My best cake so far :) chocolate mousse cake with ganache and chocolate frosting :) a chocoholics delight! Recipe for the cake: Sugar 2cups All purpose flour 1 n 3/4cups Cocoa powder 3/4cup Baking powder 1 n 1/2tsps Baking soda 1 n 1/2tsps Salt 1tsp Eggs 2 Milk 1cup Oil 1/2cup Vanilla essence 2tsps Hot water 1cup Preheat oven to 170.mix dry ingredients ans run through a sieve.In a mixing bowl,mix milk,oil,eggs,essence and beat well.Add hot water and stir immediately to make a thin batter.Combine the dry ingredients with the batter.bake for 45 mins until cake is done. Chocolate mousse recipe : Custard powder 1 sachet Boiling water 1/2cup 1 big bar of chocolate Whipping cream 250ml Mix the custard powder with half cup of boiling water.microwave or double boil the custard mix until it begins to boil.Pour the hot custard into a bowl of broken chocolate.Let the chocolate melt to get a creamy,glossy mix.Set aside to cool.Whip the cream till you get whipped cream consistency.Fold the cooled chocolate custard into the whipped cream. My chocolate ganache: Heat a couple of tablespoons of Nutella with 390 grams heavy cream and a bar of milk chocolate( I use galaxy).add a tbsp of butter for a glossy ganache.mix well until the chocolate is melted.do not boil.Set aside to cool. Wiltons buttercream frosting Softened butter 1/2cup Shortening 1/2cup Cocoa 3/4 cup + 1/4 cup for a darker shade Milk 2-3 tsps 2-3 cups finely powdered sugar.(add according to required sweetness) Beat the butter with the shortening.Add the cocoa powder and mix well.Add icing sugar little by little.Add milk little by little until you get the consistency is right. Procedure: Cut the cake into two.Place the base of the cake into a buttered spring form pan.refrigerate while you make the chocolate mousse.Spread the chocolate mousse over the cake base and refrigerate for at least 3-4 hours covered with a cling film.Once set,place the other half of the cake on the mousse and refrigerate again.once set,take the cake out of the pan and place it on a wired rack.Pour cooled choc ganache over the cake and refrigerate again to get the ganache to set. Fill the piping bag with buttercream and pipe rosettes on the cake.refrigerate :)
Posted on: Wed, 09 Jul 2014 13:50:12 +0000