Triple Chocolate Mousse Cake with Chocolate Covered Strawberries


Triple Chocolate Mousse Cake

Introducing Pay Day Cake 5 the triple chocolate mousse cake lovingly covered with chocolate covered strawberries.  This is probably not an eat in ‘best company’ cake as I find its destruction is accompanied by a loud drawn out satisfied sigh which you won’t realise you’ve made until you feel the heat of others eyes boring into you from all directions (they’re just jealous). Chocloate covered strawberriesIf you are kind enough to make this triple chocolate mousse cake for a special occasion you will find there are few people who can resist the sweet aroma of this celebration cake. Triple Chocolate Mousse Cake

A garden decorated with sparkly disco balls, candles and freshly made  pink lemonade jar cocktails greeted my Best Friend for her Birthday.  I am now known as the ‘Jar Lady’ which is a step up from the cat lady but only slightly. We had a great evening full of laughs, food and an impromptu random birthday dance that even the village people would have been proud of.

Triple CHoclate Mousse

As it turned dark I choose a song on my MP3 player but it randomly played its own choice of ‘It’s a beautiful day’ by U2 which I didn’t even know I had but it summed up the evening.  This was topped off with fairly lights that are not designed to twinkle but decided they would for ‘one night only’ in time with the beat for the entire song now how bizarre is that! I have no idea why these odd things keep happening but whoever is watching over me (maybe it’s the man in the photo that was taken of me on my recent holiday post) they obviously saw me having the time of my life and decided to add a bit of magic to an evening with friends that I will truly never forget.

You see the more you watch and pay attention to the World the more messages it gives you. Like it’s OK to have forgotten the candles when you find sparklers in the drawer you forgot you had but they were so much better.

Triple Chocolate Mousse

The laws of synchronicity are at work right now as somehow it decided you would stumble upon my little post which means you were destined to be here.  No matter how many years later you find this post share a little bit of mousse magic by passing it on to everyone you know and keep the Universe happy.

P.s the moment I pressed save my computer shut it self down of its own accord – this was to tell me to shut up I think – look Frugal Feeding I made it under 500 words whoo hoo albeit without the recipe 🙂

Day 1 – Bake the Cake layer (as in previous mousse cake post this is the second half of the layer)

Ingredients for Base Genesoise Cake Layer
75g plain flour
50g cocoa (good quality) or replace 50g flour for a plain base.
4 eggs at room temperature
125g caster sugar
30g melted butter (left to cool)

Instructions
1. Grease and lightly flour a 20cm round tin
2. Melt the butter in a pan and leave to cool
3. Beat the eggs and suga at a medium speed for 12 minutes until when you lift the whisk attachment out of the mixture falls in ribbons and pools on top of the mixture without disappearing straight away.
4. Sieve the flour and cocoa over the mixture
5. Fold in gently until combined
6. Drizzle in the butter and fold in – do not over fold or the cake will become tough – so when you think it is is nearly there and there are no huge lumps be brave and put it in the oven.
7. Bake in the oven on the middle shelf for 30 minutes
8. Leave to cool for 10 minutes before removing from tin and placing on a wire rack
9. Add 2 tablespoons of raspberry liqueur (Chrombards, Framboise) to 2 tablespoons of caster sugar – heat gently until the sugar is dissolved. Brush liberally over the cake to moisten it. If you prefer you can use a simple sugar syrup which is equal parts sugar to water and you can add a flavouring or substitute with another spirit.
10. Divide the cake into two layers using a long serrated knife.
11. Wrap the cakes in greaseproof paper once cool and wrap in foil. Either store in an airtight container until you need it or put it in the freezer.

Day 2 – Chocolate Mousse (based on Michael Roux – Desserts)

Ingredients
150g chocolate finely chopped
2 sheets leaf gelatin
50ml milk
1 1/2 tsp of liquid glucose
2 egg yolks
150ml whipping cream
30g icing sugar

Instructions

1. Set a bowl over a saucepan which is filled to one-third with water. To the bowl add the chopped white chocolate. Using a low heat wait until the chocolate is half melted and remove from the heat. The chocolate will melt by itself and this reduces the risk of it burning.
2. Soak the gelatin in cold water for 5 minutes. (optional)
3. Heat the milk in small saucepan until boiling point and then remove from the heat.
Squeeze out the water from the gelatin and add it to the milk. Stir gently until the gelatin has dissolved (optional)
4. In another bowl add the egg yolks, liquid glucose and 3 tbsp of warm water. Mix together until combined.
5. Whip the cream and icing sugar in another bowl until the cream leaves ribbon trails when you take the whisk out of the mixture.
6. Pour the hot milk over the white chocolate and gently mix with a whisk until there are no lumps and is it a smooth consistency.
7. Add the egg mixture to the chocolate and mix gently until combined.
8. Using a spatula fold in the cream gently until fully combined.

