Chocolate Mousse Cake

1. 01 Introduction: Thank you for taking this class. This class, I will teach you how to make a chocolate cake. I will first teach you how to make the chocolate cake batter. Next, I will teach you how to bake the cake and cut out the individual cakes from the sheet cake. Then I will teach you how to cut out the acetate sheets and show you how to wrap them around the cake so that the cakes are ready for the moose. Next, I will show you how to make the chocolate mousse. Mousse is ready. I will show you how to pour the moose on top of the kinks. With the cakes done, I will teach you how to remove the acetate so that you can serve your cakes. A self taught Baker, many years ago, I decided I wanted to make cakes for special occasions. Using online classes, books, videotapes, and in-person classes. Worked on improving my decorating. When I felt like my skills were at that professional level, I opened up my own home bakery. I had this business for several years until my husband got a job offer in New York City. We felt like this was a good move for us. And so I close down my homepage create and we moved across the country to New York. Now here in New York, I do not want to go through the steps to open up another homepage. But I still love teaching and baking and decorating. I have decided to share my skills with view on Skillshare. This class is from a video that I made several years ago when I had my own home business. This recipe was developed after tasting a similar desert while on a cruise to Alaska. I love to do third so much that I decided to find a way to replicate it. And what we have in this class is what I came up with. I decided to share this with you now because I no longer have the blog where I originally put this video. But it is a very fun project and it's a very delicious dessert in this class is aimed at the baker, the watch to learn how to make a very delicious and rich desert that is a little bit cake and a lot more. I'm excited to teach you the skills in this class. Let's move on to lesson number one, making the cake batter. 2. 02 Cake Batter: The first thing we need to do in making our chocolate mousse cake is to make the cake part. The chocolate mousse is gonna go on. So you need to start with a small bowl. And I use this as a sifter and I'm just gonna pick one cup flour, a half a cup of cocoa, and a fourth teaspoon of salt. I'm just going to tap this and shift it. And the flower and the cocoa and the salt is all going to go into my small boat. You can also use a regular semester. I just find half the time they'll shift to stop work very well, just using strainer. So as soon as I get this subject, we'll move on to the next step. You can go ahead and sift yours. As you can see, I have it all sifted now. Now I'm ready to just put this aside. And I'm gonna bring this other button over here. In this bowl. We're going to mix the eggs, the vanilla, and the sugar, and then we'll slowly add those dry ingredients to the egg mixture. So first what I need to do is I'm gonna take six eighths and I'm just going to cut them and put them in the boat. So I just have a couple of more eggs to add to the boat. Then as soon as I get them added, you can use either a stem mixture or a hand mixer. I'm going to use a hand mixer today because it's just more portable. Once I have the eggs added, I'm going to take my hand mixer. And I'm going to just mix this slightly just until it's mixed up. I want to mix this up. Now, at this point, I want to add the vanilla and the sugar. I'm going to measure out one teaspoon of vanilla. Then we're going to add a cup of sugar that's added. So now we're just going to mix this up to eight minutes and one minute. Let's go ahead and come. Ready to turn this off. See how smooth that looks and how fluffy and it's just almost doubled or tripled in volume. So now what we're gonna do is we're gonna keep the beater on low. While we slowly add the dry ingredients. We don't want them to fly all over. We're just going to slowly build up by adding up slowly. So now you see that we're just going to turn this off. Weren't ready to put it into there. 3. 03 Filling Pan And Baking: My half sheet Jelly Roll pen. I like to use silicon maps with it, but you're also okay to use parchment paper. Basically you want to make this other kid is not going to stick to the bottom. You still going to want to spray them. And then you're just gonna take this cake mix and you just going to dump it in the pan. Now, we're going to want this to be very thin. We don't want a lot of cake at the bottom. Farm moves, it's gonna be mostly moves. Just a little bit of King. Wanted to spread this really thin. You're not Pam. And once we have it all spread out in the PAM, we'll be ready to bake it. We bake it in his 350 degree. Probably only going to need to make it about ten minutes. You want to start checking in about ten minutes. Normally you would pick a big much longer because this is so thin, we don't want to overpay the topic just about ten minutes. Extra air bubbles. I'm going to stick this in the oven and then we'll be back as soon as it's done. And I will show you what we need to do next. 4. 