Eggless Chocolate Mud Cake and Eggless Orange Mousse

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I am a great fan of Masterchef Australia and I never miss an episode. And when there are dessert challenges, I sit as if I am glued to the chair and even Sruti shares my passion. I love the part where the chef explains each and every element in the simple looking dessert while participants start wondering whether they can pull it off or not. That is what a challenge is about. When Subhashini announced this week’s Fondbites Bake Along challenge, I felt like a Masterchef participant. I thought I will never be able to do this. When I read through the individual recipes which are then arranged into a sinful dessert, I couldn’t beleive myself. So for the whole Monday, I was thinking whether to take part or not. 

But Tuesday brought a change in my mind and I went to the supermarket to buy all the missing ingredients in my pantry. It took me three hour to make the ganache, white chocolate mousse, dark chocolate mousse and the mud cake. The interesting part of this challenge is that all the recipes except the ganache had eggs in them. Though making the whole cake with all the components itself is a challenge, the most challenging part for me was to make all eggless. I do have a perfect eggless chocolate cake recipe but I wanted to try my hand at the mud cake. If you are unaware of mud cake, it is a soft moist cake which is so rich as a lot of butter and chocolate are used. I have prepared mud cake earlier but with eggs for a client. Making it with out the eggs was quite challenging. I selected a recipe with less number of eggs so that the substitution will be easier. I used curd as the substitute. When changing a recipe into eggless one, not only the liquid has to be substituted but also the volume the egg gives needs to be substituted. I added an extra 1/3 cup of flour and my cake turned out perfect. I was so happy looking at my eggless version of the mud cake.

I made ganache first and set it in fridge to cool. Next I made the mousse. When I was searching for recipes, I saw that mousse has so many eggs and gelatine for the texture. And I also browsed through many eggless gelatine free versions and came up with my own version of the mousse. Both the white chocolate mousse and dark chocolate mousse are so much similar that I had to repeat every step to get super fluffy mousse. Then I refrigerated them. And then I made the orange sauce which will go with the white chocolate mousse to make the orange mousse. Once the sauce cooled, I added it to the white chocolate mousse and set it in the fridge. After completing all the components of the dish and refigerating them, I waited for the next day to arrange the cake.

The next day, while aasemling the cake I made a small mistake. Thoug it is not obvious in the final cake, It made my job tougher. I have read about damming the cake while using a softer filling. And yesterday I decided to dam my cake layers before adding the filling but today during assembling, I completely forgot about it and just layered the cakes with the fillings. If you are wondering what damming is about, it is to pipe the frosting along the edges of the cake before adding the filling inside. The frosting at the outer edge prevents the filling from oozing out and makes the final frosting easier and mess free. As I forgot to dam the cake, the filling oozed out of the cake and while I was applying the ganache, it interferred with smooth finish. So lesson learnt, never ever use a soft filling with out damming.  Finally I made the cake, filled it frosted it and decorated it, place it in the fridge to set within one hour. And when I sliced through the cake, I was so so happy to have pulled the challenge. It was overload of chocolate. if you are a chocolate lover, I invite you to enjoy this slice..

 Dark Chocolate Ganache Frosting:

Ingredients:

Dark Chocolate-400 gm

Amul Low Fat Cream-200 ml

Procedure:

1. Chop room temperature chocolate into small pieces and place it in a bowl.

2. Bring cream to boil on medium flame.

3. When it starts boiling, remove from flame and pour it over the chocolate.

4. After some time, start whisking with a spoon.

5. The chocolate mixture gradually turns brown.

6. When it completely melt and shiny, it is ready.

7. Cover and set in fridge to cool for atleast 6 hours.

8. With a spatula, you will be able to frost a cake..

 Eggless Dark Chocolate Mousse:

Ingredients:

Dark Chocolate-175 gm

Amul Low Fat Cream-200 ml

Cold Fresh Cream ( whipping cream)-250 ml

Veg gelatine / Agar Agar Powder-1/2 tsp

Cold Water-1/8 cup

Procedure:

1. Mix veg gelatine to cold water and set aside for 5 minutes.

2. Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.

3.  Mix until the chocolate has melted. Allow it to cool.

4. Add the bloomed gelatine mixture to the remaining amul cream.

5. Heat it. At first it will be very thick and jelly like.

6. When it starts heating it will start thinning.

7. When it starts boiling, add it to the melted chocolate and mix well. 

8. Mix.

9. Keep on mixing until it is completely incorporated. Place it in fridge until cool.

10. Whip the cold fresh cream until soft peaks form.

11. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.

