Bear Chocolate Mousse Dome Cake 小熊朱古力慕絲半圓蛋糕

I’ve signed up for a few BIble study groups together with some online classes so I’m a bit behind on updating my recipes. This is the one I made back in February for my sister’s birthday. She has always been a chocolate lover so I had no reason not to make her a chocolate cake. Because of the lockdown, we weren’t able to celebrate together so my brother-in-law just dropped by and picked up the cake along with some Chinese New Year dishes we made for their family. When he arrived we were chatting outside the door with our face masks on. I am hoping that we could celebrate her birthday again next year and spend more time together.
最近忙於參加不同的查經小組和網上聖經講座，因此編寫食譜的進度十分緩慢，現在才有時間整理二月時做給姊姊的生日蛋糕的食譜筆記。姊姊喜歡吃朱古力，因此沒理由不用朱古力做生日蛋糕的主材料吧！在疫情居家令之下，我們今年都不能一起慶祝生日了！姐夫只是過來拿蛋糕和一些媽媽做給他們的賀年食物， 大家站在家門外隔著口罩傾談了一會兒交換近況便回家。盼望明年可以多些見面並再次一起跟姊姊慶祝生日吧。

So this cake is basically the bigger version of my Chocolate Mousse Domes that I made for my dad, who also happens to be a chocolate lover (is that a genetic thing by the way?), for his birthday. The mini version only holds one piece of cake layer on the bottom whereas this big one could hold three. The chocolate cake base is the same as the one found in Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream. If you don’t like the idea of making a scalded dough or tang mian, then simply switch back to chocolate sponge cake. I have a video demonstration in my blog post, Chocolate Genoise (Dairy Free). For a non-dairy-free version, just replace water with milk.
這個蛋糕其實就是12月時做給爸爸的半圓朱古力慕絲蛋糕的加大版(喜歡吃朱古力是遺傳的嗎？)，迷你版只可容納一片朱古力蛋糕片，但這個加大版可以做足三層！這次用的朱古力蛋糕底跟鮮果忌廉朱古力半裸蛋糕的蛋糕底是一樣的。若果嫌做燙面蛋糕麻煩的話可以用回海綿蛋糕。EC在朱古力海綿蛋糕(無奶製品)這篇網誌裏面有影片示範，沒有對牛奶敏感的可用牛奶取替食譜中的水。

I used my Wilton 3D sports pan set for this cake. If you have those polycarbonate hemisphere molds for making galaxy cake, that would also work as well. In fact, polycarbonate molds make unmolding a piece of cake. For other dome cake ideas, check out my other blog posts such as Chocolate Strawberry Cheesecake Dome, Chocolate Dome (Caramelized Banana and Dark Chocolate Mousse Dome), and Dark Chocolate Mousse Dome with Lacquer Glaze. My apologies for the mostly chocolate flavor cake recipes. I think I gotta come up with more cake flavors in the near future.
這裏用的是Wilton的運動球類3D套裝，家中若有那些製作星球蛋糕用的硬膠半圓球模的話也可，硬膠模在脫模上其實會更方便。其他的半球蛋糕口味可參考朱古力士多啤梨乳酪芝士脆皮蛋糕、朱古力巨蛋(焦糖香蕉+黑朱古力慕絲半圓蛋糕)和黑朱古力慕絲半球鏡面蛋糕。抱歉這些蛋糕都是朱古力口味，也許日後要多點創作其他口味不要獨沽一味了。

Bear Chocolate Mousse Dome Cake 小熊朱古力慕絲半圓蛋糕

makes a 6”x3” dome cake
可做6×3寸半圓球形蛋糕

Ingredients

For the Chocolate Shell
100 g molding or compound chocolate chips (I use Callebaut Dark Chocolate Callets Recipe N° 811)