04 Cutting Out The Individual Cakes: Cake is correct. We get to start having fun putting it together. The first thing we're gonna do is we're gonna just take out round cutter. You can pick the size, whatever size you pick is going to determine how big it is. Because this is a very rich dessert. I didn't want too big of a circle. So I picked one, probably about two inches, Somewhere around there. And you're just going to pivot the kick like that. And you can cut. Just going to go ahead and continue doing that. Until you have the whole cake cut. I've been cutting this. They start sticking and coming out. And when they start sticking and coming out, I just take a paper towel and wipe this down so that I can continue cutting. Eventually we're going to remove the extra kick around it, but that kind of helps make it so that you don't have such big mess and you have a smoother finish. So I'm finding it's about every second third cape that I'm having to clean it off. Just go ahead and make sure your cookie cutter stays clean as you're cutting. And we'll be back as soon as I'm done. Now that I'm done doing Alta cuts on, I'm gonna do is I'm going to lift out the extra k. I don't need. You can either lift out the circles or you can lift out the QC around at sometimes one comes out easier, sometimes the other. But the point is you want to make sure you get all of the cakes circles out, ready. For the next part. This part you're not going to use for anything, feel free to eat it. Or you can just throw it away. Whatever you want. Maybe you want to make some phase and break up the cake into that. Lots of ways you could use it. I'm not sure if it would work in kit Pops, was it not having any fat content? You could try it. Once you get all separated, you'll be ready to move on to our next step. Now that I have all the circles out of there, I'm going to just take this and get rid of it. I've got some people in my family that would probably enjoy eating that. So I'm just going to take this. I'm gonna let them I'll put it out of the way so that they can eat it later. Then we'll be ready to move on. Okay, so our next step is we're gonna take these little circles that we've made. We want them to be about this thing. When I look at this one, this was on the edge and so it's about the right. So I'm just gonna stick it on my pants so it's ready for the next thing. But as I look at this one right here, that is way too thick, we wanted about half that size. So what I'm gonna do is I'm gonna take a knife and I'm just going to cut it and I'll be able to get two out of this. Let me show you how I do that. I just have this here. And I'm going to take my knife. I'm going to just click About halfway. And I'm going to cut it just a little bit. And I'm going to continue around just cutting in a small amount. Want to try to cut all the way through. I'm just gonna keep going around. Sometimes when you cut, you'll find your bottom layer will always be just about right there it is. Then you've also got this layer that if it's thick enough, you can use it to, if not, you can just dispose it that either way because you're gonna have quite a few of these anyway. I'm just going to continue to get all these very thin enough. I'll put them on. If not, I'm gonna cut them. So you go ahead with yours and get your strategy and you're just going to fill up one or two pants like this. Go ahead and get your span. 5. 05 Preparing The Acetate: The next thing we're gonna want to do is we're gonna want to get these strips of acetate. I just had a big sheet of acetate and I cut them down, be the right size so that when I go like this and put a small piece of tape on it, it'll fit on the cake. Do that. I made these about two inches high because you really don't want you to do certain more than about two. This is a really rich t-shirt, so you don't want more than that. Then the next thing I did is I took the cutter that I used to cut the cakes. And I measured a confidence of that to see how big it was. You actually want the inside circumference, the inside of the kind of not the outside. I actually did the outside and then I trimmed it after that. And I figured out the size. Let me show you how to put this on the cake and then I'll go back and I'll show you with another sheet of acetate. How I did it. It is sizes I need. Here. I have a piece of acetate that already has the tape on it. I just am going to just barely get that connection. I want to make sure that bottom edge is flush. And this is right like that connecting. And then I'm going to just take this and I got to put it on kick like it. And now it's ready for me to pour the moose feeling. I want to make sure all of these have that done before making the feeling because I need to be able to have that failing go right in general, the set, I'm just