Chocolate Mousse and Jello Cake. Chef Dominique incorporates gelatin into the mousse for his chocolate cake to stabilize it and give it a pleasing texture, even when chilled. Gelatin comes in two forms: sheets and powdered. This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite.
Spread the mousse over the top of what will be the bottom layer/base of your cake – spread evenly. Use an offset spatula to smooth the top. Place the other cake round over the mousse, pressing down lightly. You can have Chocolate Mousse and Jello Cake using 20 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chocolate Mousse and Jello Cake
- It’s 1 of Plain spongecake.
- It’s of
. - Prepare 30 grams of Granulated sugar.
- You need 30 ml of Water.
- Prepare 1 of Kahlua.
- You need of
. - It’s 400 ml of Heavy cream.
- You need 70 grams of White sugar.
- You need 90 grams of Chocolate (bittersweet).
- It’s 50 grams of Chocolate (sweet).
- You need 8 grams of Powdered gelatin.
- You need 30 ml of Water.
- It’s of
. - You need 120 ml of Strong coffee.
- You need 5 grams of Gelatin powder.
- It’s 30 grams of White sugar.
- You need 20 ml of Water.
- You need of
. - It’s 1 of Heavy cream.
- It’s 1 of Chocolate or chocolate chips.
The Chocolate Ganache: Heat the heavy cream and the butter in a small saucepan over medium high heat. This raspberry jello cake is the perfect holiday dessert and is always a favorite with the kiddos. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and fresh raspberries will win your crowd over. Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake.
Chocolate Mousse and Jello Cake step by step
- Usingor the equivalent, bake a spongecake. Slice the cake into three layers and use one layer for this recipe..
- Place the spongecake in an unlined cake pan. Make the syrup and when the cake has cooled, brush liberally on it. Put the gelatin for making ganache in a heatproof dish and dissolve in water..
- Add the heavy cream and white sugar to a small pan, and heat while being careful not to let it come to a boil. When it starts to simmer around the edges, add the chocolate and wait for it to start melting. When it does, mix slowly with a spatula..
- Little by little, add the microwaved gelatin and dissolve. Then place the pan in ice water and slowly stir while cooling. Wipe the side of the cake pan with a damp cloth or tissue paper and pour over the Step 2 spongecake..
- Refrigerate as is and while waiting for it to set, make the coffee jello..
- Brew a cup of strong coffee and add the specified amount of water in a small pot. Add the white sugar, and dissolve by heating. Prepare the gelatin reserved for the jello by adding it to water and dissolving it in the microwave. Once done, add to the small pot..
- Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake. Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello..
- Once the jelly has set, make cuts into the jello marking each serving. Decorate your cake. This time, I added a little brandy to the heavy cream and piped out "x" shapes. I set a piece of flaked chocolate in the center to look like a flower..
Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello. Once the jelly has set, make cuts into the jello marking each serving. This triple chocolate and strawberry mousse cake is so creamy, silky, and delicious. If you like simple mousse cakes then this strawberry season is the ideal time for you to try this amazing cake. How to Use Chocolate Mousse as a Cake Filling This easy recipe can also be used as a cake filling!
