My son was watching another Pokémon series on Netflix so I decided to make him a Poké Ball cake for his birthday back in July (yeah I know it’s super late to blog about it). I remember hearing about this Japanese anime after going to Canada. It’s amazing that it’s still on and popular among children.
Smash cake has been on my to-do-list but I always think that there is too much chocolate. As a mom, I truly don’t want my kids to devour that much sweets. I keep telling myself it’s okay… it’s okay… it’s only once in a while… The kids were overjoyed while smashing the cake. They even screamed in excitement when they found out there were actually MORE goodies inside. Their screaming almost hurt my ears but such experience was just epic. I was glad that I’ve stored another awesome moment in their memory bank.
This cake is very similar to my Bear Chocolate Mousse Dome Cake but with an extra dome on top. I used Candy Melts for my Poké Balll shells as it comes in a variety of colors (I ran out of red though). Candy Melts is very thick when melted so a spatula is recommended while spreading the melted chocolate. If white compound chocolate is used, be sure to color it with oil based food color or else the chocolate will seize.
這個蛋糕基本上跟小熊朱古力慕絲半圓蛋糕相約，就是頂部多了一個朱古力蓋而已。這次使用了Wilton的Candy Melts做外殼，貪其多色可選。EC打算做紅色的，可是原來家中的紅色朱古力已用完了，唯有轉做黃色吧。要注意的是，融化後的Candy Melts非常粘稠並非呈流動狀態，因此最好使用膠刮塗抹。若用白色免調溫朱古力自己調色的話，記著要使用油溶性色素，否則朱古力會變成粒狀(seize)。
Poké Ball Chocolate Smash Cake 精靈球扑扑蛋糕
For the Chocolate Shells
Candy Melts, yellow and white 150 g each
For the Chiffon Cake (Tang Mian Method)
55 g cake and pastry flour
A pinch of salt
25 g grapeseed or vegetable oil
35 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg yolks
2 large egg whites
1/3 tsp white vinegar or lemon juice (I use Korean apple vinegar)
35 g granulated sugar (I used organic cane 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 couverture chocolate (I used Lindt Piccoli 58% couverture chocolate)
50 g whipping cream (add to chocolate)
10 g unsalted butter
180 g whipping cream
Fondant (black, white and red) as needed
Melted Chocolate (as glue) as needed
免調溫朱古力(黃色和白色) 各150克(EC用Candy Melts)
調溫朱古力(EC用Lindt Piccoli 58%調溫朱古力) 100克
For the Chocolate Shells 朱古力外殼
Melt yellow 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 pour half of the melted chocolate into the hemisphere pan and coat the interior with a silicone brush or spatula. Wipe off any chocolate that has spilled over the top edge of the pan. Refrigerate for 5 to 10 minutes until the chocolate has hardened. Rewarm the rest of the chocolate and repeat the coating process. To remove the shell, place the pan in the freezer for 5 to 10 minutes. The chocolate mold would contract and pull itself away from the pan. Flip the pan to release the shell. Repeat this process again with white chocolate (clean and wipe dry the mold thoroughly if the same mold is used).
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.
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.
Pour batter into an unprepared 6” round cake pan 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 25 to 30 minutes at 300℉/150℃. Increase temperature to 325℉/160℃ and bake for 5 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 3 layers (only 2 layers are required). Keep refrigerated until use.
***The pictures shown below are for chocolate flavor 以下圖片是燙麵法朱古力戚風蛋糕***
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 starting. 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 low speed until soft peaks form. Fold whipped cream into the above 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 white chocolate shell back into the pan. Trim two cake layers into smaller circles of 4” and 5” (or whatever sizes that would fit inside the hemisphere mold to be used).
Fill the chocolate shell with chocolate mousse until 1/2 full then place on the smaller 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 2/3 full. Press in the larger cake layer until the edge is filled with mousse. Pour in the remaining chocolate mousse until the mold is almost full. Cover with plastic wrap, and refrigerate until the mousse has set, preferably overnight. Remove plastic wrap then take out the cake and carefully glue it to the cake board with melted chocolate (I used gum paste to make a ring as a bottom disc the day before). Sprinkle the cake with crushed biscuits, chocolate shavings and decorate with more chocolate.
Place a baking sheet in the oven and heat for a few minutes. Remove from the oven and place the yellow dome, wide side down, on top for a few seconds (the heat of the baking sheet will cause the rim of the dome to melt). Place the yellow dome over the cake to make a sphere. Use fondant to make a long black strip long enough to wrap around the sphere where the two hemispheres meet . Using melted chocolate as glue, wrap the black strip around the middle of the sphere. Use circle cookie cutters to make white and black fondant circles of various sizes and attach it on the strip to finish the decoration. Make letters to decorate the cake board and attach them on the cake board with melted chocolate. Store in the refrigerator until serving.