Wednesday, July 1, 2020

Chocolate Buttercream and Mousse Cake

Chocolate Chiffon Cake
Ingredients :
5 egg yolks
10g caster sugar
40g corn or sunflower oil 
1/8 tsp salt
40g cake flour
20g cocoa powder

30g rice flour 
70g chocolate milk

5 egg whites
50g caster sugar
a few drop lemon juice or vinegar

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 100C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 

Chocolate Swiss Meringue Buttercream (Whole Egg)
2 eggs
120g sugar
250g butter
1/2 tsp vanilla extract

150g couverture chocolate, chopped and melted

Method :
  1. Lightly whisk the egg and sugar in a mixing bowl until sugar dissolve, place it over a pot of simmering water (double boil / bain marie). Keep whisking the mixture.
  2. Remove from heat once reach 72C to kill the Salmonella.
  3. Pour the mixture to KA mixing bowl, whisk the mixture to thick and glossy, ribbon stage.
  4. Keep whisking until the mixing is cooled. (use cold towel to keep dapping the mixing bowl).
  5. Change to K beater, put in the cubed butter, one by one, ensure each addition is incorporated before add in next one.
  6. Beat until the mixture become smooth and silky. Dun worry is the mixture become curdle, continue to beat or use spatula to fold.
  7. Add in the melted chocolate and mix well.

Chocolate Mousse :
100g couverture chocolate, chopped
50g dairy whipping cream
150g dairy whipping cream
10g icing sugar

Method :
  1. Heat up the whipping cream and pour in the chocolate, stir till chocolate is melted, set a side to cool.
  2. Whisk 150g dairy whipping to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.

Assembly :

  1. Slice the cake into 3 layers.
  2. Spread 1 layer of chocolate buttercream, then another layer of chocolate mousse.
  3. Place one slice of cake on top and spread layer of chocolate buttercream and chocolate mousse, repeat for the balance.
  4. Coat the whole cake with chocolate buttercream and decorate as desire.
  5. Chill the cake in the fridge.

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