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A Chocolate cake is an all time favourite dessert, right? But what if we can modify a classic chocolate cake into a modern mousse cake?
We bring to you the ultimate and best chocolate mousse cake you will ever taste! Silky smooth mousse with soft chocolate sponge and topped with gooey dark chocolate ganache - it's pure heaven!!
INGREDIENTS
For Chocolate Cake:
Flour- 63gm
Castor Sugar-63gm
Natural cocoa powder-6gm
Baking Soda- 1gm
Salt- 1gm
Refined Oil- 36gm
Apple cider Vinegar- 1gm
Full cream Milk- 66gm
Vanilla essence : 1gm
For Mousse:
Dark couverture: 150g
Fresh Cream:75g
Agar agar: 4g
Non dairy Whipping Cream: 225g
For Decoration: Ganache layer
Dark couverture 80 gm
Fresh cream 40 gm
For piping milk chocolate accordingly (melted)
For Dollops of mousse:
55 gm non dairy whipping cream
30 gm melted dark chocolate
chocolate balls for garnish
EQUIPMENTS REQUIRED
Bowls
Spoons
Spatula
Microwave
Otg/oven
Hand beater
6 inch round ring
Baking Tray
Open star nozzle
Piping bags
Cling wrap
Method For sponge
1. Pre heat the oven at 160C (OTG MODE: UPPER ROD+LOWER ROD+FAN). Grease the inside edges of a 6 inch round ring.
2. In a bowl, take all wet ingredients ie. Milk, vinegar, oil and vanilla essence.
3. In another bowl, sift all dry ingredients ie. Flour, cocoa powder, sugar, salt and baking soda. Give it a stir.
4. Now add dry ingredients into the wet ones in batches. Make a smooth batter.
5. Pour the batter into prepared ring and bake at 160C for 25-35 minutes.
Method For chocolate mousse
1. Make ganache by mixing melted chocolate and warm cream. Add agar agar to it and mix to get a smooth ganache.
2. Now beat whipping cream till you get soft peaks.
3. Gradually, Fold in the ganache into the whipped cream to make the mousse.
Method For top layer
Melt chocolate in a microwave.
Warm the cream and pour it into the melted chocolate.
Mix it well to make the ganache.
Method For mousse decoration
1. Melt the chocolate in a microwave
2. Whip the non dairy whipping cream till soft peaks.
3. Now pour melted chocolate (slightly warm) into the beaten whipped cream.
4. Transfer this mousse into a piping bag fitted with open star nozzle.
ASSEMBLY
1. Double cling wrap 6 inch round ring
2. Put the sponge inside the ring. Cut the dome of the cake to make it even from top.
3. We will now cover the inside edge of the ring and around the sponge with acetate sheet.
4. Now pour the mousse over sponge. You can tap the tray so that the mousse spreads evenly. Put it in the freezer to set overnight.
5. Once the mousse is set, pour the chocolate ganache on it and spread evenly.
6. Put it the freezer to set for 20-30 minutes.
7. For the garnish, first pipe melted milk chocolate using a piping bag on the edge. Make 4-5 circles.
8. Now pipe 6 blobs of garnish mousse over the edge at equal distance.
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