Category Archives: Puddings/Jello/Mousse

Triple Chocolate Mousse Cake

triple chocolate mousse cake

triple chocolate mousse cake 3

Actually this cake is more like quadruple chocolate mousse cake. There’s a moist chocolate cake base, a dark chocolate mousse layer, then a white chocolate mousse layer and a shiny dark chocolate glaze on the top. But since white “chocolate” doesn’t technically count as chocolate, I decided to forgo it. 

Of all the cakes that I have ever made, this is the second one I’m happy with. The first being the strawberries and cream chocolate cake

triple chocolate mousse cake 5

I made this cake for a friend’s 21st birthday. He let me choose what kind of cake to make him which was a a total curse because I am the WORST at making decisions. I finally decided to make a mousse cake the morning of his party because I thought that it would be easy to do. Booooyyyy was I wrong, I’m warning you right now, this cake is SO high maintenance! I didn’t give it enough time to firm up in the freezer, but I’m pretty sure that even if I did, it will not stay solid at room temp. If you decide to make this, I suggest freezing/refrigerating the cake until you need to serve it. I had to take this cake to the party location via public transportation (great arm workout) and by the time I got to the location, this cake was pretty much a mess. BUT, everyone LOVED it so my hard work was not wasted :’) The feeling of satisfaction when my friends get excited all over my cakes will never get old for me! Yes, I’m talking bout you Justin, David, Leanne, and Vanessa! 

triple chocolate mousse cake 2

Maybe I’m being too hard on myself, but I honestly don’t think that I’m that great of a baker! My friends say that I’m too modest, but I like to see it as giving myself more room to grow 🙂 The moment I think that I’m good enough, is the moment when I will settle. I don’t like to settle because that feeling I get when I exceed myself is too great to give up. Unless it involves a couch, a new episode of 2 Broke Girls, and a family sized bag of cheetos, I’ll be up and at em trying to beat myself in everything possible. 

triple chocolate mousse cake 4

 

triple chocolate mousse cake 6

 

Triple Chocolate Mousse Cake

Chocolate Cake
1/2 recipe for black magic cake, baked in a 10in round cake pan. Cool completely before layering mousse.

For the dark chocolate mousse:
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
1/2 cup (105 g) whole milk (I used 2 percent)
6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
1 1/4 cup (280 g) heavy cream

1. Bloom gelatin by sprinkling gelatin over water in small bowl for 5 mins. 

2. Heat milk in pan until simmering, TURN OFF HEAT, add bloomed gelatin and stir until gelatin melts milk.

3. Place chocolate into a bowl, pour the hot milk over the chocolate and let sit for about 2 minutes before stirring until smooth. Let this cool completely at room temperature. 

4. Whip cream until soft peak then fold into cooled but not firm chocolate mixture. Pour over chocolate cake and place into freezer while you make the white chocolate mousse.

For the white chocolate mousse:
1/2 cup (105 g) whole milk (I used 2 percent)
6 oz (175 g) good quality white chocolate
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
3/4 cup (180 g) heavy cream

1. Bloom gelatin by sprinkling gelatin over water in small bowl for 5 mins. 

2. Heat milk in pan until simmering, TURN OFF HEAT, add bloomed gelatin and stir until gelatin melts milk.

3. Place chocolate into a bowl, pour the hot milk over the chocolate and let sit for about 2 minutes before stirring until smooth. Let this cool completely at room temperature. 

4. Whip cream until soft peak then fold into cooled but not firm chocolate mixture. Pour over dark chocolate mousse and place back into freezer for about 2 hours. 

For the chocolate glaze and sauce:
4 oz (112g) dark chocolate, finely chopped

1/2 cup (80g) heavy cream 
3 tablespoons light corn syrup
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract (I omitted)

1. Place cream, corn syrup, and oil into a microwavable bowl. Heat for about 50 secs until boiling. 

2. Pour heated cream mixture over chocolate. Let it sit for about 2 minutes before stirring to combine. Cool until room temperature.

3. Evenly pour over white chocolate mousse. Place back into freezer for another hour to set the glaze. 

Source: adapted from Pastry Pal

 

Tagged , , , , , , ,

An Off Day

Thanks for all your motivating comments and bringing me up when I was having a bad day. Reading what you guys wrote whilst eating cake was the best cure 🙂

I didn’t realize that I forgot to put the recipe up until today! I was preoccupied studying for the chemistry exam I had today. For once, I thought I would be ready for chem. I’ve been studying for days and I even stayed up til 430 preparing for it. But nope, it kicked my trash in that exam room. Sigh, could use some cake right now.

i hate chemistry, RAGEEEE!!!

———————————————————————————————————————————————————————-

Don’t know what it was, but I was feeling kinda off today. I had this perma-frown that just wouldn’t get off my face.

Maybe it’s because I forgot “The Help” on my desk this morning and I’m itching to read it.

Maybe it’s because of my pathetic stop-and-go run earlier today where the longest time I actually spent running was 10minutes. The rest of the time was, well, stopping. 

Maybe I’m just stressed because it’s exam time. PS: Only 21days until glorious summer vacay.

When I saw my friends today, I didn’t feel like talking to them. I wanted to get away, in case my perma-frown was contagious.

I left my friends and walked outside to where I was greeted with a warm wash of sun. Usually basking in sunshine can get me out of any bad mood, but I still couldn’t shake off what I was feeling.

I even tried listening to my favourite summer jam: beautiful soul. But nope, that didn’t work either.

Good thing I have half of a black forest cake in my fridge, that should fix me. Bye now, I need to start making my way to the kitchen.

Light Mango Pudding

Ingredients

2 mangoes
2 1/4 cups water, divided
1/2 cup sugar
1 tbps gelatin
1/4 cup whipping cream (optional)

How To

1. Coarsely chop the mangoes.

2. Combine the chopped mango and 1/4 cup of water in a blender, process it until smooth. Then press the puree through a sieve to remove solid bits.

3. Bring 3/4 cup of water to a boil. Add sugar to the pan, stir until sugar dissolves. Remove from heat, stir in remaining 1 1/4 cups of water. Sprinkle gelatin over the water in the pan and let stand 1 minute.

4. Add the mango puree to pan, whisk. 

5. Divide mixture among ramekins/bowls. Cover and chill until set. Top with whipped cream, or not (if you’re crazy).

Tagged
%d bloggers like this: