Classical cocoa mousse cake

Overview

The classic cocoa mousse cake is the cocoa mousse cake I mentioned in the recipe Plate Mousse that I posted before. The ingredients and method are almost the same. After it is chilled in the refrigerator, the cocoa powder sprinkled on top absorbs the moisture of the cake, and the color becomes very deep. With the pattern of dark chocolate cookies, it looks a bit retro. Valentine's Day is on the 14th, so I should celebrate the festival and give this cake to the people I like!

Tags

• baking
• children
• cake
• mousse
• birthday
• cocoa chiffon cake
• cocoa powder
• dark chocolate cookies
• fish gelatin powder
• sugar
• whipped cream
• milk

Ingredients

Steps

1. 1 Prepare materials (cocoa chiffon cake needs to be prepared in advance)

   

2. 2 Put milk, isinglass powder and 35 grams of sugar in a small pot

   

3. 3 Cook over low heat until completely dissolved and set aside

   

4. 4 Put 35 grams of sugar and whipped cream in a large bowl

   

5. 5 Beat evenly

   

6. 6 Add cocoa powder

   

7. 7 Whip until it has texture and then add isinglass milk

   

8. 8 All cocoa mousse ingredients are thoroughly mixed

   

9. 9 Take a 7-inch cake mold and first place a piece of cocoa chiffon cake

   

10. 10 Dark chocolate cookies should be placed in a circle on the edge

    

11. 11 Fill an appropriate amount of cocoa mousse material inside and smooth it

    

12. 12 Put another cocoa chiffon cake on top of the cocoa mousse material

    

13. 13 Then pour the cocoa mousse ingredients in, making it higher than the biscuits

    

14. 14 Divide the dark chocolate biscuits in half and form a circle around the edge of the cake. Place a whole biscuit in the middle. Sprinkle the extra amount of cocoa powder with a sieve. Place in the refrigerator for more than 2 hours. Take it out and serve