Romantic chocolate -raspberry mousse cake

Before anyone thinks this blog is turning into a cake blog, let me tell you that the past weeks have been crazy. I started my last internship before graduation and I have been working also evenings/weekends in my other job. So, if I count fast, my weeks have been 55 to 70 hours of work, and what is left after that is not much free time. And as I have managed to bake new cakes almost every week now, there is a lot of recipies to share. This one here is my all time favourite, and I can easily say that it is my signature cake.

signaturecake-4275932

Before we go to the recipe I want to tell little more about this cake. When I graduated last year from the university, I wanted to have something pink and delicious. I ended up with the same problem I have many times – I knew what I wanted but there was no recipe for that. So I needed to create a recipe, and after some testing, this is the end results. I have made this cake many times since that, and it keeps surprising people every time. It looks like a delicious berry mouse cake, but when you cut it, you find layers of chocolate inside. For the mousse, you can use any berries you like, but I personally like most raspberries, as they work super nicely with chocolate. And for the decoration, only your imagination is the limit. I added the actual recipe again in two languages, but this time separately so that it would be more clear.

signaturecake-4275940

Chocolate – raspberry mousse cake

Serves 10-12 // time 2h active, 12h passive  // ø 16 & 18 cm cake tins

INGREDIENTS 

Base

  • 5 eggs
  • 150 g dark chocolate
  • 2 ½ dl flour
  • 1 tbs vanilla sugar
  • 1 tsp baking powder
  • (ground vanilla)
  • ¼ tsp salt
  • 200 g butter
  • 2 dl brown sugar

Mousse

  • 300 g raspberries
  • 4 dl whipping cream
  • 200 g cream cheese
  • 1 organic lemon
  • 1 ½ dl sugar
  • 7 gelatine sheets

Decoration

  • chocolate
  • lemon balm
  • whitechocolate covered freeze-dried raspberries

Suklaa – vadelma moussekakku

10-12 hengelle // aktiivinen aika 2h, passiivinen 12 h // ø 16 & 18 cm irtopohjavuoat

AINESOSAT

Pohja

  • 5 munaa
  • 150 g tummaa suklaata
  • 2 ½ dl vehnäjauhoja
  • 1 rkl vaniljasokeria
  • 1 tl leivinjauhetta
  • (Vaniljaa myllystä)
  • ¼ tl suolaa
  • 200 g voita
  • 2 dl ruokosokeria

Mousse

  • 300 g vadelmia
  • 2 dl kuohukermaa
  • 2 dl vispikermaa
  • 200 g maustamatonta tuorejuustoa
  • 1 luomu sitruuna
  • 1 ½ dl sokeria
  • 7 liivatelehteä

Koristeeksi

  • suklaata
  • sitruunamelissaa
  • valkosuklaalla kuorrutettuja pakastekuivattuja vadelmia

 

signaturecake-4275949

signaturecake-4275947

METHOD

Day 1 – cake base & raspberry puree  

  • Take butter out of the frige half an hour before you start making the cake
  • Preheat the oven to 175℃
  • Separate the egg whites and yolks (use room temperature eggs)
  • Melt the chocolate in a water bath
  • Mix the flour, vanilla sugar, vanilla and baking powder into a smooth mix
  • Whisk butter and cane sugar to foam
  • Add the yolks to the mixture one at a time
  • Add melted chocolate in a small batches to the dough while lightly mixing
  • Add the dry ingredients to the dough in a few batches, and mix evenly
  • Whisk the egg whites to a stiff foam and add the foam to the dough lightly stirring
  • Grease cake tin (diameter16cm) with butter and then add cocoa powder evenly
  • Pour the dough into the cake tin
  • Bake 40-45 minutes
  • Let the base cool well
  • Store the base (covered) in a refrigerator until the next morning
  • Cook the raspberries in a small amount of water for 5 to 10 minutes
  • Stir at regularly to get a smooth surface
  • Let the puree cool well, and keep it covered in the refrigerator until the next day

