Black and White Chocolate Mousse Cake

Baked a chocolate mousse cake for my V sister 20 years old birthday. It was very time consuming, as i need to rush between housework and it falls during weekend. The kid do not have to go school. I had to handle multi task during cake making process. In the end, i spend the whole day making this cake. During the process i have to feed my 2 kids, do the washing and even cooking.

But my hard work pays off, coz my sis feedback was marvellous. My mum dislike me baking cake, coz she find it a waste of time. I do not have proper baking classes and she got negative thought of my baking. Worse of all she hate cakes.  My sis told me that, this is the first time my mum said it was very delicious and go for second and third helping. Ooh gosh!!! I was so happy :)

Our family birthday are somehow very close. Finally, i can have my chance to bake a birthday cake, as an excuse to spend more time in baking. Lol. My both sis 23 oct, 1 Nov, mine 25 Nov, daughter 10 dec, hubby 19 dec, son 08 Jan and follow by feb and march. Great!!!

OK ok ... Back to baking..

Prepare 2 pieces 1cm thick and "8 inch" chocolate sponge cake

Dark Chocolate Mousse        

Ingredients A                                                            

50g milk    

1 tsp instant coffee powder

 Ingredients B                       

20g sugar

1 egg yolk

Ingredients C                                                            

60g dark couverture (melted)           

Ingredients D                                                                               
2 tsp gelatine                                                            

30g water           

Ingredients E                                                            

140g Whipped topping cream

White Chocolate Mousse
Ingredients A
50g milk
Ingredients B
20g sugar
1 egg yolk
Ingredients C
60g White couverture (melted)
Ingredients D
2 tsp gelatine
30g water
Ingredients E
140g Whipped topping cream

 
Dark Chocolate Mousse:
Method

1. Cook A until boils. Add into B, mix until well-blended. Continue to cook for 1 min.
2. Add in C, mix until well-combined. Mix D until well-combined and place it over double boil, cook until gelatine has melted.
3. Add it into the above mixture, mix until well-blended. Cool it over ice water to 30C.
4. Add in E, mix until well incorporated. Place 1 layer of the cake onto the bottom of "8inch" ring mould.
5. Pour some dark chocolate mousse onto the cake. Top second layer of the cake.
6. Keep in the fridge for 15 mins while preparing the white chocolate mousse.

White Chocolate Mousse:
Method

1. Cook A until boils. Add into B, mix until well-blended. Continue to cook for 1 min.
2. Add in C, mix until well-combined. Mix D until well-combined and place it over double boil, cook until gelatine has melted.
3. Add it into the above mixture, mix until well-blended. Cool it over ice water to 30C. Add in E, mix until well incorporated.
4. Remove the cake and pour the white chocolate mousse on top. Keep in the fridge to let it set over-night.

Happy baking....
Recipe source: adapted from  Alex Goh Bakingcode