Special Chocolate Cake | Check Out What Else Has Been Added To The Chocolate Cake Right Now

This cake is for those who want to eat vanilla cake and also chocolate cake. Doesn’t it sound delicious just thinking about it? I added *** to the dark chocolate mousse to make it more delicious. And I decorated it with something that anyone who is not confident in decorating can follow. Anyone can do it.

πŸ“’ Ingredients

● Cake finished size ( 18cm*7cm )

● Biscuits in two colors

( Mold size: 28cm * 38cm )

5 yolks

30g sugar (2Tbsp+1tsp)

5 egg whites

95g sugar (1/2 cup)

65g cake flour ( 1/3 cup + 2Tbsp )

55g cake flour ( 1/3 cup + 1 tsp )

10g cocoa powder ( 1 Tbsp + 2 tsp )

● Two types of mousse cream

* Anglaise Sauce

2 yolks

15 g sugar ( 1 Tbsp)

60g milk ( 1/4 cup )

60 g heavy cream (1/4 cup)

4 g powdered gelatin (1 tsp)

20 g water ( 1 Tbsp + 1 tsp )

* Dark Chocolate Mousse

55g dark chocolate ( 1/3 cup )

30g Nutella (2Tbsp)

135g heavy cream (1/2 cup + 1Tbsp) (60% whipped)

* Vanilla Mousse

3ml vanilla extract

85g white chocolate (1/2 cup)

135g heavy cream (1/2 cup + 1Tbsp) (60% whipped)

● Dark Chocolate Mirror Glaze

25 g water ( 1 Tbsp + 2 tsp )

50g sugar ( 1/4 cup )

50g starch syrup ( 1/4 cup + 1 tsp )

32g sweetened condensed milk ( 2 Tbsp )

4g powdered gelatin ( 1/2 Tbsp )

+ 20g water )

50 g dark chocolate ( 1/3 cup )

πŸ“’ Recipe

1. First, I’m going to make a biscuit. Whip until volume increases and becomes ivory color.

2. Use cold egg whites. Meringue is not easy to make, but… You can make a dense and firm meringue. Whip on low speed for about 2 minutes. Divide the meringue and set aside. Divide the dough in two.

3. Please add the cake flour. Be careful not to turn the meringue off. Add cocoa powder and cake flour. Squeeze with a 1cm nozzle. It would be nice to draw a guide line below. Knead the dough as if it were filling the empty space.

4. Bake at 160C (320F) for 12 minutes, cut it 7cm wide.I wrapped it in wrap, put a Teflon sheet or transparent vinyl. Apply syrup, please.

5. I’ll make the Anglaise sauce, add milk and cream, 78C~82C ( 172F~180F), add gelatin. Pour 1/2 of the Anglaise sauce. Pour in all the remaining sauce, add vanilla bean or vanilla extract, add heavy cream to 60% volume. 30 minutes in the freezer.

6. Add cream to the vanilla mousse, 3-4 hours in the refrigerator. Please refer to the description box for the glaze. It can also be omitted. Refrigerate 30 minutes, carefully remove the vinyl. Garnish with Ferrero Rocher. If it’s Easter, you can decorate it with chocolate eggs. Very easy decoration!!