Day 2 – mousse & assembling 

  • Cut the cake base into three equal parts
  • Wash the lemon well, and grate the zest
  • Put the gelatine sheets in a cold water
  • Whip the cream to a foam
  • Add cream cheese, sugar and lemon zest to the mixture
  • Add the berry puree
  • Heat up lemon juice, and add gelatine sheets – mix until the mixture is smooth
  • Stir smoothly and check that the gelatin has completely melted
  • Add the gelatine -lemon mixture to the mousse stirring constantly
  • Put one piece of cake on a serving plate
  • Place the bigger cake ring around the base, so that the distance between the cake base and the ring is ~1cm
  • Pour the mousse all over the base, so that the mixture goes to the edges, and the base is fully covered
  • Place the second cake base top of the mousse into the center
  • Pour more mousse in, so that the mixture goes over the edges and bottom again
  • Add the last cake base, and pour the remaining mousse
  • Smooth the surface
  • Allow to set for at least 4 hours in the refrigerator

Decorating

  • Carefully remove the cake ring (use knife as a help if needed)
  • Melt the chocolate in a water bath
  • Pour melted chocolate to piping bag, use small-headed tip
  • Cut the raspberries half
  • Pipe the chocolate to the top and set the decorations
  • Finish with fresh lemon juice

signaturecake-4275954

VALMISTUS

Päivä 1 – kakkupohja & vadelmapyree 

  • Ota voi huoneenlämpöön puoli tuntia ennen valmistamista
  • Esilämmitä uuni 175℃
  • Erottele valkuaiset ja keltuaiset (käytä huoneenlämpöisä kananmunia)
  • Sulata suklaa vesihauteessa
  • Sekoita jauhot, vaniljasokeri, vanilja ja leivinjauhe tasaiseksi seokseksi
  • Vatkaa huoneenlämpöinen voi ja ruokosokeri vaahdoksi
  • Lisää keltuaiset seokseen yksi kerrallaan
  • Lisää sulatettu suklaa pienissä erissä taikinaan samalla kevyesti vatkaten
  • Lisää kuivat aineet taikinaan muutamassa erässä, ja sekoita tasaiseksi
  • Vatkaa valkuaiset vaahdoksi ja lisää valkuaisvaahto taikinaan kevyesti sekoittaen
  • Voitele irtopohjavuoka (halkaisija16cm) voilla, ja jauhota kaakaojauheella
  • Kaada taikina vuokaan ja tasoita pinta
  • Paista uunin ala tasolla 40-45 minuuttia
  • Anna jäähtyä hyvin
  • Säilytä pohja seuraavaan päivään vuoassa, alumiinifoliolla peitettynä jääkaapissa
  • Keitä vadelmia pienessä määrässä vettä 5-10 minuuttia
  • Sekoita tasaisin väliajoin, jotta saadaan tasainen pyree
  • Anna jäähtyä hyvin, ja säilytä peitettynä jääkaapissa seuraavaan päivään

Päivä 2 – mousse & kasaaminen 

  • Leikkaa kakkupohja kolmeen saman paksuiseen osaan
  • Pese sitruuna hyvin, ja raasta kuori
  • Laita liivatelehdet kylmään veteen
  • Vatkaa kermat vaahdoksi
  • Lisää tuorejuusto, sokeri ja sitruunan kuoriraaste seokseen
  • Lisää lopuksi marjapyree
  • Kiehauta yhden sitruunan mehu kattilassa, ja lisää kuivaksi puristetut liivatelehdet
  • Sekoita tasaiseksi, ja tarkista että liivate on sulanut nesteeseen kokonaan
  • Lisää liivate-sitruuna seos tasaisena vanana moussen sekaan, koko ajan sekoittaen
  • Laita tarjoilulautaselle yksi pala kakkupohjaa
  • Aseta kakkurengas pohjan ympärille niin, että pohjan ja renkaan väliin jää n. 1cm väli
  • Kaada pohjan päälle moussea niin, että seosta menee reunoille, ja pohja peittyy
  • Aseta toinen kakkupohja keskelle vuokaa moussen päälle
  • Kaada lisää moussea vuokaan niin, että seos menee jälleen reunojen ja pohjan päälle
  • Lisää viimeinen kakkupohja vuokaan, ja kaada loput moussesta pohjan päälle
  • Tasoita pinta
  • Laita tuorekelmu tai alumiinifolio vuoan päälle ennen kuin laitat kakun jääkaappiin hyytymään. Näin jääkaapista ei tartu tuoksuja kakkuun.
  • Hyydytä vähintään 4 tuntia jääkaapissa.

