There were colleagues and friends asked if I can take order and I always laugh it off. This time I plucked up my courage to accept the order when DH asked if I can bake birthday cake for his friend.
HAPPY BIRTHDAY TO YOU!
A 6” cake for a girl, hope she likes this pink theme.
Chocolate Hazelnut Mousse Cake
Chocolate Sponge Cake
( This amount given below is to make one 8” round cake. For one 6” round cake, you may use 2/3 of the recommended amount below )
32g vegetable oil ( I used olive oil )
21g cocoa powder
203g whole eggs
32g egg yolks
135g caster sugar
106g cake flour
1g baking soda
1. Warm oil and mix in cocoa powder until well mixed and dissolved.
2. Preheat oven to 180C.
3. In a large mixing bowl, beat whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume.
4. Add in glucose and continue beat on medium speed until ribbon stage.
5. Sift flour and baking soda over beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. Fold in any remaining traces of flour with rubber spatula.
6. Take 1/3 of the batter and add it into the cocoa powder oil mixture to lighten the mixture, mix well. Pour in the chocolate mixture to the remaining batter, together with the milk and fold until well incorporated.
7. Pour in a 9” round pan and bake for 35 minutes or until cook. ( I used 8″)
Chocolate Hazelnut Mousse
( for 8” & 6” round cake. Make necessary adjustment to your own preference )
Ingredients (with slight modification)
1 egg yolk
30ml boiling water
125g chocolate ( I used couverture chocolate dark droplets, 55% )
125g hazelnut paste ( I used Nutella Chocolate Hazelnut )
350ml whipping cream, whipped
Hand whisk yolk. Gradually, add in boiling water. Double boil chocolate until chocolate is melted. Remove from heat. Add in hazelnut paste. Fold in egg mixture and stir until slightly thicken. Set aside to cool. Fold in whipped cream and keep in the fridge if it is not used immediately.
How to whip whipping cream : Place the whipping cream in a mixing bowl together with the balloon whisk in the fridge for about 10 mins. Remove from fridge, whip until soft peak forms ( do not overbeat ).
Alternatively, you may place the whipping cream in a mixing bowl and sit the mixing bowl in a larger bowl that filled with ice water. Whip until soft peak forms.
( This amount given below is sufficient to cover one 8” cake. For one 6” cake, you may cut down the amount by half)
227g semisweet or bittersweet chocolate, cut into small pieces ( I used couverture chocolate dark droplets, 55% )
180ml heavy whipping cream
28g unsalted butter ( I used salted butter )
1tbsp cognac or brandy ( optional ) – I used rum
Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. ( Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently ( as you do not want to incorporate air into the ganache) with a whisk until smooth. Add in liqueur (optional).
Slice the cake horizontally into half. Place one piece of sponge cake on the cake board, spread mousse evenly. Place the remaining piece of sponge cake on top. Cover the sides of the cake with mousse. Chill in the fridge for awhile to let the mousse set. Prepare ganache and spread ganache evenly to cover the top and the sides of the cake. Decorate as desired.