Chocolate Mousse Cake 巧克力慕斯蛋糕

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I have made this chocolate mousse cake for my boy’s birthday. This layer cake is packed with chocolate deliciousness and is a great dessert for a true chocolate lover. The layers of creamy chocolate mousse just melts as you eat. Perfect showstopper for a special occasion.

I used to buy cooking chocolate in baking supply ingredients shops. I can’t find premium chocolate until lately I saw Belgium dark chocolate which stated contain 100% cocoa. 

After seeing Eileen Chocolate Mousse Cake I knew I going to make it with my new discovered cooking chocolate. After tasting the difference between my previous cooking chocolate and Belgium chocolate, my requirement for baking chocolate quality has upgraded. From now on, I will definitely prefer baking with my new discovered Belgium chocolate :)

Making mousse cake is time-consuming but there is a huge satisfaction awaiting you in the end. It takes a bit of time, but the assembly is relatively easy and absolutely worth it!

Adapted from Eileen with minor modification

Chocolate Mousse Cake 巧克力慕斯蛋糕

Part I: Cocoa Sponge Cake

Ingredients:

(A)

4 yolks

20g sugar

60g vegetable oil

60ml water (can replace with milk)

(B)

70g cake flour

20g cocoa powder

(C)

4 whites

40g sugar

10g cornflour

½ teaspoon white vinegar (or lemon juice)

Methods:

1. Whisk yolks and sugar till well combine. Add in vegetable oil and water. Mix well.

2. Sift in the flour and cocoa powder. Whisk to combine.

3. Mix sugar and cornflour in a small bowl. Set aside.

4. In another bowl beat the whites till foamy. Add in ½ portion of the sugar cornflour mixture and vinegar. Beat till glossy. Add in the rest of sugar mixture. Continue beat till stiff form.

5. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

6. Pour into 8-inch round pan with removable bottom (do not line with paper and do not use non-stick pan). Bake at 130C for 35 minutes. Increase the temperature to 150C and bake further 25 minutes.

7. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cool, remove from mould.  Divide the cake into 3 layers and is ready to be used.

Part II: Chocolate Mousse Layer

Ingredients:

(A)

150g non-dairy whipping cream

150g cooking chocolate (Belgium chocolate)

50ml milk

1 egg yolk

10g sugar

Method:

1. In a mixing bowl, whip the whipping cream until peak form (not too stiff) and keep inside freeze for later used.

2. With double boiler method, melt the chocolate and set aside.

3. Put milk in small saucer. Cook till about to boiled (warm milk).

4. Put the yolk and sugar into a heat proof bowl. Place the bowl over a pot of simmering water (double boiler). Constantly whisk the mixture till turns pale. Follow by the warm milk. Continue whisk till the mixture turn slightly thick. Then add in the melted chocolate. Whisk again till combine.

5. Remove the whipped cream from fridge. Fold into the yolk mixture and mix well.

*Mousse layer weight about 350g. Divide into 3 layers and each layer used about 115g.

Part III: Chocolate ganache

Ingredients:

85g non-dairy whipping  cream

50g cooking chocolate (Belgium chocolate)

~Some shredded chocolate for topping

Method:

Add cream with chocolate into a heat proof bowl. With double boiler method, melt the chocolate. Once most of the chocolate melted remove from heat and continue stir till form smooth paste.

~Assemble the mousse cake (use 8-inch loose base round pan)

1. Place the 1^st layer of chocolate sponge cake inside the prepared pan. Pour one portion of mousse on top of cake.

2. Place 2^nd layer of cake and gently press to secure with the mousse layer. Repeat the same for the 3^rd layer of cake. The cake will end with chocolate mousse layer on top. Keep the cake inside fridge at least 4 hours or overnight to set.

3. Once the mousse layers have set, remove the mousse cake from pan. Pour the top with chocolate ganache. Keep in fridge to set (about an hour). Decorate with shredded chocolate on top. Enjoy!

I'm submitting this post to Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com