Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

WOYP Day #60 Coffee Chocolate Mousse Cake


These days due to CoVid, meeting up with friends and family is far less than before.But we do sneak in a meet every now and then to keep our sanity intact. Last weekend, we went over to my cousin’s place so the kids could spend time with their cousins too. While my SIL slogged over a lovely meal for us I decided to take dessert. I had a Victoria Sponge cake on hand from one of my cake orders, and while wondering what to do with it my younger one said coffee cake, he meant Tiramisu since that is his favorite dessert. But this became a Coffee Chocolate mousse cake instead - he got his coffee flavor fulfilled and there was no way he was going to complain about the chocolate part! :D It was a clear win! 


This feels like an elaborate dessert if done all on the same day. To avoid the stress, bake the sponge a day ahead of time, so all you have to do on the day of, is to make the mousse and syrup and assemble the cake. 

Coffee Chocolate Mousse Cake:
You will need: 
For the Mousse:

7 oz Dark Chocolate (I used Belgian)
1/3 (5g) cup Agar-Agar strings (See Note below) or 1 tsp Agar Agar powder
1/4 cup plus 1 1/2 cups Heavy whipping cream
1/4 cup Water
1/3 cup Powdered sugar

For the Coffee syrup:

1 cup Water
1 tbsp Instant coffee
3 tbsp Sugar

For the Sponge:
Makes one 8” cake

175 gms unsalted butter, softened
175 gms Confectioners sugar (powdered sugar)
175 gms All-purpose flour
2 tsp Vanilla extract
1 3/4 tsp Baking powder
3 Eggs
1/4 cup Milk 

Tools: 
8" Cake Pan
Pastry brush
9"or 10" Springform Pan (or a regular pan)
Stand mixer or hand-held electric beater 

NOTE: Agar-Agar is a vegetarian substitute for Gelatin. You can use Agar-Agar powder if you have it on hand or the more commonly available strings of Agar-agar. This is a great video showing the different ratios of Agar-Agar. 

Bake the Sponge:

Prepare the sponge first, to allow it to cool completely. This can be made a day ahead like I mentioned before.

Using a pastry brush grease an 8” pan with butter and dust with flour. Set aside. Preheat pen to 350F (or 180C)

Sift Confectioners sugar and All-purpose flour separately and then weigh out the required quantity. This ensures a light cake.

Combine the measured flour and baking powder, set aside.

Cream the butter and powdered sugar in the bowl of a stand mixer (or using a handheld mixer) until light and smooth, about 3-4 minutes. Add the eggs one at a time and beat for a minute after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

Add the flour little at a time and fold it into the batter by hand. Folding in the flour allows you to incorporate it without deflating the volume achieved from the beaten eggs. Continue until all the flour is added, fold well to combine.

Pour batter into prepared pan. Bake for 20-25 minutes until a skewer inserted in the middle comes out clean. While the cake bakes prepare the coffee syrup. Remove pan from oven and let cool for 10 minutes. Turn onto a cooling rack and cool completely. Once cooled wrap in cling wrap and refrigerate until ready to use. If using the same day, no need to refrigerate. 


Prepare the Coffee Syrup:

In a saucepan, bring the water and sugar to a boil. Stir in the instant coffee and turn off heat. Set aside to cool.

Prepare the Mousse:

The Mousse is very similar to the Belgian chocolate Mousse Pudding, except this mousse has Agar-Agar in it to help set it up so it can hold when unmolded from the pan. Chop the chocolate into small pieces and place in a heat proof bowl.

Chill the bowl of a stand mixer and the whisk attachment for 30 minutes in the refrigerator. If using a hand held mixer, chill a bowl and the beaters.

Pour 1/4 cup of cream Into a small saucepan. Add the agar-agar strings and soak for 15 minutes. This helps hydrate the agar-agar. After the 15 minutes are done, add 1/4 of water combine and set the pan on medium heat. Stir and bring to a simmer, continue stirring until the agar-agar is fully dissolved and no visible strings remain. Remove from heat, cool briefly and pour over the melted chocolate. Stir gently to combine well. 


Pour 1 1/2 cups of cream into the chilled bowl, add the powdered sugar and beat until soft peaks form.

Add half of the whipped cream to the chocolate mixture and fold to combine. Add in the remaining whipped cream and fold until no cream streaks remain.