gonna take a piece of tape, tape it, and stick it right on that. And if it's a little bit tight, that's okay, just push it on down. That won't matter. Now I'm gonna show you how to make these with acetate. So now I'm ready to take the rest of this piece of acetate and the other sheets and cut some more strips. So what I'm gonna do first is I'm just gonna take the piece of acetate and I'm going to use my paper cutter and just slide this into the two-inch thing that I have to and scripts Almost done cut into two inch strips. Then I'm going to show you how I figured out how long to make them. I've got from that tape, my two inch chips. Now, I'm just going to take this cutter that we used. I'm just going to put this inside that pattern. Spread it out. Then I'm going to pull it out. Then I know that I needed to be right about there because I want some overlapping. Then what I did is I made you this my cutter. I saw that it was basically at seven inches. Then I knew I needed to cut them all seven inches. Now, if you want to do it quicker, instead of cutting them all individually. Acetates pretty thin, you can just take it all. That's also just cuts in the strip, put it at the seven inches and in now are ready to go around. Now, I'm going to continue cutting until I get enough for my case. And I've got I've got several sheets of acetate, so I'll just keep cutting. And then fewer students I get done with that. Now I have all of these ready to go. It's important these are ready to go before you start on the moose part, because once the most part is done, you have to be able to pour them in here quickly. Make sure these are all very first. Now I'll show you how to do them. Moves apart. 6. 06 Making The Chocolate Mousse On The Stove part: I've got my hand here and I'm going to put into the PAM, my eggs and a cost for eight. I'm just going to quickly put AX into Japan. I like to just take a whiskey at this point and just mix the eggs up so that the yolks, the white mixed together. Now as we're cooking, it will be using a spoon, but I like to have my mixed together before I move on to add those aka aches. And then after I have those eight eggs mixed up, I'm going to add my sugar. I'm going to just use a spoon for this part and I'm going to stir it all together. At this point, I do not have any heat. I'm just mixing to get the eggs and the sugar well, mixed and blended together because we don't want to start kicking it until it's all blended well together. So this point I am just blending. And the Shinar, what's their blending? I'm going to turn the heat on and it says to cook it at a low temperature. I use again, my plate has worms similar medium and high. So I used to get it back to the similar setting, one step above it. And you can click this until the mixture reaches a 160 degrees. And you have to be stirring it constantly because you know what the eggs to cook. You don't want it to separate, you want these to stay together. So this is going to probably take a while. This will probably take my take up to a half an hour. To be sure I'm stuck account Is Mamadou in there that I can see when it's reaching a 160 degrees. I wanted to make sure that my chocolate is melted. This come, the other mixture comes to a 160 degrees. So I'm gonna stick this in a microwave and start mountain it. Now, my microwave has a chocolate setting, so it makes it really easy. If you don't have a chart that said and you're gonna want to take it out and stirred about every 30 seconds or so. Because you don't want the chocolate to get too hot with mine, with it having a microwave chocolate setting, I'm able to just kind of started and let it go as onclick, you don't have to watch a fight so closely. Also, if you don't have a checklist, a setting on your microwave, you're going to want to make sure it's only set at about 70% because again, you don't want it too hot and you do want to stir it about every minute. When I use it has to be unsweetened chocolate. So what I used is I used the bankers unsweetened chocolate. There's lots of grants out there to skip the bars of the unsweetened chocolate and break them up. And then you'll be ready to note that. I will be back again when both the chocolate is melted. The stuff is at 160 degrees. This has been in for about a minute to chocolate. Now, it, as you can see, it's not ready yet. I just saw Mr. To make sure that you don't get all melted. And then I'm just gonna stick it back in there and let it go for a little bit longer. It's going to keep doing that until it's completely. I took this out of the microwave at it's most of the way melted. There's still a little bit more than it needs to be mailed it. So I'm going to stick it in for 30 seconds if even that long just melt the last little bit and then it'll be ready for the next thing that I do with that. I took this back out after clicking it somewhere. It's looking pretty good. There was just a couple of really small chance and as I stir that up, they melt because that's