to do this is using a rolling pin with silicon thickness stops. I will link to the one I use below.

Work in smaller batches. Use 1/2 of the dough and keep the other half in the fridge. Also use the 1/4 inch thickness or apx 5-6 milimeters (for our metric friends) rubber band and roll into two even squares (one of each flavour) Make sure you flower the surface and occasionally the dough to avoid sticking.

Place the two squares on top of eachother, the bottom layer will be the outer colour of the cookie. Now carefully roll inwards (on the shorter end), it might slip a bit but be carefull and keep it together. You will end up with a 2inch thick roll. Carefully wrap in clingfilm without misshaping it and put it back in the fridge to cool for another 15-20 minutes. This is a good time to pre-heat your oven at 170C or 340F

Now slice the cookies off the sausage, I like to go just over a 1/4 Inch in thickness. Place on a baking tray lined with baking paper and bake at 170C of 340F until they just start to lightly brown. For me this took 8-9 minutes.

The Recipe

Pinwheel Cookie

A holiday season favourite cookie that looks awesome and tastes even better.

Servings 36 Cookies

Prep Time 20 mins

Cook Time 10 mins

Cooling 40 mins

Total Time 1 hr 10 mins


Kitchen Knife


  • 4 ½ Cups All-purpose flour
  • 1 Tsp Baking Powder
  • 1 Pinch salt
  • 1 ½ Cups Unsalted Butter Softened at Room Temperature
  • 1 ½ Cups Crystal Sugar
  • 2 Large Egg
  • 2 Tsp Vanilla Extract
  • 4 Tbsp Cocoa Powder


Pinwheel Cookie Dough

  • Combine the flour, baking powder and salt in a large mixing bowl, give it a quick whisk and set aside until needed.

    4 ½ Cups All-purpose flour, 1 Tsp Baking Powder, 1 Pinch salt

  • In a stand mixer or large bowl, combine the softened butter, sugar and vanilla extract. Now whisk until pale and fluffy. While still whisking add the room temperature eggs one at a time, until smooth and combined.

    1 ½ Cups Unsalted Butter, 1 ½ Cups Crystal Sugar, 2 Large Egg, 2 Tsp Vanilla Extract

  • Continue whisking and add the dry ingredients 3-4 tablespoons at a time until you have a smooth but still sticky cookie dough.

  • Seperate the dough in two halfs, leave one half in the mixing bowl and wrap the other in clingfilm and pace it in the fridge. Sift the cocoa butter into the remaining half and mix until smooth and well combined. Now wrap the dark half too and keep both in the fridge for 20-30 minutes until firm.

    4 Tbsp Cocoa Powder

  • Cut the firm dough in to further two halfs and roll them into 10*5 inch rectangles. Add flower to both your surface and the dough to avoid sticking. Now place a white rectangle ontop of the cocoa rectangle and trip any overlapping edges. You can knead those back into the remaining dough for the next batch. Roll in to a sausage that is 5 inch long and apx 2 inches thick. Carefully wrap again and place it into the fridge to cool for another 10-15 minutes. This is a good time to preheat your oven and line your baking trays with baking paper.Remove the clingfilm from the dough sausage and slice it with a clean knife into 1/4 Inch slices. Place on the baking tray leaving a little distance as they will spread a bit.
  • Bake at 170C or 340F for 9-11 minutes with convection, depending on your oven this might be faster or slower so check the colour, when the white part gets a hint of brown, then the cookies are done. Pleace on a cooling rack to cool, this will help avoid trapping moisture under the cookie and thus making it more soggy.


Important Tips:

  • Refrigerate the dough until it is firm, it will make rolling and slicing it so much easier. Warm dough will stick, the shapes will deform and the layers will blend into each other.
  • Clean the knife after every 2nd cut or so, this will avoid smudging the white layer and make the lines clearer.
  • Use a sharp knife, a blunt knife will put pressure on the dough sausage and will deform it when you press down. 
  • Make sure all your ingredients are at room temperature, this will give you a better blend and fluffier cookie. 