Assemble the Cake:

After the cake has cooled, using a sharp serrated knife slice the cake in half to make two layers.

To assemble, I used a 9” springform pan which allows the cake to be unmolded easily to make a free standing cake. The baked cake is 8” which allows room on the sides for the chocolate mousse. If you don't have a Springform pan, you can assemble this in any pan, except it cannot be unmolded and will have to be scooped or sliced from the pan.

Place one layer of cake at the bottom of a Springform pan. Drizzle half of the coffee syrup on the cake layer. Wait for a minute or two for the syrup to soak in and then spread half of the prepared mousse evenly on the cake, taking care to fill the gap on sides. Then place the second cake layer on top of the mousse. Repeat with the coffee syrup and then the remaining mousse. Spread evenly and chill for 2 hours or freeze for 2 hours to quick set. 



To unmold:

Remove pan from refrigerator or freezer and rest for 10 minutes. Unlock the springform pan and slowly lift the outer ring. Decorate with your choice of fruit, chocolate syrup or any topping you like. My sis-in-law had Mangoes and blueberries so that’s what I used.



The kids were waiting for dessert so couldn’t spend much time taking pics of the slice :D Use a sharp knife to cut into wedges. 


 
Cold, light dessert with hints of coffee and a super smooth luscious Chocolate Mousse, this was perfect for a hot summer night.

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T for Tottenham Cake – Day 20


We are in the final week of the Mega Blogging Marathon #75. It’s been an unbelievable 3 weeks so far and we’ve traveled to various countries across the world through sweet and savory bakes. A tasty journey indeed. 

T for TOTTENHAM CAKE – ENGLAND



The original recipe for Tottenham Cake came from Henry Chalkley who was a baker in Tottenham. He came up with the idea of making a inexpensive sponge cake which he then sold for a penny or so and off cuts for less than a penny. This made sure the cake was affordable to everyone. The pink icing on the cake is what makes it the Tottenham Cake. It is made from the juice of mulberries that grow on the tree in the burial ground of the Tottenham Quaker Friends Meeting House. Chalkley himself was a Quaker and to this day the cake is made to share around after meetings.

In some ways, Tottenham cake reflects Quaker values of simplicity and equality.  Also, it is meant to show equality. This is typically baked in a tray, which ensured everyone gets an equal portion of cake.

I used a round pan since I didn’t have a smaller square pan. Also I’ve used pink food coloring which is the norm these days since Mulberries aren’t easily available in all parts of the world.I also weighed all the ingredients using a kitchen scale. 



You will need:
Makes: One small 6-inch round cake

85g self rising flour
1/2 tsp Baking powder
70g unsalted butter
70g caster sugar
2 eggs beaten
1 tsp vanilla

For the Icing:

½ cup Powdered sugar
½ tsp Vanilla extract
½-1 tsp Water
Pink food coloring

2 tsp Desiccated coconut

Grease a 6” x 6” square baking pan or a 6-inch round pan with butter and then line the bottom with parchment paper. Lightly butter the parchment paper.  Preheat oven to 350F.

Sift the all-purpose flour and baking powder. Set aside. Cream butter until light, about 2 minutes. Add the sugar and beat for another 3 minutes until light and fluffy. Then add the eggs one by one and beat for a minute after each addition. Then add in the vanilla extract. Slowly add the flour mix until fully combined.



Pour into the prepared pan and bake for 28-30 minutes. Cool in pan for five minutes and then transfer to a cooling rack to cool completely.

Prepare the icing while the cake is cooling. In a small bowl combine the powdered sugar, vanilla extract and few drops of water at a time until you get a thick glaze. Stir in the pink food coloring until you get a nice bright pink. The glaze should be thick flowing like honey, if its thin, add more powdered sugar. If the icing is too thin it will flow off the cake and not stay on it.

Place cooled cake on a cake stand, plate or cake board. Pour some icing on the centre of the cake and spread gently using an off-set spatula, starting from the centre moving towards the edge.



Sprinkle the desiccated coconut along the edges of the cake and let the icing set. I was in a rush to take pics so didn’t have the time to allow the icing to set up fully so it is still a little runny. Slice before serving. Store left-overs In an air tight container for 2 days. The cake is tender and moist, and not too sweet. The sugary icing compliments it well.




