Chocolate-filled mousse cake

Overview

I made this cake for a good college classmate. It was also my first time trying to make a mousse cake. She said it was delicious, the taste was pure and not too sweet

Tags

• baking
• 8 inch cake embryo
• cocoa powder
• filled chocolate candies
• sugar
• whipping cream
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Prepare materials and tools

   

2. 2 Prepare the milk pot, add 50g milk and 50g filled chocolate candies into the pot, cook over low heat until the filled chocolate candies are completely melted, you need to stir constantly to prevent sticking to the bottom of the pot

   

3. 3 Add the gelatine sheets that have been melted in water and mix well with a spatula

   

4. 4 Add 50g of whipping cream and stir evenly

   

5. 5 Add 60g sugar to 300g cream in two batches, beat well with a whisk

   

6. 6 Beat until 78 and distribute. When lifted up, there will be a curved groove

   

7. 7 Mix the evaporated milk paste and the sugar paste prepared above with a mixing knife until evenly mixed. After cutting the cake slices, pour them into the mold

   

8. 8 Cut the cake base in half, remove the edges, and cut into one large and one small piece

   

9. 9 Put the small cake embryo into the bottom of the cake mold, and put a piece of parchment paper in advance to facilitate demolding later

   

10. 10 Pour in half of the milk paste and spread it evenly

    

11. 11 Place the large cake base

    

12. 12 Pour in the remaining milk paste and refrigerate for 4 hours to set

    

13. 13 Take it out of the refrigerator and sift cocoa powder over the top

    

14. 14 Prepare the materials for piping

    

15. 15 Put the whipped cream into three flower bags and cut out shapes of different sizes

    

16. 16 It looks beautiful after being cut, with clear layers

    

17. 17 The shape of a pig head, the combination of cocoa color and beige is very simple