Classical Cocoa Mousse Cake

Name: Classical Cocoa Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Whipped cream; 35g cocoa powder; Some Black Chocolate Cookies; 15g Isinglass powder; 2 tablets Cocoa Chiffon Cake; 220g milk; 70g Sugar

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

The classic cocoa mousse cake is the cocoa mousse cake I mentioned in the recipe "Pan plant mousse" I posted earlier. The ingredients are almost the same. After the refrigerator is fully iced, the cocoa powder sprinkled on the top absorbs the cake. With the moisture content, the color will become very deep. With the pattern of the black biscuits, does it look a bit retro? The 14th is "Valentine's Day". Give this cake to anyone who likes it! "

Ingredients

Classical Cocoa Mousse Cake

1. Preparation materials (cocoa chiffon cake needs to be prepared in advance)

2. Put milk and isinglass powder, 35 grams of sugar in a small pot

3. Cook on low heat until completely melted, set aside for later use

4. 35 grams of sugar and whipped cream in a large bowl

5. Spend a little evenly

6. Add cocoa powder

7. Add the isinglass milk after it is textured

8. All the cocoa mousse ingredients are completely mixed

9. Take a 7-inch cake mold and put a slice of coco chiffon cake

10. Black magic biscuits should be surrounded by a circle

11. Fill it with the right amount of cocoa mousse and smooth it

12. Put another cocoa chiffon cake on the cocoa mousse ingredients

13. Then pour the cocoa mousse ingredients, which is higher than the biscuits

14. Divide the black biscuits in half and form a circle on the side of the cake. Place a whole biscuit in the middle. Sprinkle the extra cocoa powder with a sieve. Place it in the refrigerator for more than 2 hours. Take it out and serve.

Tips:
Black clever biscuits are made with patterns, with the cream filling removed in the middle. You know what brand of biscuits are; for cocoa chiffon cakes, please refer to the recipe I made. If not, other cakes are okay.