Wednesday, November 5, 2014

Eggless Chocolate Mousse Cake

Eggless Chocolate Mousse Cake

Last week was hubby dear 's birthday.  Had planner to bake his fav.  Cake..  But. On last minute he had to. Travel out of town because of work. :-(
So baked this Chocolate Mousse Cake yesterday for him.

I was using mousse for the first time on the cake..  And was absolutely thrilled and happy with the results.  Mouse gave absolutely stuff and perfect frosting.  Taste  was. Creamy, chocolate and completely yummy.. 

Personally this was one of. Those few. Cakes which made proud and happy on my Baking.. :-)

For cake
- 1 cup plain flour/maida
- 1/4 cup coco powder
- 1/2 cup sweetened condensed milk
- 1/4 cup icing sugar
- 1/4 cup oil ( I used sunflower oil)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 1 tsp Vanilla essence
- 1/2 tsp instant coffee powder

1. Take a bowl add oil and icing sugar and mix them really well to form a smooth mixture.
2. To this add condensed milk and mix well wit the help of a whisk.
3. In a separate bowl take a colander and sieve together flour, coco,baking powder, baking soda and coffee.
4. Sieve this flour mix at least twice ( as this is an eggless preparation, this will aerate the flour and help rise the cake for perfect texture)
5. Add half of the milk and half of the flour mix to oil mix and beat well.
6. Add rest of the milk and flour mix and mix well. At this point do not over beat the mixture, just mix all the ingredients well.
7. Take an 8 inch baking pan, grease from all the sides and sprinkle some flour all over.
8. Pour the cake batter in greased pan and give it nice tap.
9. Bake the cake in a ore heated oven at 180 degrees for 35 minutes or till a tooth pick comes clean.
10. Once done, let the cake cool and demolish the cake.
Your chocolate sponge cake is ready...:)

For Mousse

- 200 ml whipping cream
- 100 grams Icing Sugar (Only if your cream is not sweet)
- 200 grams of dark chocolate

Process of making chocolate mousse
1. Take a big bowl, in which add chilli need whipping cream ( you can wither freeze for few hour or refrigerate overnite)
2. Now starting from slow to medium speed whip/beat the cream till soft peaks.
3. Now, if the cream that you are us ing is not sweet add half of the icing sugar and beat on medium speed, add another batch and beat till stiff peaks.
4. The cream at this stage is whipped nicely. Put the howl of cam in refrigerator for 15 minutes.
5. In the meanwhile, using a double boiler melt the chocolate.
6. Let chocolate Coll down a little.
7. One the chocolate is cooled,  take out the whipped cream and add only a spoon full of the whipped cream and add to the melted chocolate.
* we are not adding either entire cream directly chocolate or chocolate to cream, because the whipped cream at this stage is very cold. And, if we add it to the chocolate without tampering the chocolate will,solidify and ruin the cream.
8. One a spoonful of cream is added to the melted chocolate mix it nicely. Now, the  temperature of both cream and chocolate would have settled down.
9. Now, mix this cream and chocolate mix to the entire whipped cream.
10. Give it a good mix/ whip it for final 1 minute. As the chocolate mixes with the cream you will start getting stiffer peaks.
11. Voila, your chocolate mousse is ready.

Assembling of cake
Things needed
- sponge cake
- rotating table or a, plate placed on a medium sized bowl
- Chocolate Mousse prepared above
- sugar syrup ( 2 tbsp of ice cold water and 2 tbsp if icing sugar dissolved together)
- a plate
- a serrated long knife
- a flat knife or spatula
- a cake board

1. Take the cake on a plate and slice into 3 using knife.
2. Now, take one of the slices on rotating table and apply sugar syrup
3. Take a dollop of frosting and spread evenly with the help of spatula.
4. Place 2nd slice and repeat the process
5. Place 3rd slice and now do a crumb coat / rough coat to the cake. Here you need to roughly cover the entire cake with frosting using the spatula.
6. After the crumb coat freeze the cake for at least 20 minutes.
7. Now take generous amount of frosting and smoothen the cake from all the sides and top.
8. Now, decorate as you desire.

Your Sinful Chocolate Mousse Cake is ready... :-) :-)