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 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.
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 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
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.
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.
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.
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!
@@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.
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
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.
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🤭
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 ❤💕😍
I made this mousse yesterday, and can I say? It. Was. Awesome. I was previously using a recipe that just used gelatin instead of a pâté à bombe (the sugar and egg yolk) and WOW what a difference. The eggs kept the mousse fluffy while adding a wonderful depth of flavor. It went so well with a ganache layer and a condensed milk mirror glaze. I’m going to be using this recipe from now on. Thank you!
Ahn Hani the ganache is just a simple mix of hot heavy cream and chopped chocolate, and recipe online will do. The mirror glaze is: Pre-freeze unglazed mousse cake for at least 6 hours. Place on a wire rack to glaze. Bloom 2 packets powdered gelatin in 1/3 cup cold water in a small cup. Boil 2/3 cup glucose or light syrup with 1 cup sugar in 100g of water (1/3 cup + 1 and 1/2 T). Get a good bubble going but do not cook so long that the sugar begins to turn brown. Remove from heat and add bloomed gelatin, stir till dissolved. Add 1/2 cup sweetened condensed milk and stir again. While still hot, pour mixture over 1 and 1/4 cups chopped white chocolate in a bowl. Wait 5 minutes to melt, then mix with either a stick blender or smoothie attachment on a hand mixer until smooth. Don’t use regular beaters as they will make a lot of bubbles. Divide glaze and color with gel food coloring as desired. Allow to cool to 90-95°F before pouring over frozen mousse cake. Refrigerate glazed (still frozen) cake to defrost before serving.
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.
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!
Can i use the wipped cream in the can rather than using whipping cream that not have been whip to make the mousse and can i use chocolate chip rather than the chocolate bar?
Hi anna, I wonder when unmix the butter n chocolate with hot water then you mix into the sugar n egg mixture, do you wait till the butter chocolate in the hot water till it cool , or you mix into the sugar egg mixture while it s warm??
Delicious but my mousse didn’t set properly. When I used the blow dryer it completely melted lol. Can I use gelatine to help set it a bit firmer? Or should I just let it sit in the freezer longer
hi whtat i f i dont wan the glaze just stop with the mosue part. i dont have a dryer though . so canu explain to me whether i need to keep it in freezer or just in fridge
Hey! Can i make this cake on friday and serve it on saturday? I mean including the chocolate glaze..can i get it ready by fri if i want to serve on sat?
I made this a few days ago and every part was delicious! I made the mistake of using a white chocolate mirror glaze. As it looked absolutely beautiful, it tasted awful. It wasn’t Anna’s recipe, for the mirror glaze. I will never make that mistake ever again! The cake was so rich and delicious as was the decadent mousse. I will stop there next time.
So how did I get here? Tom on Parks and Recreation made fun of hair mousse so I looked up mousse--which obviously lead me to mousse, the food. So now I want to try and make some chocolate mousse. And after I remember that I followed her recipe for cheesecake, I think I found my recipe!!!
if you subsitute quality white chocolate or dark chocolate do these recipes work equally well? or is there any alterations since fat composition and such is different between chocolate types? i would like to make tri-chocolate mousse in the cake
A wonderful recipe Anna. Love you so much for it. Could you please tell me, why you haven't added gelatin to your mouse? How it would be, if we add gelatin to the chocolate mousse?
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.
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 💓
Love this lady efficiency, no-nonsense baking! It’s all about the baking not the baker yet we appreciate her brevity of comments zillions.
I love the way you convey confidence and objectiveness.
OH it's delicious
😍👍💖
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.
Everyone should try this. Absolutely amazing. Tried once and will definitely be my ultimate fav choc cake recipe
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 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?
This recipe is amazing, but I´d love to watch new videos from Anna rather than old ones being published again.
This lady has taught me so much. You are appreciated Anna,
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 ?
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.
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.
Anna often provides the recipes I have the most success with. They are also really enjoyable to simply watch. I love this cooking channel.
