Sunday, January 12, 2014

Chocolate Indulgence Cake

I made this cake during in December.  Just did not have the time to post it.  This recipe was shared by my nephew, Darrshaan, loves to bake and cook just like his dad.  He is currently on school break before his results are out in March so his mum, my second sister, enrolled him in baking classes.
 
I can tell that he enjoys the classes.  One such is Chocolate Indulgence Cake.  My daughter, who was back on Christmas break and I surely enjoyed making this cake.  We made 3 cakes, 2 for my birthday gathering and one for her to celebrate her friend's birthday.
 
And the review was great.  Definitely a keeper.
 
You bake the sponge cake, make the mousse and ganache and then assemble and you get a wonderful cake.  I used Dr Oetker's  white chocolate and dark chocolate.  Pricey but worthwhile.
 
 
Chocolate Indulgence Cake topped with strawberries and surrounded by Kit Kat and final touched with a ribbon.

Chocolate Indulgence Cake
 
Chocolate Sponge Cake
 
150gm self raising flour
180gm castor sugar
40gm cocoa powder
20gm ovallete
6 eggs (Grade B)
1tsp of vanilla essence
75ml water
95gm melted margarine (I used butter)
 
How to do:
 
  1. Lined and greased 9"round pan.
  2. Pre-heat oven 180°C
  3. Mix all ingredients except butter in a mixer
  4. Beat in high speed until fluffy for 7minutes
  5. Add in melted butter and mix softly till well mix
  6. Pour into pan and bake about 30mins or till done.

Filling :White Chocolate Mousse

200gm  white cooking chocolate
100ml fresh milk
2 egg yolks - whisked
60gm castor sugar
2 egg whites - beat till fluffly (meringue)
250ml whipping cream - beat till stiff
2½ tbs gelatine
50ml warm water

How to do:
  1.  Stir gelatine and warm water. Set aside.
  2. Heat up using double boiler till it dissolves.
  3. Beat egg yolk with sugar  till fluffy.
  4. Melt white chocolate.  Add in whipping cream and meringue.  Add in milk and mix thoroughly. 
  5. Pour into the egg yolk mixture.
  6. Pour the gelatine mixture and mix well.  Ready to use.

Filling : Dark Chocolate Mousse

200gm  dark cooking chocolate
2 egg yolk - whisked
60gm castor sugar
2 egg whites - beat till stiff - meringue
½ tbsp of butter
250ml whipping cream - beat till stiff
2 tbs gelatine
50ml warm water

How to do:
  1.  Stir gelatine and warm water. Set aside.
  2. Heat up using double boiler till it dissolves.
  3. Beat egg yolk with sugar  till fluffy.
  4. Melt dark chocolate.  Add in whipping cream and meringue.  Add in milk and butter and mix thoroughly. 
  5. Pour into the egg yolk mixture.
  6. Pour the gelatine mixture and mix well.  Ready to use.
Top Glaze: Chocolate Glaze/Ganache

150gm dark chocolate
150gm heavy cream
50gm butter

How to do:
  1.  Dissolve cooking chocolate with double boiler.
  2. Add warm cream and butter, mix well.
  3. Glaze over cake

How to assemble the cake.

1  Cut the cake into four layers.
2.  Spread white chocolate mouse evenly and leave for a few minutes in fridge.
3.  Take out, put the next layer of cake and spread evenly dark mouse, place in fridge for a few more minutes so it sets
4.  Place next layer, spread white chocolate evenly and top it with the final layer of cake.  Leave it in fridge for a few more minutes till it sets.
5.  Place cake on a wire rack and pour the ganache over the cake. decorate and let it in fridge till serving time.



No comments:

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to ...