Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
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- Опубликовано: 2 июн 2017
- This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
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Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
#OhYum 
Хобби
I love that these videos have the actual noises included : like mixing the cake, breaking the egg... almost asmr
i love the fact that you also put in the description the measuring for european people ! . love from Germany
We want to make sure that everyone can bake these amazing foods!
@@ohyum that is awesome love you !
Not only Europeans but other countries use the metric system as well
Auch ein deutscher hier😄🥰
More like for the whole world besides Americans
Pitch Perfect , watching her baking with such ease , finesse, flow is just beyond perfection. It's treat watching her every time.
I made this last week and it came out divine. I couldn't believe i could make anything so beautiful. I'm making another to show off to my neighbors tomorrow :D
😂
You go Girl!!
Hey! How many ppl does it serve?
@@khizrahassan7423 it serves about 7-8 big pieces
Does the sugar cook the yolks or they remain raw?
Everyone should try this. Absolutely amazing. Tried once and will definitely be my ultimate fav choc cake recipe
I made this cake and have to say it was amazing. I think my actual cakes where slightly thinner than Ann's but other than that it was perfect. Worth the time and effort. Thank you for sharing.
This lady has taught me so much. You are appreciated Anna,
I love how detailed you explain things.
I have been Anna's fans for years, even before I went to study pastry myself, and I will continue to be your fans. Very often WHY is just as important as HOW in baking (and cooking) and I have you to thank, for so so many of my pastry fundamental skills. THANK YOU.
I love the way you convey confidence and objectiveness.
OH it's delicious
😍👍💖
Love this lady efficiency, no-nonsense baking! It’s all about the baking not the baker yet we appreciate her brevity of comments zillions.
You're a real chef! I love the way u cook 💖
You are the BEST Anna Olson. You explain in a unhurried manner without repeating yourself but at the same time explaining smallest of detail
Love from India 💓
I agree, it really is a work of perfection.
That's the cleanest kitchen I've ever seen I'm so messy when I make cakes
This video is so refreshing to watch this great video that is teaspoons and cup measurements
instead of weighing everything out...I'm old school.
I love this Video and this Recipe.
Mrs Anna your videos are amazing!!! I accidentally found you and I can't wait to make your recipes. And the way you explain everything is so simple! Well done! Love from Greece.
I always come back to watch this for the chocolate mousse and glaze recipe!
Looks amazing and seems easy to do will try
This looks marvelous!
Literally love this recipe
You make it look so effortless!
Anna, i like how you narrate and make any recipe shine any brighter as it is, Thank you for the videos
The tutorial is easy to understand. Look delicious!!!Thanks
I m so glad I found your channel 🥺❤
Thank you for sharing this recipe.
I'm gonna try this soon❤
I have made this cake multiple times now. I use a very similar but different cake base recipe that my family likes but follow the exact process shown and the mousse, glaze etc and it is a huge hit. Its gone in few minutes. Thank you for detailed video.
Anna, you are simply the best, your instructions are always precise and clear! Thank you so much!I love this recipe since I saw it on your book. Now, I am going to give it a try for my birthday.
Happy Birthday to you, and we wish you the best!
Oh Yum with Anna Olson hi gorgeous , where can I buy your book ?
Anna often provides the recipes I have the most success with. They are also really enjoyable to simply watch. I love this cooking channel.
Definitely going to try this recipe
Just looking delicious!!!!
my favorite baker on youtube. I'm def going to make this.
So excited to do this today
Thank you so much for sharing such a delicious recipe
That looks amazing!
Cant wait to make that looks delicious !!
A cake to impress. I have made it several times, always turns out the same. Anna Olson I just love your recipes, you explain so well. Thank you👍🏼2020
This recipe is amazing, but I´d love to watch new videos from Anna rather than old ones being published again.
Perfect!
This looks absolutely delicious.
Thank you Jac!
Wow all I can say is Wow 🤩 thank you for this recipe
OMG!!!! LOOK VERY, VERY DELICIOUS!
Thank you so much for sharing such a beautiful recipe,love u 😊
I'm gonna try this tonight! 😊
This cake is really oh yum.
the glaze is so delectable looking....
Love it!
Scrumptious!🤤
I looove it .... yummmmm
That is perfection 😍
loved it, love you Anna
Kitchen envy!!!!
I'm going to make this tonight! Thank you!
Amazing! Please let us know how it turns out!
So how did it turn out?
Try making a creme anglaise, when it’s cooked add gelatine, allow to melt, then strain the creme anglaise into the warm chocolate and mix well and watch the magic happen!
Best cake ever!
