Ingredients for Chocolate Cake:
250 gm. castor sugar
120 gm. corn oil
2 large eggs
220 gm. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup cocoa powder
125 gm. sour cream
250 gm. buttermilk
Caramel Mousse:
2 tsp. Gelatine powder + 1/2 cup water
150 gm. castor sugar
50 gm. unsalted butter
2 cups Dairy Whip Cream
Chocolate Ganache: Mix them all together and melt over a pot of simmering water or microwave for about 40 secs and then stir till combined.
180 gm. Chocolate - finely chopped
150 gm. Dairy whip cream
1 Tbsp. Light corn syrup
Method for cake:
(1) Beat sugar, cornoil and eggs on medium speed for 8 mins. until well blended and light and pale in colour.
(2) Mix sour cream and buttermilk together and set aside.
(3) Sift the cake flour, baking powder, baking soda and cocoa powder together and then fold into eggs mixture alternately with the buttermilk mixture and mix well.
(4) Pour into a 9" round tray and bake for about 55 - 60 mins. or till a skewer comes out clean when inserted.
(5) Remove cake from oven and cool cake on a wire rack for about 10 min.s then unmould it and leave it to cool completely.
Method for mousse:
(1) Put sugar and 5 tbsp. water into a pan and cook over medium heat, stirring continously till it turns amber. Ocassionally can turn to high but becareful not to cook till burnt.
(2) Add in butter and stir till smooth.
(3) In a slow steady stream, pour in 1 cup of Dairy whip cream into the hot caramel stirring to combine. If it turns lumpy, return to stove and dissolve over low heat again.
(4) Melt gelatine mixture and then pour into caramel mixture. Leave to cool.
(5) Whip the remaining 1 cup of Dairy whip cream and fold into cooled caramel mixture.
(6) Slice chocolate sponge cake into 3 layers.
(7) Spread caramel mousse onto the cake and then stack another layer of cake on top and spread caramel mousse and repeat till finish.
(8) Cover and spread the balance cream onto the whole cake and put the cake in the fridge to let it set.
(9) When the cake is set, pour the ganache over it and return to the fridge again to let the ganache set.
(10) Slice and serve.
26 comments:
thanks for this recipe. cant wait to try it out soon :)
How nice if I can grab a slice out of the PC, hee.BTW, how to prepare the chocolate ganache? Thanks.
Hi anonymous,
For chocolate ganache, mix all together and melt them over a pot of simmering water or microwave for 40 seconds. When you microwave, please don't be deceived by the look of the chocolate, stir and you find that it has all melted.
rgds
Aunty Yochana,
Thanks for posting the recipe.
Thanks for the reply.Oh I forget to ask...as I am sensitive to corn, can the corn oil be replace with butter or vegetable oil?Many thanks.
Hi anonymous,
yes of course you can change from cornoil to butter but I have to let you know that if you use butter and when it's chilled, the cake will of course be harder and will only turn soft after thawing. I suggest you use other oil like olive oil, salad oil or sunflower oil.
rgds
Hi Aunty Yochana
Can I omit the light corn syrup for the Chocolate Ganache.
Rgds
HSL
Hi HSL,
Actually light corn syrup helps to set the ganache. You can substitute with glucose or u can omit it.
rgds
auntie..hello..
i am new to baking..
hmm..
tried out the recipe..
but me and my friends did not pour on the ganache as it was rather watery..
would it flow down?
and when we just whipped the whip cream, there was cream and still some watery milk-like liquid..
may i know whether we should add everything in to the mousse or just the cream and not the milk-like liquid?
and do you have the recipe for whip cream that can be used for decorations?
thanks for your time..
Hi Michelle,
The next time you make the ganache and find it watery, just ask more chocolate into the mixture and it will thicken to your desire. Different chocolates has different percentage of cocoa and butter and therefore you have to judge yourself and learn to see the consistency yourself.
As for the whipped cream, there is no recipe. Just buy the POur N Whip and whisk and then you can decorate straightaway. I can't understand your balance cream and watery milk-like liquid. What's that???
rgds
auntie..
thanks for your reply..
hmm..
when i pour the whip cream into the cake mixer..
after being mixed, there will be cream but stil some milk-like liquid left..
the milk-like liquid left couldn't turn into cream..
Oh Michelle,
Now I know where you went wrong. For all Dairy whip cream that contains 35% fat, you cannot overbeat it. You have watch as it beats and as soon as it thickens, you have to stop the machine otherwise it will separate into milk and butter like what you're experiencing. Sometimes when i never watch it, it turns like that too.
rgds
oh..
understood..
thanks for your help..
:)
will try it out again soon~
can i replace the egg with something else?
hi aunty,
what is buttermilk???
thanks,
Nina
Hi Nina,
You can find a lot of Buttermilk selling in OZ - Dairy Farmers.
Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste. It works well with muffins.
rgds.
hi aunty,
can i omit the buttermilk?
thanks,
Nina
Hi Nina,
you can substitute with 200 gm of evaporated milk.
rgds
hey there,
as i am vegetarian, am i able to substitute gelatine for arrowroot powder???
Hi anonymous.
Using arrowroot powder will yield a more custard like texture while gelatine is more transparent and helps to set the mousse.
rgds
Thanks for sharing your recipes.. Love your blog ALOT.. All your recipes look soooo good.. Tried your chocolate fudge cake and pineapple tart so far.. All of them turned out REALLY well..
I can never get my whipped crema right.. So pardon me for bombarding you with questions.. Hope it's not too many questions for you.. >.<
1)For the dairy whipped cream stated in your recipe, it's ok to substitute it with non dairy whipping cream?
2)For the pour n whip, is it just like the non dairy whipping cream that we find in supermarket?
3)Other than sun lik, is there any other places I can get Pour u Whip?
4)For Pour n Whip, do I need to keep it chilled when I whip? And if I whip it for too long, will it separate just like the dairy whipping cream?
Thanks in advance for your guidance. =)
Hi Shi Qi,
(1) Yes you can use non dairy.
(2) Pour n whip is a non-dairy.
(3) You can get from Cold Storage.
(4) Yes Pour and whip must be kept chilled. Do not whip too long otherwise it will turn watery.
rgds
hi aunty,
i tried doing this cake today. Some of the things went wrong. The taste of the cake was very good but it turned out to be like a 'mountain' shaped-like structure. Did something went wrong when i mixed the ingredients? And for the mousse, the cooking of sugar went well, but when i whipped the whipping cream, it turned out to be abit watery and when i mixed the caramel into the cream, it became very watery, not mousse. Did something went wrong? Sorry for the above questions and pls give me some advice. Thanks.
MILU
Hi Yochana,
I baked this cake for my mom's birthday and everyone loved it! I didn't have cake flour so I used bread flour instead, and it didn't rise high enough to cut 3 layers, so I just cut 2 layers. I also used less sugar: 50 gm. sugar and 75 gm. castor sugar. For the kirsch I mixed rum extract with cherry jam. Only thing is I wish I didn't use cool whip for the whipping cream because it melts :(
But despite that, it was extremely good. I will be using this recipe again!
Thank you! :)
Hi Aunt Yochana,
I've made your Chocolate Hazelnut Mousse cake 7 times already =) today I tried this Caramel Mousse recipe for a change, the mousse is very fluid.. I notice in the other recipe there is less water compared to gelatine, should I reduce the amount of water used to dissolve the gelatine here too?
Also after I have made the mousse and put it into the fridge but it doesnt set, can I still add more gelatine into the mousse or must make a new batch? Thanks! =)
Hi
O.K. in that case, cut down the water to 1/4 cup instead of 1/2 cup.
rgds
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