Anna, i like how you narrate and make any recipe shine any brighter as it is, Thank you for the videos
I always come back to watch this for the chocolate mousse and glaze recipe!
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?
That's the cleanest kitchen I've ever seen I'm so messy when I make cakes
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.
I love how detailed you explain things.
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
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
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.
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
I agree, it really is a work of perfection.
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.
You're a real chef! I love the way u cook 💖
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🤭
This looks absolutely delicious.
Thank you Jac!
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 ❤💕😍
my favorite baker on youtube. I'm def going to make this.
I m so glad I found your channel 🥺❤
Thank you for sharing this recipe.
I'm gonna try this soon❤
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!
You make it look so effortless!
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?
I made this mousse yesterday, and can I say? It. Was. Awesome.
I was previously using a recipe that just used gelatin instead of a pâté à bombe (the sugar and egg yolk) and WOW what a difference. The eggs kept the mousse fluffy while adding a wonderful depth of flavor. It went so well with a ganache layer and a condensed milk mirror glaze. I’m going to be using this recipe from now on. Thank you!
Hi, can you share what recipe you used for the ganache and condensed milk layer? Thanks in advance!
Ahn Hani the ganache is just a simple mix of hot heavy cream and chopped chocolate, and recipe online will do.
The mirror glaze is:
Pre-freeze unglazed mousse cake for at least 6 hours. Place on a wire rack to glaze.
Bloom 2 packets powdered gelatin in 1/3 cup cold water in a small cup.
Boil 2/3 cup glucose or light syrup with 1 cup sugar in 100g of water (1/3 cup + 1 and 1/2 T). Get a good bubble going but do not cook so long that the sugar begins to turn brown.
Remove from heat and add bloomed gelatin, stir till dissolved. Add 1/2 cup sweetened condensed milk and stir again. While still hot, pour mixture over 1 and 1/4 cups chopped white chocolate in a bowl. Wait 5 minutes to melt, then mix with either a stick blender or smoothie attachment on a hand mixer until smooth. Don’t use regular beaters as they will make a lot of bubbles. Divide glaze and color with gel food coloring as desired.
Allow to cool to 90-95°F before pouring over frozen mousse cake. Refrigerate glazed (still frozen) cake to defrost before serving.
the glaze is so delectable looking....
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 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.
Love from Pakistan. Great recipe with perfect measurements & rich aroma. Easy to follow .Thanks
"The cake will keep, refrigerated, for up to 4 days"
This cake will never last 4 days in my house.
Never
I tried it 😍MG SOOOOO GOOD
I WILL NEVER BUY IT AGAIN!
And the chocolate ganache another story!
Good job⭐️⭐️⭐️⭐️⭐️
Dios mio la mejor repostera de todos los tiempos bendiciones
Thank you so much for sharing such a delicious recipe
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!
Hey Anna . If it's not too much to ask.. I'd love it if you can show me how to make a perfect eggless cake of any flavour
Hi Miss Anna Olson, I just want to ask if I don't have whipped cream, can I substitute all purpose cream?
How do I come to know about the temperature if I don't have candy thermometer consistency of liquid pls guide
My question exactly
The temperature of sugar is VERY particular. Buy a candy thermometer! 😁
Hi Anna, making this for my Sister's B-day tomorrow.......can I leave the cake in the freezer overnight?
Do you chill the glaze in the fridge after room temperature and is it okay to stay more than 3 hours?
Kitchen envy!!!!
Hi anna..Can this recipe be done without using gelatin???
This looks marvelous!
Hi love all your recipes
I dnt have a thermometer
Can u plz tell how to knw if the syrup is ready without thermometer
The tutorial is easy to understand. Look delicious!!!Thanks
Without gelatine can it work?
This looks yummy but I have a question, mousse cakes affected by temperature I mean is this fine to take it outside?
Literally love this recipe
Can it be covered in fondant?
Can we use milk instead of whipped cream to melt the chocolate ?
Do the egg yolks get cooked by the sugar?