Serving: 30g | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 18mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 251IU | Calcium: 14mg | Iron: 1mg

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Urban Treats

Chocolate Glazed Donuts by Master Baker



Last weekend I had the honour of having my friend and master baker, Balázs over to share his amazing Chocolate Glazed donut recipe with us. Without exaggerating one tiny bit, I can easily claim these to be the best donuts I have ever had or made. They are fluffy on the inside and their on the outside they have an ever so slight crisp going on. Paired with a super easy chocolate glaze, they look and taste out of this world.

And this comes as no surprise, Balázs is a master baker with years of experience and has worked on luxury cruise ships and hotels creating many fantastic creations. Make sure you checkout his Instagram (@borzon.balazs) to see some of his amazing creations.

Master Baker and Artist Borzon Balázs

Fried or Baked Donut?

Firstly let me say, baked donuts are awesome, plus they are somewhat healthier but, is it really a donut if its not fried? When I imagine a perfect donut, I picture a light fluffy fried piece of heaven with a thin layer of chocolate, and that is exactly what Balazs aimed for in this recipe. The difference between Baked and Fried donuts is mostly the texture and crust, a baked donut has a cake like texture while a fried donut has a fluffy spongy texture.

But here is a little trick, you can actually bake these donuts WITHOUT a donut pan, simply cut out the donut shapes, place them on a baking tray lined with baking paper, and bake until golden brown, voila.

How to make Chocolate Glazed Donuts (Overview)

Since this recipe is based on a yeast dough, the process is fairly similar to my Austrian Donut recipe with a few different ingredients and ratios. But the steps are pretty similar:

  1. Bloom the yeast by adding it into water and sugar
  2. Knead with the remaining ingredients until smooth
  3. Proof for 20-30 minutes in a warm place covered with a damp towel
  4. Roll into a finger thick sheet of dough and stamp out your donuts
  5. Proof the stamped out donuts for another 20 minutes
  6. Fry at 180C or 356F until golden brown, flip and fry the other side
  7. Set on a plate lined with kitchen paper towel to absorb excess oil
  8. Glaze and Enjoy

See, all simple and easy to follow steps, you will find all the details in the Recipe section below.

Tips & Tricks

Here are Balazs top professional inside tips for the perfect chocolate glazed donuts:

  • The best flour for this recipe is arguably plain flour or “00” but if you have all purpose flour it will work just fine with only a slight difference in the texture. The higher amount of protein in “00” flour makes it more suitable for yeast based doughs while all purpose flour works best with chemical levellers such as baking powder or baking soda.
  • Take your time kneading the dough, this is important to activate gluten making a fluffy donut. You can tell if the dough is ready by performing a little stretch test. Grab a small piece of dough between your hands and stretch it slowly until it tears. The dough should be slightly see-through before it rips.
  • The proofing environment is important, in a professional kitchen pastry chef’s and bakers have a proofer which creates the perfect condition for yeast to grow. We can however replicate this at home. Choose a warm place for proofing, if you can set your oven to 34C or 93F then that’s perfect although most ovens don’t go under 50C or 122F. If that is your case, warm the oven to the lowest temperature and then switch it off. Wait 10 minutes and then place the dough into the oven to proof. For an extra boost, add a little baking dish or ceramic dish with hot water. Steam helps yeast grow even more.
  • Oil temperature is a key to the perfect golden brown donuts, too low and the donut will be soggy, too high and it will be burnt on the outside and raw on the inside. The perfect frying temperature is 180C or 356F when using vegetable oil. If you don’t have a fryer, then this can be hard to keep constant. The easiest way is to use a frying or laser thermometer and take your time. Bring the oil to frying temperature and then let it rest for a minute or two and see if it remains at 180C/356F. Adjust accordingly. WARNING: Hot oil is very very dangerous, never leave it unattended and never introduce water or moisture to hot oil.