12. Now add this back to the whipped cream.

13. Using a spatula, gently fold the chocolate into the cream without deflating it.

14. Refrigerate for atleast one hour.

15. It is so light and delicious.

 Eggless White Chocolate Mousse:

Ingredients:

White Chocolate-175 gm

Amul Low Fat Cream-200 ml

Cold Fresh Cream ( whipping cream)-250 ml

Veg gelatine / Agar Agar Powder-1/2 tsp

Cold Water-1/8 cup

Procedure:

1. Mix veg gelatine to cold water and set aside for 5 minutes.

2. Heat 100 ml amul cream. 

3. Chop room temperature chocolate and place it in a bowl. When the cream starts boiling pour it on the chocolate.

4.  Mix until the chocolate has melted. Allow it to cool.

5. Add the bloomed gelatine mixture to the remaining amul cream.

6. Heat it. At first it will be very thick and jelly like.

7. When it starts heating it will start thinning.

8. When it starts boiling, add it to the melted chocolate and mix well. Place it in fridge until cool.

9. Whip the cold fresh cream until soft peaks form.

10. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.

11. Now add this back to the whipped cream.

12. Using a spatula, gently fold the chocolate into the cream without deflating it.

13. Refrigerate for atleast one hour.

14. It is so light and delicious.

 Eggless Chocolate Mud Cake 

Makes 2 – 8″ cakes or one 13″ * 9″ sheet cake

Ingredients:

Butter-250 gm

Dark Chocolate-200 gm

Water-1 cup

Caster Sugar-2 cups

Curd-1/2 cup

Flour / Maida – 2 3/4 cup

Baking Soda-1 tsp

Baking Powder-1 1/2 tsp

Cocoa Powder-1/4 cup

Procedure:

1. Preheat oven to 180°C.

2. In a sauce pan mix together butter, chocolate, water and sugar.

3. Keep on medium flame and keep on stirring until the butter and chocolate are completely melted.

4. Remove from flame and allow it to cool for 10 minutes. Mix curd.

5. In another bowl sift together maida, baking powder, baking soda and cocoa powder.

6. Add this to the warm chocolate butter mixture and whisk until incorporated.

7. Grease, line and dust a sheet cake tray and pour the batter.

8. Bake for 30-35 minutes or until a skewer inserted comes out clean.

9. Cool on wire rack, wrap it with a cling wrap and refigerate.

 The Orange Mousse:

Ingredients:

White Chocolate Mousse-2 cups

Orange Juice-1/6 cup

Corn Flour-1/2 tbs

Zest of one orange

Sugar-1/2 tbs

Procedure:

1. In a pan mix together juice, zest, sugar and corn flour.

2. Put it on flame and cook until it is thick.

3. Allow it to cool completely. 

4. Add it to the white chocolate mousse and mix it gently.

5. Refrigerate.

Arranging The Final Cake:

Take out all the components from the fridge. Ganache must come to room temperature so take it out early. Others can be taken out at the time of assembling. 

Slice the cake into two squares or rectangles and then cut it horizontally into two layers. This can be done easily with a chilled cake. You will save a lot of work if you refrigerate the cake.

Place a layer on the cake board or a serving plate and add some dark chocolate mousse. Wait! Before you add the filling pipe a thick line of the ganache across the four sides. That is what I forgot.

Now place another layer of cake and add the orange mousse. Do not forget to add the ganache dam.

Now place the third layer of the cake and add the dark chocolate mousse again. Again do not forget to add the ganache dam.

Now place the final layer on the top and apply ganache all over the cake. This first layer serves as the crumb coat and helps in a neat looking cake. Place this in fridge for 15 minutes before adding the second layer of ganache.

Now with a clean spatula add another layer of ganache and cover all the sides. You don’t have to be perfect in finishing.

With the help of a spatula, make wavy lines on top.

 Now make wavy lines on the sides.

Decorate the top with edible silver beads.

Before slicing chill the cake for 15 minutes.

This is for you for having read through this post patiently..

Eggless Chocolate Mud Cake with Eggless Orange Mousse

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Ingredients

  

Dark Chocolate Ganache Frosting

• Dark Chocolate-400 gm
• Amul Low Fat Cream-200 ml

Eggless Dark Chocolate Mousse

• Dark Chocolate-175 gm
• Amul Low Fat Cream-200 ml
• Cold Fresh Cream -250 ml whipping cream
• Veg gelatine / Agar Agar Powder-1/2 tsp
• Cold Water-1/8 cup

Eggless White Chocolate Mousse

• White Chocolate-175 gm
• Amul Low Fat Cream-200 ml
• Cold Fresh Cream -250 ml whipping cream
• Veg gelatine / Agar Agar Powder-1/2 tsp
• Cold Water-1/8 cup

