Finally I finish
writing blog post for the cake I made for my dearest mum Birthday. I was trying
to make her a very gourmet like cake, just like those from famous chocolate shop
such as Lindt Café. Since I know Mum chocolate and also profiterole (which I normally
won’t need to give it away because she can always finish them no matter what),
therefore I thought to combined those 2 together for this year birthday cake.
Originally, I
was planned to decorate a profiterole tower on top of the cake but due to some
technical issue (My fridge wasn’t tall enough to store the cake.), I end up
just decorate the profiterole round the cake and first time in my life, free
hand write on top of the cake a Happy Birthday message. Well to be honest, you
may see my first attempt is terrible which is too bad that I have to wipe it
off and ruin the beautiful mirror glaze. But luckily second attempt is so much
better and I was very happy about it.
This cake isn't too hard to make but it was pretty time consuming because of all the
decorations. It was my first attempt to make the chocolate mirror glaze and it stunned
me so much because it made the cake look 10 times more gourmet and expensive. Also
the chocolate mousse was relatively easy to make, it was so creamy and rich in flavour
and I do recommended to use at least 70% cocoa dark chocolate for the cake so
you won’t end up with dilute chocolate taste.
I hope you
enjoy this recipe and again wish my Mum a Happy Birthday.
Ingredients
Chocolate
Mousse Cake
1 Chocolate
Sponge Cake (Please see Strawberry White Chocolate Lemon Mousse Cake recipe for
Sponge cake, add 1 tablespoon of cocoa powder)
150g (70%)
Dark Chocolate
40ml extra
virgin olive oil
210ml
thickened cream
Pinch of
smoked salt
Chocolate Mirror
Glazing
3 tablespoon
thickened cream
½ cup caster
sugar
½ cup water
45g cocoa
powder
1 ½ teaspoon
gelatine powder
Vanilla
Custard
Please see
Recipe Napoleon Cake for custard recipe, you may half the quantity
Profiterole
Please See Crème
Puff (Profiterole) Recipe
100g Dark
Chocolate
20ml extra
virgin olive oil
1) Break the
dark chocolate into broken pieces and heat above shallow shimmering water until
fully melted. (Do not leave the chocolate on shimmering water for too long; take
it out immediately when melted.)
2) Add in the
extra virgin olive oil into melted chocolate and mix well together. Set aside
and let it cool down a bit.
3) Meanwhile
whip the cream until soft peak form, and fold in with the chocolate until well
combined.
4) Prepare 3
slice of sponge cake, place 1 in the cake mould and spoon half of the chocolate
mousse on top, spread out evenly.
5) Repeat step 4) and finish the cake with another piece of sponge cake on top.
6) Put the cake
in fridge for at least an hour to let the mousse set.
7) For Chocolate
mirror glaze, soak the gelatine with 1 1.2 tablespoons water and set aside.
8) Combine all
other ingredients in a pot and mix well together.
9) Heat in low
medium heat but not boiling and keep stirring until the mixture is thickened.
10) Let the glaze
cool down room temperature. Microwave the gelatine for 5-10 second until it
become clear and adds into chocolate glaze, mix well together.
11) Take the
mousse cake out and place on a wire rack with a plate underneath, slowly pour
the chocolate glaze over the cake and let it smooth out evenly. (You may repeat
it 2-3 times and make sure the side of the cake is coat with glaze too.)
12) Put the cake
back in fridge and let the glaze to set. Meanwhile prepare you profiterole and
filled with custard.
13) Mix melted
dark chocolate and extra virgin olive oil together, dip the top of profiterole
in and spread some chocolate on the bottom to stick on top of the cake.
14) Decorate the
cake with Profiterole as desire.
Bon Appetite.
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