Mango Mousse Cake

Actually, i am making this mango mousse cake several month ago, while mango in the season, can find easily in the market.

I am using Cynthia Mango Mousse cake recipe, but only half recipe because i make in 14 cm round pan.

It taste good, but less sweet maybe the mangoes i used are not sweet enough and not all of my family can accept this flavor. They prefer chocolate mousse cake and neither do i.

For Recipe in English, you may refer to cynthia blog 

Mango Mousse Cake
Sumber: Cynthia-the baking biatch
1 loyang bulat 14cm

Bahan
Sponge Cake Vanila
2 butir telur
50 gr gula
50 gr tepung terigu
50 gr minyak sayuran
Mango mousse
3/4 cup mango pure
1 sdm gula halus
1/2 sdm gelatin bubuk
1 sdm air
1/2 cup non dairy whip cream
1/2 cup mangga potong dadu
Mango mirror
1/4 cup mango pure
1 sdm gula halus
1/4 cup air
1/2 sdm gelatin
Cara Membuat
Sponge Cake
1. Kocok telur bersama dengan gula sampai kental, putih dan mengembang.
2. Masukkan tepung terigu  aduk balik dengan spatula sampai tercampur baik
3. Masukkan minyak aduk balik kembali hingga tercampur rata.
4. Tuang ke loyang bulat uk 16 cm yang sudah dialasi kertas baking dan diolesi mentega
5. Panggang di oven yang sudah dipanaskan terlebih dahulu di suhu 175degC sekitar 30-35menit
Mango Mousse
1. Larutkan gelatin dengan air dengan double boiler.sampai gelatin larut semua
2. Tuang gelatin ke mango pure, aduk rata. Taruh di kulkas selama 30 menit
3. Kocok whip cream hingga kaku (stiff peak). Campurkan bertahap ke dalam mango puree. Aduk rata.
Mango Mirror
1. Campurkan gula dengan mango pure, aduk rata
2. Larutkan gelatin dengan air.
3. Campur keduanya, double boiler hingga gelatin larut

Assemble
Taruh cake di lapisan bawah, basahi dengan simple syrup. Kemudian tuangi setengah adonan mousse. Tata mango cube di atasnya. Tutup kembali dengan selembar cake dan basahi dengan simple syrup. Tuangi sisa mango mousse nya. Dinginkan di kulkas atas selama 1 – 1.5jam. Siram dengan mango miror. Dinginkan kembali di freezer selama 10-20menit.

Triple Chocolate Mousse Cake

This one really is very late post, i am making triple chocolate mousse cake twice for mother's & father's day back in may and June.

if you want to look at my first mousse cake, please click here

For mothers day cake, i ruined the decoration and its just too tall. Despite, the not so pretty decoration, surprisingly the cake does taste really good, very chocolaty, creamy and soft.

mothers day cake

My whole family accept this triple chocolate mousse cake. My father who doesn't eat any 'modern cake' (he only eat butter cake/pandan chiffon)  say this triple mousse cake was good and he ate one slice every night after meal until the cake finished.

By learning from previous not so pretty mousse cake, for my second attempt which for fathers day cake, i really measure the thickness of each layer to avoid the cake become to tall again, and put more effort for decoration. I make chocolate fence around the cake, put strawberry on top and the pretty fathers day greeting written by my little sisters.

Triple Chocolate Mousse Cake

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Source: ricke-ordinary kithcen

Make 16 cm round cake

Ingredients
Base Chocolate Sponge Cake ( using 18 cm round pan)
4 egg
60 gr castor sugar
0.8 tsp cake emulsifier

56 gr all purpose flour
24 gr cocoa powder
1 tbsp cornstarch
0.8 tbsp milk powder
---> mix and sift together

40 gr margarine
30 gr dark compound chocolate, chopped
---> melt together in a saucepan, stir for well combine

Method
1. Beat egg, sugar and emulsifier with electric mixer till thick, white and fluffy
2. Fold in dry ingredients (flour etc) until well combine.
3. Fold in margarine and dcc with spatula until all well combine. don't over mix
4. Pour in the batter to greased cake pan with parchment paper on the bottom. Baked at preheat 180degC   oven for about 30-35 minutes.

