If I'm not mistaken, I made this cake for a little boy six years ago which I think he has no longer a little boy now but a big and tall teenager. Lately, my cell group had an April babies birthday celebrations and I would like to give this recipe a try again after so many years.
I always very particular with mousse cake as I don't like it to be set too firm like jelly or not able to set after unmold from the cake tin. So using the right amount of gelatin is quite crucial. I want the texture to be just right soft that melt in the mouth naturally but set nicely. Choosing the right gelatin also very particular for me too as gelatin powder and gelatin leaves is different. I always go for gelatin leaves as it is adour free and I feel the mousse texture is nicer. Unfortunately, during half way of the mousse making process, I found out I had not enough gelatin leaf. So I had no choice to add some gelatin powder that was after a quick browse from the Internet to get a right conversion of gelatin leaves to powder. I really cannot afford to fail this attempt as it is a birthday cake that going to serve many people. With that little guts of me by using two types of gelatins, I pray that the cake will set nicely.
Finally, I got the feed back for the mousse that set really nicely like no gelatin was added. It's melted in the mouth naturally unlike jelly. Oh! My heart feel settled after hearing that and quickly had a mouthful of the cake. I'm very pleased with the result. As for me, I always reduce gelatin from any recipes that I follow to feed my taste bud but really need some guts to do it.
Recipe for a 9 inches spring form cake tin lined with transparent dessert paper around inside of the cake tin.
Prepare an 8 inches cocoa sponge cake and divide into three pieces. You will need two pieces only.
Follow the recipe of 8 inches.Cocoa Sponge Cake
Recipe for the chocolate mousse: 30g egg yolks / 45g sugar / 120ml melted butter / 225g dark chocolate (melted) / 375ml whipped cream
Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
Fold in the whipped cream into the chocolate mixture.
Place one piece of cake at the bottom of a cake mould. I brush some coointeau on the cake but you can ignore this, then fill in the chocolate mousse. Place in the fridge to set while preparing the mango mousse.
Recipe for the mango mousse: 300ml mango puree / 100g sugar / 30ml lemon juice / 4 1/2 pieces gelatin leaves/ 450ml whipped cream
Put the gelatines into a bowl of cold water. Wait until it soften.
In another sauce pan, warm the mango puree and sugar until the sugar dissolved. Mix in the lemon juice.
Drain the gelatins and add into the warm mango puree.
Wait until the mango puree cool down, fold in the whipped cream.
Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
Refrigerate for at least 8 hours or best overnight.
For the topping, warm 120g mango puree with 1 tablespoon caster sugar and 1 tablespoon of lemon juice.
Dissolve 1/2 teasppon corn flour with 1 teaspoon water then add into the warm mango puree.
Layer on top of the cake once the mixture completely cool down. Garnish with some mango cubes and mint leaves. Unmold the spring form cake tin and take off the transparent dessert paper.
Slice the cake with a hot knife and mission complete. Enjoy!