Chocolate Mocha Mousse Cake

This is similar to the Luscious Chocolate Mousse Cake that I had made for Father's Day last year. I use a different sponge recipe that is light, less chocolaty and more moist.

Hazel's (Aimakan) birthday is just around the corner, and since we are having a lunch party at Ellena's (Cuisine Paradise) house, I decided to make a birthday cake for her. Haven't been baking a whole cake for a good damn 1-year, I have to admit that my baking skill has turn a tad rusty. Over judging the baking timing, the supposedly moist cake turn out a tad dry, but lucky still soft.



Was pretty worry that the mousse cake may collapse like the one I made for Ling's birthday last year, I watch out for every single detail and sweat the whole night keeping my finger cross. Thank goodness it turn out pretty well.

Recipe: Chocolate Mocha Mousse Cake
Makes: 6" Square Tin

Ingredients for Chocolate Sponge Cake:

• 55g hot water
• 16g coca powder
• 2g baking soda
• 110g caster (separated into 40g and 70g)
• 80g cake flour
• 3g baking powder
• 4 eggs (yolks and whites separated)
• 65g oil or melted butter

Method:
1. Preheat oven at 190C, prepare the cake pan with buttered parchment.

2. Mix the water and cocoa powder, stir to dissolved. Add the baking soda, stir until combined and smooth.

3. In a separate bowl, whisk together the egg yolks and 40g of caster sugar until the sugar dissolves and the mixture turns slightly pale. Add in the butter/oil, then whisk in the chocolate mixture from step one.

4. Sift in the cake flour, baking powder and lightly whisk into batter until just combined.

5. In another clean bowl, beat the egg whites until foamy. Add the 70g caster sugar gradually and beat until soft peaks form.

6. Gently fold the egg whites into the chocolate mixture until just combined.

7. Pour into a lined pan and bake for 15 minutes.

8. Allow to cool completely, cut the cake in half horizontally.


Ingredients for Mocha Mousse:

• 150g convertures' chocolate (i use 52% 120g, 72% 30g)
• 50g unsalted butter
• 5g coffee powder
• 2 egg yolks
• 50g sugar
• 125g mascarpone cheese
• 125g sour cream
• 250g whipping cream
• 4g gelatine sheet (soak in cold water for 5min and dissolves over a bowl of hot water.)

Method:
1. Place chocolate, butter, coffee powder in a bowl, and melt it over a saucepan of hot water. Stir until complete dissolved and keep it warm. (the mixture must not be tepid, and do not refrigerate!) (Make sure the bowl fits snugly over the pan, so that no steam can escape.)

2. Whisk egg yolks and sugar till fluffy and white. Add warmed chocolate mixture slowly and whisk till combined.

3. Whisk lightly mascarpone cheese and sour cream till well-combined and add to the above mixture slowly.

4. In another clean bowl, whisk whipping cream till firm perks and combined the mixture slowly with a spatula, add in melted gelatine slowly.


ASSEMBLY
1. Trim the side of sponge cake a little to have allowance for the mousse to cover the whole cake.

2. Place the bottom half of the cake to a clean and dry 6" inch square tin, pour half of the mousse onto the cake allowing to flow freely to the side.

3. Place the 2nd half of the cake gently on top of the mousse in the tin, and pour in the balance mousse.

4. Tap the tin lightly to remove any air bubbles, chill overnight.


Ingredients for Chocolate Ganache:

• 60g dark chocolate, finely chopped
• ½ tbsp melted butter
• 40g whipping cream (i use President Whipping Cream 35.1% Fat), room temperature
• ½ tsp vanilla extract

Method:
1. Place the bowl of chocolate and butter over a saucepan of hot water. Make sure the bowl fits snugly over the pan, so that no steam can escape. Stir until complete dissolved.

2. Remove from the saucepan of hot water. Add in the cream and vanilla extract to the above, whisk until completely smooth and well-combined.

3. Remove the Mocha Chocolate Mousse Cake from the tin. With a large metal spoon, spread the ganache from the centre, using big strokes to push the ganache over the sides of the cake. It's ok if it flow to the side. Chill in the fridge for 2-hours or till the ganache is harden. Decorate as desire and serve chill.

Click HERE for tips how to handle ganache.

I garnish with thin strips of curled chocolate that I shaved from 70% Lindt Cocoa Dark Chocolate for the side and use Nabisco Picola Chocolate Biscuit and Lotte Toppo Biscuit (buy from Meidi-Ya Supermarket) for the decoration.

This is a lengthy recipe that require lots of work, but trust me, your sweat will be pay off. ;)







HAPPY BIRTHDAY HAZEL! Hope you like the cake and wishing you forever young and all your dreams come true! Love ya!