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.

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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.

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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

 

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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

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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

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How do you like this one?

 

xx,

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// Romanttinen suklaa – vadelma moussekakku!

A small Adventure – First anniversary

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Exactly one year a go I published my first post here, how exiting! I had a blog also before, but it had been in a silent mode for a long time. I kind of wanted to continue, but the platform, writing language and visuals did not inspire me at all. Luckily I had a school project last autumn, which pushed me to develop my old blog, and in the end I actually created totally new concept – A small Adventure. My own domain name, new visuals and more clear content (at least I hope, haha) did the trick, and the past year I have been blogging more or less every week.  I try to keep getting better all the time with everything here, and could not be any happier about this hobby! Well, a more time to do this would make me happier..maybe one day?bdaycake-5-of-8

Even though I enjoy writing, photographing and tell you stories from my travels and every day moments, I cannot highlight enough how important every single one of you are to me! Without you reading my blog and sharing the moments with me, there would not be any point of doing this. So thank you for coming over and over again here, and see what I have to say and show to you. I would love to get to know you all at least little better, so I would appreciate, if you could leave a comment to this post, and tell me who you are! And if you have any questions, or wishes what I could write about, please share it with me. You are the ones that keeps me going with this!
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By the way, the cake in these photos is not for the first anniversary, but it was made by me to my man friend few weeks a go. He had a birthday, and I wanted to make him the most amazing cake I know so far. It was a lemon-raspberry mouse cake, with two soft chocolate layers inside (sadly I have no photos of the cake from the inside, it was pretty). And I ended up doing a little a crazy, over the top decoration – of course!

xx,

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Blackcurrant mousse cake

Yesterday we celebrated my brothers 21st birthday (when did my baby brother get so old?) so of course we needed to have a cake. Me and my two brothers have this tradition that when one of us is having a birthday the other two are making a cake for the celebration. During the years we have manage to do few excellent cakes and then there has been totally catastrophic ones. It is a fun tradition but as we are now all living in different places I had to make this time alone the cake for my brothers birthday. Sad reality, but I think there is still many cakes left for us to do together.

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I wanted to make a mousse cake as they are usually not as heavy as example cakes covered with cream (my brother loves those traditional cakes). I ended up making this delicious chocolate base blackcurrant mousse cake which was just perfect for this time of the year – it is not too sweet, fresh and still rich in flavor. And I love that the base is so soft, not the traditional biscuit base like many these kind of cakes have. I found the original recipe inspiration for this cake from I make cake -blog which is full of amazing cakes. That blog is so inspiring and I feel like I should start making more cakes. I actually love baking and cakes, just the life has been so busy the past months that I have not given any time to this hobby. But I think the times are changing and there are few parties coming later this spring where I need to make cakes so let`s see how full of cake this spring will end up to be.

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Blackcurrant mousse cake

Serves 8 / 12-15 cm spring-form tin

INGREDIENTS

Base

  • 2 eggs
  • 100 g of dark chocolate
  • 0.5 cups of cane sugar
  • 50 g butter
  • a pinch of salt & vanilla

Filling

  • 2 dl whipping cream
  • 250 g curd cheese
  • 5 leaves of gelatin
  • 300 g of black currants
  • 0.75 dl cane sugar
  • juice from half a lemon
  • a pinch of vanilla

+ chocolate for the decoration


METHOD

Base

PREHEAT the oven into 175`C

MELT the butter and add chopped chocolate and stir until smooth.

ADD sugar, salt, vanilla and eggs and blend smooth

COAT the bottom of the spring-form tin with baking paper

POUR chocolate mix in to the tin

BAKE in the oven approximately 15 minutes, until the bottom seems ready

LET COOL completely

Filling

START by preparing a blackcurrant pyre.

HEAT the currants in a saucepan and boil until the berries are entirely soft

STRAIN the puree in order to get the seeds and the shells off

PUT the gelatin leaves in cold water to soak for about 5 minutes

POUR the sifted blackcurrant pyre back into the saucepan, warm it and add the lemon juice

ADD the gelatin leaves one at a time and mix until smooth

LET COOL completely

WHIP the cream with cane sugar and vanilla

ADD the curd cheese and mix

STIR the creme curd mix with the cooled blackcurrant pyre

POUR the mixture into the cake tin on top of the cooled chocolate base

LET COOL in the fridge for a few hours or overnight

Decoration (when the cake is fully cooled down)

MELT the chocolate

PUT the melted chocolate in to a decorating bag and use small small round open tube to create stripes over the cake

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Delicious Monday,

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