Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Тәжірибелік нұсқаулар және стиль
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree - this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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Пікірлер: 460
It is very evident that Anna is a kind human being.
Her kitchen is magic with all of the flour and sugar drawers and her cooking ahead and having everything ready for our sake.
Hello! I made a double recipe of the cake and cut it into 3 layers and alternated cake/mousse/cake/mousse/cake/mousse/ Ganche for my birthday and the family went wild!!!! I love Chocolate and Raspberries and this was the BOMB! Thank you so much for sharing this recipe I will absolutely make it again, and again, and again....
@jacquelined.1611
4 жыл бұрын
Lee Komray thank you for sharing! I was wondering how the mouse would hold up upon layers of cake and more mousse. Did you use acetate for this to hold the shape?
I remember watching Anna Olson 10 years ago on Food Channel! Today, here I am, thanks to KZread I've finally got acress her channel! You still look fabulous as 10 years ago Anna and your recipes and products are always mouth-watering!!!
I watched this recipe, immediately subscribed, and went up to make this torte not even two minutes later . . . so far I've only done the chocolate cake part and I was completely stunned by the incredibly silky texture of the batter and how moist the cake turned out, and I expect nothing less of the raspberry mousse! Thank you so much for this recipe!
@ohyum
7 жыл бұрын
thats great Lila!
@lilajordan8107
7 жыл бұрын
:)))) thank you for responding! :)
@anitawew
7 жыл бұрын
Lila Jordan how was the final result?
@hannahpotter882
7 жыл бұрын
Lila Jordan yo send some over to Texas 😂
Detailed explanations of elaborated recipes is what makes your channel so unique and my absolute favorite! I'm glad to watch you back to your classic lengthy desserts and cakes. Keep the excellent work Anna.
your explanation is so simple yet so detailed that is so easy for 2nd language speakers to understand and follow. Thank You.
Anna - everything you do is first class. I thoroughly enjoy your tutorials on baking.
The way the knife cuts into the ganache and torte is so satisfying. So pretty and tasty-looking.
After starting following you a few months back, I finally made one of your recipes (always too busy). It was my birthday, and I did this mousse, except that I used blackberries and blueberries as well. It was amazing. Everyone loved it. You are amazing!
Anna you are world’s best in the baking. If there is an olympics for baking, you will be gold medalists in all categories. Keep the good work, just watching you bake a cake is relaxing.
Can't wait for more new recipes and full episodes, you're my guru 😍
The way you explain everything is truly amazing. you are a big inspiration . stay blessed .
@albadree2011
7 жыл бұрын
mehak khanna that is really good work.
@ohyum
7 жыл бұрын
Thank you Mehak
@mehakkhanna7113
7 жыл бұрын
ohh my god you replied . haha you literally made my day . stay blessed and happy always:)
@ohyum
7 жыл бұрын
glad to hear!
@seeableuniverse7623
7 жыл бұрын
you have a really beautiful voice. i guess you get that a lot.
You make it look so easy! Can’t wait to make it. Thank you 😊
This looks SO good Anna!!
Love this recipe, it’s truly balanced and so good!!!! Your one of the reasons I switched from culinary to pastry thank you for the inspiration
This looks awsome chef! raspberries and chocolate rule! ♡
I’m thankful for you, miss Ana!
Chocolate and raspberry go so well together. Your cake looks amazing! :D
I love all her recipes . She is lively, pretty, and she gives easy and clearly instruction . Thanks Lady Anna.
This is such a decadent cake! Love the play between all the textures, colours and flavours! Absolutely beautiful! ❤️
@ohyum
6 жыл бұрын
Thank you!
WOA, I have never seen/heard of that dessert, but it is beautiful. I must have that. I’m taking screenshots of your ingredients - nice dessert & thank you for the upload.
Dear Anna, thank you for your recipes. I've made this cake yesterday and eaten today! It was amazing!!
I have always been inspired by your baking because you explain everything so well, I was not interested in baking as much until I started watching your show. Thank you so much.
It's amazing to see Anna bake.. stay blessed.. you are an inspiration. .😍
it's very amazing to watch you. At the begening i search a video to improve my english comprehension. Eventually your baking videos are so good. I am going to try this receipt!
THIS LOOKS AWESOME
The master of baking is transfering the skill 😍😍😍 I love you Anna, I really loved baking because of you. Thank you master
You are seriously the best baker/teacher .thank u
Chef Anna i was waiting for you! so happy to see your videos 💜
You have the coolest kitchen ever❤️😍
That looks heavenly. Can't wait to try it.
I love u, you're the best baker alive! 💙
Anna you made me want to bake again. I follow your recipes and get compliments every day. thanks
I made this last night, it was perfect! So light! Both the cake and the mousse were very light. One of my favorite new desserts. Thank you Anna! Btw, I made 2 6in rounds out of this recipe, perfect for 4 ppl. Then I froze the other one.
Love the way you presented the lay out thanks
I just did this with strawberry filling for my son's birthday and turned out awesome, thanks for your video Anna!!!!
Amazing ... Anna you are one of the best . Stay blessed.
I love all your recipes. You are one of my favourite bakers.
Ohmy. I love the colour of your top, Anna!
