Hazelnut Mousse Cake

Another over due posting. A birthday cake for my Thai friend birthday on 08 April. Have been very busy and very exhausted recently. My daughter had a fall and was done with 13 stitches. Then 2 weeks later, she was down with a terrible cough followed by flu and now high fever. My DH also caught the virus and my son also having fever, flu and cough. Ooh! Gosh! They took turns. My son have high fever for 2 days, then my daughter have high fever for 2 days and now my son got high fever again. I was like today pack boy bag in case the need to rush for hospital, the next day unpack and then pack girl bag. I wonder when will it come to an end. Now I'm the only one with the will power and constantly telling myself that i won't fall sick dragging my legs out of the bed daily. My poor eggs too every night out of the fridge and back in the afternoon.

Actually, i plan to do some cheese pops for my son school Easter day celebration, but don't think that i have the time now. Hopefully, they recover fast and i can do some for my son classmates. My son school teacher are so warm and caring. They will really take time to communicate to us regarding my son progress and his mood swing.

Sorry for the poor picture taken. These was taken at night, after the birthday girl cut the cake.

A glimpse of the inner cake. Overall, I'm satisfy with the cake only for the deco. Coz my friend is a very traditional type of person, i replace the chocolate deco with peach.

Chocolate Banana Mousse Cake II

My Dad Big Day...  Look at my chinese wording it's so horrible. My V sis suggest that we use the happy birthday in chinese, coz my dad read chinese. I got a smooth surface at last, but no idea how to decorate the cake. Still like a walking zombie haaa!! The cake was glossy and shinny before i sent in the fridge, but came out matt.

Chocolate Banana Mousse Cake

Today was my DH birthday!  He requested for a same chocolate cake, i baked previously for my birthday. But due to health concern, i decided not to bake him anything that is too heaty. But of course still have the same ingredients of his favourite chocolate.... So after some searching from my recipes book, i finally settle on this. He like chocolate, banana and no cream.

Take a peek inside of the slice cake.....

This time round, i did not use a sponge cake. I use my moist chocolate cake with macadamia nuts. My DH was thrilled and especially my son. He nip all the chocolate deco first and ate the whole slice of cake. I gave some to my MIL and the feedback was excellent. My DH was grumpy when, i gave some cake to my MIL LOL>>>

Ingredients: (20cm cake mould)

Chocolate cake (A)

125g butter (room temperature)

175g sugar (Caster sugar or brown, own preference)

1 tsp vanilla essence

1 tsp instant coffee powder (dissolved in 1 tsp hot water)

2 eggs

160ml  water

110g plain flour

30g cornflour

35g cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

75g macadamia nuts (toasted and chopped)

Chocolate mousse (B)

120g chocolate

70g milk + 50g whipping cream

30g sugar

250g topping cream

10g gelatine

40ml water

Some banana halved

some lemon juice to sprinkle on

Chocolate frosting (C)

140ml UHT whipping cream

350g chocolate

1 tbsp butter

Method:

(A)

1. Preheat oven at 180C.
2. Beat butter, sugar, vanilla essence and coffee until light and creamy, Slowly add in the eggs.
3. Add in all the sifted flour alternating with water. Lastly, add in the nuts.
4. Pour into a greased and lined cake mould.
5. Bake at 180C for 45 mins or until done.

(B)

1. Whip the topping cream till stiff.
2. Halved the banana and sprinkle lemon juice on it.
3. Bloom the gelatine for 10 mins.
4. Heat up the milk and whipping cream till hot.
5. Stir in the sugar till smooth.
6. Add in the chocolate until dissolved completely.
7. Add  in the gelatine stir till gelatine melted.
8. Cool the mousse a little, then add into the whipped cream.

(C)

1. Heat cream in double boiler and add in the chocolate and butter.
2. Stir until chocolate has melted.
3. Leave to cool slightly before pouring on top of the cake.

To assembly:

1. Cut the cool chocolate cake into 3 layers horizontally and divide the mousse into 2 portion.
2. Place one chocolate cake on the base of the proper secure cake ring.
3. Spread half of the mousse and arrange banana slices on top. Cover the banana with the remaining mousse (portion 1).
4. Top with 2nd layer of chocolate cake and repeat step 3. (portion 2)
5. Lastly cover with the 3rd layer of chocolate cake and leave in the fridge to set.
6. When set remove the cake from the cake ring and pour the chocolate frosting.
7. Smooth the chocolate frosting quickly, as it set very fast. Decorate as desire. Refrigerate until set.

This cake was suppose to be glossy, i don't understand why i always can't get it. Plss anyone can enlighten me on how to get a glossy top.

Chocolate Hazelnut praline cake

It my birthday tomorrow. But somehow felt so deserted from the world outside. Anyway bake a cake for myself with lots of chocolates hoping that it helps.

Ugly looking cake, just like my feeling right now

Left over mousse, use it to sandwich the chocolate cake.

I used my same chocolate cake, hazelnut praline, chocolate hazelnut mousse and chocolate coating. Those bump on the mousse are the hazelnut. A lot of step in the process and left with no time for me to do a proper decorating. I had always wanted to do a proper piping on cake, but unable to do so :(  Excuses due to poor piping skill !

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