Kitchen Corner

July 21, 2009

Mango Cho. Mousse Cake

Rushing back home to get these done for a birthday boy as promised. Things that always done in a rush would never be perfect especially from my hand. I didn't made it nicely and it's definitely not looking good which you could see the edges didn't nicely ummold, so I cover around the edges with a piece of transparent cakes wrapping paper. I was quite disappointed at first, however the taste make me feel better. The mango and chocolate mousse give a special taste which had balance up the sweetness. It's somehow quite refreshing! Anyway, I hope the boy will like it. I make it in a 16cm round mould and two of 5cm chef rings, so the two leave it for me and my other half :P

P/S: If you like the recipe please let me know and give me some time to post it up here ok. Cheers!

Recipe extracted from 不用模型做点心

Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder

  1. Mix the oil, milk and cocoa powder until a smooth thick paste.
  2. Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
  3. Fold in shifted plain flour and baking soda. Do this gently.
  4. Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
  5. Remove the cake together with the baking paper onto a wire rack to cool down.

Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream

  1. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
  2. Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
  3. Fold in the whipped cream into the chocolate mixture.

Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream

  1. Put the gelatines into a bowl of cold water. Wait until it soften.
  2. In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
  3. Drain the gelatines and add into the warm mango puree.
  4. Wait until the mango puree slightly cool down, fold in the whipped cream.

To assemble the cake:

  1. Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
  2. Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
  3. Refrigerate for at least 3 hours before unmold the cake.

25 comments:

Li Shan said...

Hi,your mango chocolate mousse cake look very nice and delicious. hope you can post up your recipe.. interested to try it as well.. thanks

Anju said...

Hi Grace,

The cake looks divine. I will wait for the recipe, would love to try it.

Passionate About Baking said...

Hi Grace,
You've finally managed to do some baking despite being so busy, rushing here and there.
The cake sure looks very very good. I'm really yearning for some choc mousse now! Yummy. Wonder how will the taste be? Which should be the dominant taste?
Take care ya?

~Rachel~ said...

Hi, i like your baking here, nice blog.^_^ this cake looks awesome.. the birthday boy is so lucky to have this.

Honey Bee Sweets said...

Lovely cake Grace! I am sure the birthday boy will be happy, I know I will. ;) I too made a chocolate cake but did not think of combining mango with chocolate....perhaps next time. ;)

Sonia said...

Sure, I want this lovely recipe. Thanks in advance.

nyonya pendek melaka said...

this looks perfect enough for me. must be really delicious as mango & chocolate are great together.

cherry potato said...

It's looks nice and yummy!Can share a piece?

Kitchen Corner said...

Hi Li Shan,
Hi Anju,
Hi Sonia,

Will let you know once I post up the recipe ok. Cheers!

Hi Jane,
Yes, I've been very busy rushing here and there. Well, I feel so good at home now. I really hope can make the cake nicer but may be next time. Mango and chocolate taste something different just like the combination of strawberry and chocolate. Rich but refreshing.

Hi Rachel,
Thanks for coming to my blog! I hope the boy will like it.

Hi Honey Bee Sweets,
Thanks so much for your lovely words, I feel sorry to the boy that the cake didn't turn out nicely, but I hope he likes the taste.

Hi nyonya pendek melaka,
Hi cherry potato,

Feel good with your lovely words!

Happy Flour said...

HI Kitchen Corner,

This cake look simple and delicious. And it my favourite mango mousse, yummy... :)

Food For Tots said...

I don't find anything wrong with the cake. It looks perfect and awesome! Hope I wish I will receive this homemade cake for my birthday too. *day dreaming* Hehehe!

Kim said...

Hii, your cake looks really good. I was wondering if you can post the recipe and I was wondering what did you wrap around the cake for the molding?

TINTIN said...

Grace, Thank you so much for sharing the recipe. This is type of cake that I wish to bake one day..but, dunno when ~ lol
I was just too busy all the time.

burpandslurp said...

Oh wow that looks amazing! A bit labor-intensive, but the result is so worth it! I'm keeping this recipe for a special occasion!

Anonymous said...

Hi Grace
I enjoy reading ur blog very much!
Would like to try this Mango Chocolate Mousse cake.

Kindly advise me :
3slices of gelatines = ??? powder gelatine
Or is it better to use in slice form.

Sorry to trouble you.
Thanks!
SL

Kitchen Corner said...

Hi Happy Flour,
Hi Food For Tots,

Thanks for all your compliment!

Hi Kim,
I used a kind of transparent paper which is use for wrapping the edges of the cake. I bought it from M'sia "Bake with Yen"

Hi TINTIN,
Hi burpandslurp,

Hope you will like this recipe and make it nicer ok. Cheers!

Hi SL,
Thanks for your compliments! No trouble at all. We blog to share right?!
I didn't know how many powder gelatine has to be used in this recipe. As I followed the recipe book which required 3 pieces of gelatines and luckily I still have stock on hand. You could try out gelatine powder and tell me the result ok. Cheers!

Anonymous said...

Hi Grace
Thanks for responding so fast.
Any chance that you still have stock of ur gelatines pieces?
If hv, pls help me to weigh them? Tot of using that as a guide to convert using the powder version.
Thanks!
SL

Kitchen Corner said...

Hi SL,
Yes, I still have few pieces of gelatine leaves on hand. Just weight them and found that 3 leaves equivalent to 6 grams.
I've just browsed from the web information about gelatine leaves and gelatine powder. Feel free to read it, it's quite useful.
http://www.recipes4us.co.uk/specials%20and%20holidays/Gelatine%20Origin%20Uses%20Recipes.htm

TINTIN said...

Grace, thank you for the information about gelatine :)

sassyspot said...

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Bakericious said...

Hi Grace

Tried your chocolate mousse recipe, truely yummy. Thanks for sharing.

Tan Shu-Yin said...

hi,

can u pls advise what do u mean by '3 pieces gelatines' used for the mango mousse recipe?
usually the gelatin i bought comes in the form of gelatine powder.

Kitchen Corner said...

Hi Shu Yin,
I used gelatine leaves instead of powder for this recipe. You can try to you powder but I'm not sure the quantity in powder. So sorry. Can you please check. Cheers!

Anonymous said...

Hi Grace,
When you mention tat "fold in the whipped cream" in chocolate mousse & mango mousse - must we whipped up e cream or just pour in when open its package? sorry for tis funny question cos i'm new in baking. Thanks in advance!!!!

Best Rgds
zenna

Kitchen Corner said...

Hi Zenna,
Yes you need to whip the cream then fold into the mixture.