Hello, I’m Joana. Today, I’m gonna show you how to prepare chocolate mousse checker board cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate mousse checker board cake Recipe
Chocolate mousse checker board cake is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Chocolate mousse checker board cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To be with this recipe, we must first prepare a few ingredients. You can have chocolate mousse checker board cake using 31 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Chocolate mousse checker board cake:
- Take For the vanilla sponge:
- Get Dry ingredients-
- Take 1 1/4 cup all purpose flour
- Make ready 1/2 tsp baking soda
- Prepare 1 tsp baking powder
- Get Wet ingredients-
- Get 100 gm melted butter
- Get 200 gm condensed milk
- Get 1 tbsp sugar
- Get 1/2 cup water
- Take 1/2 tbsp vanilla essence
- Get For chocolate sponge:
- Take Dry ingredients-
- Make ready 1 cup all purpose flour
- Prepare 1/4 cup cocoa powder
- Take 1/2 tsp baking soda
- Get 1 tsp baking powder
- Make ready Pinch coffee powder
- Get Wet ingredients-
- Make ready 100 gm melted butter
- Prepare 200 gm condensed milk
- Take 1 tbsp sugar
- Make ready 1/2 cup water
- Get 1/2 tbsp vanilla essence
- Take For frosting:
- Make ready 3/4 cup whipping cream
- Get For ganache-
- Take 50 gm fresh cream
- Prepare 100 gm milk chocolate
- Take For decorating:
- Prepare Chocolate chips as required
Steps to make Chocolate mousse checker board cake:
- For vanilla sponge: Sift all the dry ingredients 3-4 times. Keep them aside.
- In a bowl take all the wet ingredients and heat on high for 1 minute in a microwave.
- Mix the dry ingredients to wet ingredients gradually in three parts.
- Don’t over mix. The mixture should have smooth texture.
- Pre heat the oven for 10 minutes at 170°C.
- For chocolate sponge: Sift all the dry ingredients 3-4 times.
- Pour both the mixtures in 6" greased cake tins.
- Bake both the cakes in the oven for 50 minutes or till the toothpick inserted comes out clean. Cling wrap the sponges after they cool and keep them in fridge for 4-5 hours.
- For chocolate ganache- Heat the fresh cream till bubbles are formed. Now add this heated cream to chopped chocolate pieces.
- Cover it and keep it aside for 10 minutes. Now mix both of them properly and let the ganache set at room temperature for 6-8 hours.
- Whip the whipping cream till stiff peaks are formed.
- Mix the chocolate ganache and half the quantity of whipped cream to make CHOCOLATE MOUSSE.
- Now cut the above portion of both the sponges.
- Cut the remaining both the sponges into half.
- Now using a 4" round cutter cut all the 4 parts of the sponge.
- Take a cake board and apply some whipped cream and then place chocolate ring and apply some whipped cream on the inner side and place a 4" round sponge of vanilla inside the chocolate ring. Now soak the layers with sugar syrup properly and the apply thin layer of whipped cream on it.
- Next place the vanilla ring and apply whipped cream on the inner side and place the 4" round chocolate sponge. Soak this layer with sugar syrup properly and then apply thin layer of whipped cream.
- Similarly arrange the other two layers above it.
- Cb coat the whole cake properly with chocolate mousse and keep it in fridge for about an hour.
- Give final coating of chocolate mousse and decorate with whipped cream. On the top add chocolate chips.
So that’s going to wrap it up with this distinctive dish chocolate mousse checker board cake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
