I haven't made mousse cakes for a long time. I bought a small bag of cocoa powder last year, and I still have most of it now. I wonder how to not waste it, so I made this cocoa mousse cake.
To make cocoa mousse, add cocoa powder to the cake embryo and mousse sauce, and the other without cocoa powder. This way the color is clearer. As for which one adds cocoa powder and which one does not, it depends on your preference. What I made today is the cocoa powder added to the mousse sauce. If it is added to the cake embryo, you can reduce the amount of low powder and replace it with cocoa powder. It will be fine. It will be about 12 grams.
In accordance with the custom of making mousse cakes, sponge cakes were used to make cake embryos. Because the practice of sponge cakes has been introduced many times, here is a brief introduction to sponge cakes, 6-inch mold.
Cocoa mousse cake
Recipe Recommendations
- eggs of 2
- fine sugar 48 grams
- salt 1 grams
- white vinegar few drops
- low powder 48 grams
- butter 24 grams
- milk 180 grams
- cocoa powder 13 grams
- gelatin 2 tablets
- light cream 200 grams
- powdered sugar 20 grams
Steps for Cocoa mousse cake
1
Drain butter in water or melt in the microwave. Set aside.
2
Add sugar, salt and white vinegar to the eggs until the patterns will not disappear quickly. The whole eggs are not easy to beat, so they can be beaten in warm water and beaten away with water.
3
Sift the low flour and add it to the egg paste in 3-4 times. Pay attention to mixing from bottom to top. Add butter to the mixed egg paste, mix well, and it is ready.
4
Apply oil around the cake mold. The butter can be melted more at the beginning. Use more to spread the cake mold. Pour in the egg batter, shake it a few times hard to remove the large bubbles, put it in the oven to bake, and cool it down. Remove the mold and cut it into two pieces for later use.
5
Now to make mousse sauce, soak gelatine in 100 grams of milk.
6
Add 80 grams of milk to cocoa powder, and insulate water to completely dissolve the cocoa powder.
7
Dissolve the milk gelatine solution in hot water, then pour the gelatine solution into the cocoa solution, stir well, and let cool for later use.
8
Add powdered sugar to the light cream. Add fine granulated sugar without powdered sugar.
9
The light cream was added with sugar until it appeared in a pattern. It just happened that the powdered sugar was added at home.
10
Mix the whipped cream and the solution prepared in step 7 well to complete the mousse sauce.
11
Cut off the periphery of the cake slice one circle so that it is smaller than the cake mold, place one piece on the bottom of the cake mold, pour in half the mousse sauce, place another cake slice, and pour in the remaining mousse sauce.
12
Leave for a moment to smooth it out, then place it in the refrigerator for at least 2 hours to completely solidify.Cocoa mousse cake Make Tips
1. The formula of the top ingredient is a 6-inch sponge cake, the baking temperature is 170 degrees, and the bottom layer is 40 minutes. The recipe for the top ingredients is mousse sauce. 2. Take it out of the refrigerator when eating, use a hair dryer to blow it around the cake mold to easily remove the mold. You can sprinkle some cocoa powder on it, and I also used a little powdered sugar as a decoration. It doesn't matter if I don't have it.