For the Tang Mian Chocolate Chiffon Cake
23 g cake and pastry flour
7 g unsweetened cocoa powder
A pinch of salt
15 g grapeseed oil or vegetable oil
25 g milk
2 large egg yolks
2 large egg whites
1/4 tsp white vinegar or lemon juice (I use Korean apple vinegar)
25 g granulated sugar (I use organic sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g

For the Dark Chocolate Mousse
6 g unsweetened cocoa powder
A pinch of salt
30 g hot water
6 g gelatin powder
30 g water (add to gelatin)
100 g dark chocolate (I used Lindt Piccoli 58% couverture chocolate)
50 g whipping cream (add to chocolate)
10 g unsalted butter
180 g whipping cream

For Decoration
Black, white and brown modeling chocolate; melted chocolate, as needed
(please refer to How To Make Modeling Chocolate for directions)

材料
朱古力殼
倒模用或免調溫黑朱古力粒(EC用Callebaut黑朱古力粒Recipe N°811) 100克

燙麵法朱古力戚風蛋糕
低筋麵粉 23克
無糖可可粉 7克
鹽 少許
葡萄籽油或菜油 15克
牛奶 25克
大蛋蛋黃 2個
大蛋蛋白 2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/4茶匙
細砂糖(EC用有機蔗糖) 25克
註：EC使用的大蛋每隻淨重50-55克

黑朱古力慕絲
無糖可可粉 6克
鹽 少許
熱水 30克
魚膠粉 6克
水(加入魚膠粉) 30克
黑朱古力(EC用Lindt Piccoli 58%調溫朱古力) 100克
淡忌廉(加入朱古力) 50克
無鹽牛油 10克
淡忌廉 180克

裝飾
黑、白、咖色造型朱古力；朱古力溶液 各適量
(詳細做法請參考造型朱古力)

Directions 做法

For the Chocolate Shell 朱古力殼
Melt chocolate in a large bowl over a pot of simmering water or in the microwave over medium power in 30-second intervals. Stir until smooth then let cool until slightly thickened. Pour melted chocolate into the hemisphere pan and swirl to coat the inside of the pan (or use a silicone brush or the back of a spoon to brush the interior with a thick layer of melted chocolate). Wipe off any chocolate that has spilled over the top edge of the pan. Let chocolate harden completely at room temperature. To remove the shell, place the pan in the freezer for 5 to 10 minutes then gently tap the pan to release the shell.
大碗內放朱古力隔熱水坐溶或以微波爐用中火每次三十秒叮溶，攪拌至順滑後稍放涼至流動緩慢的狀態，倒入半圓模中，用手旋轉半圓模使朱古力填滿內壁(或用矽膠掃/湯匙背把朱古力厚厚的塗滿內壁)，抹淨溢出模邊的朱古力，室溫放至凝固，脫模前把半圓模放入冰箱冷凍5至10分鐘，取出後反轉模具輕輕敲出朱古力殼。

For the Chocolate Cake 朱古力蛋糕
Whisk together the flour, cocoa powder and salt then set aside. Line the bottom of a 6” round cake pan with parchment paper. Preheat oven to 325ºF/160ºC.
麵粉，可可粉和鹽混合備用， 6”蛋糕圓模底部放牛油紙，焗爐預熱至325ºF/160ºC。

Heat oil and milk in a bowl in the microwave oven or in a saucepan over low heat until 70 to 75℃ (158 to 167℉) then remove from heat. Pour in the flour mixture and whisk well to form a paste. When the mixture is no longer hot to the touch, stir in egg yolks until smooth and glossy.
牛奶和油放小鍋小火加熱至70至75℃ (158至167℉)後離火，倒進乾粉拌勻成麵糊，稍放涼後加入蛋黃攪拌至光滑無顆粒。

In another impeccably clean mixing bowl, beat egg whites and vinegar with an electric mixer until foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Pour batten into the pan and smooth top with a spatula. Tap pan against the tabletop several times to get rid of any large air bubbles.
把蛋白和醋放在另一乾淨的鋼盆中，用電動打蛋器打至泡泡變細密，分次加糖打至企身，拉起打蛋器時蛋白霜呈彎勾狀，將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一，將麵糊倒入模，抹平表面後將模往枱上輕敲幾下敲出大氣泡。

