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How To make The Ultimate Chocolate Mousse Cake
1 lb Bittersweet chocolate; coar
-sely chopped 1/2 lb Butter; unsalted
6 Eggs; lightly beaten
Chocolate ganache glaze 2/3 c Heavy cream
6 oz Semi-sweet chocolate; finel
-y chopped Fat grams per serving: Approx. Cook Time: :15 CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. Variations MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet chocolate. In step 2, add 2 tablespoons instant expresso powder to the melted chocolate and butter. In step 5, pour halfe the chocolate mousse batter into the prepared springform pan and drizzle with have the Hot fudge (see recipe). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to the melted chocolate and butter. Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly or strained appricot jam mixed with 1 Tablespoon framboise (raspberry eau-de-vie). Spoon this glaze over the top of the cake and immediately spread into a thin, even layer with a long, narrow spatula. brANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherrys.
How To make The Ultimate Chocolate Mousse Cake's Videos
HOW TO MAKE CHOCOLATE MOUSSE CAKE | Rich and Luscious
How to make a Chocolate Mousse Cake?
2 Sheet pan: size is 9x13
Baking time is 20-25 minutes
Here's what you'll need:
sugar 2 cups (400g)
all purpose flour 2½ cups (312g)
cocoa powder 1 cup (118g)
baking powder 2 tsp (10g)
baking soda 2 tsp (10g)
salt 1½ tsp (8g)
3 large eggs
oil ¾ cup (180g)
milk 1½ cup (360g)
vanilla 2 tsp (10g)
hot water 1½ cup (337g)
CHOCOLATE MOUSSE RECIPE:
(Chocolate ganache: 2 cups whipping cream + 500g of chocolate chips)
2 cups cold whipping cream (464g)
ARABIC:
إليك ما ستحتاج إليه:
2 كوب سكر (400 جم)
طحين لجميع الأغراض 2½ كوب (312 جم)
مسحوق الكاكاو 1 كوب (118 جم)
مسحوق الخبز 2 ملعقة صغيرة (10 جم)
صودا الخبز 2 ملعقة صغيرة (10 جم)
ملح 1½ ملعقة صغيرة (8 جم)
3 بيضات كبيرة
زيت ¾ كوب (180 جم)
1½ كوب حليب (360 جرام)
فانيليا 2 ملعقة صغيرة (10 جم)
1 كوب ماء ساخن (337 جم)
وصفة موس الشوكولاتة:
(غاناش شوكولاتة: 2 كوب كريمة خفق + 500 غرام من رقائق الشوكولاتة)
2 كوب كريمة خفق باردة (464 جم)
◻Here's the recipe for Eggless Chocolate Cake:
You can use this icing too:
◻MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients
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Eggless Chocolate Mousse | #Shorts | Sanjeev Kapoor Khazana
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Chocolate Mousse Cake
This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream! Recipe:
My favorite chocolate mousse for cakes
Recipe for 4.5 cups of mousse (enough for an 8 inch cake 2-4 layers)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
sugarologie.com/recipes/chocolate-mousse
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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TWO Ingredient Chocolate Mousse
566g dark chocolate
2 c (454g) hot water
Pour hot water over chocolate. Whisk over ice bath until just begins to set