Chocolate Mousse Layer Cake 朱古力慕絲夾心蛋糕

Here’s the recipe for a layer cake that I made for my daughter’s birthday in June. The cake layer is super soft and fluffy and I used an extra tall pastry ring to help me with the layering. It is recommended that you use a scale to weigh the amount of mousse for each layer. It makes the cross section of the cake much more visually appealing. My other tip for you is on cake slicing. As this cake is super soft, the cake has to be thoroughly chilled before slicing. Chilled cake is firmer so is much easier to slice as there will be less cake crumb and is less likely to tear. I also like to cut a hole in the middle of each cake layer other than the bottom one for air to escape. When I place the cake layer over the mousse, I gently press onto the cake layer until I see some mousse layer running out from the middle hole. This is how I could tell all air that is trapped in between the mousse and cake layer has been expelled.
這是6月時做給女兒的生日蛋糕,內裏是非常鬆軟的燙麵法蛋糕,蛋糕片與黑朱古力慕絲互相間隔着,層次分明的特別好看。慕絲的流動性較大,因此製作時EC使用了加高慕絲圈,再配合電子磅準確的量出份量,確保每層夾心份量都均勻,做出均勻的夾層。另外要補充的是,這個蛋糕體是非常柔軟的,因此,切片時最好先將蛋糕充分冷藏,待其質地變得結實時才切片,不然很容易出現蛋糕爛掉和滿地碎屑的慘況。此外,除了最底部的那塊蛋糕片,EC會在其餘的蛋糕片中央開個小洞方便排氣。蓋上另一塊蛋糕片時要輕輕的按壓蛋糕片,當慕絲開始從中央的洞穴緩緩湧出時,這就代表困在慕絲與蛋糕片中的空氣己完全排出。

I got the idea from naked cake, but it is up to you whether to reveal the cake layers or not. If you do, make sure your cake pan is slightly larger than the pastry ring as the cake would shrink a bit in diameter after chilling. If your cake pan and pastry ring are of the same size, then there will be a gap between the cake layer and the ring and the mousse will seep through. For more naked cake ideas, feel free to visit my other blog posts, Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream and Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream.
這次EC選擇把蛋糕層外露,製造的感覺。如果大家也想做這款蛋糕,焗蛋糕時要用比慕絲圈大一丁點的蛋糕模。這是因為蛋糕體經過冷藏之後一般會縮小,若蛋糕模跟慕絲圈直徑是一樣大小的話,那麼製作時縮小後的蛋糕片與便不會緊貼慕絲圈,倒入慕絲後慕絲會跑進夾縫中,影響外觀。其他裸蛋糕製作可參考鮮果忌廉朱古力半裸蛋糕鮮果忌廉半裸淋面蛋糕等網誌。

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Chocolate Mousse Layer Cake
朱古力慕絲夾心蛋糕

For 6″ extra tall pastry ring
6”加高慕絲圈份量

Ingredients

For the Chiffon Cake (Tang Mian Method)
80 g cake and pastry flour
A pinch of salt
40 g grapeseed or vegetable oil
50 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg yolks
3 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I used organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Chocolate Mousse Filling
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 couverture chocolate (I used Lindt Piccoli 58% chocolate)
50 g whipping cream (add to chocolate)
10 g unsalted butter
180 g whipping cream

材料

燙麵法戚風蛋糕
低筋麵粉 80克
鹽 少許
葡葡萄籽油或菜油 40克
牛奶 50克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋黃 3個
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 50克
註:EC使用的大蛋每隻淨重50-55克

黑朱古力慕絲夾心
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
調溫朱古力(EC用Lindt Piccoli 58%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