Koristelu

  • Irrota kakkurengas varovasti kakun ympäriltä käyttäen veistä apuna
  • Sulata suklaa vesihauteessa
  • Kaada suklaa pursotinpussiin, jossa on pienipäinen tylla
  • Leikkaa kuorrutetut vadelmat puoliksi
  • Pursota suklaa kakun päälle, ja asettele koristeet haluamallasi tavalla
  • Viimeistele tuoreella sitruunamelissalla

signaturecake-4275992


signaturecake-4275988

How do you like this one?

 

xx,

7541137850925210812151

// Romanttinen suklaa – vadelma moussekakku!

Advertisements

Easter cake – white chocolate and mango

For me, there is no easter without something sweet with mango. Usually, we make delicious cinnamon buns where we add mango and curd cheese to the middle, but this year I wanted something different. I combined fresh mango with white chocolate and the end result is this fresh easter cake. It is actually more simple to do (once again) than it may seem, and most of the time the cake is just cooling in the fridge. So you don´t have to do so much, mostly enjoy the delicious cake!

mangowhitechocolatecake-3225625

mangowhitechocolatecake-3225638

I have been posting all my recipes in English here, as the language of my blog is English. But after posting a picture of this cake on my Instagram account, I have received quite a many quiestions about the recipe. As most of those people are Finns, I decided that this time I write the recipe here in both languages. I hope it does not look too messy!

mangowhitechocolatecake-3225705

Mango – white chocolate cake

Serves 10-12 // time 1h active, 8h passive  // ø 18 cm cake tin

INGREDIENTS // AINESOSAT

Cake base / Pohja

175 g Bastogne biscuits // 175g Bastogne keksejä
75g  butter // 75g voita


Filling / Täyte

5 gelatine sheets  // 5 liivatelehteä
200-250 g fresh mango // 200-250g tuoretta mangoa
250g white chocolate // 250 g valkosuklaata
400 ml whipping cream //  4 dl kuohukermaa
200g cream cheese // 200g maustamatonta tuorejuustoa
200g curd cheese  // 200g maustamatonta rahkaa
2 teaspoons vanilla sugar // 2tl vaniljasokeria
100g sugar // 1 dl sokeria
1 tablespoon lemon juice // 1 rkl sitruunamehua


Glace / Kiille
5 gelatine sheets // 5 liivatelehteä
300 ml mango pyree // 3 dl mango sosetta
200 ml sparkling wine // 2 dl kuohuviiniä (voit käyttää myös alkoholitonta)
100 g sugar // 1 dl sokeria
1table spoon lemon juice // 1 rkl sitruunamehua


Decoration // koristelu
200 g white chocolate // 200 g valkosuklaata
groundcherries // ananaskirsikoita

 

mangowhitechocolatecake-3225718

mangowhitechocolatecake-3225730

METHOD

Cake base // pohja 

  • Put the biscuits into a strong, clean plastic bag and crush into fine mixture
    • laita keksit esimerkiksi pussiin ja murskaa hienoksi 
  • Melt the butter
    • sulata voi 
  • Combine crushed biscuits and butter and make smooth mixture
    • Yhdistä keksinmurut ja voi tasaiseksi massaksi
  • Place baking paper on the bottom of the baking tin
    • Laita leivinpaperi irtopohjavuoan pohjalle
  • Press the mixture with your hand evenly to the bottom of the baking tin
    • Painele seos tasaisesti vuoan pohjalle 
  • Put in the refrigerator
    • Laita jääkaappiin 