Chocolate Glazed donuts require a very few and basic ingredients that most will already have in their kitchen, and if you have ever made a Brioche, you will realise that the ingredients are very, very similar. All you need is:

  • Plain Flour or All Purpose flour is the main ingredient for our donuts.
  • Yeast to activate the growth of the dough, I love to use instant yeast as it doesn’t require any blooming but you can go with any type of yeast, just follow the right blooming methods.
  • Sugar does add sweetness but it also acts as nutrient for the yeast to help it rise
  • Eggs are a binding and levelling agent and are necessary for a perfectly textured donut
  • Salt doesn’t just add flavour, it also tightens gluten strands making them stronger and more elastic. This helps form those perfect fluffy air bubbles in the dough.
  • Butter has a few effects on the dough, it makes the crust a little crispy, makes a softer texture and also helps with the rise of the dough.
  • Water is super important as it acts as a dispersing agent. It is necessary for fermentation of yeast.

The Recipe

Chocolate Glazed Donuts

Chocolate Glazed Donuts

Professional Baker Balazs shares his amazing Chocolate Glazed Donut recipe with us. A yeast based donut dipped in a very thin layer of chocolate glaze. Simply AMAZING

Servings 20 Donuts

Prep Time 30 mins

Cook Time 15 mins

Proofing 1 hr

Total Time 1 hr 45 mins


Donut Dough

  • In your stand mixer bowl, add the water, sugar, salt and yeast. Give it a quick stir and let it rest for 5-10 minutes until the yeast bubbles up. If you are using Instant yeast you can skip this step completely

  • Add the eggs and flour and set the stand mixer to slow using a kneading attachment. As the mixture starts kneading, add the softened butter in small cubes until the dough is smooth and well combined. Knead the dough for approximately 10 minutes and then do a stretch test. (See tips and tricks section)NOTE: You can repeat this process using your hands in case you don’t have access to a stand mixer. It will just take a little longer.
  • Place the dough on a floured surface and using one hand work it by pressing it into the surface and forward. Repeat until it forms a perfectly round dough loaf. Watch the video for the technique. Now let it proof in a warm place for 20-30 minutes. Check the Tips & Tricks section.

  • When the dough has proofed, lightly flour your working surface and using a rolling pin, roll the dough into a rectangle that’s approximately a finger thick. (1/2 an inch or 25mm) Use the Biscuit cutters to cut out the main shape and then follow up with a smaller size to cut out the hole. Place on a baking tray and proof again for another 20 minutes.

  • Prepare the oil by heating it up to 180c or 356F. If you have a deep fryer, even better and easier. You will need enough oil for the donuts to swim in to fill the pan accordingly. To check the temperature use a frying thermometer or laser thermometer. Place a few donuts into the hot oil and let them fry for 2-3 minutes until golden brown. Check using a fork by carefully lifting them up. When golden brown, flip them over by pushing one side under. Fry for another 2 minutes and set on a plate lined with paper kitchen towel to absorb excess oil.

Chocolate Glaze

  • For the chocolate glaze, simply melt cooking chocolate using a bain marie or the microwave. If you are using the microwave, go with 30 second burst stirring in between until almost melted. If you have a few clumps of chocolate left, stir until they have fully melted. Add 1 tablespoon of Coconut oil or vegetable oil, this will make the chocolate thinner and will make a thin light crust. Coconut oil will also give the chocolate a nice velvet sheen. Dunk the donuts and set them aside to dry, at this point you can also add sprinkles or other decoration if you want. You can also melt multiple types of chocolate and create beautiful designs.


