Skip to main content

White and Dark Chocolate Mousse Cake for Shawn and Boey's birthday

Shawn's birthday falls on April like his daddy's birthday. He is looking forward to have a dinner with all his uncle and aunty friends. Firstly, he will celebrate in his tadika with his school mates and classmates. This cake I made for him is his second part of his birthday celebration.



This is a White and Dark Chocolate Mousse Cake.


This is also another white and dark chocolate mousse cake that I make for Boey, Shawn's cousin jie jie. Only this one decoration is a bit different...^^


Side view of this cake is simple only.


Ingredients for the Chocolate sponge cake:
125g sponge mix
1 tbsp cocoa powder
30gm milk
45gm melted butter
3 eggs

To do:
1) Beat sponge mix, cocoa powder and eggs for 2 minutes. Pour in the milk and beat for
another 7-8 minutes or until the mixture is double volume. Fold in the melted butter.
2) Pour into a 23cm baking tray. Bake at 175c for 20 minutes.
3) After the sponge cake is cool, slice it into 2 pieces. Set aside.

Ingredients for dark chocolate mousse:
(A)50g milk
1 tsp instant coffee
20g castor sugar
1 yolk

(B)50g dark chocolate~melted

(C)1 tsp gelatine powder
30ml water

(D)140g non dairy whipping cream


Ingredients for white chocolate mousse:
(A)50 ml milk
20g castor sugar
1 egg yolk

(B)50g white chocolate~melted

(C)1 tsp gelatine powder
30g water

(D)140g non dairy whipping cream

To do:
1) Boil milk and sugar until sugar dissolve, add in coffee and mix well. Stir in yolk and boil for another 1 minute. Stir in melted dark chocolate.
2) Soak gelatine powder in water until it is bloom. Mix into (1) and stir until gelatine completely dissolve. Cool this mixture over ice cold water until its warm.
3) Whisk cream until it is soft peak form and fold into (2) until combine.
4) Pour this chocolate mousse onto the ready sponge base.
5) Use the same to do onto the white chocolate mousse part. Pour this white chocolate mousse onto the second layer of sponge base.
** To assemble the cake will be first layer is sponge base, second layer is dark chocolate mousse, third layer is another sponge base and lastly is the fourth layer which is white chocolate mousse.
**Chilled the cake in fridge for 4 hours or overnight.
**You can use a chocolate sponge base instead of vanilla sponge.
Inside view of this cakes.


A piece of this cake.


My sweet family


My boy, Shawn, Happy Birthday...^^

**********

Comments

  1. I love this post and this recipe for white and Dark Chocolate Mousse Cake for Shawn and Boey's birthday was amazing. I am surely going to try it out for my husband’s 30th birthday that will be held at one of the local Los Angeles venues. I am really very happy with these details as will use these ideas to his party.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)