Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
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- Опубликовано: 2 окт 2024
- Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree - this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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#OhYum
your explanation is so simple yet so detailed that is so easy for 2nd language speakers to understand and follow. Thank You.
Anna - everything you do is first class. I thoroughly enjoy your tutorials on baking.
Hello! I made a double recipe of the cake and cut it into 3 layers and alternated cake/mousse/cake/mousse/cake/mousse/ Ganche for my birthday and the family went wild!!!! I love Chocolate and Raspberries and this was the BOMB! Thank you so much for sharing this recipe I will absolutely make it again, and again, and again....
Lee Komray thank you for sharing! I was wondering how the mouse would hold up upon layers of cake and more mousse. Did you use acetate for this to hold the shape?
The way you explain everything is truly amazing. you are a big inspiration .
stay blessed .
mehak khanna that is really good work.
Thank you Mehak
ohh my god you replied . haha you literally made my day .
stay blessed and happy always:)
glad to hear!
you have a really beautiful voice. i guess you get that a lot.
I remember watching Anna Olson 10 years ago on Food Channel! Today, here I am, thanks to RUclips I've finally got acress her channel! You still look fabulous as 10 years ago Anna and your recipes and products are always mouth-watering!!!
my taste for repostry is thanks to ana olson
ana olson is the best pastry of all
I have always been inspired by your baking because you explain everything so well, I was not interested in baking as much until I started watching your show. Thank you so much.
You have the coolest kitchen ever❤️😍
I made this one 4 my brother bday .... and he love it ..... worth trying. ..... after cheesecake this cake is my new favorite....
My husband made this and it came out really well! Thank you so much for this amazing recipe!!
Glad to hear it turned out well!
I watched this recipe, immediately subscribed, and went up to make this torte not even two minutes later . . . so far I've only done the chocolate cake part and I was completely stunned by the incredibly silky texture of the batter and how moist the cake turned out, and I expect nothing less of the raspberry mousse! Thank you so much for this recipe!
thats great Lila!
:)))) thank you for responding! :)
Lila Jordan how was the final result?
Lila Jordan yo send some over to Texas 😂
not just look good for sure taste yummy too...
Thanks for sharing your video Ms.Anna Olson
This looks awsome chef! raspberries and chocolate rule! ♡
It's so nice that you have your recipes with European measurements already! Thank you❤️ Can you tell me an alternativ for corn syrup, i cant get it here. Greetings from Germany
hallo!
MissToDo I wonder if treacle/golden syrup would work. Are those available there? Surprised corn syrup isn't.
Hi! Can u tell me what can I substitute for rusberry?
THIS LOOKS AWESOME
it looks so delicious. i wanna make this someday.
awesome, let me know when you do!
Oh Yum with Anna Olson i really like baking but i can't bake because i don't have much money for the ingredients. i just bake like a few times a year. i hope i can make this for my next baking adventure. i don't even have a proper oven. :) i'll let you know if i ever try this. thank you for the encouragement.
Please! I don't know if it happened to others, but my mouth watered just thinking about how rich it must be
Unbelievable!! I did it and it came exactly as in the video!!! Thank you so much, Anna!!! Bravo!!!👌👏👏👏❤️
I made this for my hubby birthday. It's turn out perfect and very very yummy. Thanks for recipe and well explain.
Love this recipe, it’s truly balanced and so good!!!! Your one of the reasons I switched from culinary to pastry thank you for the inspiration
I really enjoy the recipes ....especially the cheesecake N all the chocolate recipes...ur brownies are to die for...you are an exceptional pastry chef...
Detailed explanations of elaborated recipes is what makes your channel so unique and my absolute favorite! I'm glad to watch you back to your classic lengthy desserts and cakes. Keep the excellent work Anna.
I love u, you're the best baker alive! 💙
You are amazing!!!! I decided to be a baker by watching you on tv !!!! I am Johnny Makhoian writing you from Armenia.
Thanks RUclips algorithms for recommending me to your channel, where have you been all my life
thanks for the professionalism in your art direction, kitchen, script and presentation.
I want to live in your kitchen haha
your videos are as soothing as they are educational
love love love
subscribed for sure
now I know what I want to have as my birthday cake!