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O for Orange Ogura Cake - Day 15


The Ogura Cake is native to Batu Pahat, Malaysia. Ogura is a Japanese surname but means lovesick in Chinese. There seems to be no story behind the name of the cake, just that it was invented by a baker in Batu Pahat. If someone knows more about this cake, I would love to know. 

 O for ORANGE OGURA CAKE - MALAYSIA



The texture of this cake is something I haven’t come across before. Pillowy soft and very light. Almost like a cheesecake but not. I was intrigued by the method of baking and the distinct taste. The cake has a tight even crumb.

I chose to make an Orange flavored Ogura cake when I had friends over for dinner and both kids and adults alike loved it. 


You will need:
Makes:  One 8-inch square cake
Recipe adapted from here

70g Orange juice
40g Vegetable oil
1/4 tsp Salt
55g All-purpose flour or Cake flour
Zest from 2 oranges
4 Egg yolks + 1 whole egg (60g each)
150g Egg white (about 5 egg whites)
1/4 tsp Cream of tartar
60g Sugar

Preheat oven to 320F with a tray of boiling water in the bottom most rack. Line the bottom of an 8-inch square baking pan with parchment paper. You don’t need to line the sides of the pan. If you use a smaller pan, you will get a taller cake.

Whisk the egg yolks and vegetable oil until frothy. Then add the orange juice and mix well. Sift in the flour and salt, add the orange zest. Mix well and set aside.  


Using a hand mixer or stand mixer beat the egg whites and cream of tartar until foamy. Gradually add the sugar until peaks form, not stiff. Mix 1/3 of the egg whites into the yolk mixture with a rubber spatula. Then fold in the remaining meringue gently until combined well and no white streaks remain.

Pour batter into prepared pan. Steam bake for 40 minutes at 320F and another 20 minutes at 300F.

Remove cake immediately after its baked and invert onto a cooling rack.




Cool completely and then slice. If you have any leftovers store in an air tight container in the fridge for up to 3 days. Bring to room temperature before serving. 
BAKES FROM AROUND THE WORLD: 

A for ANZAC BISCUITS - AUSTRALIA





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H for Hot Milk Sponge Cake - Day 8



The Hot Milk Sponge cake is popular in the USA. I wasn’t able to find any clear history regarding its origin. Usually, sponge cakes are made by separating the eggs – and beating the yolks and whites separately. The texture thus achieved is different. In a Hot Milk Sponge cake however, the eggs are not separated and it gets it distinct taste from the hot milk added to the cake.

This cake is light, has a fine crumb to it and is moist. It makes for the perfect tea-time cake. It needs no icing, and is tasty on its own, Initially I was planning on making a chocolate buttercream but when I had a taste of the cake I felt it was good on its own.

H for HOT MILK SPONGE CAKE:


You will need:
Makes: One 8-inch cake
Recipe adapted from here

2 Eggs
1 cup Sugar
1 tsp Vanilla extract
1cup All-purpose flour plus 2 tbsp
1 tsp Baking powder
¼ tsp Salt
1 cup Milk plus 2 tbsp
5 tbsp Unsalted Butter

Preheat oven to 350F. Grease and flour an 8-inch baking pan. You can use a smaller cake pan to achieve a taller cake layer.

In the bowl of stand mixer, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add the sugar, beating until the mixture is light and fluffy, another 3 minutes. Beat in vanilla extract. Combine flour, baking powder and salt. Add it to the batter on low speed until just combined.




In a small pan, heat milk and butter until butter is melted. Add this to the batter slowly and beat until combined.

Now I must share this, when I first came to the US and started to bake cakes following recipes here, almost every single recipe had salt in it. I felt that very strange, salt in a sweet recipe, but I began to understand that salt actually cuts the sharp sweetness and makes the end product taste better. This recipe doesn’t call for salt but I feel it needs it and have added it. I tried it the first time as is and could immediately tell what was missing…salt! Its amazing how a tiny amount can make a big difference in taste.

Pour into prepared pan and bake fore 30 minutes until toothpick inserted in the center comes out clean.



Once done, remove cake from pan and cool on a rack completely, before slicing. This is my bake for the Letter H for BM #75. 
BAKES FROM AROUND THE WORLD: 

A for ANZAC BISCUITS - AUSTRALIA



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