Assembly (phase 1)

1. Get your original tin that you baked your cake in – place the cake in the bottom (tip: use the bottom layer of the cake as the top layer will be smaller as cakes shrink as they cook). You can use the bottom layer for another cake.
2. Pour the mousse into the tin.
3. Place the tin in the freezer overnight for best results.

Day 3 – White Chocolate Mousse (based on Michael Roux – Desserts)

As above but replace the dark chocolate with white.
Take the cake from the freezer and pour white mousse mixture onto the cake and return to the freezer overnight or leave in the fridge overnight to set if serving the next day. The cake will last for at least one month in the freezer.

Day 4 – Strawberries & Eating!

1. Make Chocolate covered strawberries by melting 100g of chocolate in a bowl and dip the strawberries liberally into it.  Let the chocolate drip off the excess before placing on a sheet of greaseproof paper to set.  Melt some white chocolate (approx 50g) and drizzle over the top on the strawberries once set.  Either do this with the back of a spoon or  used a mini squeeze bottle.

2. To remove the mousse cake from the tin use a hair dryer or blowtorch to gently heat the tin so that it removes easily. Add the strawberries on top when you are ready to serve or the juices will escape and bleed into the cake.  Slice into portions with a warm knife (cleaning after each slice).

Enjoy!

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White chocolate mousse cake with a raspberry blast secret centre


White Chocolate Raspberry Mousse Cake

Yes I made it to one whole year of blogging and here is the next pay day cake in celebration – number 4! (you can see the others on my recipe page) Well in reality 6 months half-hearted and 6 months full blogging and what a difference a year makes. This time last year I began by making cake truffles for my friends Birthday and look what I have made 1 year on. Here is the link to my very first post – be nice! I have tried to avoid baking a cake for my blog birthday but I gave in. It had to be something new to me and this is how the white chocolate mousse cake with a hidden raspberry blast was born. The candle on the top was the one I saved from my son’s first birthday cake (ahhhhh). This cake is perfect for the up and coming Jubilee celebrations.

The combination works so well together with the hidden layer of tart and icy raspberries, velvety smooth white chocolate mousse and dark chocolate sponge laced with black raspberry liquor.

Raspberyy Mousse Cake

You see despite its splendor this cake was not actually supposed to be like this I could lie to you but I won’t. The moment I had completed the white chocolate mousse layer I knew that it was not going to work as I had not used enough gelatine in it to allow the mousse to stand proudly on the plate as I had imagined. Not one to beaten I sat for hours pondering how I could rescue it and finally stumbled across a recipe for a frozen mousse cake. Yes! I cried to myself as I realised all I had to do was freeze the cake and serve it partially frozen. The result is a cross between mousse and ice-cream and it works beautifully and you get to keep and enjoy it longer.

White chocolate raspberry mousse cake

You see as I said in my earlier post synchronicity and the universe just work to create what is needed not necessarily what you though you wanted. The little girl in the picture above would have opted for the melting version as she loved ice-cream. That little girl is me and as you can see (see the 1st picture above ) my mouth is always open. When I slid this cake out of the tin I am pretty sure my mouth did the same excited gape.

White chocolate raspberry mousse cake

Compared to other things I have baked this is not too hard and the trick is to do it in stages gradually so it does not feel like a chore. The beauty being that you can make this over the jubilee weekend but is also perfect for any celebration where time before may be short. If you want to serve this as a mousse cake that does not freeze but stands proudly then I have added the optional gelatin requirements for each section. However I like it just as it is and I’ve learnt from it and you can see what else I created with mousse magic very soon!

Have Camper will travel

So I am off on the maiden voyage in May our 1979 Moonraker VW campervan for the half term week. Sadly the weather is not going to be as glorious as we have just had think 2 degrees overnight – brrrrr.

VW Campervan Moonraker 1979

Sneak Preview!

Day 1 – Bake the Cake layer

Ingredients for Base Genesoise Cake Layer
75g plain flour
50g cocoa (good quality)
4 eggs at room temperature
125g caster sugar
30g melted butter (left to cool)

Instructions
1. Grease and lightly flour a 20cm round tin
2. Melt the butter in a pan and leave to cool
3. Beat the eggs and sagur at a medium speed for 12 minutes until when you lift the whisk attachment out of the mixture falls in ribbons and pools on top of the mixture without disappearing straight away.
4. Sieve the flour and cocoa over the mixture
5. Fold in gently until combined
6. Drizzle in the butter and fold in – do not over fold or the cake will become tough – so when you think it is is nearly there and there are no huge lumps be brave and put it in the oven.
7. Bake in the oven on the middle shelf for 30 minutes
8. Leave to cool for 10 minutes before removing from tin and placing on a wire rack
9. Add 2 tablespoons of raspberry liqueur ( Chombards, Framboise) to 2 tablespoons of caster sugar – heat gently until the sugar is dissolved. Brush liberally over the cake to moisten it. If you prefer you can use a simple sugar syrup which is equal parts sugar to water and you can adda flavouring or substitute with another spirit.
10. Divide the cake into two layers using a long serrated knife.
11. Wrap the cakes in greaseproof paper once cool and wrap in foil. Either store in an airtight container until you need it or put it in the freezer.