I just can't decide what fruit puree to go with.
I think imma do mango and have a tamarind-chili sugar glaze on top. Keep it mexican flavor profile
Anna you’re a lefty?!?! All these years I’ve been watching you and I just noticed that! 😊😊😊
I love everything that ana Olson bakes😍😍😍😘😘💗💗💗👍👍👍🎂🎂🎂
I don't think anyone is better than her on earth!
you are my inspiration! 😚😚😚😚😚😚😚😚😚🍦🍨🍦🍨🍨
I'm so glad that your recipe has gr/ml measures as well as American measurements! But do you think the baking soda could be replaced with baking powder as well? I cannot get soda here in Germany...
I made this torte with strawberries, it's setting in the refrigerator. I forgot to add the lemon juice along with the yolks but I did manage to get the consistency as your zabaione. I added it later after mixing in the purée.. so, my question is how does it effect the consistency of the mousse? Is there any science behind it?? However, i increased the amount of gelatin a bit..it did seem like it was setting and taking shape just like yours.
I just love your desserts n have made MANY of them with 100% results!! Thank u so much for sharing from your treasure of knowledge.
Please reply (as I love dessert making n love to understand and learn as much as I can from wherever possible)
Very well done explanation
Beautiful. want to try this
I had baked 2years ago, very yum
I have made this & it was Amazing 👌
THIS LOOKS AWESOME and also, I hate/love your dry ingredients drawers.
When we come out of the coronavirus lockdown I'm making this to celebrate.
Fnde
I love making mini things so this would make great mini one in a cupcake pan. maybe even a mini cupcake pan. ;)
Hello my mother cooks all your recipes and it's your number one fan has all your books and makes all your recipes chau a kiss hugeeeeee you deserve more subscribers for all the rich you do.
ventilador no me equivoque fan
gracias Agus!
gracias a vos.mi mama te manda saludos desde el uruguay.se llama paty besossss
You are absolutely wonderful Anna, you've earned a place right next to Julia child - I watched your videos for years now, thanks you
I love my mommy but if she can do all your recipes and have kitchen like in this video I never gonna leave my house 😂😂
What differences are there in cutting cold butter into the cake mix as opposed to creaming the butter beforehand? :)
Stephanie San San Liew .. Less gluten development = more moist cake
great video. professional clear instructions, great see through views.
I made so moist yummy cake by following your recipe
😍😍😍
I made this last night, it was perfect! So light! Both the cake and the mousse were very light. One of my favorite new desserts. Thank you Anna! Btw, I made 2 6in rounds out of this recipe, perfect for 4 ppl. Then I froze the other one.
Chocolate mousse cake looks delicious very tasty 😋
Hi Anna Olson, I just made this recipe and I wanted to know how long this could last in my refrigerator? I love your recipes, they are simple and delicious! Thank you!
Her kitchen is magic with all of the flour and sugar drawers and her cooking ahead and having everything ready for our sake.
you are the best baker
Thank you!
It looks very delicious😋😄
Sei un'artista! Complimenti! 👏👏👏👏🖒🖒🖒🖒❤
You will always remain my best nice job as always
Look so delicious.
Looks very delicious 😃😍❤
This is such a decadent cake! Love the play between all the textures, colours and flavours! Absolutely beautiful! ❤️
Thank you!
You are awesome! Your videos and production! Superb!
Bestest mostest dessert Beautiful!!
I have made this cake once per year for the last 4 years - it is a family favorite - keeper recipe - Thank you Anna.
That's great to hear!
Thank you. I will do it this weekend 😘😘
If you have tried this recipe, could you please tell me how many kgs weighed this cake, according to the given measurements?
@@legomewithsafiyah5086 Sorry - I have no idea - I followed the recipe to a T weighing the ingredients - It came out just like the video - The only difference is that I did not make the same topping - I substituted simply with fresh raspberries & coulis instead of the ganache.
@@melelmo2600 yeah I understand, I asked how many killos the final cake was, did you happen to measure?
After starting following you a few months back, I finally made one of your recipes (always too busy). It was my birthday, and I did this mousse, except that I used blackberries and blueberries as well. It was amazing. Everyone loved it. You are amazing!
