Triple Chocolate Mousse Cake

It's been a long long long time since I last made a cake.
And the last time I made a Triple Chocolate Mousse Cake was in Dec 2010.

Since then, I've been wanting to try another variation of the Triple Chocolate Mousse Cake by America's Test Kitchen.

And again, their recipes have not failed me.
It was easy to make, almost fail-proof, and the flavours were great! Of course, it helps that you use the best quality chocolate you can afford, since this cake is all about the chocolate.

I was in such a haste to get this ready for a birthday party that I didn't have the chance to take photos of the sides or the insides (I wrapped this cake with plastic around the sides, that's why you see a shiny reflective surface in the photo).

But... to show you what it looks like inside, here's a shot from my 2010 attempt, and it pretty much looks the same.

The original recipe from the website was for a 9.5" cake. But I halved the recipe and it made a 6.5" cake just perfectly. You could probably make up to a 8" cake; you'll just get shorter layers and a shorter cake, but the flavour will be just as awesome!

Now, don't be put off by the long recipe for this cake. It's really not that complicated at all. The recipe is long only because the instructions are very detailed. Once you've read through the recipe, you'll find that it's really rather simple. I gave it a go, and am so glad I did. Cos this is a really lovely mousse cake - rich, yet light at the same time. It sounds odd, but it's true. You'll know what I mean when you try it...


TRIPLE CHOCOLATE MOUSSE CAKE
Makes a 6.5" to 8" cake, using a springform pan at least 3" high.

BOTTOM LAYER:
42g butter
100g bittersweet chocolate
3/8 tsp instant espresso or coffee powder (optional)
1 tsp vanilla extract
2 eggs, separated
pinch of salt
35g brown sugar

Melt butter, chocolate and espresso powder bain marie, stirring occasionally till smooth. Remove from heat and allow to cool slightly.
Whisk in vanilla extract and egg yolks. Then set aside.

Whisk egg whites and salt till frothy.
Gradually add sugar and whisk till soft peaks form.
Fold 1/3 of the egg whites into the chocolate mixture to loosen it up.
Then gently fold in the remaining egg whites till no white streaks remain.
Push the batter into a greased or lined springform pan, smoothing the top.
Bake at 160*C for about 15 min till cake is done.
Transfer to a wire rack to cool. Do not remove the cake from the pan.
The cake will collapse and shrink quite a bit as it cools. This is perfectly normal, so don't get worried.

MIDDLE LAYER:
1 tbs cocoa powder
2.5 tbs hot water
100g bittersweet chocolate
180ml whipping cream
1/2 tbs white sugar
pinch of salt

Combine cocoa powder and hot water. Set aside.
Melt chocolate till smooth. Then set aside to cool slightly.
Whisk whipping cream, sugar and salt till soft peaks form.
Whisk cocoa powder mixture into the melted chocolate till smooth.
Then fold together the whipped cream and chocolate mixture till no whites streaks remain.
Spoon the mousse over the cooled cake (bottom layer) and smooth the top.
Refrigerate for at least 15 min while preparing the top layer.

TOP LAYER:
3/8 tsp powdered gelatin
1/2 tbs water
85g white chocolate
180ml whipping cream

In a small bowl, sprinkle gelatin over water. Let stand for 5 min.
In a small saucepan, bring 60ml of the whipping cream to a simmer.
Remove from heat, add gelatin and stir till fully dissolved.
Add white chocolate and stir till smooth.
Let the mixture cool to room temperature, stirring occasionally.

Whisk the remaining whipping cream till soft peaks form.
Fold 1/3 of the whipping cream into the chocolate mixture to loosen it up.
Then fold in the remaining whipped cream till no white streaks remain.
Push the mousse into the pan over the middle layer, and smooth the top.
Refrigerate for at least 3 hours or overnight to allow the cake to set.

To serve:
I chose to decorate the cake with more chocolate.
First, I dusted some cocoa powder over the top in a triangle pattern.
Then I placed 3 Ferrero Rochers in a cluster near the edge of the cake.
Next, I sprinkled some chocolate shavings around the Rochers, lightly pressing them into the mousse.
Finally, I randomly pressed in a few silver dragees to add a little bling!


I hope you'll give this recipe a try, and if you do, please let me know how it goes for you.

Thanks for reading this very long post  :)

Green Tea Swiss Roll

After so many months of baking, this is my first swiss roll.  
Unbelievable, huh?

It's actually rather simple.  
It's really just a sponge/chiffon cake in a shallow pan. 
Yup, that's all there is to it. 

The tricky part is the rolling. For me, at least. 

I'm glad I gave this a try.
The sponge is so so so so soft and fluffy, it's unbelievable. 


GREEN TEA SWISS ROLL
Makes a 12x12" (30x30cm) sheet cake. 

3 whole eggs
1 egg yolk  (save the white for macarons!)
80g sugar
75g cake flour  (plain flour will do just fine too)
5g / 2.5 tsp green tea powder
15ml corn oil
30ml milk
1 tsp vanilla extract


Whisk the eggs, yolk and sugar bain marie till all the sugar is dissolved.
(Bain marie just means over a double boiler.)
Transfer to the bowl of your mixer, and whisk for about 5 min or so till it's light and fluffy. You should now have about 4 times the volume you started with.

Sift the flour and green tea powder over the fluffyness.
Gently fold with a balloon whisk or spatula till all traces of flour disappear.

Combine the oil, milk and extract in a bowl.
Mix in about 1/4 of the fluffy batter.
Pour this back into the fluffyness and fold a few times to combine.

Push all of the fluffyness into a sheet pan lined with parchment paper.
Spread the love fluffyness evenly throughout the pan, not forgetting the corners.

Bake at 170*C for 18-20 min.
Remove the cake together with parchment paper from the pan immediately and cool on the wire (with the parchment paper still attached to the bottom).  

When still warm but cool enough to handle, roll the cake (with the parchment still attached) and leave it to cool completely in this mock roll.

Meanwhile, make the filling...


RED BEAN WHIPPED CREAM
150ml whipping cream
2 tsp caster sugar 
50g red bean paste  

Whip the cream till soft. Then add sugar and whip till stiff.
Gently fold in red bean paste till evenly combined.
Unroll the cake, and spread cream evenly, leaving about 1" gap from the edges.

Peel a little of the parchment paper away from the top edge.
Now roll the cake towards you, using the parchment paper as a guide.
Continue rolling towards you, peeling the parchment paper as you go.
When you reach the end, use the parchment paper to secure the shape of the roll and refrigerate for at least 15-20 min before slicing.

I just love the little dark green specks on the cake. 
Just like the little dark specks on my Oreo Nutella Macarons. 

Nothing fancy. 
Nothing complicated. 
Just a simple swiss roll.
Makes me smile :)

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