kinda how chocolate sometimes it looks like it's not melted, so you need to stir it. And when you start, you'll see it's melted. This is ready for the next step with that, and we will get to that after we're done cooking the eggs and the sugar. Going to put this aside and I'm going to finish cooking the eggs and sugar. And then I will be back to show you what we do after the eggs and sugar are done. We're just about to 160. It's at 155. So we're just going to stir for just another minute till we get it to about 160. And it's taken I'm half an hour, 45 minutes to get it to this point. You don't want to click it too fast because as I said, you don't want the aches and have little chunks of eggs in there. That's why you have to click on the low heat. But it'll pay off in the end when you get to taste that smooth silky moose because you cooked it slowly like this. About, we have reached 16060. So now going to turn the heat up on the stove, move this off of the plate. Now, we're going to put all of that chocolate that we mount. Unsweetened chocolate into our sugar mixture in a porin, vanilla. Now we're just going to stir this. Tell us well blended, smooth. Once we get this smooth and well blended, we're going to have it cool to room 290 degrees to lukewarm. I'm just going to kind of keep my thermometer in there so that I know when it's cool enough. But after a twelv planned, as you can see, it's pretty smooth and well-planned. It I'm going to turn it. So I'm just gonna leave that to cool down. It's already dropped about ten degrees. So hopefully by the time I get a next couple of steps done, that'll get down to 90 degrees. So now what we're gonna do is we're going to beat up the bottom. 7. 07 Finishing The Chocolate Mousse: I'm gonna take my husband at out of the refrigerator for probably a couple of hours and it's now at room temperature. And I'm going to put it in the bowl. Then I'm going to beat this on high until it is light and fluffy in the bulk. Thanks. Got it. Right. In this bowl while we're waiting for that chocolate to cool. Are you going to pour our weeping treatment? Starting to flip them? I don't want to start out too fast because all of it I figured out how without splashing, It's like you can see it starts to thicken up. Now we're ready to add the confectioner's sugar. Just gonna keep reading until it forms thick. It won't be. As you can see, we now have stiff peaks. So now we're gonna be ready to move on and mix Oliver things together, sorry, chocolate here. We're gonna start one last time. Basically, right there at about 90 degrees is still a little bit warm, but it is all but at 90 degrees. So we're gonna take that thermometer out. We're just going to stir this mixture, it's smooth. Then we're going to put it in here. Then we're gonna the betas on, beat it for five minutes and talents, light and fluffy. Let me just pour this in here. Then we're going to be just on its light and fluffy. I will come back and show you the next step. Five minutes on staffing. Now I'm just going to turn this off this aside. Now we're gonna go out with cream that we went up a few minutes ago. We're just going to print it. Here. We're gonna folded gently. We don't want to stir, we don't want to beat it. We just want to fold it until it's all mixed in. So when you fold, you just lift up and go down. You're going to fold it in very careful. This may take a few minutes because you want to make sure, but it's all the same color. That's how you will know it is mixed in. It will all be the same color. When you see the different colors there, you know, you still have a lot of whip cream. You need to make sense. But once we get it all to be the same color and that's where we're going from the bottom to the top. Bottom to the top, just folding it in. And this is actually going to become fairly liquidy again, which is good because we're gonna be pouring into those capable things that we made before we started doing this part where I said we needed to have those done before. We it did this because we want to be able to just put this right in there so that we can start setting it up. She can see there's just a few chunks of whip cream left. So we're just going to fold to get rid of those few chunks of whip cream. Getting really close, starting to almost look like it's all one color. We just keep folding. We get it all mixed in. Almost there. We're getting there really close. I just see a few small chunks that we want to get folded in. And sometimes I find if they're just little chunks and they're not really going to go with folding. I just take them and bring him to the side of the bowl and just kind of mush them flat and that helps to then get it mixed in with the other. We still want to be folding and not stirring. Way. We can bring the stuff from the bottom to the top. And we can make sure that it's getting mixed and blended really nice and we're almost there. I still see a couple of chance. Most of it is blended into it. Just keep going until all of it's blended in getting there. Because we don't want our moves that we have with this to have any lumps in it. We want to be very smooth. This is really more like a French silt pie than a normal moose. And so we want to make sure it's very smooth and there's no lumps in it, so we just keep folding till we have all of them sounds. So I'm just going to go down to the bottom bringing up a couple more times, make sure I have it. It looks like we have a nice smooth mixture. So now we're gonna go and print it. In our case. 8. 