Filling // täyte 

  • Peel mango and cut into small pieces
    • Kuori mango ja pilko se pieniksi paloiksi
  • Place the gelatine sheets into cold water
    • Laita liivatelehdet kylmään veteen
  • Melt the white chocolate in a water bath
    • Sulata valkosuklaa vesihauteessa
  • Whip cream and sugar into sturdy cream
    • Vatkaa kerma ja sokerit jämäkäksi vaahdoksi
  • Add to the mixture curd cheese and cream cheese and mix until smooth
    • Lisää seokseen tuorejuusto sekä rahka ja sekoita tasaiseksi
  • Add melted chocolate to the mixture, remeber to stir constantly
    • Lisää sula suklaa nauhana koko ajan sekoittaen
  • Heat the lemon juice and squeeze the gelatine sheets dry
    • Lämmitä sitruunamehu ja purista liivatelehdet kuiviksi
  • Add the gelatine sheets into hot lemonjuice and mix until the mixture is smooth
    • Lisää liivatelehdet kuumaan sitruunamehuun ja sekoita kunnes seos on tasainen
  • Add the mixture to the cheese-cream mixture and stir constantly
    • Lisää nauhana koko ajan sekoittaen
  • Add 2/3 of the filling to the top of the base
    • Lisää 2/3 täytteestä pohjan päälle
  • Add mango pieces and mix gently
    • Lisää mango palat ja sekoita varovasti
  • Add rest of the filling and smooth the top
    • Lisää loput täytteestä ja tasoita pinta
  • Allow to cool in the fridge at least 4 hours
    • Anna jähmettyä kylmässä vähintään 4 tuntia

Glace // kiille

  • Place the gelatine sheets into cold water
    • Laita liivatelehdet likoamaan kylmään veteen
  • Make a smooth mix from the mango pyree, sugar and sparkling wine
    • Sekoita tasaiseksi mangosose, sokeri ja kuohuviini
  • Heat the lemon juice and squeeze the gelatine sheets dry
    • Lämmitä sitruunamehu ja purista liivatelehdet kuiviksi
  • Add the gelatine sheets into hot lemonjuice and mix until the mixture is smooth
    • Lisää liivatelehdet kuumaan sitruunamehuun ja sekoita kunnes seos on tasainen
  • Pour the mixture over the filling
    • Kaada seos jähmettyneen täytteen päälle
  • Allow to cool in the fridge at least 3 hours
    • Anna hyytyä vähintään 3 tuntia

Decorations // koristelu

  • Melt the chocolate in a water bath
    • Sulata suklaa vesihauteessa
  • Transfer your melted chocolate to piping bag, use small-headed tip
    • Laita sula suklaa pursotuspussiin, ja käytä pienipäistä tyllaa
  • Pipe the chocolate to the top
    • Pursota suklaata nauhoina kakun päälle
  • Let cool for a moment
    • Anna jähmettyä hetki
  • Add few ground cherries for the final touch
    • Lisää lopuksi muutama ananaskirsikka kakun päälle 

mangowhitechocolatecake-3225731

mangowhitechocolatecake-3225754

Mango glace is something that easily turns into “ugly” dark orange. I wanted to keep it fresh looking, so that’s why I added some sparkling wine into it. And if you are afraid the children eating cake with alcohol, just then use non-alcoholic wine. I also realised that the white chocolate decoration in the top will break in an ugly way when you cut the cake. So if you want to avoid this, you can also use white chocolate ganache, which stays much softer.

mangowhitechocolatecake-3225766

What is your favorite easter dessert?

xx,

7541137850925210812151

// Raikas mango -valkosuklaa juustokakku pääsiäiseksi!

