onsdag 17 juni 2015

Triple Choco Dream!

Chocolate Mousse Cake
Pic taken by Amanda! :D
In school we had our yearly cake contest and this cake was our contribution;)
This chocolate cake is very chocolatey and rich so thin slices when it comes to serve!
I did not make this cake all by myself but with my friends Sophie and Amanda. We actually won the cake competition :-). Please check Amanda's blog on matochbaktankar.se for incredible recipes! ~

Here u got the recipe for this wonderful and delich cake!

Time: Be prepared to maybe spend a whole day on this...
Serving: Serves many because it is so rich

Sticky Cake (Swedish "Kladdkaka"):
125g butter
75g chopped chocolate (we used 55%)
2 eggs
225g granulated sugar
90 g All purpose flour
1 tsp vanilla powder or vanilla extract
2 pinches of sea salt
2 tbsp unsweetened cocoa powder

1. Preheat the oven to 175 degrees celcius (347 in fahrenheit).
2. Grease a springform tin (24cm / diameter)
(line it with greaseproof paper on the sides so that it over laps a bit up on the sides so that you can fill it with the mousse filling. or even better use a long piece of "cake plastic" around the sides.)

If you have any kind of special plastic to have around the edges after baking the the sides of the cake gets a smoother performance on the sides and top. If you have any chocolate decoration on the sides u can cover it up if the sides doesn't look that well. But the plastic also helps the top of the cake to be a more even circle.

3. Melt the butter slowly on low heat without it boiling and stir in the chopped chocolate and mix until it is melted.
4. Crack the eggs in a bowl and mix with the sugar. Also mix the dry ingredients in a seperate bowl.
5. Stir in the melted butter and dry ingredients into the sugar and egg mixture.
6. Divide batter evenly in the pan and bake in the oven for about 20min on the middle rack.

Let cool slightly and place in the refrigerator until completely cool. (If in a hurry in the freezer)

Milk chocolate mousse:
150 g milk chcolate (55%)
400g whipping cream
4 egg yolks


  1. Whip the cream until stiff peeks but not to firm. 
  2. Separate the eggs and place the egg yolks in a bowl.
  3. Finely chop the chocolate.
  4. Melt the chocolate over a water bath. Remove from the the heat when 2/3 is melted and let the rest melt while stirring.
  5. Fold in the egg yolks one at a time - the chocolate should not have a temperature over 65 degrees when the yolks are mixed in. It can coagulated (solidified) yolk.
  6. Gently fold in the whipped cream.
White chocolate mousse is made the same way with the same recipe. Only replace the milk chocolate with white chocolate!

Raspberry chocolate ganache:
100g dark chocolate 70% (your choice of chocolate)
200g whipping cream
3-4 tablespoons freshly squeezed juice from fresh raspberries. (Frozen are fine)
1tbls salted butter
pinch of salt

1. Finely chop the chocolate and place in a bowl.
2. Pour the cream into a saucepan and heat until you see small bubbles appear at the edge and a little bit in the middle. Be on your guard!
3. When the cream has started to simmer pour in the raspberry juice and stir.
4. Pour the cream over the chocolate and make sure that all chocolate is below the surface and let stand 2-3min. Then stir until completely melted and smooth and add lastly stir in the butter.
Let cool slightly.

1. Pipe or pour in the milk chocolate mousse in the springform where the cholate bottom is. Spread into an even layer. Let stand in the refrigerator for a while.
2. Add the next layer that is the white chocolate mousse and spread gently. Let stand at least 1 h in the refrigerator.
3. After making the chocolate ganache let it cool slightly and pour it over the cake so that it becomes a thin layer and put it quickly into the refrigerator for some minutes until set. 

We decorated with fresh berries and a little mint plus chocolate decoration on the sides! :)

Storage: You can keep it for about 5 days in refrigerator. The chocolate may start to sweat a little. A tip is to eat it the day you made it or the next day. That´s when it taste good! In the freezer you can keeps it probably only a week just because it contains fresh cream which easily turns bad.

The recipe for kladdkakan is my Mandy's own recipes and both recipes on chocolate mousse is her familys own recipe that has change a little. The recipe for the ganach is my own but it is probably of someone else. As complicated as it is ...