Cocoa mousse cake

Overview

I have been making the mousse cake for a long time, but I haven’t had time to post the recipe. This time, I took advantage of Meitian’s event to take out the stock photos on my phone and let them show off. It is customary to sandwich two slices of cake (both chiffon and sponge) inside the mousse, firstly to prevent the mousse from being too greasy, and secondly, to make the taste richer. The recipes for chiffon cake and sponge cake have been posted before, so I will not repeat them here. Interested friends can refer to the previous recipes. Today I will share how to make the mousse filling. The amount is 6 inches.

Tags

• baking
• good looks
• afternoon tea
• animal whipped cream
• chiffon
• cocoa powder
• fish gelatin powder
• milk
• sugar

Ingredients

Steps

1. 1 Prepare a 6-inch chiffon in advance.

   

2. 2 Cut the chiffon cake into three slices horizontally, using only two slices.

   

3. 3 Mix cocoa powder, sugar, and milk, and melt completely over water. Melt into cocoa milk and set aside to cool naturally.

   

4. 4 Refrigerate the animal butter for more than 12 hours in advance and pour it into an oil-free and water-free basin.

   

5. 5 Add sugar in two batches, beat until texturey, and refrigerate.

   

6. 6 Pour 10g of fish gelatin powder into a clean small bowl.

   

7. 7 Pour 3-4 times of cold water. The isinglass powder will solidify into lumps immediately when exposed to cold water. Let it stand for 5 minutes and then place it in the microwave over medium heat for 10 seconds. The time should not be too long. If the isinglass powder solution is overheated, it will affect the coagulation force.

   

8. 8 Pour the isinglass powder solution into the cocoa milk in step 3 and stir evenly while pouring.

   

9. 9 After mixing the isinglass powder solution and cocoa milk, pour it into the whipped cream and stir gently to form a mousse filling.

   

10. 10 Wrap the bottom of the 6-inch removable bottom mold with tin foil, cut off the outer ring of the two chiffon pieces, and place one piece in the mold.

    

11. 11 Slowly pour in the mousse filling, first pour half of the amount and shake it gently, then add the second piece of chiffon, pour in the remaining mousse filling and shake it gently, then put it in the refrigerator.

    

12. 12 Refrigerate for 4 hours. Use a hair dryer to blow down the four sides or cover the four sides with a hot towel. Then you can easily unmold. Sprinkle a layer of cocoa powder after unmoulding.

    

13. 13 I originally wanted to use a mold to sift some powdered sugar for decoration, but when I shook my hand, all the powdered sugar was gone. I had to use a brush to evenly apply the powdered sugar, and the surface looked like this, which is quite embarrassing~

    

14. 14 When cutting, you need to use a hot knife. I put the knife on the stove flame and shake it. It just needs to be hot but not too hot. Then I cut it quickly and the cut surface is neat and clean. (After unmoulding it at night, I took a photo of the mousse cake under a warm light. It seems to have changed a bit~)