Serving: 25g | Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Urban Treats

Lana Silikomart Mould Review – My Urban Treats




A few weeks ago I treated myself to a new Silicon Mould for my White Chocolate Mousse cake recipe. I have a quite a few silicon cake and mousse molds but most of them are not branded and have basic cake and loaf shapes. I have had my eye on Silikomart for some time and with Christmas just around the corner, I treated myself to the Lana mould. I have since used it for semifreddo and mousse recipes so here is my first impression and review. Note, I have not used this yet to bake cake so I will update this review when I do.

Lana Mould Specs

Lana is a Yule log type silicon mold with a swirl 3D design. Here are some of the important specs of the Lana Silikomart mould.

Length 245 mm 9.64 Inches
Width 95 mm 3.74 Inches
Hight 77 mm 3.03 Inches
Capacity 1200 ml 40.57 Fluid Ounces
Dishwasher Safe: Yes
Oven proof: Yes
Microwave Proof: Yes
Blast Freezer / Freezer Proof: Yes
Material: Silicon


As I already mentioned, Lana is a log shaped mould. It has structure support which ensures that the round shape doesn’t collapse when it has fluid in it. The mould works especially well with mousse and semifreddo although Silikomart mentions that it works perfectly well with baked cakes too.

The mould shape is as close to perfect as it gets, there are no imperfections in the mould and the mousse I made looked just amazing. Its notable that the Lana mould is also compatible with a special insert offered by Silikomart that allows you to make separate flavor cores that you can add to the mould.


  • Absolutely stunning design.
  • Oven and freezer proof allowing you to let your creativity run wild. You can make multiple flavor layers or add inserts but freezing layers individually.
  • Supported structure making it easier to use.
  • High quality material leaves no smell or residue on the cakes.


The only downside I could find was the size of the opening. Now I don’t think there is anything Silikomart could have done about this, as it is necessary to keep the shape of the log round. The opening is a little small making it difficult to remove cakes but fear not, the trick is to freeze the mousse long enough to ensure it is set and wont break or deform when de-molding.

I found that freezing mousse for at least 6 hours to ensures it comes out clean and in perfect shape. As to bakes, I haven’t tried yet nut I will update this as soon as I do.

The second downside is the price, since this is an Italian product, buying it in the states can be a little expensive compared to other moulds on amazon but the design and quality is totally worth it.


If you are looking for a high quality and beautiful silicon mould, Lana is a great choice for you. It will make beautiful cakes, mousses and semifreddos and will last a very long time. The support structure will ensure your cakes come out perfect every time. Check out my white chocolate mousse cake here which I made with the Lana mould.

Lana Silikomart Mould



  • Oven Proof
  • Microwave Proof
  • Freezer Proof
  • Blast Freezer Proof
  • Dishwasher Safe

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Urban Treats

Double Chocolate Mousse Cake – My Urban Treats




For the past week I have been working on this delicious Double Chocolate Mousse Cake Recipe. I love making desserts with mousse because you can get super creative with shapes and colors. Unlike baked cake, mousse doesn’t expand or contract much which allows you to really control the layers and shapes. Ohhh did I mention its also super creamy and rich???? Well it is and you will just love making this one.

Besides making a ton of cookies this month, I have found myself obsessed with mousse cakes. It all started with my white chocolate mousse cake and its been all downhill since then. When making mousse right, its creamy, rich and looks just amazing. This has inspired me to come up with a few recipes, some of which are still in the making.

This chocolate mousse cake was my contribution to the Christmas family lunch and my mom said it was the BEST mousse cake she ever had. If you know my mom, that means a lot hehe. So let me stop blabbering and get into the actual recipe 🙂

The Layers & Ingredients

Essentially this cake has three different layers, two of which are mousse layers made with white and milk chocolate. For the cake layer I made a rich chocolate sponge made with equal parts of flour, sugar and butter. So lets have a look at each one of the layers:

