Lucy
The first time I made this cake was for my friend’s birthday. She likes chocolate and banana, so I was thinking to make a chocolate banana mousse cake for her. But then, since i was not sure whether we could deliver the cake on time, I changed the banana component to vanilla mascarpone cream (Over ripen banana is not nice ;), isn’t it?).
The basic recipe is again coming from this blog, with some twist by replacing the banana with the vanilla mascarpone cream from Pierre Herme’s vanilla tart and putting the chocolate glaze from William Curley chocolate book.
Recipe:
Makes 8” mousse cake
This recipe contains several layers:
- Chocolate sponge cake
- Vanilla English cream
- Milk Chocolate mousse
- Dark Chocolate mousse
- Chocolate glaze
For Chocolate Sponge Cake
Things you need
- 3 Eggs
- 90gr Sugar
- 70gr Cake Flour or use Self raising flour
- 15gr Cocoa Powder
- 20gr Unsalted butter, melted
- 15gr Whipping Cream
Things you need to do
Preheat the oven to 180 C. Line 8.5 “ (22.5 Cm) baking pan with baking paper.
Sift Flour with the cocoa powder and set aside.
Whisk the egg until lighten, then add the sugar gradually until the mixture is at ribbon stage. The mixture should be thick and airy.
Take ¼ cup of the batter and mix it with the warm whipping cream and butter. Fold to combine. Put the mixture aside.
Back to the egg mixture, sprinkle the flour mixture over the egg batter and gently fold it to combine.
Pour the whipping cream and butter mixture back, fold to combine. Pour the batter into the baking pan and bake it for 14-16 mins.
Cut the cake into 2 layers.
For Vanilla English Cream –> I get the recipe from this blog
For Milk Chocolate Mousse
Things you need
- 130gr Milk chocolate, chopped
- 40gr Whipping cream (A)
- 150gr Whipping cream (B)
Things you need to do
Boil the whipping cream (A) then pour the hot cream over the chocolate, wait 1 minute then stir to combine. If the chocolate still doesn’t melt completely, place the bowl double boiler and stir until melt.
Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping cream(B) until soft peak. Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.
Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Place the sponge cake into the mousse ring ( 8” mousse ring).
Pour the mousse into prepared ring. Refrigerate for 1-2 hours or until firm.
For Dark Chocolate Mousse
Things you need
- 110gr Dark chocolate , chopped
- 40gr Whipping cream (A)
- 170gr Whipping cream (B)
Things you need to do
Boil the whipping cream (A) then pour the hot cream over the chocolate, wait 1 minute then stir to combine. If the chocolate still doesn’t melt completely, place the bowl double boiler and stir until melt.
Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping cream(B) until soft peak. Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.
Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Placed the second sponge cake into the pan, and put the English vanilla cream on top of the cake.
Pour the dark chocolate mousse into prepared ring. Refrigerate for 1-2 hours or until firm.
For Chocolate Glaze –> I use the chocolate glaze recipe from William Curley – Chocolate book
Finishing:
De-mould the mousse from the ring mousse. Pour the chocolate glaze over the mousse. Decorate with fruits.
Note: Photo port-folio can be found here.
Related Post:
Jessica Dasilva (@portgirlcooks) said:
Your cake looks absolutely beautiful!
dianawidjaja said:
Thank you Jessica :), come back for more recipes …
Snorii Thorfinnsson said:
That looks soooo good.
hipfoodiemom said:
Oh my word! This is absolutely beautiful!!! Fit for a food magazine! Wow!
dianawidjaja said:
thanks 🙂
jaime @ sweet road said:
This cake looks so beautiful… I’m sure it was delicious was well.
dianawidjaja said:
thank you! give the recipe a try 😉
Winnie said:
AMAZING cake
Looks scrumptious! I’m Pinning this
Jielin said:
Hi, I have a question… Do I freeze the mousse cream then put it on the cake or pour it on the cake then freeze it? I did the latter and the cake absorbed all the mousse 😦 thanks!
dianawidjaja said:
What i usualy do is to pour it over the cake. I’m not sure why in your case the mousse is being totally absorbed. But maybe you could avoid that by making sure that the mousse is not too watery. You can achive that by whipping the cream to medium peak and keep it cold afterward. Another thing is ensure the chocolate is already cool when you mix it with the cream ( so the mixture should be quite thick – almost foamy). I hope this helps.
Jielin said:
Oh… I did a citrus mousse so I had to squeeze fresh orange juice, I guess that was what made it watery? Do you have any tips for that?
dianawidjaja said:
I would add a abit more gelatine to it and put it in the fridge to make it harden just a bit ( so it is not watery )before i finally put it on to the cake..
Eva said:
wow this is one rich cake and delicious looking!!
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chopped vegetables pizza said:
Hello, always i used to check blog posts here early
in the morning, because i love to gain knowledge of more and
more.
dianawidjaja said:
Thank you. Please keep coming back 😉
Patrina said:
Hi, your cake looks absolutely delicious! Just wondering, the mousse cake in the photo does not look like it’s an 8 inch cake? Or is the 8 inch mousse ring different from an 8 inch springform cake ring? When you pour the chocolate glaze, does it need time to set? It’s so smooth and does not look messy at all.. Thanks!
dianawidjaja said:
For the photo i dont use the 8 inch cake ring. But the recipe is enough for 8″ ring. I put the cake in the freezer before i put the chocolate glaze. So it was cold and hard when I start pouring the warm glaze. The glaze set almost immediately because the cake was very cold which makes it easier to manage 🙂
Patrina said:
I see… thanks! So I would need to defrost it for a while in the fridge before it can be eaten?
dianawidjaja said:
Yes that’s right. After you pour the glaze, put it in the fridge for a while so the cake will be soften. But If you can’t wait that long to chow down the chocolate, you can also eat them right after you pour the glazing. It would be like eating an ice cream :).Happy trying.