![]() ![]() And this recipe was in the ‘Baking for Children’ chapter of Mary Berry’s Baking Bible but I made this cake for an office full of adults and I can promise you it disappeared rapidly.įor me, it’s really about having the best of both worlds why choose chocolate or vanilla cake when you could have both, in one fabulous slice? Add to that glory a smattering of chocolate chips and a smother of chocolate icing and, frankly, you’re well on your way to a heavenly afternoon. Refrigerate in an airtight container for up to 3 days.I know most people remember marble cakes from their childhood. Pipe decorations on top of the cake and scatter sprinkles on top. Spread whipped ganache on the top and the sides of the cake. Remove cake from the springform pan and place it on a cake decorating stand or plate. Either at room temperature, or you can put it in the freezer for 15 minutes. Let it sit for 3 minutes, and then whisk until smooth. Bring to a simmer and then pour over chocolate. Heat heavy whipping cream and butter in a small saucepan over medium heat. To make the ganache, place chocolate in a bowl. Place plastic wrap overtop of cake and refrigerate for at least 4 hours. Spread mousse overtop, then top with the second cake layer. Place one cake layer in the bottom of the springform pan. Line the springform pan with parchment paper. Gently fold in the remaining until combined. Whisk ⅓ of the whipped cream into the cooled mousse. ![]() In a large bowl, whip the remaining 1 cup heavy whipping cream until stiff peaks. You can also put it in the freezer for 15 minutes, stirring every 5 minutes so it cools evenly. Let sit for 3 minutes, then whisk smooth.Ĭool the moose to room temperature, stirring occasionally to speed up the cooling process. Stir until dissolved and pour over chocolate. Bring it to a simmer then remove from heat and add gelatin mixture. Place chocolate in a medium sized bowl.Īdd ½ cup heavy whipping cream and sugar to a small saucepan over medium heat. Chocolate Mousseįor the chocolate mousse, sprinkle gelatin over water and let it sit while you continue with the next steps. This cake is layered in a 9 inch springform pan, so the cake layers need to be 9 inch too. This cake can be made in 8 inch cake pans if you use a cake collar. Pour into two 9 inch cake pans that have been greased and lined with parchment paper. Add eggs, one at a time, and vanilla.Īlternate dry ingredients and milk, beginning and ending with dry ingredients. In a separate bowl, cream butter and sugar together until fluffy. To make the cake layers, whisk all the dry ingredients together. Whole milk - 2% milk can be substituted.It's usually found where the flavoured gelatin is in the store. Gelatin powder - Use unflavoured gelatin powder.Baking chocolate - I used milk chocolate for this recipe.Finish with some sprinkles, or leave it plain.įor more layer cakes, try my Italian Lemon Cream Cake, Cherry Layer Cake, or my White Cake with Strawberry Filling. Whipping the ganache creates a light frosting that is easy to spread on the cake, and can be piped too. I chose a whipped chocolate ganache to frost the outsides of the cake. I decided to do a chocolate moose filling, and I'm so glad I did! The mousse is so airy and chocolatey, and goes so well with the fluffy vanilla cake layers. I took that and thought of ways to update and make it more modern. Jump straight to the recipe!Ī vanilla cake with chocolate frosting is such a classic pairing. This vanilla cake with chocolate mousse filling is a perfect cake for any celebration! The vanilla cake layers are filled with a chocolate mousse filling, and the cake is frosted with a whipped chocolate ganache, and decorated with sprinkles.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |