Chocolate Orange Mousse Cake for Fond Bites Bake Along #36
Components with inspiration sources:
1. Eggless chocolate mud cake from michelle cake designs
Ingredients
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
Baking Temperature
The oven should be preheated to 160oC (325oF)
Method
Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
Simmer gently for 5 minutes.
Remove from the heat. Cover with a lid and leave to cool to room temperature.
Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
Bake in a preheated oven set at 160oC (325oF) for 80 mins. The top of the cake will crack. The cake in the photo is just starting to crack, this was taken at 50mins. Dont worry the cracks will settle and be hidden when you turn the cake out of the tin.
Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
Bake this in two 8 inch round pans
Orange Mousse from gastronomy
Ingredients
1 cup freshly squeezed orange juice
½ tsp orange zest
70g sugar (60g or less if you prefer a more tart curd as oranges are pretty sweet)
2 tbsp cornflour dissolved in 1tbsp of water
3 tbsp milk
1 tbsp sunflower oil
Instructions
Place ingredients into a medium saucepan and stir over low heat to dissolve.
Add cornflour/water mixture and almond milk.
Heat mixture on medium heat and whisk continuously until bubbling, for five minutes.
Trickle olive oil slowly into mixture while still whisking.
Pour mixture into sterilised jars (if wanting to keep for a few weeks) or into a bowl. Mixture will thicken as it cools. Curd should be stored in the fridge but will need a gentle whisk before serving.
Bring 1/2 cup whipping cream to stiff peaks and fold in the cooled orange curd
Orange Dark Chocolate Ganache from fond bites recipe
300g dark chocolate
amul fresh cream 150g
orange rind 1 teaspoon
Chop chocolate in a microwave safe bowl. Add the orange rind. Microwave on high powder in 30 seconds interval until chocolate melts fully. Add the cream and keep mixing vigorously until the mixture combines well and no trace of lumps or cream. Set aside until use.
Chocolate Mousse from kitchen kemistry
Since we are making for filling only one layer, we can halve this recipe
65 g dark chocolate
60 g fresh cream
Heat cream until it bubbles
pour over chopped dark chocolate
Allow to stand for a minute and then mix it up until smooth and leave aside for a couple of hours
Soften 1/2 cup ganache by whisking with an electric mixer. Add 1/4 cup powdered sugar and mix well.
Whip 1/2 cup whipping cream. Fold in whipped cream into the softened ganache. The bowl and the beater should be kept cold while whipping.
Chocolate mousse is ready.
Spoon it into serving glasses. Chill before serving and garnish with whatever you like, a cherry or raspberry.
This mousse can be used as a filling for layered cakes.
Assembly:
Bake the cake in two 8 inch pans
Torte the cakes into two layers each
Watch videos before torting
Bake cakes, allow to cool, wrap in cling wrap and keep in freezer before torting
Brush cakes with sugar syrup barely before layering with mousse
Place a dollop of ganache on the cake board
Put one layer of cake on the ganache
brush with syrup
put 1/4 cup of orange mousse
Make a dam of chocolate ganache before you put the mousse in
put one layer of cake on the orange mousse
brush the second chocolate layer with syrup
put chocolate mousse on the second layer; remember the ganache dam
put the third layer of cake
brush with sugar syrup
top with orange mousse
put the last fourth layer
frost with chocolate ganache
make a smooth coating
put a shell on top and a shell on bottom
rustic swipes with the spatula on the sides - refer old cheryl's chocolate cake pic
steps to make the cake in:
check the amount of whipping cream in fridge - you need 1 cup of whipping cream
buy oranges
day 1
1. make orange curd and refrigerate
need to buy oranges
2. make dark chocolate ganache
day 2
3. bake cakes and refrigereate
day 3
4. whip 1/2 cup cream to peaks and fold into curd to make orange mousse
5. whip 1/2 cup cream to peaks and fold into chocolate ganache to make chocolate mousse
6. whisk the ganache and keep it ready for crumb coat etc
6. remove cakes from refrigerator and torte to make 4
7. dam and fill cakes. make a crumb coating of ganache
1/2 hour rest
8. smooth coating of ganache
1/2 hour rest
9. make final piping of ganache - rustic swiping on sides, top and bottom shell border
I did not taste this cake as I made it for my husband's team. But a few comments and learnings from assembling the cake:
1. The orange mousse - I whipped cream to stiff peaks and used the hand beater to add the orange curd to the cream. This was a mistake. It deflated the cream. I should have carefully folded in the orange curd instead. But this mistake did not matter much as I was only going to use the mousse for filling and not as a seperate serve.