  • White Chocolate Mousse is entirely optional in this cake. If you want to go all milk chocolate, you can skip this step and just double the milk chocolate mousse layer. The components for a creamy mousse are quite frankly the same. You add the heavy cream to provide volume as well as fat which enhances the flavor. Chocolate makes the flavor and sweetness of the mousse while we add gelatin to set the mousse. You might say, why don’t you whip the cream instead of adding gelatin? Well this is an old confectionary trick, if you only whisk the heavy cream half way and add gelatin, the mousse becomes amazingly creamy and sets in any shape or mold.
  • Milk Chocolate Mousse is really the core flavor here although you can see I added a layer of white chocolate mousse on top. What can I say, I’m a sucker for white chocolate 😀 The ingredients are the same, heavy cream, milk chocolate and gelatin to set it all in. To dissolve the gelatin we use hot milk, if you use water the chocolate will set and you wont be able to blend it with the heavy cream.
  • The Chocolate Cake Layer is one of my favorite chocolate sponges. Here is a BIG tip, if you want a quick and delicious chocolate cake, double the recipe for this and bake it in a loaf pan or 8 inch cake pan. Its delicious all by itself 😉


You won’t need a lot of kitchen utensils for this recipe although there is one thing that should be in your arsenal of baking pans when you make mousse cakes. An adjustable Cake or Mousse ring is a bottomless pan that can be adjusted to different sizes. Bottomless cake rings allow you to easily de-mold the frozen mousse. It is almost impossible to remove a frozen mousse from a normal cake pan.

Alternatively you could use a silicon mold. You can get these in all shapes and sizes, some companies like Silikomart and Pavoni make beautiful high quality molds.

Other than the mold, you will need basic kitchen utensils such as:

  • 2-3 Heatproof mixing bowls
  • A silicon or rubber spatula
  • A whisk
  • A medium to large sauce pan to melt the chocolate over
  • An 8 inch cake pan to bake the cake layer in
  • A hand mixer to whip the heavy cream
  • An oven to bake the cake layer in
  • Space in your freezer to set the mousse

Temperature & Time

I mention this in all my mousse cake recipes, don’t rush the freezing times. Mousse takes 6 full hours to set in the freezer. Anything earlier and it will deform when removing from the mold. This is especially true when it comes to silicon mold. As a rule of thumb apply the following waiting times:

  • 6 Hours freezing before de-molding
  • 20 minutes in the freezer for layer designs. This is adequate time to set the mousse and allow you to add another layer or color. You can also use the 20 minute freeze to remove little molds within the mold. For example in this recipe I used a small ring in the center to create the white chocolate mousse core. I was able to remove this carefully after 20 minutes in the freezer.
  • Defrosting the cake before eating can take anywhere from 4 to 8 hours. The right way to defrost any cake is in the fridge, this will ensure its not exposed to any bacteria.

About Mousse Cakes

Mousse is a French dish and has been around since the mid 18th century. Traditionally Mousse is made by folding a meringue or whipped egg whites into a cold sugar base and milk or whipped cream. Now eating raw egg’s can be unhealthy, I once had salmonella and believe you me, it was not a fun experience. Since the application of gelatin in food in the mid 19th century, we can make mousse set and stay creamy without using eggwhites or raw eggs.

Mousse cakes are as the name suggests, the combination of cake and mousse in a single dessert. Since we can make mousse and cake with virtually any flavor, the combinations of mousse cakes seem to have no limit. Anything from fruits, nuts, chocolate and even savory flavors goes.

One of my favorite mousse cakes is this Chocolate-Amaretto and Espresso Mousse cake by I really recommend you check it out.