Gives me life to watch this!!
not just look good for sure taste yummy too... Thanks for sharing your video Ms.Anna Olson
I'm in love with this
After watching this video I just want raspberry dipped in chocolate thank you for all you’ve done
oh my goodness this is beautiful Anna! You are my favourite KZread Baker/Chef, I can always rely on your recipes...
ANNA OLSON IS A POSITIVE & ENCOURAGING TEACHER❣️ I APPRECIATE ALL THE EXTRA TIPS SHE INCLUDES IN HER VIDEOS. COOKBOOKS OFTEN DO NOT GO THAT EXTRA MILE....SO ANNA OLSON IS MY OFFICIAL TEACHER. MY SUCCESSES IN BAKING HAVE PUT MANY, MANY SMILES ON THE FACES OF FRIENDS, FAMILY & NEIGHBOURS. CHEERS FROM 🇨🇦
You are amazing!!!! I decided to be a baker by watching you on tv !!!! I am Johnny Makhoian writing you from Armenia.
my taste for repostry is thanks to ana olson ana olson is the best pastry of all
This looks incredible!
This looks so good
Awesome gonna try it out soon
This recipe turned out great. I was making a GF cake so I substituted another recipe for the cake layer, but the mousse was absolutely outstanding. Highly recommend!
I like your videos ..your language is clear and the cooking is really amazing thanks a lot..keep it up
I love your channel! It's amazing!
Absolutely loved it! I made a 6x6inch layered version and it was simply fabulous!!!
so detailed...thank you very much.
really enjoy your recipes thank you
😃Oh my!😛🤤 Raspberry Mousse and rich chocolate torte! One of my favorite combinations!😋💞
All your recipe videos are explained so nicely!
@ohyum
7 жыл бұрын
thank you
Unbelievable!! I did it and it came exactly as in the video!!! Thank you so much, Anna!!! Bravo!!!👌👏👏👏❤️
Looks awesome..This is the stuff dreams r made of..thnx 4 the lovely explanation
Anna's videos are very satisfying to the eyes
she's a master!!!!! omg 💜
You got new mixers! Nice! 💗
Me encanta! Anna Olson es una máster 😍😍
That does look yummy. I'll have to make that this summer. Raspberry Mousse Chocolate Cake with Ganache Topping. Yum!
wow it looks so beautiful and delicious😍
Thank you for another great recipe !!!
Truly STUNNING. Worth the effort and time!
My not so little sister favourite baker since she is 14 and now she already 22. She loves you soo much
I enjoy to watch everynight after work. Easy ro understand thxs
Wow... this looks... amazing😳
La hice y quedo perfecta,me encantan que las recetas funcionen,gracias
I am truly inspired by the way you explain all the techniques. At least someone who understand why she is doing this this way.
Thanks KZread algorithms for recommending me to your channel, where have you been all my life thanks for the professionalism in your art direction, kitchen, script and presentation. I want to live in your kitchen haha your videos are as soothing as they are educational love love love subscribed for sure now I know what I want to have as my birthday cake! I just can't decide what fruit puree to go with. I think imma do mango and have a tamarind-chili sugar glaze on top. Keep it mexican flavor profile
Beautiful. want to try this
My husband made this and it came out really well! Thank you so much for this amazing recipe!!
@ohyum
5 жыл бұрын
Glad to hear it turned out well!
I think I would add a bit of red for coloring just to get a more pretty red color top the raspberry. oh it looks SO good! I'm going to try this!
I made this for my hubby birthday. It's turn out perfect and very very yummy. Thanks for recipe and well explain.
I really, really love your kitchen!!! love from Manila!. :)
Thank you Anna! ......so beautiful and inspiring! love you ♡♡♡
My mouth watered, literally.
Oh my lord that looks amazing.
Thank You Anna Olsen for who you are and for sharing your incredible skill with baking what an inspiration you are in my world God's strength and speed to you
Looks so beautiful and delicious! Great channel, beautiful recipes :)))
I love everything that ana Olson bakes😍😍😍😘😘💗💗💗👍👍👍🎂🎂🎂
It looks very delicious😋😄
I really enjoy the recipes ....especially the cheesecake N all the chocolate recipes...ur brownies are to die for...you are an exceptional pastry chef...
I made this cake today it’s so delicious and very easy to make
Thank you Anna!
I made this one 4 my brother bday .... and he love it ..... worth trying. ..... after cheesecake this cake is my new favorite....
I love your pastry chef 👩🍳 Thanks so much I am on the ones Intituto in Houston I love ❤️
your kitchen is a dream ❤️
I've been wanting to make this for a while, so I decided to give it a try for Easter. It was gorgeous and delicious, and I think the cake base it's already one of my favorite chocolate cakes! thanks a lot :)
@ohyum
7 жыл бұрын
amazing, thanks for sharing Silvia!
I love this recipe and I was successful with my first moose cake!
I loved your baking
I WANT THAT BLENDERRR!!😍😭
I tried it... toooo good..👍👍👍👍thanks Anna!
Omg love it
Anna Olson Your the reason why I want to be a baker😍💕
@ahsanraza7534
6 жыл бұрын
Jahna Bearl 😙😙