Place the pan along with a cup of hot water in the oven. Reduce temperature to 300ºF/150ºC and bake for 30 to 40 minutes or until a toothpick inserted in the center of cake comes out clean (adjust oven temperature and time according to your own oven). Cool completely on a wire rack before unmolding. Level the top and cut cake horizontally into three layers. Cut the cake layers into smaller circles of 3.5”, 4.5” and 5” (or whatever sizes that would fit inside the hemisphere mold to be used). Wrap with plastic wrap and chill thoroughly before use.
把模連同一杯熱水放進焗爐內，調低爐溫至300ºF/150ºC，焗30至40分鐘或至竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整溫度和時間) ，取出後放鋼架完全放涼後脫模，橫切成三片蛋糕片，再把蛋糕片裁成直徑3.5”、4.5”和 5”各一的圓片(或依所用的半圓模尺寸自行決定大小)，以保鮮紙蓋好後放在雪櫃充分冷藏備用。

For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies. Set aside.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放可可粉、鹽和熱水開勻；魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶，備用。

Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Stir in cocoa powder mixture and liquefied gelatin until smooth. Let cool to room temperature.
取一大碗放入朱古力、淡忌廉和牛油，隔熱水坐溶或放微波爐用中火叮溶後拌勻成順滑有光滑的朱古力醬，加入可可粉溶液和魚膠溶液，拌至順滑後放至室溫備用。

With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the abobe chocolate-cocoa powder mixture in two batches until homogeneous.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進上述的朱古力糊中，輕手混合至顔色均一。

For the Assembly 組合蛋糕
Line the hemisphere pan with plastic wrap for easy removal. Place the chocolate shell back into the pan.
半圓球模內先以保鮮紙墊底(脫模時較容易取出)，把朱古力殼放回模中。

Fill chocolate shell with chocolate mousse until 1/3 full then place on the smallest cake layer. Press lightly such that the mousse has completely filled up the edges around the cake. Pour in chocolate mousse until the pan is 60% full. Press in the second smallest cake layer until the edge is filled with mousse. Pour in the remaining chocolate mousse until the mold is almost full. Press in the largest cake layer until the edge is filled with mousse. Cover with plastic wrap, place a large cake pan or a cardboard over and top with a heavy item to level the cake. Place pan in the refrigerator until the mousse has set, preferably overnight. To remove the cake, remove plastic wrap on the surface then top with a plate or cake board. Carefully flip the entire thing over then remove the cake pan. Peel off the plastic wrap liner and wipe off any chocolate mousse that appears around the edge of the cake.
把朱古力慕絲填進朱古力殼中至三分一滿，放上最小的蛋糕片，輕壓至蛋糕邊緣填滿慕絲，倒入慕絲至七成滿後放入第二片蛋糕片並輕壓至蛋糕邊緣填滿慕絲，倒入餘下慕絲至九成滿後放入第三片蛋糕片並輕壓至蛋糕邊緣填滿慕絲，蓋上保鮮紙後在上面放一個比模直徑大的蛋糕模或厚紙板並放上重物壓平蛋糕，放入雪櫃冷藏至慕絲凝固(最好放過夜)，取出後移除保鮮紙並蓋上蛋糕底托，把模連底托一起反轉後小心移除半圓模並撕掉墊底的保鮮紙，若蛋糕旁邊沾了慕絲可用紙巾抹掉。

For the chocolate decorations, knead modeling chocolate until soft then roll out to 1/4” thickness. Use a knife or circle cutters to cut out shapes for the facial features of the bear. Stick on the cake with melted chocolate.
裝飾：造型朱古力搓軟後擀平至1/4”厚，用小刀或圓形模切出五官形狀，用朱古力溶液黏在蛋糕表面。

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