Been working for 2 weeks now and haven't gotten a chance to touch this blog... My basil plant is on the verge of dying and I can't even spare a minute to water it, let alone re-pot it in soil that has more nitrogen. I didn't even have time to eat the ripened cherry tomatoes in my back yard....sure I saved looooots of money buying a plant instead of a box of ready-picked fruit.
last weekend was chocolate mousse cake. My friend, Chris P, was having family friends over for dinner. he wanted me to bake a cake and I happily obliged.
This style of cake I saw on sprinklebakes a while ago. I made a note of trying it in the soon future but never found the opportunity. Well, here it is and I'm darn proud of this cake combination. It's got 4 layers of cake, 2 layers of mouse and 1 layer of marshmallow cream. I made one for the dinner party, ate it, and decided to made another the next day for my parents. It freezes extremely well and you can eat it right out of the freezer. Since I had an extra layer of cake lying around after assembling the cake, I froze it then ate it after dinner. You can imagine how healthy my diet was that day.
You'll need 3 recipes for this cake: chocolate cake, mocha mousse, and marshmallow cream (or Italian meringue if you will)
Now, the cake and mousse recipes I adapted from Crumb boss and these recipes you will see over and over again cause I refuse to try anything else. She has amazing recipes, I promise.
1 lb semi-sweet chocolate chips
2 tbsp espresso dissolved in 1/2 cup hot water
3 egg yolks
5 egg whites
2 cups whipping cream
Whisk in the egg yolks while the chocolate is still fairly hot. Make sure it's not piping hot that it will cook the eggs
Whip the egg whites until firm peaks.
Stir the whites into the chocolate in 3 additions.
Using a spatula, scrape down the sides to make sure its all well incorporated.
Whip the whipping cream to medium peaks.
In order for the mousse to set, the egg whites must be whipped to very firm peaks and the whipping cream must be at medium peaks.
2 egg whites
1/4 cup water
3/4 cup sugar
1/4 cup corn syrup
1 tbsp vanilla
Bring water, sugar and corn syrup to a boil.
Beat egg whites until they form soft peaks and start pouring in the hot liquid.
Whip until the mixture cools to a warm temperature and whip in the vanilla.
1 cup cocoa powder
1 1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
2 1/4 cup sugar
1 cup buttermilk
1 tsp vanilla
Cream together the butter and sugar until pale and fluffy.
Beat in the eggs, one at a time. Scrape down the bowl as you go.
Sift the dry ingredients to "airate" the mixture.
Beat in the dry ingredients and the buttermilk, alternating the two.
Since I only had 1 7-inch cake pan, I measured each batch using an ice cream scoop. I used 10 scoops per batch and each cake will then be sliced in half to make 2 layers. After the first 2 batches (4 layers), the rest of the batter was able to make a fifth layer of cake but I only used 4 layers in this recipe.
1 chocolate cake recipe (4 layers)
1 mousse recipe1 marshmallow cream recipe
pocky sticks (5 pkges)
Start with a layer of cake and add a layer of mousse.
Top with a 2nd layer of cake and a layer of marshmallow cream
Finish it off with a 3rd layer of cake, a 2nd layer of mousse, a the 4th and last layer of cake.
Cover the entire cake with chocolate mousse and freeze for 30 minutes to set the mousse.
Place on the pocky sticks. I used 5 packs but I think the pack sizes vary so I can't tell you for certain how many I used.
After the pocky goes on, stick it back into the freezer for at least 30 minutes before serving.