Very nice and looks really yummy. How do you cut it so neat?
Why am I smiling watching thizzz???? 😍
😀
hi from the UK. I've just made the mousse and put it in the fridge. there is a little leakage so not sure if I used the correct amount of gelatin.
Love this but gees I wish you lived in Sydney I'd buy cakes from you weekly lol
I wish I knew what that beautiful, up-beat instrumental music was called at the end of your video.
Wow so yummy
i love ur ketchen😙
Instead of corn syrup for shine. Is there anything else that can be used?
adore !
I really, really love your kitchen!!! love from Manila!. :)
I m becoming fond of your recipes but please tell eggless version also if possible thanks in advance
It's so delicious
Chef Anna please i have a question, why there is a difference between the cup used in flour and the one used in the sugar? 1 cup of flour is not equal to 1 cup of Sugar?
Spectacular cake! Does this recipe also applies for strawberry mouse cake. Thank you so much
Hello Anna super chocolate raspberry
I like the recipe. But wished you had covered the making of your seedless raspberry purée. As this is a critical ingredient. Did you cook it, blend it and Sieve it? was there sugar added? was it reduced?
Thank you so much for this video. I followed this and the cake came out really awesome. I have shared the link with my friends as well. My only problem was while cutting the cake the Ganache layer cracked up. What can be done to prevent that?
That looks soooo good. Do you know if a variation using a gluten free flour and unrefined sugar would work?
This recipe has not been tested with substitutes. Give it a try. Have fun with it.
can I subsitute the butter with coconut oil and the coffee with plain water . how can I subsitute the eggs for the cake
The mousse did not set as it was supposed to be.........I was just looking through the comments and seems quite a few people have the same problem =(
feel so down now 😞
Can't wait for more new recipes and full episodes, you're my guru 😍
Dutch processed cocoa powder is an alkaline or neutral PH, so how does it react with baking soda? Makes no sense.
I totally agree with you... That baking soda is so not reacting with the Dutch process chocolate. It is however reacting with the coffee she added which is acidic. So if anyone decides to omit the coffee in this recipe, they may have a flat cake. I say just use natural cocoa powder ( acidic) to be on the safe side.
Ms Anna, I need almons flour recipes. Im on the keto diet and the internet has recipes but they don't taste well. I use splenda or monk fruit for sweetner. Please and thank you.
Is cake and pastry flour the same as cake flour?
WOA, I have never seen/heard of that dessert, but it is beautiful. I must have that. I’m taking screenshots of your ingredients - nice dessert & thank you for the upload.
Can anyone tell me what difference using rubbed in cold butter (over the usual creamed soft butter) makes? I'm intrigued!!
Anna Olson Your the reason why I want to be a baker😍💕
Jahna Bearl 😙😙
What do you do with all the things you make? Obviously there's more than one cake baked per episode so what happens to all of it?
The crew gets to try all of the dishes, and then anything that is left over is delivered to local shelters and food banks.
@@ohyum thank you for the response. Glad to know things aren't going to waste!
I like your videos ..your language is clear and the cooking is really amazing thanks a lot..keep it up
I'm looking for it , but in spanish, hope i can Will Made it well as You explain , becouse i don't speake English .
Hi Anna I love to watch u bake.
Can I use a 6inch tin cake to bake will it mess up the outcome? Tks
I think I would add a bit of red for coloring just to get a more pretty red color top the raspberry. oh it looks SO good! I'm going to try this!
Anna you are world’s best in the baking. If there is an olympics for baking, you will be gold medalists in all categories. Keep the good work, just watching you bake a cake is relaxing.
Can I use strawberry puree instead of raspberry puree?
Raspberries aren't available in the country where I live
You make it look so easy! Can’t wait to make it. Thank you 😊
Anna olson pleace to coloc the ingredientes pleace my mom and i realizar the cake
Can we use any normal chocolate sponge cake as base
Instead of this one ?
Amazing ... Anna you are one of the best . Stay blessed.
Master level heat transfer knowledge
Does anyone know can we replace the gelatin powder with agar powder?
love it...