2. The orange flavored chocolate ganache - The orange flavour shone through in the ganache due to the addition of the orange rind but I was not satisfied with the feel of the orange rind in my mouth. Ganache should be silky smooth to taste really good - just my opinion.
3. The chocolate mousse that i made was almost a chocolate whipped cream but there was not much of a problem making this one.
4. The chocolate mud cake itself.. this was very crumbly. I overturned the cake too soon and almost broke the cake. Also very difficult to frost this cake as it was so crumbly. I patched it up and made the orange mousse cake.
5. The quantity of ganache - I feel I needed a bit more ganache than was specified in the recipe, next time would make 400 g chocolate + 200 g cream for a safer effort and that is just to cover the cake. If any piping is required, I would need more ganache.
6. The change to the chocolate mud cake recipe would be to add 1/2 cup of curd to this recipe to make it more moist instead of 1 and 1/2 cups water, remove 1/2 cup water and add curd instead.
Need to try the recipe. Also could try gayathri's cookspot recipe as well instead of this. But this cake was melt in mouth - that was definitely a good thing in it's favour.
7. This cake should have been soaked with some sugar syrup. Might have helped to hold it together better.
Now for the cake's picture. I was quite satisfied with my ganache finish. Loads to improve of course but still.
Components with inspiration sources:
1. Eggless chocolate mud cake from michelle cake designs
Ingredients
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
Baking Temperature
The oven should be preheated to 160oC (325oF)
Method
Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
Simmer gently for 5 minutes.
Remove from the heat. Cover with a lid and leave to cool to room temperature.
Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
Bake in a preheated oven set at 160oC (325oF) for 80 mins. The top of the cake will crack. The cake in the photo is just starting to crack, this was taken at 50mins. Dont worry the cracks will settle and be hidden when you turn the cake out of the tin.
Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
Bake this in two 8 inch round pans
Orange Mousse from gastronomy
Ingredients
1 cup freshly squeezed orange juice
½ tsp orange zest
70g sugar (60g or less if you prefer a more tart curd as oranges are pretty sweet)
2 tbsp cornflour dissolved in 1tbsp of water
3 tbsp milk
1 tbsp sunflower oil
Instructions
Place ingredients into a medium saucepan and stir over low heat to dissolve.
Add cornflour/water mixture and almond milk.
Heat mixture on medium heat and whisk continuously until bubbling, for five minutes.
Trickle olive oil slowly into mixture while still whisking.
Pour mixture into sterilised jars (if wanting to keep for a few weeks) or into a bowl. Mixture will thicken as it cools. Curd should be stored in the fridge but will need a gentle whisk before serving.
Bring 1/2 cup whipping cream to stiff peaks and fold in the cooled orange curd
Orange Dark Chocolate Ganache from fond bites recipe
300g dark chocolate
amul fresh cream 150g
orange rind 1 teaspoon
Chop chocolate in a microwave safe bowl. Add the orange rind. Microwave on high powder in 30 seconds interval until chocolate melts fully. Add the cream and keep mixing vigorously until the mixture combines well and no trace of lumps or cream. Set aside until use.
