Tag Archives: White Chocolate

Triple Chocolate Mousse Cake

triple chocolate mousse cake

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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

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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! 

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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. 

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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


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Tuxedo Truffle Cake

tuxedo truffle cake

tuxedo truffle cake 2

tuxedo truffle cake 3

tuxedo truffle cake 4

Wow, I haven’t posted a recipe since November 2nd?!

Just hand me the Worst Blogger of All Time Award and get over with it. 

Hope you guys haven’t given up on me to try this tuxedo truffle cake though!

I have never tried a store bought one before, in fact, I’ve never even seen this kind of cake in stores/bakeries. The only time I ever heard of this cake was back during my high school senior year. My preggo French 12 teacher and I were talking about cake (she was the first supporter/motivator of new found love for baking) and she mentioned that her favouritest cake in the entire world is the tuxedo cake. She described it as chocolate mousse layered between marbled cake and from there I added the cake onto my “must have or die” list. 

Funny thing is, it took me three years to finally make the cake. I graduated in 2010 and I finally got off my lazy bum to bake at the end of 2012.

I brought the cake to a NYE party because it would be too tempting to have it sit in my fridge, stare at me and whisper “eat meeeee”. 

I think everyone at the party enjoyed the cake (thank goodness)! Even my fellow chocolate connoisseur, N-, gave it a thumbs up of approval! He did suggest, though, that the cake could use more mousse and I totally agree. To be honest, I wasn’t a huge fan of my own cake. I expected moist and creamy, but I made a butter cake so the layers were slightly too thick and dense. Next time, I just have to tweak the cake to mousse ratio a little bit and perhaps use a sponge/chiffon instead of a butter cake. Nonetheless, this cake is one of my favourites now! Maybe it has to do with the large amount of chocolate in the recipe 😛

*Note: this recipe yields 4 cake layers that are 1-inch tall and 10-inches tall. The mousse was just enough to build a 3 layer cake.

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Tuxedo Truffle Cake

3 cups Sifted all-purpose flour

1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt (omitted)
1 cup Unsalted butter (I used salted butter)
2 cups sugar
4 eggs
1 1/4 cups Buttermilk
1 1/2 tsp vanilla extract
1/4 cup cocoa powder

1. Preheat oven to 350 degrees F. Grease 2 10″ round pans. 

2. Sift together the flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, cream butter at medium speed until softened, 1 to 2 minutes.

4. Gradually add sugar and vanilla, and continue until colour is lightened, 3 to 4 minutes, scraping down sides once or twice.

5. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.

6. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture.

7. Divide batter into 2/3 and 1/3. Pour 2/3 of batter into the 2 pans evenly.

8. Add the cocoa to the remaining 1/3 batter then drop by the tablespoonfuls onto the yellow batter. Marble with a knife. Bake for approx 20 minutes or until cake is done. Cool fully before assembling.

White and Dark Chocolate Mousse
4 oz. bittersweet chocolate (I swear by Ghirardelli‘s natural dark chocolate chips)
4 oz white chocolate (I used Bakers chocolate)
3 cups whipping/heavy cream

1. In two separate small bowls, place the finely chopped white and the bittersweet chocolate.

2. Bring 3/4 cup cream to a boil then pour half over each of the chocolates to melt them. Stir the hot cream in well to ensure it is free of lumps and chocolate is fully melted. Set aside for 10 minutes until slightly cooled.

3. Whip 2 1/4 cups of the cream until soft peaks form. Divide the whipped cream into two equal portions and fold the chocolate into each. You should now have one bowl of white chocolate mousse and one bowl of dark chocolate mousse. Store in fridge.

Dark Chocolate Ganache
6 oz dark chocolate (again I used Ghirardelli)

3/4 cup whipping/heavy cream

1. Finely chop the dark chocolate and place in a bowl.

2. Bring the cream to a boil (I did this in the microwave) then pour over the chocolate. Stir to incorporate and melt chocolate. Spread over the top of the cake only AFTER it has been refrigerated. 


