Banana Chocolate Mousse Cake

I said I am going to do it ya. I was really thinking about it since that day after eating it at Ritz. Keke. So once again, I manage to take time to find THE recipe that I am satisfied with. Then I squeeze some time to buy the ingredient and I started baking at 11pm last night. I know if I don’t do it, I will not be able to sleep. Hahaha.

I took the chocolate mousse recipe from Florence blog again. It is really helpful and has a lot of good recipes! Thank Florence!!!

Cake base:
Click Here
I made half the recipe only, as I only wanted 1 layer of cake base.

Chocolate Mousse:
155g chocolate block (chopped)
100g whipping cream
2 tsp rum
400g whipping cream + 2 heapful tbsp icing sugar (whipped)
8g gelatin dissolved in 4 tbsp boiling water

1 large Banana

Method:
1. Whip 400g whipping cream till mousse state and chill till ready to use.
2. Dissolve gelatin in water and keep warm for use later.
3. Double-boiled 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste. Stir in the gelatin and rum. Cool the chocolate mixture a little.
4. Stir some whipped cream into the slightly warm chocolate mixture a few times. Pour chocolate mixture into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 – 3 minutes.

Assembly of the Cake

1. Use an 8″ cake ring to assemble.
2. Line the cake pan with a cake board and put in a layer of the cake, centralise it. (The cake should be smaller than the ring, not fitting exactly)
3. Slice the banana and laid it on the cake, then pour in the mousse.
4. Chill the cake for about 2 – 3 hours before serving.

Mango Mousse Cake

Got this recipe from IK. It really have simple to make, not much effort needed. But I had made a few mistakes or didn’t follow the steps so it didn’t turn out as good as it is suppose to be. Going to try it again.

Mango Mousse Cake from Imperial Kitchen

360g whipped cream (I use non dairy Pour and whip)
330g mango puree
1 1/2 tbsp lemon juice
mango cubes (optional)
Gelatin powder 20g
water 4 tbsp

Method
1. soak gelatine with water… dissolved it with microwave.
2. Pour mango puree in whipped cream add in gelatine mixture n lemon juice.
3. Add in mango cubes

Mango mirror(recipe from Baking Mum):
150 gm mango puree
50 gm water
1 tbsp gelatine powder

Dissolve gelatine with water. Add in mango puree. Pouring over the cake.

U can use a basic sponge cake recipe or swiss roll recipe for the sponge (I took it from Baking Mum)

Ingredients:
4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Methods:
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8″ on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line with baking paper. Pour batter into the tin and bake it in a preheated oven at 190C for about 20-30 mins. When done, remove the cake from the tin immediately and leave it on wire rack to cool.

Assembly:
1. Wrap cake ring with cling film (this is to prevent the mousse from leaking out)
2. lay 1 piece of sponge in center of cake ring. Sponge should be slightly smaller than ring.
3. pour half the mango mousse on the cake layer.
4. place 2nd layer of sponge on the mousse then pour in remaining mousse and let it chill in fridge till almost set.
5. Do the mango mirror. And pour it over the set mousse. and chill till set.