Directions 做法

For the Cake 蛋糕體
Combine flour and salt in a large mixing bowl. Heat oil in a saucepan over low heat or in the microwave until it reaches 140 – 150ºF/60 – 65ºC. Immediately pour warm oil into the flour mixture and stir with a pair of chopsticks or a spatula to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk in two batches and then the vanilla until it becomes a soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.
麵粉和鹽放鋼盆中拌勻備用,把油放小鍋中小火加熱至140 – 150ºF/60 – 65ºC(或使用微波爐加熱),加入乾粉中用筷子或膠刮攪拌成順滑燙麵糊,分兩次拌入暖牛奶和雲尼拿攪拌成軟麵糰,之後逐顆蛋黃加入攪拌均勻(每次要完全拌匀才加另一顆),此時蛋黃糊應光滑無顆粒並像琵琶膏的流動狀態。

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
把蛋白和醋放在另一乾淨的鋼盆中,使用電動打蛋器中高速打至蛋白組織變細密,分次加糖打至有光澤及企身(末段用慢速慢慢把氣泡打細),蛋白霜拉起時尾巴短小而末端僅輕微下垂狀。

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻,再倒回蛋白霜中,先用蛋拂再用膠刮輕手以切拌方法混合至顔色均一。

Pour batter into an unprepared 6” round cake pan (minimum 3” tall) with a removable bottom. Tap the pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Rest pan on a baking sheet then bake in a preheated oven for 40 minutes at 300℉/150℃. Increase temperature to 320℉/160℃ and bake for 5 to 10 minutes more to dry and brown the top. The cake is fully baked when it has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the browning and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Refrigerate for at least half a day before slicing as the cake is delicate. Slice the chilled cake horizontally into 4 to 5 layers. Only 4 layers are required and the cake layers should fit snugly in the cake ring without any gap around the side.
把麵糊倒進6”圓形活底模中(模的高度至少要3”,不用墊紙或抹油掃粉),將模具往枱上敲幾下敲出大氣泡後抹平表面,將模具放在一個焗盆上減低底火,放入已預熱的焗爐中,以300℉/150℃焗40分鐘,改用320℉/160℃多焗5至10分鐘左右,直至上色和蛋糕已升至最高點並明顯下降(時間只供參考,整個過程要目測留意顏色和蛋糕高度是否已回落),取出往枱上震一下震走熱氣,移到冷卻架上倒扣,完全放涼後可脫模,把蛋糕橫切成四至五塊(蛋糕非常柔軟,因此最好冷藏半日待蛋糕結實些才切片),只需用四片蛋糕,蛋糕片必須緊貼慕絲圈,中間不可有夾縫。

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

Wrap bottom of the cake ring with plastic wrap. Place a cake layer inside the ring. Pour or pipe a layer of chocolate mousse over the cake layer (I used a scale to make sure the layers of filling are all even). Smooth top with an offset spatula. Before placing on another cake layer, poke a hole in the middle of each cake layer for air to escape. Repeat the same process and fill the cake ring with four alternating layers of cake and mousse until the ring is full, pressing down the cake layers each time until the chocolate mousse starts oozing out from the middle hole and to make the layers even in height. Refrigerate overnight or until the mousse has set.
慕絲圈底部包上保鮮紙,先放入一塊蛋糕片,餘下蛋糕片在中央切出一個小洞以便排氣,用唧袋在蛋糕片上均勻地唧上一層慕絲(EC用電子磅量度每層夾心重量),抹平表面後放上另一蛋糕片並輕輕壓實直至慕絲從中央小洞溢出,繼續重複倒入慕絲和蓋上蛋糕片( 蛋糕片和慕絲各四層),抹平表面後,放入雪櫃冷藏過夜或至慕絲凝固。

Transfer the thoroughly chilled cake to a cake board. Remove the bottom plastic wrap and release the cake by gently warming the sides of the ring with a hairdryer. Decorate the top with fresh fruits. Keep refrigerated until serving.
從雪櫃取出已完全凝固的慕絲蛋糕,移除底部保鮮紙並把蛋糕放在蛋糕底托上,用風筒吹暖慕絲圈後脫模,以新鮮生果裝飾蛋糕表面,食用前需保持冷藏。

The layers looked awesome.
蛋糕的夾層十分漂亮

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