08 Adding The Mousse To The Cake: We are back with our cakes, just going to scoop out some of our French self or our moose stuff and just pour it right into the mall and you don't have to fill the mold all the way up. You want to fill out till it looks about right to me. That looks about right. And I'll show you about how full it is at eye level once I get them all feel, I'm just gonna go through and discuss a little bit messier. If you get a little bit on the sides, that's okay. Up. And then we'll be able to take the thing off and you won't even notice that. I'm just going to fill all these out with our moose. And as soon as I get them filled up, I will come back and tell you what we need to do from there. Now that I have them done, let me just show you. I'm going to bring this down to this is about how you're going to fill them. Now what we're gonna do is we're gonna take this whole tray and we're gonna put it in the refrigerator, and it's going to set up for at least six hours. Now as you're filling these, you might notice that some of it escaping out at the bottom. That's okay because it's going to set up and went to set up. We'll just skip that part off and it'll be okay. Once you have them flow, you're going to quickly get it to the refrigerator and let it set up for at least six hours. 9. 09 removing The Acetate and Serving: I have let our t-shirt sit overnight, which is more than the six houses who required. Now all we're ready to do is to do that t-shirt. So here's our desert. And you're just going to stick it on a plate. Then you're going to take a knife to loosen around the edges. Here's my desert on the plate. I'm just going to take my knife at. This is a little soft shoe. You may have to fix it up. Once you take the plastic off, you may need to spread it to smooth it. If you really want a smooth finish, after you've taken a knife around it, you just going to find the tape, find where two ends meet. Just going to peel it open. Then you can serve it like that or you can just take your knife. Just kinda smooth the edges out a little bit. Depends on how much if you want the presentation to be. Now, with this, when we had it serve to us on the cruise ship. First of all, they did do at heart shape. I just figured that circle would be a lot issue to do and it's something that pretty much anyone could do. They also served it with a little bit of chocolate and then some raspberry and web clips as a garnish. And so it was on a bigger Plato was about this size. Might've been about 2.5 inch shaped heart. But because they put all the other stuff, it fit on big clip. But if you're just having like if you were having a wedding reception, you wanted to serve something like this. This would go really well, could make all of these the day in advance. You'd probably want to depend on how many years serving. You'd want to make several batches of it. Make the batch that much bigger so that it doesn't really take that much more time. Like if you were serving this one's made. I believe it was 35. So if you were to do a wedding reception, you might have to make four or five batches of it, but you could double or triple the batch to make it so that it wasn't that overwhelming. If you were doing a small dinner party, you might want to have the recipe because you'd only want enough for eight or ten people. But you can make them bigger by using bigger cookie balance. It's really up to you how many you can get out of it depends on the cookie value. So here's our chocolate mousse K. Enjoy. 10. 10 Final Thougts: Thank you for taking this class. Had fun making our chocolate cake. You learned how to make the chocolate sponge cake. And then to cut out the individual circles for the cake. We then cut out some acetate that we were able to tape and wrap around our sponge cake to make a slave for pouring and the chocolate news. With this done, we then made our chocolate mousse and we put it in over the cake is the acetates. We let it chill in the fridge at least six hours or overnight. With the chocolate mousse setup, we then remove the acetate and smooth the chocolate around the cake. I hope your cake turned out the way you wanted it to. Your project for this class is to make this chocolate is cake. You can decide how big you want to make it and how many you want to make. Please remember to follow all the steps. Pushed your picture onto our project page, and tell us how it went. From my kitchen. Your kitchen. Happy. Thank you.