Ingredients
-
-
1 1/2
-
1/2
-
3 1/2
-
5
-
7
-
1
-
1
-
-
3
-
1 1/2
-
3
-
2 1/2
-
1 1/2
-
6
Directions
The Chocolate Mousse Cake That Fell from Heaven, This is a recipe from Gourmet which I have changed to be even more seductive It is an incredible cake! There are no shortcuts with this cake, and please, try not to use subsitutions If you really cannot find buttermilk, stir a tablespoon of lemon juice into full-cream milk and let it stand to thicken It’s best to see this as a great creative effort, forget about fat and calories, and Just Do It, LOL!! The type of cocoa powder you use does not matter — we only get Dutch process, and it makes the cake even more chocolatey Don’t refrigerate, it improves on standing Just keep it in a cool place, covered ADDED on May 11, after the disaster experienced by A & A’s Mom! Not sure what happened there, but to prevent any chance of the cake breaking, either spoon on the ganache carefully, or pour on from the SIDES of the top layer I confess I’m not sure how A & A’s Mom’s cake split like that!!, This is just a note Maizena, as far as a know, is a brand of cornstartch–owned by Nestl? nowadays, I believe , Hi everyone ! I had a request from someone for a Chocolate Mousse Cake Who to call for a fabulous recipe ? My creative Aunt Zurie of course !! Yes, she is my beloved aunt and she shared her recipe with me What a pleasure to make this cake In my opinion it is virtually flop-proof ! It was my first time ever making mousse as well as ganashe and I had no trouble at all I am proud to say that the picture that has been added recently is my actual cake ! Easy and absolutely delish !When looking at the recipe it looks long and difficult Not at all Do try it You will be glad you did ! xxx
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Steps
|
1
Done
|
Make the Filling First, as It Needs to Cool and Thicken. |
|
2
Done
|
Bring the Milk to Boiling Point in a Medium Saucepan With Thick Bottom. |
|
3
Done
|
in a Large Mixing Bowl, Mix the Sugar and Cornflour Well Together. When the Milk Threatens to Boil, Pull from the Heat. |
|
4
Done
|
Whisk (use Electric Beater) the Egg Yolks Into the Sugar. Add the Hot Milk Gradually to the Sugar-Cornflour-Yolk Mixture, Whisking Well Between Additions. |
|
5
Done
|
Scrape This Mixture Back Into the Pot You Heated the Milk in, Using a Spatula. Over Medium Heat Whisk With a Wire Whisk Until It Thickens -- Just Below Boiling Point. If It Boils, the Egg Will Cook -- Be Careful. |
|
6
Done
|
Pull of Heat and Keep on Whisking So the Bottom Does not Go on Cooking! Add the Chopped Chocolate, Butter and Vanilla, and Whisk Until Mixture Is Smooth and Even. If There Are Small Lumps, Push the Whole Lot Through a Sieve Into a Bowl, or Whizz in a Food Processor. |
|
7
Done
|
Pour Into a Suitable Bowl and Put Wax Paper Directly on the Surface to Prevent a Skin Forming. Cover With a Clean Cloth, Let Cool, and Then Put Into Fridge Until Cold and Quite Thick. |
|
8
Done
|
(you Can Hasten the Process by Putting It in a Freezer, but Be Very Careful It Doesn't Start to Freeze!). |
|
9
Done
|
Making the Cake Layers: |
|
10
Done
|
Preheat Oven to 325 Deg F/ 160 Deg Celsius. |
|
11
Done
|
You Need 2 10 X 2 Inch Cake Pans. Grease Well With Butter, and Line Bottoms With Wax or Baking Paper, and Grease the Paper Rounds as Well. |
|
12
Done
|
Make the Coffee, and Chop the Chocolate Into Small Pieces. Add the Chocolate to the Hot Coffee. Let It Stand, Stirring Occasionally, Until Chocolate Is Melted and Mixture Is Smooth. |
|
13
Done
|
Sift in a Large Bowl: Sugar, Flour, Cocoa Powder, Baking Powder and Salt. |
|
14
Done
|
in Another Bowl Beat the Eggs Until Thickened Slightly, and Lemon-Coloured. |
|
15
Done
|
Slowly Add the Oil, Buttermilk, Vanilla and Melted Chocolate Mixture to the Eggs, Beating Until Combined Well. |
