Recipe inspired from ‘Sotong Cooks – Cooking it my way!’ with some slight adjustments in the recipe of my own,
Originally adapted from Alex Goh’s ‘Temptation of Chocolate”
Preparing the Mousse Pan
I dont have a springform pan,so I used my aluminium cake pan to prepare the mousse cake.
1 3/4 cups self raising flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon salt
1 cup Butter milk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup hot black coffee
Combine the flour, sifted cocoa powder, baking powder, salt and powdered sugar in one bowl. In another bowl,blend the wet ingredients except hot coffee in medium speed. Now combine the wet and dry ingredients.Whisk in the hot coffee. Pour the thin batter into two greased and floured 9-inch layer cake pans. Bake at 350F for about 25 minutes for each cake.Cool for 10 minutes in pan on cooling rack then remove from pan and cool completely.Trim edges and the bottom of each cake. I like my cake size to be 2 inch smaller than my mousse pan, so that the mousse can overlap and cover outside the cake too.
Proceed to the next step right away, which is preparing the basic egg yolk-sugar custard.
Vanilla flavored Zabaglione
60gms white sugar
6 egg yolks
1 tsp vanilla essence
Using the double broiler method, whisk all the ingredients till the custard thickens slightly.
300gms good quality chocolate chips or cooking chocolate bar
1/2 cup sugar
250gms uht heavy whipping cream (min 35% fat)
Melt the chocolate in a bowl.Stir in small amount of chocolate into the zabaglione and repeat it till the whole chocolate is used up.
I didnt stir my custard till pale and fluffy but stirred it quickly into the melted chocolate, which resulted in one whole lump of chocolate stuck inside my egg beater! To fix this, I added around 1 1/2 cups of water slowly and melted it into silky smooth texture.
Whip the cream and sugar till light and airy. Fold whipped cream and the chocolate mixture together.
Folding melted chocolate into the whipped cream is a delicate procedure. We want the result to be airy whipped chocolate mousse. So begin by pouring half the batch of chocolate mixture into the whipped cream and gently fold it over the centre starting from each side of the bowl,turning the bowl frequently. Add in rest of the chocolate taking care not to over mix but just enough to see the white streaks almost disappear into a beautiful chocolate mousse.
Assemble the Mousse Cake
1 – Place the cake on the bottom center of the pan.
2 – Carefully spoon over half the mousse over it.
3 – Press down gently with the other half of the chocolate cake.
4 – Fill the pan with the remaining mousse and tap the pan to evenly cover the cake.
5 – Cover it with a cling film and refrigerate this overnite.
STEP 6 – Can be done the next day
Boil the cream in pan over stove. Take it off the stove.Stir quickly the broken chocolate pieces into the hot cream.Ganache ready. You may stir in 50 gms of unsalted butter to give a glossy finish to the ganache.This is optional.Leave the ganache to cool before pouring it over the mousse cake.
Swirl the pan to evenly cover all sides with the ganache.Cool it further.Remove gently from the pan by pulling the overlapping grease paper.Remove the paper from under the silver cake pan. Garnish with crushed oreos, shaved chocolate or crushed ferrero rocher or maltesers…use your imagination.
This cake tastes better the second day and much more flavorful on the third day. I’d say prepare it two days before your guests arrive:)