Dark Chocolate Ganache Mousse Cake Recipe

Dark Chocolate Ganache Mousse Cake

Dark Chocolate Ganache Mousse Cake

 

Dark Chocolate Ganache Mousse Cakeby Divya

Ingredients:

For the cake

  • 3 large white eggs
  • 1 cup confectioners’ sugar
  • 3/4 cup very good quality unprocessed cocoa powder (preferably Ghiradelli)
  • 3/4 cup all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup strong expresso
  • 1/2 cup good quality rum
  • 1 tsp. vanilla essence
  • 1 tsp. baking powder
  • 1/2 cup water and 1 tbsp. granulated sugar heated till sugar melts (sugar syrup)

For the mousse

  • 1/2 gallon heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1 1/2 packet of 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup good quality rum

For the dark chocolate ganache

  • 1 cup heavy whipping cream
  • 1 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli)

Directions:

For the cake

Preheat oven to 350 degrees Fahrenheit.

Grease a round, non-stick, springfoam baking pan with butter.

In a big mixing bowl combine the eggs and sugar and beat well till white and creamy and peaks form.

Add the Expresso, vegetable shortening, vanilla essence to the egg and sugar batter and mix well on low speed.

Add the rum to the batter and mix well on low speed.

Combine the melted chocolate to the batter and mix well on low speed.

Sift together the all-purpose flour, cocoa powder, salt, chilli powder and baking powder together and fold this mixture in the cake batter gently.

Pour this mixture in the greased springfoam baking pan and bake for 20-30 minutes or until, a knife when inserted in the cake comes out clean.

Remove cake from oven and let it cool.

Once cooled remove cake from springfoam pan and place it in another springfoam pan, the same size as the cake and pour the sugar syrup over it gently (you can substitute the sugar syrup with expresso as well).

For the mousse

Combine the heavy whipping cream with the confectioners’ sugar in a mixing bowl and beat well till cream thickens but not completely.

Add the melted chocolate, red chilli powder, salt and rum to the cream mixture and mix gently on low speed.

Pour the mousse over the cake still in the springfoam pan (the springfoam pan holds the mousse from all sides).

Place the springfoam can with the cake and mousse in the refrigerator for a couple of hours or until the mousse has set.

For the dark chocolate ganache

Combine the heavy whipping cream and the chocolate chips in a microwave-safe bowl and heat for 2 minutes in microwave till chocolate melts.

Mix well till a dark ganache is formed manually and pour the ganache over the cake and mousse still in the springfoam pan.

Place the cake in the springfoam pan in the refrigerator and let it set.

Use some of the remaining ganache to ice the cake once the ganache poured over the cake has set.

 

Advertisements

Yummy Carrot Cake Recipe

Carrot Cake

Carrot Cake

 

Carrot Cake –by Divya

Ingredients:

For the cake:

  • 4 large carrots

  • 2 cups cake flour

  • 2 tsp. baking powder

  • 2 tsp. baking soda

  • 1 tsp. salt

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground mace

  • 1 1/2 cups sugar

  • 4 eggs

  • 1 1/4 cups canola oil

  • Grated zest of 1 orange

  • 1/2 cup raisins, plumped in hot water and drained

  • 1 cup walnuts or pecans, toasted and chopped

For the cream cheese frosting:

  • 8 Tbs. (1 stick) unsalted butter, at room temperature

  • 1 lb. cream cheese, at room temperature

  • 10 oz. white chocolate, melted

  • Juice of 1 orange, strained

  • 2 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter and flour a 9-by-13-by-2-inch baking pan.

To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.

Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.

In a large bowl, combine the sugar, eggs, oil and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not over bake. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together the butter and cream cheese on medium speed until thoroughly mixed. Reduce the speed to low, pour in the melted white chocolate and beat until fully combined. Beat in the orange juice and vanilla.

Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of the frosting.

 

 

 

 

 

 

Almond Cake Recipe

Almond Cake

Almond Cake

 

Almond Cake –  By Divya

Ingredients:

·     1/2 cup all-purpose flour

·     1 tsp. baking powder

·     12 Tbs. (1 1/2 sticks) unsalted butter

·     3/4 cup sugar

·     12 oz. almond paste

·     Grated zest of 1 orange

·     Grated zest of 1 lemon

·     1/2 tsp. almond extract

·     1 tsp. kirsch

·     1 tsp. vanilla extract

·     5 eggs

·     2 Tbs. apricot jam, warmed with 1 Tbs. water

·     1/4 cup toasted sliced almonds

Directions:

Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper.

Over a sheet of waxed paper, sift together the flour and baking powder; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the almond paste, orange and lemon zests, almond extract, kirsch and vanilla, and beat until light and fluffy, scraping down the sides of the bowl, 2 to 3 minutes. Add the eggs and beat until smooth and blended, about 1 minute more. Reduce the speed to low and fold in the flour mixture until smooth and lump-free. Transfer the batter to the prepared pan.
Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 45 minutes.
Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake out onto a plate. Brush the top with the apricot jam and sprinkle with the toasted almonds.  

 

 

 

Hello!

Welcome to ‘LetsMakeCake’ – the baking gateway – a one stop for all aspiring bakers!

This blog hones your baking instincts and presents to you the basics of cake baking, cake presentation –with handy tips and recipes.

We want you to be part of this journey, and want to share these skills and secrets with you.

Welcome to our community.

Come let’s begin our foray into this wonderful experience.