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#chocolatemousse #chocolate_mousse_cake #chocolate_mousse_cake_recipe #spicebites #stayhome #withme
Today it’s how to make chocolate mousse cake recipe, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate. This mousse cake recipe so delicious & satisfying, you will enjoy every bites of it.
Spice Bites Blog - 114
Ingredients:
all purpose flour 1/2 cup
sugar 4 tbsp
cooking oil 1/4 cup
1 egg
cocoa powder 2 tbsp
baking powder 1 tsp
milk 1/4 cup
for mousse filling part:
semisweet (Dark) chocolate 150g + whipping cream (hot) 60ml
whipping cream (cold) 200ml + powdered sugar 2 tbsp
on top : (not mention on video)
200g dark chocolate + 120ml milk - melt in microwave for 30sec to 1 min, mix it well, let it cool down and pour on top (!!! make sure it is cold enough !!!)
——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
Oreo Cake Only 3 Ingredients :
Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
No Bake Oreo Cheesecake Bars :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
Biscuit Cake Only 3 Ingredients :
Coffee Cake Recipe:
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Chocolate & Raspberry Mousse Cake With Mirror Glaze | Flourless Chocolate Sponge | Eggless Mousse
Chocolate & Raspberry is a beautiful flavour combination. This Chocolate & Raspberry Mousse Cake with Chocolate Mirror Glaze will have your taste buds dancing. Two great things about this dessert - It is a light flourless chocolate sponge and both the chocolate and raspberry mousse are eggless. It's a win, win dessert, you will not be disappointed!
Learn how to make fantastic desserts watching the on-line courses in ENGLISH held by Chef LORIS OSS EMER, one of the greatest Italian pastry chefs, who is followed by more than 17K students. CLICK HERE►►
Some of the links in this post are affiliate links. This means if you take action and click on the link and purchase. I will receive an affiliate commission, enough for some more baking tins, at no extra cost to you. Which I promise I will use to create more helpful content like this.
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***RECIPES BELOW***
Check out some of my other videos:
STRAWBERRY & VANILLA PANNA COTTA -
STRAWBERRY AND CREAM LAYER CAKE -
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
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*CHOCOLATE SPONGE - FLOURLESS
6 Egg yolks
6 Egg whites
120g (1/2 cup) Semi-sweet chocolate – chopped or use chocolate coins/chips to be melted
50g (1/4 cup) Sugar – For egg yolk
30g (2 tbsp) Sugar – For egg white
1 tsp Vanilla extract
¾ tsp Cream Tartar
**SIMPLE SYRUP – To lightly soak sponge layers
50ml (1/4 cup) Water
35g (1/3 cup) Sugar
1 tsp Vanilla Extract
***CHOCOLATE MOUSSE – EGGLESS
1 tsp Powdered gelatin
1 tbsp Cold water
2 tbsp Boiling water
80g (3/4 cup + 1tsp) Icing Sugar
25g (1/4 cup) Cocoa Powder
240ml (1 cup) Whipping cream
1 tsp Vanilla extract
****RASPBERRY MOUSSE – EGGLESS
¾ tsp Powdered gelatin
200g (1 cup) Frozen raspberries, thawed
8.75ml (1 tsp + ½ tsp + ¼ tsp) Milk
25g (2 tbsp) Icing sugar
150ml (2/3 cup) Whipping cream
*****CHOCOLATE MIRROR GLAZE
Gelatin Mix
18.5ml (1 tbsp + ½ tsp + ¼ tsp) Water
2 tsp Powdered gelatin
Mirror Glaze Mix
79ml (1/3 cup) Water
79ml (1/3 cup) Whipping Cream
50g (1/2 cup) Cocoa powder
112.5g (1/2 cup) Sugar
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and will make your baked goods and desserts super professional.
Check out this link to YouTuber ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
Top 10 best Kitchen Scales 2021 -
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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Thanks for watching!
Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!
This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it out as it is a burst of sweetness in every bite.
To print the recipe check the full recipe on my blog:
#whitechocolateraspberrycake #moussecake #raspberrymoussecake
0:00 - Intro
0:45 - Preparing the raspberry sauce
1:31 - Preparing the raspberry cake layers
3:07 - Preparing the white chocolate almond crunch
3:40 - Start assembling the cake
4:08 - Preparing the white chocolate mousse
5:39 - Preparing the raspberry mousse
6:30 - Continue assembling the cake
7:18 - Decorating the cake
8:05 - Enjoying the cake
Ingredients
Makes about 12 servings
Raspberry Sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Raspberry Cake Layers
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
For Decoration
fresh raspberries
freeze-dried raspberries , optional
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