Chocolate mousse cake

Overview

How to cook Chocolate mousse cake at home

Tags

• baking
• cake
• buttercream
• chiffon cake
• whipping cream
• dark chocolate
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Cut the chiffon cake into 3 slices and set aside.

   

2. 2 Cut the gelatine sheets and soak them in ice water until soft.

   

3. 3 Chop the dark chocolate and add it to the milk. Heat over low heat until the chocolate melts. Remove from the heat.

   

4. 4 Take out the soaked gelatine sheets, squeeze out the water, add them to the chocolate milk liquid and stir until the gelatine sheets are incorporated into the milk. Wait for the milk liquid to cool down.

   

5. 5 Pour the light cream into a clean, water-free and oil-free basin. The butter basin sits in the basin of ice water.

   

6. 6 Add fine sugar and use a whisk to beat at low speed until 60%. Turn the basin so that the cream can barely flow.

   

7. 7 Pour the chocolate milk that has cooled to room temperature into the cream bowl and stir gently while pouring.

   

8. 8 Stir until completely combined. The mousse is now ready.

   

9. 9 Take out the top piece of chiffon cake and cut off about 1 cm from the edge with a knife. Place in the center of a 6-inch cake tin with a loose bottom.

   

10. 10 Slowly pour about 1/4 of the mousse liquid into the mold and smooth it out all around.

    

11. 11 Cover with a center piece of cake with the edges cut off. Pour in 1/4 of the mousse liquid again.

    

12. 12 Cover with the bottom piece of cake with the edges cut off.

    

13. 13 Pour the remaining mousse liquid into the mold and smooth the surface. Put it in the refrigerator for about 4-6 hours, until the mousse is completely solidified.

    

14. 14 Take out the cake, place the mold on a cup that is slightly higher than the mold, and use a hair dryer to blow around it to remove it easily. Sift a little cocoa powder in front.

    

15. 15 Use a transfer cutter to transfer the mousse to the base of the cake box. Decorate around with buttercream frosting. (Selected small 10-tooth spout.)

    

16. 16 Then use buttercream to frame the rose shape and transfer it to the surface of the cake as decoration.

    

17. 17 Leave a little buttercream and add a little green food coloring. Frame the leaves.

    

18. 18 The finished product is considered complete.

    

19. 19 Finished product.

    

20. 20 Finished product.