I hope you ended 2014 on a good note and that it treated you well. I had a rather busy semester and didn't have time to cook as much as I wanted and much less time to blog.
But now it's a new year, and that means time for a fresh start. In 2015 I want to blog at least once a month to keep sharing my recipes with all of you.
To start off this year on the right foot I thought I'd share a super delicious dessert that I made for Christmas this year!
These little cakes are a bit time consuming, but oh so worth it.
To start, let's make the cake base. It's a very simple cake recipe, almost brownie-like in flavor and texture.
I start by measuring out all the dry ingredients so that they can be sifted into a stand mixer.
Sifting ensures no lumps in the finished product and allows better incorporation of the wet ingredients.
The wet ingredients are very simple and can be added all at once to make a silky smooth batter.
Once the batter is mixed, pour it in a greased pan and bake. Once it's cooked through, let the cake cool an then use a 2 1/4 inch cookie cutter to cut circles from the cake.
Trim them so they're level.
P.S. - It doesn't matter how pretty the tops are because it will be covered by fluffy mousse!
Now we're making two different kinds of mousse, one bittersweet and one milk chocolate. Both begin
by whipping cream to soft peaks. It helps to have really cold cream for this. Sometimes I even put my mixing bowl and whisk in the freezer for about 15 minutes beforehand to help the cream hold its shape.
Transfer the whipped cream to a separate bowl and let it chill why you make the egg base for the mousse.
For that we're going to need egg yolks and chocolate.
Since we're making two separate batches of mousse we're going to repeat the same process twice using the different kinds of chocolate.
Start by whipping the egg yolks until they're pale yellow and fluffy. Meanwhile, boil the sugar syrup that will gently cook the eggs. It's a simple mixture of corn syrup and, sugar, and water.
Once large clear bubbles form, it's time to slowly drizzle it into the egg yolks.
Let this mixture whip for a few minutes until it's slightly cooled and thickened. Then it's time to fold in the melted chocolate.
Once the chocolate is fully incorporated, this mixture is gently folded into the whipped cream base in stages. Then it's off to the fridge to chill until assembly.
When you're ready to assemble the cakes, start by taping or stapling parchment paper collars around each of the cake bases.
I was cooking for a crowd so I made an extra batch of cake, but if you only make one you can get about 9 bases from it.
Once they're all collared, it's time for the first layer of mousse! Put the bittersweet mousse in a piping bag and snip the tip.
Pipe an even layer in each collar, making sure the mousse presses against the sides of the parchment. I found this was easier if the mousse was softened in warm hands a little before piping.
Once they're all piped, place the whole tray in the fridge for about 20 minutes.
Then, repeat the process with the milk chocolate mouse, trying to keep the two layers even thicknesses.
Refrigerate, and then about 30 minutes before you're getting ready to serve, place the cakes in the freezer for about 20 minutes to allow the mousse to really set up.
Carefully peel off the parchment collars, and top the cakes with chocolate shavings or curls.
Voila! A light and elegant dessert fit for any occasion. These little cakes are sure to impress, and would be a great project to tackle as we start the new year.
Challenge yourself to try something new and the end result will be worth it!
Have a happy New Year everyone,
Enjoy!
~Maddy
Triple Chocolate Mousse Cakes
Ingredients:
Cake
Vegetable-oil cooking spray2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
1/4 cup water
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Mousse
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted
Directions:
Cake
Preheat oven to 350 degrees. Coat a 9x9 baking pan with non-stick spray.
Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment.
Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
Pour batter into prepared pan. Bake until a cake tester inserted into the center comes out clean, about 15-20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cake; unmold. Cake can be refrigerated, wrapped in plastic, up to 1 day.
Mousse
Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes.
Transfer to a bowl; refrigerate 1 hour.
Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes.
Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl.
Raise speed to medium-high. Mix until slightly thickened, about 5 minutes.
Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine.
Add remaining bittersweet-chocolate mixture, whisking until completely combined.
Press through a large-mesh sieve into a large bowl; discard any solids.
Repeat entire recipe, substituting milk chocolate for the bittersweet.
Assembly
Use a 2 1/4 inch circle cookie cutter to cut 9 bases out of the cooled cake.
Trim each cake to 1 inch high.
Transfer to a baking sheet lined with parchment paper. Cut 9 7 1/2-by-3-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
Transfer bittersweet-chocolate mousse to a large pastry bag.
Pipe a 1-inch layer of mousse into each parchment collar.
Refrigerate until mousse is set, about 20 minutes.
Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds.
Scrape at a 45-degree angle with a vegetable peeler, forming curls.
Before serving cakes, freeze for 20 minutes and remove parchment collars.
Garnish with chocolate curls.
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