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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 🙂
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:
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:
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:
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 Savourthebest.com. I really recommend you check it out.
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
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
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.
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
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.
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.
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:
See, all simple and easy to follow steps, you will find all the details in the Recipe section below.
Here are Balazs top professional inside tips for the perfect chocolate glazed donuts:
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:
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
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
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.
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
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 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|
|Blast Freezer / Freezer Proof:||Yes|
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.
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.
Fluffy soft, creamy white chocolate mousse filled with a rich layer of chocolate cake and topped with a delicious chocolate mirror glaze. This white chocolate mousse cake is the perfect dessert and will impress anyone who has a bite. The recipe is very easy to make, just follow the steps and don’t rush on the freezing times. You will like this chocolate mousse cake so much, you will make it again in no time.
The short answer is no, the techniques in this recipe are fairly simple and if you follow the instructions you should have no issue making this White Chocolate mousse cake. The one thing worth mentioning is that it does have a lot of steps and waiting times. You should definitely stick to the waiting times especially when it comes to freezing the mousse before de-moulding.
This recipe breaks into three parts a) The Chocolate Mousse b) The Cake layer and c) the Mirror Glaze. You can find the full ingredient list at the bottom of the post but here is an overview of what and why we use it to achieve the perfect chocolate mousse.
The chocolate mousse is made using a culinary technique using heavy cream and gelatin. By whisking the heavy cream to soft peaks it remains fluid enough to fill a mould. The gelatin will set the heavy cream so it doesn’t run all over your plate when its served. We can add flavors to the mousse by folding it into the cream. The only role of the milk in this step is to dissolve the gelatin, since you cannot heat the heavy cream to dissolve the gelatin, we dissolve it in hot milk which wont impact the texture or flavor of the mousse.
The cake layer is made using a simple yet delicious cake recipe, by adding three equal (almost) amounts of flour, sugar and butter we achieve a soft yet rich texture and flavor. We use eggs as binding and leveling agent with some additional help from 1/2 a teaspoon of baking powder. Don’t forget, we always add vanilla extract to eliminate any egg smell.
To make a shiny and even mirror glaze, we need to make it runny and shiny. For this reason we make a water based glaze and add sugar and cocoa for flavor, color and sweetness. The corn syrup will add to the shine and consistency while we add whipped cream for texture and flavor. The gelatin will make it set in place so that it doesn’t run all over the place.
For this cake recipe I treated myself to a new silicon mould, I have to admit I am a total kitchen gear addict, but look at the design isn’t it just beautiful? My kitchen stocks quite a few cake moulds but this is my first Silikomart. The design I went with is called Lana which is a smooth winding log shape. I was very close to leaving the mirror glaze out completely simply because the shape was so beautiful. Now with this being said, you can use ANY silicon mould for this as long as the capacity is around 1 liter or just under 40 fluid ounces. Other than this, you will also need basic kitchen equipment which I am listing here:
If you want to see all the equipment I use, please check the links in the recipe. Note that these are affiliate links!
Times and Temperature is very important with this recipe. Do not de-mould the mousse unless its completley set and frozen otherwise it will fall apart.
The best tip I can give you when making this recipe is, follow the instructions carefully. Read the recipe a couple of times before you start to ensure you are prepared for all the steps. This is not a difficult recipe at all, but you have to be prepared and follow the instructions as closely as possible.
The Mirror Glaze is definitely NOT a must here, instead you could make a smaller amount and sprinkle it over the mouse (while it is still frozen)
Another important tip, let the chocolate cake cool completely before adding it to the mousse layer. Warm cake will liquify the gelatine and you wont get a creamy texture when the cake is done.
White chocolate mousse cake with two layers of chocolate cake and covered with Mirror Glaze. A creamy dream of a cake that is just beyond great
Preheat the oven at 160C (fan assisted) or 320 Fahrenheit. Prepare your mould, I used a silicon loaf pan but you can really use any form that’s around 10.4 x 5.5 inches long and wide and has a capacity of 1000ml or 33.8 Fluid Ounces.
In a medium sized bowl, combine the flour, cocoa powder and baking powder. Whisk and set aside until needed.
110 gram All-purpose flour, 3 Tbsp Cocoa Powder, ½ Tsp Baking Powder
110 gram Crystal Sugar, 110 gram Unsalted Butter, 4 Large Egg, 1 Tsp Vanilla Extract
Sift half of the dry ingredient mix into the fluffy egg/sugar/butter mix and fold with a spatula until combined. Now add the remaining mix and fold until combined. Set aside until needed.
4 Large Egg, 110 gram Crystal Sugar
200 gram Heavy Cream, 4.5 gram Gelatin
200 gram White Chocolate, 4.5 gram Gelatin, 120 gram Full Fat Milk
Pour the white chocolate mousse mixture into the silicon mould and place it into the freezer for 20-30 minutes. It doesn’t need to freeze solid at this stage but must be strong enough to support the cake layer.
While the mousse is setting, trim the cake edges and slice it into two equal layers. Try and get them as even as possible. The kids can have the trimmings 🙂
7 gram Gelatin, 80 gram Water, 20 gram Corn Syrup, 80 gram Sugar, 40 gram Cocoa Powder
To pour the glaze over the mousse cake evenly, the best way to do this is over a roasting pan and prepping it up with a couple of cups or glasses. Use a palette knife to clean off the edges and let it set.
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