#aca Baking Star Competition# Cocoa Mousse Cake

Name: #aca Baking Star Competition# Cocoa Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g milk; 40g Sugar; 10g cocoa powder; 10g Isinglass powder; 200g Animal whipped cream; 1 (6 inches) Chiffon

by isyuanquan

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The mousse cake has been made for a long time,
I haven't had time to post recipes,
This time the activity of borrowing beautiful sky,
Pour out the stock photos in the phone,
Let them shine.
I am used to putting two slices of cake in the mousse (both chiffon and sponge are fine),
To avoid the mousse from being too greasy,
Second, make the taste richer,
Chiffon cakes and sponge cakes have been given recipes before,
I won’t repeat it here,
Interested friends can refer to the previous recipes,
Let’s share the recipe of mousse filling today,
The amount of 6 inches. "

Ingredients

150g Milk
40g Sugar
10g Cocoa Powder
10g Isinglass Powder
200g Animal Whipped Cream
1 (6 inches) Chiffon

#aca Baking Star Competition# Cocoa Mousse Cake

1. Prepare a 6-inch chiffon in advance.

#aca Baking Star Competition# Cocoa Mousse Cake recipe

2. The chiffon cake is sliced horizontally into three slices, and only two slices are used.

3. Mix cocoa powder, sugar, and milk, completely melt in water, melt into cocoa milk and set aside to cool naturally.

4. Refrigerate animal cream for more than 12 hours in advance, and pour it into an oil- and water-free basin.

5. Add sugar in two portions, beat until grainy, and put in the refrigerator.

6. Pour 10g of isinglass powder into a clean small bowl.

7. Pour 3-4 times cold water, the isinglass powder will immediately condense into lumps when it meets the cold water. After standing for 5 minutes, put it in the microwave oven and bite for 10 seconds. The time should not be too long. If the isinglass powder solution is overheated, it will affect the coagulation power. .

8. Pour the isinglass powder solution into the cocoa milk of step 3, and stir evenly while pouring.

9. After mixing the isinglass powder solution and cocoa milk, pour it into the whipped cream and gently stir to form a mousse filling.

10. Cover the bottom of the 6-inch movable bottom mold with tin foil, cut off the outer ring of two chiffon, and place one in the mold.

11. Slowly pour in the mousse filling, first pour in half of the amount and gently shake it, then add the second slice of chiffon, pour in the remaining mousse filling, shake it gently, and keep it in the refrigerator.

12. When refrigerated for 4 hours, blow down the surrounding area with a hair dryer or cover the surrounding area with a hot towel, and it can be easily demoulded. After demoulding, sprinkle a layer of cocoa powder.

13. I wanted to use a mold to sieve the powdered sugar for decoration, but the powdered sugar was completely spent with a shake of my hand, so I had to use a brush to evenly brush the powdered sugar. The surface looks like this, quite embarrassing~

14. When cutting, I use a hot knife. I put the knife on the flame of the stove and shake it so that it is hot and not too hot. Then I cut it quickly and the cut surface is more neat and clean. (After demoulding at night, I took the mousse cake under a warm light, it seems a little discolored~)