 

Tiramisu inspired chocolate cake

I think that people around me deserves the most amazing cakes there are in this world. So I use selfishly each possibility there is, to make cakes for my loved ones. Luckily I have two brothers, and one of them happened to have birthday last weekend. Crazy cake lady was let loose, and I ended up creating tiramisu inspired soft chocolate mousse cake for him. And ou boy what a cake it was! If it looked super nice, it definitely did also taste nice. To make this cake it took me in the end three day, BUT please don´t get scared of that! I just think it it better to do it in three parts, so then it takes in the end actually less time, when you can split the work, and make each part carefully.

tiramisucake-2114186

My original goal with this recipe was to turn tiramisu into a cake, but sadly it was not as tiramisu tasting as it may look. It ended up being more chocolate cake than tiramisu cake, but nevertheless, it tasted amazing. The classical cake base, which I moistened with strong espresso was perfect with the soft chocolate mousse. The mousse was not too heavy, and I used egg yolks instead of gelatin to keep the mousse as soft as possible. For the topping I used two other classical tiramisu ingredients: mascarpone cheese and Marsala wine. The mix did not have super strong flavor, so if you want a really strong taste then use little extra Marsala.

tiramisucake-2114188

tiramisucake-2114102.jpg

Tiramisu inspired chocolate cake

Serves 12-15 // time 240min + 12h  // ø 23 cm cake tin

INGREDIENTS

Cake base

  • 5 eggs (room temp.)
  • 250 g sugar
  • 120 g wheat flour
  • 40 g potato flour
  • 2 teaspoons of baking powder

Chocolate mousse 

  • 250 g cream cheese
  • 85 g sugar
  • 1 tea spoon of vanilla sugar
  • hint of ground vanilla
  • 3 egg yolks
  • 300 ml double cream
  • 300 g dark chocolate

Topping

  • 125 g mascarpone
  • 100 ml double cream
  • 1 table spoon of Marsala wine
  • 20-30 g icing sugar
  • 300 g Savoiardi cookies
  • 150 g dark chocolate
  • 150 g milk chocolate
  • ~200 ml strong espresso
  • ribbon

tiramisucake-2114229

tiramisucake-2114195.jpg

METHOD

DAY 1 // Cake base 

PREHEAT the oven into 175 degrees (C)

FOAM sugar and the eggs until you get nice stiff foam

MIX wheat flour, potato flour and baking powder

WITH SCRAPER add the flour-baking powder mix little by little to the bowl where you have the sugar-egg foam.

Hint// I always use sieve to add the flours so that it can be added smoothly

GREASE cake tin with butter  and pour in the dough

BAKE 40 minutes

LET COOL completely and cover


DAY 2 // chocolate mousse and putting together 

PREPARE the coffee

CUT the cake base into two equally thick pieces

WHIP the cream

MIX cream cheese, both sugars, ground vanilla and yolk into a smooth mix

MELT the chocolate

ADD the melted chocolate into the mix

ADD gently whipper cream

PLACE one of the cake base pieces into a springform pan

MOISTEN it with espresso

ADD the chocolate mousse and smooth

PLACE the second piece of cake base and moisten also with espresso

COVER and let stay in the fridge until the next day


DAY 3 // decorating 

GRATE chocolate

WHIP the cream

MIX whipped cream with mascarpone, ground vanilla, Marsala wine and icing sugar

APPLY the mixture evenly over the top and sides of the cake

ADD Savoiardi cookies around the cake

HINT // cut a little from the bottom of each cookie if it looks that they are too high for                  your cake

ADD grated chocolate to the top

TIED the ribbon around the cake for the final touch

ENJOY!

tiramisucake-2114254

tiramisucake-2114278

tiramisucake-2114145

Let´t me know how you like the birthday cake I made for my brother, it was a fun project!

xx,

7541137850925210812151