The Orange Mousse

• White Chocolate Mousse-2 cups
• Orange Juice-1/6 cup
• Corn Flour-1/2 tbs
• Zest of one orange
• Eggless Chocolate Mud Cake
• Makes 2 - 8" cakes or one 13" * 9" sheet cake
• Butter-250 gm
• Dark Chocolate-200 gm
• Water-1 cup
• Caster Sugar-2 cups
• Curd-1/2 cup
• Flour / Maida - 2 3/4 cup
• Baking Soda-1 tsp
• Baking Powder-1 1/2 tsp
• Cocoa Powder-1/4 cup

Instructions

 

Dark Chocolate Ganache Frosting

• 1. Chop room temperature chocolate into small pieces and place it in a bowl.
• 2. Bring cream to boil on medium flame.
• 3. When it starts boiling, remove from flame and pour it over the chocolate.
• 4. After some time, start whisking with a spoon.
• 5. The chocolate mixture gradually turns brown.
• 6. When it completely melt and shiny, it is ready.
• 7. Cover and set in fridge to cool for atleast 6 hours.
• 8. With a spatula, you will be able to frost a cake..

Eggless Dark Chocolate Mousse

• 1. Mix veg gelatine to cold water and set aside for 5 minutes.
• 2. Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.
• 3. Mix until the chocolate has melted. Allow it to cool.
• 4. Add the bloomed gelatine mixture to the remaining amul cream.
• 5. Heat it. At first it will be very thick and jelly like.
• 6. When it starts heating it will start thinning.
• 7. When it starts boiling, add it to the melted chocolate and mix well.
• 8. Mix.
• 9. Keep on mixing until it is completely incorporated. Place it in fridge until cool.
• 10. Whip the cold fresh cream until soft peaks form.
• 11. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
• 12. Now add this back to the whipped cream.
• 13. Using a spatula, gently fold the chocolate into the cream without deflating it.
• 14. Refrigerate for atleast one hour.
• 15. It is so light and delicious.

Eggless White Chocolate Mousse

• 1. Mix veg gelatine to cold water and set aside for 5 minutes.
• 2. Heat 100 ml amul cream.
• 3. Chop room temperature chocolate and place it in a bowl. When the cream starts boiling pour it on the chocolate.
• 4. Mix until the chocolate has melted. Allow it to cool.
• 5. Add the bloomed gelatine mixture to the remaining amul cream.
• 6. Heat it. At first it will be very thick and jelly like.
• 7. When it starts heating it will start thinning.
• 8. When it starts boiling, add it to the melted chocolate and mix well. Place it in fridge until cool.
• 9. Whip the cold fresh cream until soft peaks form.
• 10. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
• 11. Now add this back to the whipped cream.
• 12. Using a spatula, gently fold the chocolate into the cream without deflating it.
• 13. Refrigerate for atleast one hour.
• 14. It is so light and delicious.
• Eggless Chocolate Mud Cake
• 1. Preheat oven to 180°C.
• 2. In a sauce pan mix together butter, chocolate, water and sugar.
• 3. Keep on medium flame and keep on stirring until the butter and chocolate are completely melted.
• 4. Remove from flame and allow it to cool for 10 minutes. Mix curd.
• 5. In another bowl sift together maida, baking powder, baking soda and cocoa powder.
• 6. Add this to the warm chocolate butter mixture and whisk until incorporated.
• 7. Grease, line and dust a sheet cake tray and pour the batter.
• 8. Bake for 30-35 minutes or until a skewer inserted comes out clean.
• 9. Cool on wire rack, wrap it with a cling wrap and refigerate.

The Orange Mousse

• 1. In a pan mix together juice, zest, sugar and corn flour.
• 2. Put it on flame and cook until it is thick.
• 3. Allow it to cool completely.
• 4. Add it to the white chocolate mousse and mix it gently.
• 5. Refrigerate.

Arranging The Final Cake

• Take out all the components from the fridge. Ganache must come to room temperature so take it out early. Others can be taken out at the time of assembling.
• Slice the cake into two squares or rectangles and then cut it horizontally into two layers. This can be done easily with a chilled cake. You will save a lot of work if you refrigerate the cake.
• Place a layer on the cake board or a serving plate and add some dark chocolate mousse. Wait! Before you add the filling pipe a thick line of the ganache across the four sides. That is what I forgot.
• Now place another layer of cake and add the orange mousse. Do not forget to add the ganache dam.
• Now place the third layer of the cake and add the dark chocolate mousse again. Again do not forget to add the ganache dam.
• Now place the final layer on the top and apply ganache all over the cake. This first layer serves as the crumb coat and helps in a neat looking cake. Place this in fridge for 15 minutes before adding the second layer of ganache.
• Now with a clean spatula add another layer of ganache and cover all the sides. You don't have to be perfect in finishing.
• With the help of a spatula, make wavy lines on top.
• Now make wavy lines on the sides.
• Decorate the top with edible silver beads.
• Before slicing chill the cake for 15 minutes.
• Sugar-1/2 tbs