Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, whosayna’s mocha mousse cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Be the first to review this recipe. This cake is over the top rich and decadent. To assemble, fill the layers with the mousse.
Whosayna’s Mocha Mousse Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Whosayna’s Mocha Mousse Cake is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook whosayna’s mocha mousse cake using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Whosayna’s Mocha Mousse Cake:
- Get 500 ml Double Cream
- Get 3 Eggs Whites
- Make ready 4 tbsp Castor Sugar
- Make ready 1 tsp Coffee Powder
- Get 1 tsp Vanilla essence
- Take 1 tbsp Gelatine (soak in 3 tbsp hot water)
- Get Chocolate Cake for Base
- Make ready 1/2 cup Expresso Coffee (black coffee)
Use palette knife to loosen cake from bottom of pan; place cake on serving dish. Layer this mocha mousse between two sheets of chocolate sponge cake and it will tempt even the most steadfast dieter. You can make this a day in advance or you can make the mousse cakes and keep them frozen for up to two weeks in an air tight container. This dessert puffs like a soufflé when baked, then settles to become a rich, mousse-like cake.
Instructions to make Whosayna’s Mocha Mousse Cake:
- Beat cream with beater till it forms peaks remove in a bowl and keep in freezer…. rinse the beater bowl put egg whites and beat till peaks are formed, add vanilla essence…. fold in beaten cream, gelatine mixture and castor sugar…..
- Remove 1/4 of the vanilla cream mixture in a separate bowl, and keep this in freezer…. To the other cream add coffee powder and mix well… Take a medium sized casserole put 1” length choc cake slices all over the base, till full base is covered…
When slicing, use a knife dipped in hot water and then wiped dry. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides. Gently tap the tray to pop any air bubbles. Break up the chocolate and gently melt it with the butter and muscovado sugar in a large mixing bowl set over a pan containing a little.
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