Thanks a lot ..I made it today for my hubby's birthday n it turned out yummilicious..lots of love😍
Hey! How many ppl does it serve?
Excellent job
Just WOW.
Love from Pakistan. Great recipe with perfect measurements & rich aroma. Easy to follow .Thanks
Yum Christina thanks for sharing
I will try this one on EID. It looks heaven
yeah really yummy mouth watering
oh that so yum!!
Look very delicious 🤤 🤤🤤
I've tried this yummy rich and smooth chocolate cake and the best also is the trick of chocolate ganache with is perfect yummy ❤thanks chef Ana❤
I literally studied baking from Anna Olson... Thank you so much❤❤
It's amazing ❤
Look so delicious 😋
Amazing recipe 😍😍
I tried it 😍MG SOOOOO GOOD
I WILL NEVER BUY IT AGAIN!
And the chocolate ganache another story!
Good job⭐️⭐️⭐️⭐️⭐️
Wow. Super yummy 😋😍
I tried your Chocolate mousse cake recipe for my husband's birthday and it was a BIG HIT!!!! Thank you so much for sharing this amazing recipe.
How many ppl does it serve?
So yummy cake😋
I love it
Dios mio la mejor repostera de todos los tiempos bendiciones
OMG!! UMMM! CHOCOLATE!!!
Wow💚Amazing
"The cake will keep, refrigerated, for up to 4 days"
This cake will never last 4 days in my house.
Never
I'm going to make this for sure, but it looked like you put in a lot more vanilla than 1 teaspoon. Beautiful cake, can't wait to try it. Subscribed!
WOW.. I wish I could have 1 slice of it.
It's good to read the recipe in the description, because there are a few steps that's not shown in the video
Good point Sandra. Sometimes things get edited out due to timing.
adore
Whenever I watch one of her cakes I have this funny feeling that those cakes must be served with tea on a lovely spring afternoon sitting in a lovely garden with feiu looking at fruit trees in full bloom. And of course it's sometime around 1895...and my name is Anne Shirley🤭
Love it
nice technique
I had my mouth open the whole time of the video n didnt noticed till the end of the video 😂😂😂😂😍😍😍😍but i so want tht cake rite now
Isabella Rafael hello wanna be friends
0:40 "just a teaspoon of vanilla", puts in 3 mugs worth.
Yummy
I made it yesterday and I was so proud of myself even if you teach me how to make it😆thank you thank you thank you... a thousand million time🙏🌹
How many ppl does it serve?
Khizra Hassan we were 4adults 2 kids half of the cake was enough
By half, you mean half of the 8" pan cake which anna showed us in the video with mousse? Or you mean one of the 8" cakes was enough? I hope you got my question
delicious
Excellent ❤❤❤
Anna, you are the best! I made this recipe a couple days ago, served it last night and it was just as perfect!
The recipe seems intimidating at first, but surprisingly turned out to be pretty easy.
Thank you for all the tips and pointers.
Your cake left me and my family hungry to try more of your recipes.
I am looking forward to see the rest of your videos.
All the best to you dear and keep up the great work!
Thank you Sarah! There are plenty of more videos on the way, so stay tuned!
Hey Sarah! How many ppl does it serve?
@@ohyum if i use both 8" cakes n make 4 layers altogether, how would it be?
@@khizrahassan7423 I love Anna's recipe. It has been my favorite cake ever since. It's a heavy mousse cake however, but It's to die for.. We did cut it into smaller portions. But it's enough for 15 people roughly i'd say.
Yummy yummy
I made this for my father in-law birthday made him very happy it was a hit nothing left. After that they always request for this chocolate mouse cake. Thank you for the recipe you inspired me of your cooking talent.
Will try this cake.... Superb 👌
let me know how it turns out!
Shreya Sharma, I made it for a friend's birthday. But I did a Strawberry version instead of all chocolate. And it worked just as good. And it went down a treat.
0:40 i'm pretty sure thats more than a teaspoon
i agree
😂😂😂😂👍🏻
No that is a teaspoon. You do not have to measure it
Hi Anna , I am from India.....I love your recipes and the way you explain really too good.....Today May 28th ,my daughter Elizabeth's Birthday.... my second daughter Celine and myself made this cake.....it was Absolutely Amazing....A PERFECT CHOCOLATE TREAT FOR THE CHOCOLATE LOVERS.....THANK YOU SOO MUCH ❤💕😍
Oh yum 😋
Yummy 😍
Anna you are simply the best. Love from Pakistan
Thank you for the recipe and technique!!! Looks so beautiful. What are the ingredients for the glaze?
.... oh, just found it! Thanks!
Yum