1. Cut the sides of the chocolate chiffon cake, one circle smaller than the cake mold, and then cut two.
2. Put 80 grams of milk into the fish film and soak it softly. After the soaking is soft, put the fish film in a pot and melt in water.
3. Dark chocolate also melts in water.
4. Add 300 grams of whipped cream to 30 grams of soft white sugar and whip until it is slightly textured.
5. Pour the melted gelatin liquid into the dark chocolate liquid and stir well.
6. Pour the melted chocolate into the whipped cream and mix well.
7. The chocolate mousse filling is ready.
8. Take a piece of cake and put it in a live bottom mold, and pour half of the mousse filling.
9. Add another piece of cake and pour the remaining mousse filling.
10. Cover with plastic wrap and put it in the refrigerator freezer for more than 4 hours.
11. Put 8 grams of cocoa powder in 20 grams of cold water and stir well. Then put the gelatine powder, and then put it in the pot to melt.
12. This is the liquid on the mirror surface of the cake.
13. After refrigerating for 1 hour, take out the cake. Use a spoon to drizzle the gelatine liquid on top.
14. All the mirrored cakes continue to be placed in the refrigerator for 4 hours.
15. Add 100 grams of whipped cream to 10 grams of sugar, and whip until it is decorated. Put it in a piping bag for later use.
16. After 4 hours, take the cake out of the refrigerator, put the cake film on a tall cup, and blow it around with a hair dryer to easily demould it.
17. Now squeeze a circle around the periphery with the decorating mouth.
18. Then fill the middle completely and sprinkle with cocoa powder.
Tips:Don't worry about demoulding, at least refrigerate for more than 4 hours, use a hair dryer to blow around the periphery of the mold, you can easily demould.
