How to Make Award-winning Chocolate Mousse 3 Layer Cake
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Quick Chocolate Mousse 3 Layer Cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chocolate Mousse 3 Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Mousse 3 Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate Mousse 3 Layer Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate Mousse 3 Layer Cake estimated approx 50 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Chocolate Mousse 3 Layer Cake using 25 ingredients and 8 steps. Here is how you cook that.
3 layer cake with 2 red velvet layers with a sponge cake in the middle with strawberry icing covered with chocolate cream cheese frosting.
Ingredients and spices that need to be Get to make Chocolate Mousse 3 Layer Cake:
- Sponge Cake Layer
- 1 TBsp Butter
- 1 TBsp milk
- 1 Cup Flour
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 3 Eggs
- 3/4 cup White Sugar
- Red Velvet Layers
- 2 1/2 cups Flour
- 1 1/2 cups Caster Sugar
- 1 Tsp Cinnamon
- 2 TBsp Cocoa Powder
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 pinch Salt
- 1/2 cup Cooking Oil
- 1 cup Buttermilk
- 2 Tsp Vanilla Extract or Strawberry Extract
- 1/4 cup Red Food Colouring
- Chocolate Mousse Cream Cheese Frosting
- 225 g Cadbury Milk Chocolate Melts
- 250 ml Anchor Long Life Cream
- 1 pack (250 g) Philadelphia Cream Cheese (At Room Temperature)
- 1 Tsp Caster Sugar
Instructions to make Chocolate Mousse 3 Layer Cake
- Preheat the oven at 180*c (350*f).
- Make the sponge cake first. Put butter and milk in a small microwave bowl and melt the butter, set aside. In a large bowl, sift together flour, baking powder and sugar. (always sift the dry ingredients when making a cake).
- In a electric mixer, add and mix sugar and eggs, add one egg at a time, and mix well til well combined. Then add the vanilla extract and mix. Slowly add the flour mixture in 3 parts and fold in the melted butter and milk til the batter is mixed well. The batter should be a little runny so it is easy to pour in your cake tin.
- Pour the batter in a greased springform cake tin. Bake for 15-20 minutes. While the cake is cooking, clean your mixer bowl and prepare the red velvet layers.
- In a large bowl, sift together the flour, sugar, cinnamon, cocoa powder, salt, baking powder and soda. In a clean mixer bowl, add eggs, oil, buttermilk, food colouring and vanilla extract and mix well. Then slowly add the flour mixture and fold in, careful not to over mix.
- Spread the batter evenly in two greased cake tins (make sure that the cake tins are the same brand) When the sponge cake is baked, take out of the oven and let it cool on a cooling rack and put the red velvet batter cake tins in and bake for 30-35 minutes.
- Now it's time to make the chocolate frosting. Again, clean your mixer bowl. Add the chocolate melts and cream in a bowl and heat in the microwave for 1 minute, and stir till the chocolate has melted and mixed well. Set aside, and again, in a clean mixer bowl beat the cream cheese until smooth and creamy. Slowly add the chocolate and sugar and mix till smooth and creamy. Put the mouse in the fridge until the cake layers are completely cooled.
- Assemble the cake. Carefully place one red velvet layer on a large plate or a cake plate if you have one. Gently shave off some the top of the layer. Next, made some strawberry icing with icing sugar, strawberry extract and red food colouring and spread the icing on the top and put the sponge layer on top of the layer and gently press down and add more icing on top. Then, add the second red velvet layer on top. Then frost the whole cake with the chocolate mousse. If desired, you can decorate your cake with the extra frosting. Put the fridge for 30 minutes for the mousse to set.
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