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.
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.
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.
Bear Chocolate Mousse Dome Cake 小熊朱古力慕絲半圓蛋糕
makes a 6”x3” dome cake
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
Black, white and brown modeling chocolate; melted chocolate, as needed
(please refer to How To Make Modeling Chocolate for directions)
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
黑朱古力(EC用Lindt Piccoli 58%調溫朱古力) 100克
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.