The Recipe

Chocolate Mousse Cake

Servings 12 Slices

Prep Time 35 mins

Cook Time 30 mins

Cooling & Freezing 1 hr 20 mins


Adjustable Cake Mousse Mould



Cake Layer

  • 110 gram All-purpose flour
  • 110 gram Crystal Sugar
  • 100 gram Unsalted Butter
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • tbsp Cocoa Powder
  • 1 tbsp Milk
  • 1 pinch salt

Milk Chocolate Mousse

  • 120 gram Heavy Cream
  • 100 gram Milk Cooking Chocolate
  • 60 gram Milk
  • 2 gram Gelatin

White Chocolate Mousse

  • 120 gram Heavy Cream
  • 100 gram White Chooking Chocolate
  • 60 gram Milk
  • 2 gram Gelatin


Chocolate Cake

  • Preheat your oven at 160°C with fan assist or 180°C without. Grease an 8 inch or 20cm cake pan. I like to line them with baking paper on both the bottom and side. This makes removing the cake later much easier. In a large bowl, whisk the butter and sugar until its pale and fluffy. Whisk in the remaining ingredients starting with the egg’s and vanilla extract and finishing with the dry ingredients.Place the batter into the cake pan and bake for 20-30 minutes. Perform a wooden skewer test to make sure the cake is done in the center. Cool on a cooling rack until completely cold to touch. Slice into a 2-3 cm thick layer (you can munch on the remaining pieces) and wrap the adjustable mold ad tightly as possible around the cake layer. Set aside until needed.TIP: Use a cake board under the layer to make moving and working with it easier.

    110 gram All-purpose flour, 110 gram Crystal Sugar, 100 gram Unsalted Butter, 2 large Eggs, 1 tsp Baking Powder, 1 tsp Vanilla Extract, 1½ tbsp Cocoa Powder, 1 tbsp Milk, 1 pinch salt

Mousse Preperation

  • In a large bowl, whisk the all the heavy cream (from white and chocolate mouse) until half whisked. You want a smooth fluffy consistency that is still runny and not totally whisked to stiff peaks. Set aside until needed.

    120 gram Heavy Cream, 120 gram Heavy Cream

White Chocolate Mousse

  • Repeat the steps of the chocolate mousse but this time with white chocolate instead of milk chocolate. Pour the white chocolate mousse over the milk chocolate mousse and place it in the fridge:Tip: If you followed the tip of the previous step, make sure you remove the cake ring before pouring in the white chocolate mouse. Carefully wiggle it around and then twist it out.

    60 gram Milk, 2 gram Gelatin, 100 gram White Chooking Chocolate

  • Place in the freezer for at least 6 hours until the mousse is completely set.


  • To remove the mousse cake from the mold, place it on an upside down saucepan that is smaller than the cake diameter. This will allow the pan to push through the mold and push the cake out from the top.Now soak a kitchen towel in hot water, dont burn your fingers. Gently wrap the towel around the mold for a few seconds. This will defrost the outer mantle and allow you to gently push down the adjustable mold and reveal the mousse cake. You can now put the cake back into the freezer or if you plan to eat it, leave it in the fridge to defrost (around 8 hours)

Chocolate Decoration

  • To replicate the chocolate décor, melt 30-40 grams of milk chocolate in the microwave. Use 30 second burst to avoid burning the chocolate. Dissolve to 70% and then stir until the rest is dissolved.Cut a small square of baking paper, use a spoon to drizzle chocolate first in horizontal lines and then in vertical lines forming a chocolate grid. Let it set and then carefully peel off the baking paper.Repeat with white chocolate and then lean on each other in the center of the cake.


Calories: 286kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 74mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

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Hydroponic Superhot Chilli Season Update – Harvesting Pepper Pods and Pod Showcase!

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The Global Renewable Energy market is anticipating growing with USD 1600 billion in the forecast period from 2022-2027 – Agriculture Industry Today

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John Deere Is Facing a Farmer Revolt

urban chefs2 hours ago

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STEM Agriculture2 hours ago

धनिया फसल में लौंगिया रोग का प्रभावी कंट्रोल। Coriander Stem gall control #kheti_ka_doctor

Cannabis2 hours ago

A2LA Cannabis Testing Seminar Coming Up, THC Limits, Some Business News, and More | Sunday Live