Day 1 – Make the hidden raspberry layer

Ingredients for the Hidden Raspberry Layer
400g raspberries (I used frozen – defrost overnight before you need to use them)
2 sheets gelatin (if wanting it to stay in shape on defrosting)
60g golden vanilla caster sugar
1 tablespoon of raspberry liqueur (optional)

Instructions

1. Line a 6 inch or 18cm baking tin with cling film – making sure you have enough to hang over the sides of the tin fully.
2. Place the raspberries in a food processor and puree.
3. Push the mixture through a fine sieve to prevent the pips from getting in the puree.
4. Soak the gelatin leaves in two separate bowls of cold water (enough to fully immerse each) for five minutes.
5. Put the puree into a small pan and heat gently to 35C (not boiling but warm to touch) and then add the gelatin and stir to dissolve.
6. Add the sugar and stir until it is dissolved.
7. Remove from the heat. Leave to cool for about 20 minutes.
8. Pour the mixture into the lined tin and place in the freezer until the mixture has set (approx 1 hour) then cover over with extra clingfilm and leave overnight or until you want use it.

Day 2 – White Chocolate Mousse (based on Michael Roux – Desserts)

Ingredients
450g White chocolate finely chopped
6 sheets leaf gelatin
150ml milk
4 1/2 tsp of liquid glucose
6 egg yolks
450ml whipping cream
90g icing sugar

Instructions (if not using gelatin then remove these steps)

1. Set a bowl over a saucepan which is filled to one-third with water. To the bowl add the chopped white chocolate. Using a low heat wait until the chocolate is half melted and remove from the heat. The chocolate will melt by itself and this reduces the risk of it burning.
2. Soak the gelatin in cold water for 5 minutes. (optional)
3. Heat the milk in small saucepan until boiling point and then remove from the heat.
Squeeze out the water from the gelatin and add it to the milk. Stir gently until the gelatin has dissolved (optional)
4. In another bowl add the egg yolks, liquid glucose and 3 tbsp of warm water. Mix together until combined.
5. Whip the cream and icing sugar in another bowl until the cream leaves ribbon trails when you take the whisk out of the mixture.
6. Pour the hot milk over the white chocolate and gently mix with a whisk until there are no lumps and is it a smooth consistency.
7. Add the egg mixture to the chocolate and mix gently until combined.
8. Using a spatula fold in the cream gently until fully combined.

Day 2 – Assembly

1. Get your original tin that you baked your cake in – place the cake in the bottom (tip: use the bottom layer of the cake as the top layer will be smaller as cakes shrink as they cook). You can use the bottom layer for another cake.
2. Pour the mousse into the tin.
3. Remove the raspberry layer from the freezer and push down into the mouse mixture until it is about half way down. Place the tin in the freezer overnight for best results.

Day 3 – Eating!

1. To remove the mousse cake from the tin use a hair dryer or blowtorch to gently heat the tin so that it removes easily. You can then either slice into portions with a warm knife (cleaning after each slice) or place in a box for eating later and keep it in the freezer. The cake will keep frozen for at least one month.

Make Some Cake Bunting

To make youself some bunting to go on the top I used paint sample cards from Dulux and used a heart punch but you could also cut out bunting style triangles. I then stapled them onto ribbon and tied them to two lollie sticks. This is also far cheaper than ones you see on various websites. If making for the jubille then choose red, white, and blue colour cards.

Enjoy!

I’m entering this cake as I feel the flags say Jubilee celebrations to me and as you have an extra bank holiday you could make this cake over the weekend and enjoy it on the Monday or Tuesday. The competition is a Blogging Jubilee Baking Competition being run the fabulous Homemade By Fleur. If nothing else you should look at Fleur’s blog as I recently dreamt that we went shopping together (not that we have ever met but I have seen her on TV) and she gave me a signed copy of her new cookbook (not that she has one yet – this is dream after all) so as I said to her – it’s a sign! She is very talented and has had the pleasure of baking with Eric Lanlard in a baking competition that she rightly won . As you know I truly believe in signs so you must see Fleur’s rather stunning new website and check her out before she is famous. This competition has a prize that is sponsored by Appliances online. Wish me luck!

Up next: a drink recipe that will make you fall in love with summer.