Looks amazing and seems easy to do will try
This is Alvin’s 150 hour cake for people who don’t have 150 hours. Looks great!
Can i use the whole mixture in a tall 5" round baking pan?
If you pour the hot sugar in the egg yolk. Does it cook the egg yolks?
Can i use the wipped cream in the can rather than using whipping cream that not have been whip to make the mousse and can i use chocolate chip rather than the chocolate bar?
Can we use gelatine in this mousse..??
I literally studied baking from Anna Olson... Thank you so much❤❤
I will cooking that for my husband birthday!! God bless me.
Thank you Carla! Let us know what he thinks of it!
Hi anna,
I wonder when unmix the butter n chocolate with hot water then you mix into the sugar n egg mixture, do you wait till the butter chocolate in the hot water till it cool , or you mix into the sugar egg mixture while it s warm??
Delicious but my mousse didn’t set properly. When I used the blow dryer it completely melted lol. Can I use gelatine to help set it a bit firmer? Or should I just let it sit in the freezer longer
hi whtat i f i dont wan the glaze just stop with the mosue part. i dont have a dryer though . so canu explain to me whether i need to keep it in freezer or just in fridge
Do the egg yolks remain raw or the sugar cooks them?
Hi. Can we froze the mousse for next time if I don t wanna to use it all at once?
Hello Anna! Can you freeze it 5 days before and put the glaze the day of? Or will the quality be less good?
Definitely going to try this recipe
Hey! Can i make this cake on friday and serve it on saturday? I mean including the chocolate glaze..can i get it ready by fri if i want to serve on sat?
Well done... the first recipe I see that actually PASTEURIZES the eggs! Well done!!! Liked and am already sub
A "full simmer" is when it starts to boil?
how do you transfer the cake to the stand without making a mess?
Dear Anna, beautiful video! I have a question can I put the cake to the fridge and not into the freezer ? Thank you :)
After you poured the glaze on the cake while on the rack, how did you get it off and onto the serving platter with the pedestal?
Using a palette knife?
Wow all I can say is Wow 🤩 thank you for this recipe
hi! do you use dairy or non dairy whipping cream?
I made this a few days ago and every part was delicious! I made the mistake of using a white chocolate mirror glaze. As it looked absolutely beautiful, it tasted awful. It wasn’t Anna’s recipe, for the mirror glaze. I will never make that mistake ever again! The cake was so rich and delicious as was the decadent mousse. I will stop there next time.
Thank you for the recipe and technique!!! Looks so beautiful. What are the ingredients for the glaze?
.... oh, just found it! Thanks!
I'm gonna try this tonight! 😊
I’m gonna use this mousse to fill my sons birthday cake!
It is not clear when it comes to second part half of whipped cream. How did you do second part of whipped cream, could you please explain?
Will it be okay to add some dark chocolate to the glaze?
So how did I get here? Tom on Parks and Recreation made fun of hair mousse so I looked up mousse--which obviously lead me to mousse, the food. So now I want to try and make some chocolate mousse. And after I remember that I followed her recipe for cheesecake, I think I found my recipe!!!
if you subsitute quality white chocolate or dark chocolate do these recipes work equally well? or is there any alterations since fat composition and such is different between chocolate types? i would like to make tri-chocolate mousse in the cake
A wonderful recipe Anna.
Love you so much for it.
Could you please tell me, why you haven't added gelatin to your mouse?
How it would be, if we add gelatin to the chocolate mousse?
Just WOW.
Could you use cake flour, or would it change the texture?
Anna you are simply the best. Love from Pakistan
Just looking delicious!!!!
Water 🥦
Unsalted butter 👊
Chocolate 🐘
Egg 🏖️
Sugar 💧
All purpose flour 👻
Baking powder 😸
Salt 💪
Coffee 🌫️
Bake the cakes for about 25 minutes 👬
Whipping cream 🩸
Bittersweet chocolate 🌙
Sugar 🌏
Water 🦜
Eggs 👰