Dark Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream

White  Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream
Method
1. Dissolve gelatine with 2 tbsp of water, mix well. set aside
2. Heat the milk over low heat, just until you see the edges start to boil. Turn off the heat.
3. Add in gelatin mixture. Mix well with a hand whisk until gelatin completely dissolved.
4. Place grated dark compound chocolate in a large bowl.
5. Pour in the lukewarm milk. Let it stand until chocolate melts completely. Stir until well blended. Set aside.
6. Beat whip cream until soft peak with hand mixer then gradually fold in to chocolate mixture.
The same method goes to white chocolate mousse

Chocolate Glaze
50 gram dark chocolate, chopped
40 gram non dairy whip cream
1.5 tbsp honey
1 tbsp vegetable oil
Method
Heat whip cream (don't boil it). Turn off the heat. Add in chopped dark chocolate, stir until all the chocolate melts then add in honey and vegetable oil

How assemble the cake

1. Slice the dark chocolate sponge cake into 2 slice, Cut each cake using 16cm round ring.
2. Place one piece of cake inside the cake ring. pour in chocolate mousse until the thickness you want. Mine have some leftover chocolate mousse which i pour into small pudding cup. Let chill at refrigerator for 5 minute
3. Place another piece of cake on top of dark chocolate mousse. then pour in white chocolate mousse until the thickness you want (same with dark chocolate mousse which have some leftover)
4. Chill in refrigerator for about 1 hour. 
5. Pour the chocolate glaze on top of the cake. Flatten. Keep back in the freezer. Freeze minimum of 2.5 to 4 hours.
6. Take the cake ring out. decorate the cake as you wish
7. Serve cold.

Chocolate Mousse Cake

My first time trying to make some birthday cake or cake need whipping cream and you must decorated it. I'm really weak at decorate things. My chocolate cake turn out a little bit messy. But the mousse is really nice not so creamy & sweet. Just like what i want. Really make me happy. Despite from the messy look, it taste quite delicious..

Chocolate Mousse Cake

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Source: Nasi Lemak Lover
Sponge Cake
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder
75g cake flour

4 egg white (large)
1/4tsp cream of Tartar
40g caster sugar

How To Make:
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine, then add in cocoa powder & chocolate emulco, mix well.
4. Add in cake flour, mix well, set aside.
5. Add cream of tartar into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks or close to stiff.
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan).
10. Bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins.
11. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan).
12. Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack

Chocolate mousse
50g UHT whipping cream
50g milk
1 egg yolk (A size), lightly stir well
150g chocolate
150g UHT whipping cream

How To Make:
1.Beat 150g whipping cream till stiff (over a bowl of iced water), keep in the fridge before use.
2.Mix whipping cream and milk in a saucepan, cook it till hot.
3.Remove saucepan and wait slightly warm, add in egg yolk, stir to mix well.
4.Return saucepan to heat, stir to mix well.
5.Melt chocolate over simmering water till melted. Add chocolate into milk mixture, cook over low heat till thicken.
6.Wait till chocolate mixture cool down, mix in the whipped cream, stir to combine.

Chocolate Glaze
80 ml whipped cream
100 gr dark cooking chocolate (dcc)
1 tsp butter

How To Make:
1. Melted dcc in double boiler. let it cool down
2. Add in whipped cream, stir until well combine
3. Add in butter.

To assemble chocolate mousse cake:
- slice sponge cake into 2 pcs
- divide chocolate mousse into 2 portions.
- Using a cake ring or removable bottom cake pan, place one piece of sponge cake then pour in chocolate mousse.
- repeat the rest till finished.
- Pour in chocolate glaze.
- Refrigerate for 4hrs or preferable overnight.