Turkish Delight Layer Cake (Gluten Free)


A 60th Birthday is the excuse for this month’s pay day cake and this is the 3rd so far in my pay day cake quest.  If you missed the espresso hit ‘Macchiato’ and the moist gluten free ‘Sticky toffee pudding’ layer cake then do take a look.  This cake is for a man who is enchanted by the lure of eastern promise. So it had to be a turkish delight and chocolate cake just like his favourite bar.  I know this is not going to be everyone’s favourite but you can always choose not to use the rose in the buttercream and have a chocolate and vanilla layer cake instead.

Turkisjh Delight Layer Cake

So I set to work with my usual staple of four layers of cake – this time using a moist and dark chocolate cake.  This cake never fails me and I do believe if it is not broke don’t fix it. Ganache however is a whole new ball game for me and it was most defiantly a challenge.

Turkish Delight Layer Cake

A vibrant pink rose flavoured buttercream sandwiched the layers together.  Rich dark ganache held it all snuggly together and turkish delight adorned the top of the cake like glistening jewels.  Ok, I admit I did get glitter happy but it is a birthday cake and all birthday cakes deserve a bit of sparkle I think.  I think Edmund from the ‘Lion, the Witch and the Wardrobe’ would have worn this cake as a crown if the White Witch would have given it to him.

Luckily I did not have to belly dance or go as a sultry lady to give him the cake (phew!).  Like magic the cake vanished so quickly his wife had to rescue a piece for him and hide at the back of the fridge. I let out a huge sigh of relief that not only had I made it, got there in one piece and was devoured.

Rich dark chocolate cake
150g dark chocolate chopped into tiny pieces
200ml milk
450g light brown sugar
150g salted butter at room temperature
4 eggs at room temperature
300g plain flour
3 tsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda

To make gluten-free – substitute the flour for gluten-free plain flour – no need to add xanthum gum as this cake is very moist and does not need it. I have baked this chocolate cake gluten-free on a number of occasions and find it works very well.  I am going to try this with with spelt flour next time.  To find out more about gluten-free baking see my top tips here.

Instructions
1. Preheat the oven to 160 C / 140 fan  / Gas 3
2. Line 2 x 20cm cake tins with greaseproof paper
3. Chop up the chocolate into small chunks and place the chocolate, milk and half the sugar into a saucepan
4. Heat until the chocolate is fully melted and remove from the heat
5. Beat the butter and remaining sugar until light and fluffy ( about five minutes)
6. Add the eggs one at a time (adda spoonful of flour if the mixture curdles)
7. Sift the cocoa , flour , baking powder and bicarb into the mixture
8. Mix on a low-speed until fully combined
9. Pour into the tins and bake on the middle shelf for approx 40 minutes
10. Remove from the oven and leave to cool in the tin.

Rose Buttercream
200g softened butter
200g icing sugar
Few drops (to taste) of rose extract – be sparing it is powerful stuff
Drops of pink food colour (optional)

Instructions

1. Beat the butter and icing sugar together until light and fluffy
2. Add the milk (or for richness use condensed milk)
3. Add a few drops of pink food colouring (optional)
4. Add a few drops of rose extract (use sparingly, mix and taste after each drop I would suggest until you get it how you like it)

Ganache
400g dark chocolate (70% cocoa)
400g single cream
Few drops of glucose (optional but makes the chocolate nice and shiny)

Instructions
1. Chop the chocolate into very small chunks
2. Put the cream into a saucepan and bring slowly to the boil and remove from the heat
3. Pour the cream over the chocolate (or add the chocolate to the pan) and let it have about a minute before stirring it to melt the chocolate
4. Set aside to cool

To Assemble the Cake

Cut each cake into two even layers (I use a tape measure to make sure each layer is evenly sized. I don’t have a cake stand that rotates but I do use a revolving cheese board stand but you could also uses a lazy Susan to do the job. Add a dollop of buttercream to the centre of your stand and add your first layer of cake and press down – this will keep your cake in place while you work.

Assembly
1. Spread buttercream across the bottom layer .
2. Add the next cake layer carefully and repeat until all layers are done
3. Do not refrigerate cake as this will cause the ganache to go off too quickly.
4. Using a large palette knife – spread the chocolate ganche around the cake and top with turkish delight. Ganache I found to be a bit more tricky than buttercream (see below)

Chocolate Ganache
One minute it was too warm so was slipping off the cake in gloops of molten chocolate goo. The next minute it seemed to be staying put, spreading well and it was beautiful and glossy.  Then I turned by back for less than a minute and when I returned the ganache had started to harden and that was it – time up!  Luckily for me I still had a bit of ganache left over which I warmed for a few seconds in the microwave just to gloss over any areas I was not happy with.  I think I need a bit more practise with this!

Enjoy!

Up Next: Jammie Dodger Cheesecakes.