Chocolate Mousse from kitchen kemistry
Since we are making for filling only one layer, we can halve this recipe
65 g dark chocolate
60 g fresh cream
Heat cream until it bubbles
pour over chopped dark chocolate
Allow to stand for a minute and then mix it up until smooth and leave aside for a couple of hours
Soften 1/2 cup ganache by whisking with an electric mixer. Add 1/4 cup powdered sugar and mix well.
Whip 1/2 cup whipping cream. Fold in whipped cream into the softened ganache. The bowl and the beater should be kept cold while whipping.
Chocolate mousse is ready.
Spoon it into serving glasses. Chill before serving and garnish with whatever you like, a cherry or raspberry.
This mousse can be used as a filling for layered cakes.
Assembly:
Bake the cake in two 8 inch pans
Torte the cakes into two layers each
Watch videos before torting
Bake cakes, allow to cool, wrap in cling wrap and keep in freezer before torting
Brush cakes with sugar syrup barely before layering with mousse
Place a dollop of ganache on the cake board
Put one layer of cake on the ganache
brush with syrup
put 1/4 cup of orange mousse
Make a dam of chocolate ganache before you put the mousse in
put one layer of cake on the orange mousse
brush the second chocolate layer with syrup
put chocolate mousse on the second layer; remember the ganache dam
put the third layer of cake
brush with sugar syrup
top with orange mousse
put the last fourth layer
frost with chocolate ganache
make a smooth coating
put a shell on top and a shell on bottom
rustic swipes with the spatula on the sides - refer old cheryl's chocolate cake pic
steps to make the cake in:
check the amount of whipping cream in fridge - you need 1 cup of whipping cream
buy oranges
day 1
1. make orange curd and refrigerate
need to buy oranges
2. make dark chocolate ganache
day 2
3. bake cakes and refrigereate
day 3
4. whip 1/2 cup cream to peaks and fold into curd to make orange mousse
5. whip 1/2 cup cream to peaks and fold into chocolate ganache to make chocolate mousse
6. whisk the ganache and keep it ready for crumb coat etc
6. remove cakes from refrigerator and torte to make 4
7. dam and fill cakes. make a crumb coating of ganache
1/2 hour rest
8. smooth coating of ganache
1/2 hour rest
9. make final piping of ganache - rustic swiping on sides, top and bottom shell border
I did not taste this cake as I made it for my husband's team. But a few comments and learnings from assembling the cake:
1. The orange mousse - I whipped cream to stiff peaks and used the hand beater to add the orange curd to the cream. This was a mistake. It deflated the cream. I should have carefully folded in the orange curd instead. But this mistake did not matter much as I was only going to use the mousse for filling and not as a seperate serve.
2. The orange flavored chocolate ganache - The orange flavour shone through in the ganache due to the addition of the orange rind but I was not satisfied with the feel of the orange rind in my mouth. Ganache should be silky smooth to taste really good - just my opinion.
3. The chocolate mousse that i made was almost a chocolate whipped cream but there was not much of a problem making this one.
4. The chocolate mud cake itself.. this was very crumbly. I overturned the cake too soon and almost broke the cake. Also very difficult to frost this cake as it was so crumbly. I patched it up and made the orange mousse cake.
5. The quantity of ganache - I feel I needed a bit more ganache than was specified in the recipe, next time would make 400 g chocolate + 200 g cream for a safer effort and that is just to cover the cake. If any piping is required, I would need more ganache.
6. The change to the chocolate mud cake recipe would be to add 1/2 cup of curd to this recipe to make it more moist instead of 1 and 1/2 cups water, remove 1/2 cup water and add curd instead.
Need to try the recipe. Also could try gayathri's cookspot recipe as well instead of this. But this cake was melt in mouth - that was definitely a good thing in it's favour.
7. This cake should have been soaked with some sugar syrup. Might have helped to hold it together better.
Now for the cake's picture. I was quite satisfied with my ganache finish. Loads to improve of course but still.
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