Chocolate lover’s dream! An exquisite chocolate dessert with layers of #cake and #mousse.
Easy recipe for any celebration. Perfect for birthdays, anniversaries, and holidays! #nobake #chocolate #moussecake
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■ Layered Chocolate Mousse Cake Recipe (6 inch)
※ Chocolate Chiffon Cake | (28 X 28cm Square Pan):
Egg (63g/pc) 4pcs
Milk 55g
Corn Oil 30g
Cocoa Powder 10g
Cake Flour 55g
Vinegar/Lemon Juice ½ Tsp
Caster Sugar 40g
※ Preheated Oven: 130℃ | 266°F for 30mins
※ Chocolate Mousse:
Gelatin Powder 10g
Water 50g
Dark Chocolate 130g
Milk 100g
Whipping Cream 300g
Caster Sugar 30g
■ Storage and Shelf-life:
Store in an airtight container. It can last in the fridge up to 4 days.
■ Tips:
Use a warm cloth to wipe or hair dryer to warm the side of the cake pan before unwrapping. This will help the mousse come away from the acetate without tearing.
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浓郁丝滑的巧克力慕斯蛋糕,入口即化 ~ 巧克力控必试!超级容易上手的蛋糕 ,送人或庆祝节日都是不错的甜点。
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■ 巧克力慕斯蛋糕食谱(六寸)
※ 巧克力戚风蛋糕 | (28 x 28cm 方形烤盘)
鸡蛋 (63克/粒) 4粒
牛奶 55克
玉米油 30克
可可粉 10克
低筋面粉 55克
白醋/柠檬汁 ½ 茶匙
细砂糖 40克
※ 预热烤箱: 130℃ | 266°F 烤 30分钟
※ 巧克力慕斯
吉利丁粉 10克
水 50克
黑巧克力 130克
牛奶 100克
淡奶油 300克
细砂糖 30克
■ 保存方法:
蛋糕最好当天吃完。收进密封容器。冷藏可保存4天
■ 小贴士:
取出脱膜时,可稍微用热毛巾捂热模具周围 或用 吹风机微微吹热模具外圈,以方便脱模。
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29 авг 2024