After two simple recipes, here is one slightly tough to make dessert recipe which was loved by my daughter. Of all the three this was her most favourite as this was completely made with chocolate. With a dark chocolate eggless cake and a creamy dark chocolate mousse, this is also topped with a chocolate glaze and chocolate vermicelli. I am sure this would be an amazing dessert for all chocolate lovers over there. The mousse is so light and cuts the overload of chocolate and makes it a pleasant well balanced dessert.
I have used whipping cream in all avatars. Though the whipping cream we get here has lower fat content, I have used it in my black forest cake with great success. Non dairy whipping cream is so common among bakers and I love to work with it too as it is one type of cream which gives great results in piping designs on cakes. And we also get whipping cream as powder. At first I tried an Eggless Tuxedo Cake with that and loved the out come. But then I just forgot about it. For this cake, I searched for dairy whipping cream all over Madurai and I didn’t get it even in a single store. But I had this pack of whipping cream powder and used it in this recipe. If you don’t want to use powder, then use the cream as per the quantity given in the recipe.
The cream powder is pretty easy to use. Just mix it with ice cold water and beat just like cream. If you feel that you are not getting peaks,. then place the bowl in an ice bath and beat. I was so happy with the texture of the mousse I made with the powder. It sets beautifully. Now I will just use this powder instead of searching for cream in Madurai. I also used the mirror glaze which I used for my Double Chocolate Mousse Cake. This cake needs to be stored in fridge and should be served straight out of fridge. You don’t have to freeze the cake once it is set. Enjoy this chocolate loaded dessert and I am sure you will love it.
This cake has two layers of soft chocolate cake sandwiched with a dark chocolate mousse and topped with a glaze and chocolate vermicelli.
For The Cake:
Maida/ Flour-1/2 cups
Baking Powder-1/4 tsp
Baking Soda-1/2 tsp
Cocoa Powder-2 1/4 tbs
Sugar- 1/3 cup
Unsweetened Hot Coffee-2 tbs
For The Mousse:
Whipping Cream Powder – 50 gm
Ice Cold Water – 1/4 cup
Whipping Cream – 1/3 cup
Dark Chocolate Ganache (click for recipe) – 3 tbs
For The Mirror Glaze:
Water – 40 gm
Sugar – 60 gm
Dark Chocolate – 70 gm
Condensed Milk – 40 gm
Vanilla – 1/4 tsp
Veg Gelatin – 1/4 tsp
Cocoa Powder – 10 gm
For The Cake:
Preheat oven to 175°C.
Grease, line and dust a 6″ cake tin.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.
Heat coffee and add it to the batter and mix. You can also add 1/4 tsp of instant coffee to 2 tbs boiling water and use it instead.
Pour the batter in the tin.
Bake for 30-35 minutes or until a skewer inserted comes out clean.
Place the tin on a wire rack for 5 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it.
You can also wrap it up in cling wrap and refrigerate to use it later.
For video demonstration visit https://youtu.be/l8EXL9mJ_Bw
For The Mousse:
In a bowl mix together whipping cream powder and ice cold water.
With a hand mixer, beat until it forms stiff peaks.
If your room temperature is hot, then place the bowl inside a larger bowl with ice cubes and then beat.
Once stiff peaks are formed, add the ganache.
Gently fold in the ganache into the cream without deflating it.
Place in refrigerator or in the ice bath until ready to fill in the cake.
In a bowl mix together 2 tbs of water and gelatin and allow it to bloom for five minutes.
In a sauce pan, mix together water, sugar, condensed milk and bring the mixture to boil.
Switch off lame and add the gelatin to it.
Once the gelatin is dissolved, add the vanilla essence and mix well.
Pour this hot mixture over chopped dark chocolate.
Once the chocolate melts, add cocoa powder and whisk well.
Allow the mixture to cool.
When the temperature is 30°C, pour it through a sieve in a pouring jug.
For video demonstration of the glaze visit – https://youtu.be/rIb3ZMnVHXU
Arranging The Cake:
Use the same pan you used for the cake to arrange the sandwich. Or you can use a spring for or loose bottomed pan.
Take two stripes of plastic cut from an old file and place it criss cross on the base of the tin. They should extend above the tin so that you can easily lift the cake out of the tin.
Cut a circle from the same file to fit the bottom of the tin.
Then cut out two wiser stripes to fit the circumference ot the tin and make sure that it too extends out of the tin. Watch the video to get an idea.
Place the circle inside the tin and place both the wider stripes to cover the circumference of the tin inside. Secure them with tapes.
Now slice the cake into two.
Place one at the bottom, spread the mousse on top of it.
Place the second cake on it.
Pour the glaze on the cake and spread it evenly.
Place it in freezer for 3 hours.
Remove from freezer, remove the cake from the tin with the help of the stripes we placed first.
Remove the wider stripes enveloping the cake.
Place the cake on a serving plate.
Top with chocolate vermicelli.
Refrigerate for 1-2 hours.
Slice and enjoy!!