Chocolate Mousse Cake

Chocolate Mousse Cake

1. Cut the chiffon cake into 3 pieces and set aside.

2. Cut the gelatine slices and soak them in ice water to soften.

3. Chop the dark chocolate and add it to the milk. Heat on a low heat until the chocolate melts and remove from the heat.

4. Take out the soaked gelatin slices and squeeze the water, add the chocolate milk liquid and stir until the gelatin slices melt into the milk. Let the milk cool down.

5. Pour the whipped cream into a clean basin without water and oil. The cream basin sits in a basin of ice water.

6. Add confectioner's sugar and beat with a whisk at low speed to 60%. Turn the basin, the cream can barely flow.

7. Pour the chocolate milk liquid cooled to room temperature into the cream basin and stir gently while pouring.

8. Stir until fully incorporated. The mousse is ready.

9. Take out the top piece of the chiffon cake slice, and use a knife to cut off the edge about 1 cm. Put it in the middle of the 6-inch live bottom cake tin.

10. Slowly pour about 1/4 of the mousse into the mold and smooth the sides.

11. Cover the middle piece of cake with the edges cut off. Pour in 1/4 mousse again.

12. Cover the bottom piece of cake with the edges cut off.

13. Pour all the remaining mousse into the mold and smooth the surface. Put it in the refrigerator for about 4-6 hours, and the mousse is completely solidified.

14. Take out the cake, place the mold on a cup slightly higher than the mold, and blow around by the hair dryer to easily demould. Sift a little cocoa powder in the front.

15. Use a transfer tool to transfer the mousse to the bottom of the cake box. Decorate the surrounding with cream frosting. (Selected small 10-tooth flower mouth.)

16. Then frame the rose shape with butter frosting and transfer it to the surface of the cake as a decoration.

17. Leave a little cream and add a little green food coloring. Frame the leaves.

18. The finished product is complete.

19. Finished product.

20. Finished product.

Tips:

French cream cream is used for cream cream, other cream creams are also available. For specific methods, please refer to my other recipe: French Buttercream Decorated Flower Cake.