Homemade Chocolate Indulgence cake

Hi semua… hari ni saya nak share camne nak wat chocolate indulgence cake… lbh kurang seminggu gak saya study camne nak wat kek ni…Saye ambil resepi dari sumber yang pelbagai dan saya olah menjadi resepi saya sendiri supaya ia lebih mudah. Ini kerana,  kebanyakan resepi yang saya dapat menggunakan putih telur yang tidak di masak dalam mousse. Saya bukannye ape… memandangkan anak saya masih kecil, saya cuba elakkan menggunakannya kerana ia tidak bagus untuk bayi ataupun ibu mengandung (bukan saye yg mengandung ye)  memandangkan immune system mereka yang masih lemah, takut kene salmonella infection, walaupn jarang berlaku.. sebenarnya.Just langkah berhati2 shj… then setelah saya dapatkan resepi yang saya rasakan sesuai, saya mula membuat kak coklat 2 hari sebelum memulakan langkah yang lainnye.. sebab bahan2 utk membuat mousse masih tiada. So, hari Ahad, setelah membeli brg yg di perlukan.. sy pn memulakan projek wat kek… tgh2 mlm plak tu..huhu.. maklumlah… ade anak kecik. walaupn langkahnye agak leceh cket.. tp worth it. Alhamdulillah, menjadi kek saye.. Suami pn ckp mmg mcm secret recipe..huhu. berbungenye hati saye denga…huhuh.

Ok lah… utk membuat chocolate indulgence cake ni, kene buat 4 komponen berasingan, iaitu:

1. Coklat kek

2. Mousse coklat

3.Mousse coklat putih

4. Ganache coklat

Untuk kek coklat, saye gune resepi dari hershey tapi saya kurangkan gula dari 2 cup kepada 1 3/4 cup and it taste just nice. Saya gune resepi ni sbb bile saya google resepi yg bagus utk coklat cake, resepinye semuenye lebih kurang camni. Lagipun, step yg diberi amatlah mudah. so, jadilah resepinya spt di bwh ni:

1. Kek Coklat

Ingredients

• 1 3/4 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

2. Mousse coklat

Ingredients:

227 g bittersweet or dark chocolate, coarsely chopped(226.8 g)

2 egg yolks, beaten lightly

1/3 cup sugar

1/4 cup water

1 3/4 cups heavy cream

½ pack (3.5 g halal gelatine/ agar powder)

Directions:

In a small heavy bottomed saucepan, add  gelatine, eggs, sugar, and 1/2 cup heavy cream.  Stir over medium heat until mixture starts to bubble a little along the edges.  Remove from heat  and mix in the chocolate until all the chocolate melt. Put in a bowl.  Put bowl over an ice bath.  Cool for about 15-20 minutes.  Stir about every 5 minutes.

Beat remaining of heavy cream until soft peaks.  Fold into the cooled chocolate mixture in 3 additions with a rubber spatula.  DO NOT BEAT, this will cause the cream to break down and cause this to become soupy.  Cover with plastic wrap, touching the mousse.  Cool untill set for about 1 hours.

3. White Chocolate Mousse

Makes 3 cups

• ½  envelope (3.5 grams) powdered halal gelatine/ agar powder
• 2 tbsp water
• 170 g best quality white chocolate, roughly chopped
• 1 1/4 cups heavy cream
• 2 eggs yolks

Directions:

In a small heavy bottomed saucepan, add  gelatine, eggs, sugar, water, and 1/4 cup heavy cream.  Stir over medium heat until mixture starts to bubble a little along the edges.  Remove from heat  and mix in the white chocolate until all the chocolate melt. Put in a bowl.  Put bowl over an ice bath.  Cool for about 15-20 minutes.  Stir about every 5 minutes.

Beat remaining of heavy cream until soft peaks.  Fold into the cooled white chocolate mixture in 3 additions with a rubber spatula.  DO NOT BEAT, this will cause the cream to break down and cause this to become soupy.  Cover with plastic wrap, touching the mousse.  Cool untill set for about 1 hours.

4. Chocolate Ganache

150 ml heavy cream/ double cream/ whiping cream

300 g chocolate

1 tbsp butter

Direction

stir and boil heavy cream and butter in the saucepan. remove from heat and put in the chocolate. stir untill completely melt.

Assemble the cake:

1. Bahagikan kek kepada empat lapisan. caranye, bahagilan kek kepada 2 lapisan, dan bahagikan lapisan tersebut kepada 2 lapisan lagi. Gunakan pisau yang tajam. Untuk hasil yang cantik, simpan kek di dalam peti sejuk sebelum dipotong kepada lapisan..

2. Letakkan kek coklat lapisan pertama sbg base. Layerkan dengan white chocolate mousse dan chocolate mousse berselang seli. cover keseluruhan cake dengan lebihan chocolate mousse. Sejukkan di dalam fridge lbh kurang 2 jam atau sehingga kek setting dgn baik.

3. Cover cake dgn chocolate ganache dan sejukkan (fridge)