![]() ![]() Step by step directions For the simple syrupġ. If you missed the moment and your mousse became too thick to pipe, heat it in the microwave for 5 seconds at a time and and press the bag until the mixture becomes softer. Once you see that the mixture has reached a buttercream consistency, you can use it. You can transfer the mousse into a piping bag, close it and place it in the fridge to thicken up a bit. For this specific cake, it's easier to have chocolate mousse that can be piped on top of the sponge cake rather than poured on top. Wait until the mousse has thickened so you can pipe it. Read my Genoise sponge post to learn everything you need to know about this very easy-to-make and delicious sponge that is perfect for multiple-layer cakes. Because the cake batter will rise a lot in the oven, you will need a 3-4" (8-10cm) tall cake pan or springform pan. Chocolate genoise sponge can be baked in one cake pan and then split into two cake layers. You can replace it with full-fat sour cream or cream cheese. Mascarpone cheese - I also add some mascarpone cheese to make my mousse more creamy. Heavy whipping cream - Use heavy cream to make the ganache. Don't forget to bloom your gelatin in cold water before using it.Ĭhocolate - I use semi-sweet chocolate chips to make a chocolate ganache for the mousse. Oetker (220 bloom) that can be replaced with the same amount of powdered Knox Gold gelatin. Gelatin - I used flavorless powdered gelatin from Dr. You can also use fresh-ground coffee when you cook simple syrup and pass it through a sieve after to remove the coffee grounds. ![]() Alternatively, replace milk with water so your syrup is flavorless. Instant coffee - I like to use coffee to flavor simple syrup, but you can omit this ingredient completely and make it just with milk and sugar. Butter provides a lot of flavor and oil (such as canola oil or sunflower oil) keeps the cake soft for longer. Milk - Use whole milk at room temperature to make the cake layers and sugar syrup.įats - As always, I prefer using unsalted butter and odorless vegetable oil in almost all of my cake recipes. I also like to add some salt to the chocolate mousse but it's optional. Vanilla extract and salt - These are extra flavorings for the chocolate genoise sponge. Sugar - You can use white granulated sugar or castor sugar both for sponge as well as for simple syrup.įlour - We need all-purpose flour or cake flour to make this dark chocolate cake recipe.Ĭocoa powder - You will need Dutch-processed cocoa powder (unsweetened). Jump to:Įggs - Eggs can be right from the fridge because we're going to warm them in a double boiler with sugar before whipping. It has a very light texture and can be served with whipped heavy cream or fresh berries. The cake is soft and moist, with a rich chocolate flavor. This indulgent chocolate mousse cake recipe is for real chocolate lovers. ![]()
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