1. Slice each cake in half to get 4 cake layers, you only need 3 so go ahead and eat the 4th layer, it is decadent enough to be eaten without frosting of any kind.

2. Place one layer onto a cake board and spread white chocolate mousse 1 cm away from the edge. The weight of the 2nd and 3rd layer will push down on the cake and squeeze the mousse to the outer edge, don’t worry 🙂

3. Place 2nd layer on top of mousse, spread dark mousse all the way to the edge.

4. Top off cake with final cake layer then transfer to fridge for at least 3omins.

5. Remove cake from fridge, pour ganache on the top. 

Source: Buttercream Barbie

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It’s a good day

Hey you!

How are you doing today? Even if your day didn’t start out well, I think you deserve to redeem your night by doing whatever you do to kick off your weekend 🙂

Today I was craving cookies, more than I usually do. I woke up early even though I didn’t have school today, and walked into the kitchen feeling like it was christmas morning because I have a an hour or two to spare for baking. I looked into my chocolate stash (yes I have a chocolate stash, don’t you?), and gasped. There was only half a bag of mint chocolate chips and some chocolate disks left! When did I use up all the chocolate?! I started out with 1kg each of semi-sweet, milk and white chocolate.. and more. I guess now you have a better picture of exactly how much I LOVE chocolate.

The little that was left of my stash was simply unacceptable so I went out to the store to replenish it. I came back happy with another 1kg of semi-sweet and white chocolate chips, as well as a bag of shredded coconut.

On my way home, my mom called to tell me that there was a blackout at her workplace and asked me if I wanted to have lunch with her. With no hesitation of course, I said yes! I rarely get to spend time with my mom so I was super glad she asked! We went out a Vietnamese restaurant and had some chicken fried noodles with soup. Mmm mmm good.

She went to back to work cuz they called her and said the power was back on, bummer. So I headed home to start baking with my new stash of chocolate!

As always, I take FOREVER to decide what to make. Of course, with time permitting, I would make like 10 diff kinds of cookies, but today was not one of those days, so I settled with two types 🙂 I made these toasted coconut cookies and some snickerdoodles (which I will be blogging about in a couple of days).

Did you know that toasted coconut smells AMAZING when it comes out of the oven? Oh my, I wanted to just sit on my butt and sprinkle toasted coconut on everthing and anything edible.

These cookies are delicious, you gotta try em some day! But I highly suggest you make some in near future, like soon, like in 2 minutes after you finish reading this post.

Have a good friday! I would love to hear your answers to my questions below, leave em in the comments! 🙂

What are your Friday night plans?
I had a movie date tonight with my friends but since baking took up my whole day (where does the time go?! seriously, i’m flabbergasted that it’s already four oclock) I’m gonna stay home and study for my finals, or fail.

Do you like the smell of coconut?
Yes I do! No one else in my family does, I’m always the odd one out. I love love coconut scented body products, mmm too bad I don’t own any, who wouldn’t want to smell delicious everyday?

Do you like hanging out with your mom?
Most of the time, yes. I’ll admit I do lose my patience with her a lot, but my mom is forgiving, caring and she always lets me have my way. Ahaha, you think I’m a terrible daughter now.


Toasted Coconut White Chocolate Cookies
adapted from: Two Peas and Their Pod

1 cup unsweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 large egg
3/4 cup white chocolate chunks (I used callebaut)

How To

1. Preheat oven to 350 degrees F. Spread coconut in a single layer on a baking sheet. Bake for 4 minutes or until coconut is lightly toasted. Set coconut aside to cool.

2.  Whisk together flour, baking powder and baking soda in a medium bowl.

3. In another bowl, add brown sugar and butter. Beat at medium speed until creamy and smooth. Beat in vanilla extract and egg. Slowly add dry ingredients and mix until combined with a rubber spatula or wooden spoon. Stir in toasted coconut and white chocolate.

4. Roll dough into balls and place on a baking sheet. Bake at 350° for 8-10 minutes or until cookies start to brown around the edges. Cool cookies on baking sheet then transfer to wire racks for further cooling.

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