batter should be runny - mine is like the batter for brownie), 5. Serve a slice with whipped cream and fresh raspberries for the ultimate no bake dessert. I am not too sure whether will affect the texture cos I never do that b4 but you can give it a try. It should take about 7-10 minutes and reach 160°F (71°C). It stabilizes the whipped cream so that it doesn’t wilt. And yes you must melt the chocolate 1st. That is kind of what I would expect. Is it safe to leave the whipped cream out overnight at room temp? I don’t remember the exact height. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. This insanely decadent Chocolate Mousse Cake may taste like a rich dessert indulgence but it’s made from just a few healthy whole-food ingredients right in the blender! Spread it in an even layer over the cake. Is it possible to make the mousse ahead of time and put it between the layers after it has set? Can I know which brand of cocoa powder you are using? I would suggest an 8×3 inch pan, so that the tall sides help add stability while you build the cake. Look exactly like a baked cake. Now I got to compare notes with yours and see whether it is the same.Yum yum... yours looking delish. Hi Anonymous, thanks for liking my blog :). I’m so glad you enjoyed it! Cook Time 24 mins. Just be sure to make the whipped cream as listed with the ingredients. There is no need of waiting for the butter to soften, no need of mixer, just one pot can settle the cake. Hi Lindsay, this recipe looks amazing and I’m going to make it for my husband’s birthday who is a chocolate lover! Level the tops of the chocolate cakes by using a large serrated knife. I’m definitely using this recipe again. Hello, Lindsay! No wonder Tin Tin given 5 stars rating for this cake, how true it is. It’s hard to say why the mousse wasn’t quite as form, but it could have to do with how long you cooked the egg mixture or perhaps the whipped cream. Finish off the cake with some chocolate sprinkles, then refrigerate until ready to serve. Anyhow I'm going to stick to oil for now. Can I use only self raising flour and omit the baking soda and baking powder and how much self raising flour should I use ? You don’t need to refrigerate between layers. I even bake it in my rice cooker & it turned out wonderfully smooth & taste as just as good. Was it due to the temperature or the size of my cake tin ( cake tin is 7") . Made this for my family and boyfriend, it was an absolute success! Using a large … Top the cake with the final cake layer. 14. 12. I made this cake this weekend for my husband’s bday. Slowly fold the remaining chocolate mixture into the whipped cream. yes you may omit vanilla extract/ essence3. it seems soooo delicious..but i tried to find a heavy whipping cream where I live but couldn’t find what can I do? 7. However, nowhere in the recipe or video does it explain how to get layers two and three into the perfectly fitting cake collar without breaking them. This cake looks amazing. It is fine in the refrigerator but it cannot be outside it long. I’m 19 and I’m mostly interested in making no-bake desserts such as cheese cakes and this was my first time actually baking something. hi jess, it looks so moist that i cant tell it's actually a steamed cake! Hi! It didn’t work. As I am starting to watch my diet, I dun really eat my bakes recently. Guess what... previously I always use butter, this time I use oil. My family loves it and requests it for birthdays. Lord that just sounds heavenly! Hi Lindsay. Should be no issue to do for cupcakes but you need to use those hard paper kind of case, if not u will need to use muffins tray. My husband and I made this together for my 40th birthday. Took me 2 days to make due to my medical condition. I’ve used that on many cakes in the past and it works just fine. Hi Jess, just to let you know, I made this cake today. The perfectly light and airy chocolate mousse tastes absolutely divine! I followed the receipt fully except that I forgot the Rum! Frost the outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake. (I used 8"). Will definitely making this cake again with an adjustment with my level of sweetness . You could try something like mini chocolate chips. You could try building it inside of a cake pan and use parchment paper has a collar around the edge so that the cake pan holds the sides in and the parchment paper keeps it from sticking to the pan. Hi Lena, yes this steamed cake actually surprised me a lot, didnt know that steamed cake can be so delicious :p. Thanks Lena for your compliments on my photos. I didn’t have a cake collor or the right sized springform pan so I tried making a mock collar out of parchment paper. Hi Phoebe I am not too sure whether can make it into vanilla flavour since I never try b4. Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Once the cakes are baked and cooled, it’s time for the chocolate mousse. You may try use self raising flour then you omit the baking powder and baking soda.3. Hello, can any unused mousse be frozen and reused at a later date? Can i change the baking powder and baking soda into self-raising flour. And I didn’t use confectioners sugar but powdered sweetener. i wanna make vanila steam cake. Twix Cupcakes from Crazy for Crust I’m so glad to hear that! Really superb. Do you think I can use chocolate cupcakes? Hi you can use whipping cream but you need to beat it. And I have been praying for the safe arrival of your precious twins! Do give this recipe a try, I really think is good. And I’d recommend a thermometer, just so that your eggs are cooked to a safe temperature and thicken enough. It looks so delicious! I am using double action baking powder2. Mini Pink Velvet Cake with Raspberry Cream Cheese from Especially Southern Dishes Recipe: Simple Steam Oven Chocolate Cake. Hi Eileen, I am not sure why is the cake came off, is it you were not careful enough when unmould it? The whipped cream holds up really well, but I would not recommend leaving it out overnight. I hope I will get one DSLR camera soon, hehehe. Also I am not sure about semi sweet chocochip, can I use Cadbury dairy milk chocolate instead? 1. However, I do know level of sweetness for each of us are definitely/ totally different, but if you’re not really into something that sweet..(sweet), you might want to cut some of the sugar, for me it’s too sweet, everything’s so perfect, just the sweetness level. I hope you enjoy it! It’s adapted from my Chocolate Eggnog Cake recipe, but you can definitely use a (half of a) box mix if you prefer. It would be really nice to know! 1 3/4 cups means one cup plus 3/4 cup. Hope this helps. All the success to your baking. cover with aluminium foil or place a pate to prevent water from entering while steaming cake. What alternatives do you have? Will the whipped cream be stable enough or should I go for buttercream? I also thought the mousse was a little sweet by itself. I see.One more question - do I just do a simple 'stir' when mixing wet to dry ingredients or do I need to use some skills like folding or use spatula etc? I can’t remember if I’ve ever tried adding ganache to whipped cream, but buttercream might be best. Made it three times now and my family loves it! 13. Thank you so much for all your work on this and sharing it! So without hesitation, I took action on it immediately. I was just a little concerned about the homemade chocolate whipped cream….doesn’t that get weepy if not used immediately? hot water, unsweetened cocoa powder, milk chocolate chips, heavy whipping cream and granulated sugar. (I steamed for nearly 55 mins, until skewer came out clean), 100g chocolate, chopped into small pieces. I haven’t tried freezing mousse, but I imagine it would be OK. You want them to reach 160°F so they are safe to eat. I made the cake a day ahead, the mousse and frosting the next day. I would like to make this cake for my 35th birthday next week. I think most things would end up softening. * This amount of chocolate ganache is not sufficient to coat the whole cake, you need to increase the amount of chocolate if you want to frost the entire cake. You layer cake, mousse, cake, mousse, cake – and all at once. Thanks Lindsay. Any hints will be appreciated! I wasn’t if it would smash it !!!! My mousse came out very runny – it would never support a cake on top. They thicken the mousse, so it may not thicken enough if you reduce them. I just hold the cake layer and carefully slide it in there. Hi Lindsay, I plan to make this cake soon. Oh u got a dSLR too... No wonder ur photos getting so pro leh! when is chilled or in room temperature. Can I use self raising flour and omit the baking powder.Thks. Pour the hot gelatin mixture over chopped chocolate and stir until chocolate is melted and smooth. :). If you are from Spore, you can find baking chocolate in supermarket too, hershey or van houten brand. Play Sara’s Cooking Class to have some fun online and to improve your cooking skills. A great cake for summer. Hi Aira apologised for late reply as I am just back to Spore. If you are concerned about stability for a particular kind of cake, you could add gelatin though. I will normally have a small slice so that I can provide some feedback on the bakes. I am just beginning to make cakes so I am not familiar. Delicious! So I did and shared it with friends and family who all loved it too. Whip heavy cream to soft peaks then fold it into the chocolate. Highly recommend for everyone who enjoys baking, to give it a go!! Thank you for sharing us your recipe. Does is taste like the chocolate sheet cake you get at Costco? This was one of the best cakes I’ve ever had. So today is my 4 year blogiversary. Pour onto the cake and chill the cake. 4. I’m not sure what chocolate ganache you’re referring to – the recipe doesn’t call for it that I can remember. Yayyyy! I just tried out your recipe :) I love it but it came out with consistency more like kueh than cake lol. And served it in the evening.. but I do suggest to chill the mousse before layering on the cake.. It ultimately creates the same effect as using a clear cake collar, it’s just a little more work to put it together. You’ll then create a mock collar within the pan using parchment paper. To start, you’ll combine the egg yolks, sugar and heavy whipping cream in the top of a double boiler (or in a metal bowl over a pot of boil water, which is what I do). Thanks for your compliments. If it’s going to be in there overnight or something, it might be best to store it in a cake carrier in the fridge so it doesn’t dry out. HI I love this recipe! Thank You for posting this recipe. First let me say, I love your blog. Thank you Bakericious. I look forward to hearing from you soon, Thank you. Certainly a buttercream would be safer. Candied Pecan and Caramel Mini Cakes from Brown Sugar Food Blog. I’ve never actually measured the temperature. wOw.. it really tasted great! I’m a huge cake and mousse fan and am pretty picky when it comes to good cake. I’m glad it’s helpful. I had tried used and omit, both taste good but with rum added, tasted more intense I feel. Can I use the mousse to crumb coat the cake instead and then refrigerate and then cover with mirror glaze? Hi I am not sure whether can substitute by using soy milk? Hi Lindsay, How are you? Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. And, so… now onto my cake question! Place the chocolate in a medium bowl. I would like to know is steam method able to work on red velvet cake too? So glad you and your family enjoy the cake! if you can explain this a bit further I'd appreciate it.Thanks!Clara. I am planning to bake this beauty for my wife’s birthday. What should I do if I over whip the cream frosting? Or will it separate? :)) nice pics! Before layering it. I still make it work and the cake still tastes amazing, but what do you think am I doing wrong? Total Time 3 hrs 24 mins. Hi ! Recently I have "craving" on baking, in fact I am not too sure I have that craving is it because I wanted to bake, or is it because I wanted to take photos on my bakes, hope you understand what I meant lol. Everyone loved this recipe. mix. I’m glad you enjoyed the versions with the regular sugar though! flour, cocoa powder, baking powder and baking soda into a large mixing bowl, Do you know what they were? Heavy cream will work, though it won’t be quite as stiff. Any advice on freezing the cake? I was afraid to open the wok lid because I am afraid I will affect the rising of the cake. Your cake looks so moist... Makes me feel like having it for supper!! I made a big mess my collar did not hold. So, I would be making it a few hours ahead and it also needs to sustain about an hour’s drive. If that term is unfamiliar, basically today marks 4 years of blogging. I’m so glad you enjoyed the cake! what kind of steamer did you use? It’ll be the first time I make a cake from scratch, but I’ve always made a box mix with coffee instead of water, providing a deeper chocolate flavor. :) and I made it in a rice cooker, happy to report that it works well. If you know Jocelyn, then you know her personality is one that will take over a room. An Oreo crust with a rich chocolate mousse filling topped with more Oreos, whipped cream, and chocolate. They loved it so much, said it rivaled Costco’s American cake. And also mix with another 100g of wholemeal flour? Hi Jess, I like your cake so much that I baked it twice already and added frosting and ganache. Place the semisweet chocolate in the top half of the double boiler. Thanks Food For Tots. I’m so glad to hear that! 2 1/4 cups means 2 cups plus 1/4 cup. It’s not to sugary or bitter and has the perfect taste. Making You can skip the chocolate frosting on top of the Mousse Cake, I did it for decoration, I thought it looked so pretty! I just pop the water in the microwave and take it out when it’s good and hot or just starts to boil. Hi there Thanks. Triple chocolate mousse cake… Written by Tomislav Published on 26. I surprised her for her birthday with this cake. And not bad going to redue it again the correct way. I made this cake it was delicious but my mousse did not thicken it was too watery. American recipe amounts are always written like that. Can I replace the evaporated milk? But I wonder why butter would do that, perhaps it should be more butter? Are you using semi sweet chocolate, or another chocolate like milk chocolate? . I’ve made this recipe countless of times and it truly is an amazing cake. And thanks for the compliment :P. Mich, this cake also fall into my favourite list too :D, Hi JessI love to read your blog. The mousse thins out a good bit at that stage, but firms up in the fridge. I’ve heard of people having good results with it, but haven’t tried it myself. Happy baby shower Jocelyn! if is may be due to overmixing.What I always do is pour the ganache start from the center of the cake in spiral direction. Has any of your reader tried and has good feedback using fresh milk ? Thanks. Hi Jess Thanks for reply. Hi Yam, yes the cake did raise up cos of the added baking soda and baking powder. Hi I would like to know whether I can change the choc chips to dark chocolate compound? It worked great! I almost forgot to write to you about this cake. But also cover with fondant. I made this cake, actually I doubled the recipe, and wow what delicious decadent cake. and make frosting for good? Well back to this steamed moist chocolate cake which I saw it at. Maybe put on top of the mousse filling but don’t go all the way to the edges so the mousse creates a dam? To answer your questions :1. It would likely change the texture of the cake. 10. Sift the After chill, you can remove from fridge and leave it to room temperature, the ganache will soften but is not watery until will drip all over. This cake upholds one classic principle: chocolate is made to … I used gluten free and made it sugar free. I just wanted to thank you for this amazing recipe. Thanks for posting, I simply adore the cake. This easy mousse cake will be your favorite chocolate dessert! I had tried before just pouring at center in spiral and if the ganache is running enough, it will just spread out by itself. Hey there. So the mystery is solved. I want to make this today for Wednesday and your instructions say that the cake will hold up in fridge well covered for 3-4 days. Thank you! Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs. Not to mention it’s one of the easiest cakes to put together and get into the oven. It was perfectly chocolatey! If that’s not impressive enough, the whole thing is enrobed in a gorgeous milk chocolate mirror glaze and decorated with an edible gold splatter. Thank you in advance! If not, you can go to baking stores to buy, phoon huat which having quite a few outlets which is more easy to locate you wanna buy eating chocolate, you can go for dark chocolate or if you are using milk chocolate, just cut down the sugar. Tips for making this Mousse Cake. December 2020. in Desserts. Hi can i make this a vanila cake? When done, remove it from the heat and set aside. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form. Cause who doesn’t like chocolate mousse?! Tks. Another sweet recipe to try out! 2 were made with real sugar and 1 went to my wife’s office and 1 was for my wife’s daughter and her family. It is now my favorite moist chocolate cake. I will have to double check my measurements. Add the wet ingredients to the dry ingredients and beat until well combined. Wow! And then the cake was really soft! You can drop me any questions if you have doubts cos I am also self learning home baker :D, I have to say, this one is really tempting. Chocolate Mousse. This information will not be used for any purpose other than enabling you to post a comment. I am so blessed that we were on this journey together. Once the cake and mousse have been refrigerated, you just peel the collar back and everything is nice and even. After the whipped cream is added, it should light up. The cake layers themselves are wonderfully moist and delicious! Could water sipped in during steaming? I’ve never made a cake from scratch and it was worth it. If you want healthier chocolate, you can opt for higher % of cocoa. ② Take the strawberries and cut them in half and paste them on the celkle. Hello Hi Lulu Mummy, I also opened the wok lid at least twice to check. Thank you so much for this amazing recipe and detailed instructions!! True enough, after a year plus, when I flipped through my baking list looking for chocolate cake that easy to whip up, I spotted this recipe a again. Yes it takes time to make it but final result will be amazing. Hi Sara, I used whisk to mix well the batter, I didnt use any special folding skill. It’s super simple to wrap around the bottom layer of the cake, tape in place and then layer everything. Next time, tap the tin gently so the air bubbles pop, and then bake.Or you meant kuih like texture? Congratulations to both you and Jocelyn. Try it for a change from your typical butter-laden holiday baking. Can I change the cocoa powder to chocolate? Any gd ways to remove the cake from the tin? This cake was one of the best I’ve ever had. Check with you, whenever a recipe call for chocolate, can we buy any type of chocolate from the shelf? - Never enough of chocolate when mousse cake is in question, right?! The sugar you have used is normal sugar or the powdered sugar?? Cover the I love this recipe. ③ Pour chocolate mousse, level it, and cool it in the refrigerator. however, part of the cake came off when I tried to unmould it. This site uses cookies to help provide the best user experience. I’m particularly excited to celebrate my friend Jocelyn today. The game is free to play in any part of the world on any device. I am trying to learn to use dear husband's DSLR, exploring on the camera setting to improve my photography skill, so that I can present nicer photos on my bakes to share with you :D. Perhaps both are the reasons that pushing me to bake every weekend (if time permit of course). And thanks for organizing! I must bookmark this recipe. Having not tried to build that size of this cake, it’d be hard to say. It turned out really well except the top part of the cake had many small honeycomb like texture. I just want to know how long can this mousse cake last outside the fridge? So second time I don't overbeat and I used high heat. After putting the frosting, do I need to keep in the fridge? 18. So perfect for my palate. It's my all time favorite. Thank you for sharing this recipe!...Carmelita, Penang. Hi, the reason of cracking top should be 1. you may have overfill the cake tin2. The mousse is very thin when you first make it, which is why the cake is layered with a cake collar or something similar. can I use three egg yolks for the mousse instead of four? The food looks delicious and so attractive. Maybe I am not cooking the egg mixture enough. is that possible? I hope it turns out well. So make sure to put the mousse in the fridge for a couple of hours. Now make the mousse – melt the chocolate with the sugar, vanilla and 2 tbsp of cream in a bowl, over a pan of simmering water (make sure the bowl isn’t touching the water). Double boil the chocolate and milk until chocolate is melt. I love your steamed chocolate cake. And it’s low fat. 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