Triple layered Chocolate mousse Cake!

Triple Layered Chocolate Mousse Cake


Wishing all my readers a Merry Christmas & happy new year .

Children wished for a chocolate cake and I picked up this recipe . 
Also sharing it with two naughty neighbour kids .

THINGS NEEDED

For the Base:

100 ml water

1 tsp vanilla extract or vanilla sugar

70 g sugar

150 g butter (unsalted)

70 g soft brown sugar

250 g dark chocolate chopped

4 Medium eggs

Middle Layer:

200 gm sweet chocolate, chopped fine 

400 gm cold heavy cream

1 tablespoon sugar

1 pinch salt

Top Layer:

t tbsp powdered gelatin

2 tablespoon water

200 gm white chocolate chopped

400 gm cold heavy cream

Decorations

MAKE THE BASE 

Layer1:

Combine the water and white & brown sugars in a small saucepan. Bring it to the boil to dissolve the sugars. Cube the butter and add it to the  dissolved sugar. Let it melt in the hot liquid. Chop the chocolates . Toss them in the hot sugar mixture and leave for 5 minutes, simmer until the chocolate melts and everything is well combined. Leave the chocolate to cool for a while. Meantime beat eggs in another bowl, then pour them into the chocolate mix while stirring. Continue to stir until smooth and combined.

Line a 22cm round springform cake tin with greaseproof paper. Pour in the mixture. Place the tin into a roasting tray and fill half of the roasting tray with water. Cook in the oven for 30 minutes, then cool in the fridge for a few hours, until set.

THE MOUSSE LAYERS

Layer2 (THE MIDDLE LAYER):  

Boil water in a vessel. Place your chopped semi dark milk chocolate in a heatproof bowl (stainless steel or tempered glass), Place the bowl in water. Let the chocolate melt .

Stir occasionally until smooth. 

Set it aside to cool down.

Using a mixer whip cream, granulated sugar and salt at medium speed until mixture begins to thicken. Increase speed to high and whip until soft peaks form.

Using rubber spatula, fold in the whipped cream & chocolate until uniform. Spread the prepared mousse over cooled cake spread uniformly using a flat spoon. Refrigerate cake at least 20 min.

Layer3 (THE TOP LAYER): 

Mix gelatin & water and set aside for 5 minutes. 

Melt white chocolate in hot water bath just like the milk chocolate. 

Bring 100 ml cream to simmer in small saucepan over medium-high heat. 

Remove from heat. Add gelatin mixture and mix well. 

Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes 

(mixture will thicken slightly).

In clean bowl , whip the remaining cream until soft peaks form. 

Combine the whipped cream & white chocolate mixture using spatula till uniform & smooth. 

Spoon white chocolate mousse into pan over middle layer. Smooth top with the spatula. 

Refrigerate the cake for 2 hours before use.

Garnish the top of cake as per wish. 

Separate the cake from the pan by running a knife around the cake .

 Cut into slices and serve.

Chocolate Cake

CHOCOLATE CAKE

Another favourite recipe. 

Made it a couple of times on Birthdays. 

Loved a lot by children :)  !!!

THINGS NEEDED

Dark Chocolate        - 500 gm

All purpose flour     - 100 gm

Butter                       - 250 gm

Eggs                         - 8

Sugar                        - 300 gm

Backing powder       - 1 tsp

PREPARATION METHOD

Add Butter and chocolate in a pan. Slowly melt in low heat. Set aside.

Beat eggs  with sugar till they form a thick cream.

Add Flour and backing powder & mix .

Finally add melted chocolate. Mix uniformly.

Pour into a backing tray. Bake for around 25 min in 200 degrees.

Chocolate Cake

LAYERED CHOCOLATE CAKE

First of all wishing all of my readers & fellow bloggers a Merry Christmas and Happy New Year !!!
Its been a while since I posted something in my blog ... cleaning around, running from one floor to another, nd managing my son , i was pretty lost somewhere.I guess many of you will be having the same situation .
Hope you will enjoy this recipe. Its like always inspired from my favourite recipe book by GU. Made it 3 times till now . This years Christmas cake for the family gettogether.
Happy Cooking !! Happy Blogging !!!

Things Needed:

4 - Eggs

250 gm - Sugar

200 ml - Orange juice

200 ml - Oil

300 gm - All purpose flour

3 tbsp - Cacao powder

1 tsp - Backing powder

Chocolate Gaze :

200 ml - Whipping cream

300 gm - Chocolate grated

Layering:

200 ml -  Whipping cream once again

then:

 Chocolate flakes, Some chopped peanuts, Hazel nuts etc. to decorate

Preparation Method:

1. Beat eggs with sugar until thick cream.

Add oil & orange juice into this , mix.

2. Mix dry ingredients together (flour,cacao,backing powder)in a bowl.

Add this to the egg mix using a sieve. 

After mixing uniformly pour into baking pan (28'' or 26 '') & bake for around 45 min. Let it cool.

3.For the Glaze, boil 200 ml cream once in a pan. Remove from heat.

Add  grated chocolate, mix uniformly until it melts.

4. Cut the cake into 2 layers.  

Spread half (or less) of the melted chocolate uniformly over the base layer.

5.Whipp 200ml cream and pour over the chocolate layer.

Place the top layer cake over this.

6. Spread rest of the melted chocolate uniformly over the cake.

Decorate according to your wish.

Choco Nuts Cream Torte

CHOCO NUTS CREAM CAKE

This time its a Double layered chocolate nut cream torte !!!
It was son's Birthday, i browsed chefkoch.de , my fav. and found this recipe.He likes chocolate n Hazelnuts so he loved his cake and I didn't get a chance to make a good decoration or photo shoot of it :(
He decorated himself with some chocolates, so I had anyway less work and had a nice time.
But overall it was fun.

Hope you enjoy the recipe.!!


Things Needed:

For the base:
All purpose flour -75gm
Cornflour(corn starch) - 75 gm
Eggs - 4
Warm water - 4 tbsp
Sugar - 125 gm
Vanilla sugar - 1 packet
Backing powder - 2 tsp
Hazel nuts powdered - 100 gm
Rum aroma - 2 drops

For the filling :
Whipping Cream - 600 gm
Sahnesteif (whipping cream stiffener) - 6 packet
Hazelnuts powdered - 100gm
Rum aroma - 2 drops
Nutella - 4 tbsp

Some pralines - 1 packet to decorate

Preparation method:
Mix flour, cornstarch & backing powder in a separate bowl.Separate egg into white n yolks.
Apply butter to the sides of the back form. Cover the base with backing paper.
Preheat the oven to 180 degrees.

Beat the egg white until stiff.
Beat separate egg yolks with water,sugar & vanilla sugar until a thick whitish cream.
To this yolk mix add egg white & flour mix. Mix uniform with a spatula .
Pour this in the backing form & bake for 35-40 min. until its done. (Check with a wooden
toothpick if it comes out clean then its done.)
After its cooled down, remove the cake from form. Divide it into 3 equal layers.

Over the base apply evenly the filling below.

For the 1st filling :
Whip 200gm cream(1 packet) with 2 tbsp sugar & 1 1/2 packet cream stiffener to a stiff cream. Add 2 drops rum aroma & 100gm powdered hazelnuts into this & mix with spoon.

Filling for the 2nd layer & the top :
Whip rest 400 gm cream with 3 packets cream stiffener. Mix in 4 tbsp nutella.
Apply the cream on top as well . Decorate as you like.Bring your creativity.
As you see I didn't get much time to decorate. Son was always behind to see when I will finish it.