Chocolate Mousse and Jello Cake

Name: Chocolate Mousse and Jello Cake
Yield: 6 servings
Cuisine: American
Ingredients: 1 Plain spongecake; 30 grams Granulated sugar; 30 ml Water; 1 Kahlua; 400 ml Heavy cream; 70 grams White sugar; 90 grams Chocolate (bittersweet); 50 grams Chocolate (sweet); 8 grams Powdered gelatin; 30 ml Water; 120 ml Strong coffee; 5 grams Gelatin powder; 30 grams White sugar; 20 ml Water; 1 Heavy cream; 1 Chocolate or chocolate chips

cookpad.japan @cookpad_jp

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.

You don't even need to make the spongecake a day in advance, so it's relatively easy. Adding meringue to the ganache (adjust according to the amount you use) will give you a light, airy-textured mousse. Recipe by Shioaji

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.

cookpad.japan @cookpad_jp

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.

Saved

Ingredients

6 servings

1Plain spongecake
<Syrup>
30 gramsGranulated sugar
30 mlWater
1Kahlua
400 mlHeavy cream
70 gramsWhite sugar
90 gramsChocolate (bittersweet)
50 gramsChocolate (sweet)
8 gramsPowdered gelatin
30 mlWater
120 mlStrong coffee
5 gramsGelatin powder
30 gramsWhite sugar
20 mlWater
1Heavy cream
1Chocolate or chocolate chips

Saved

Steps

1

Usingor the equivalent, bake a spongecake. Slice the cake into three layers and use one layer for this recipe.
2

Place the spongecake in an unlined cake pan. Make the syrup and when the cake has cooled, brush liberally on it. Put the gelatin for making ganache in a heatproof dish and dissolve in water.
3

Add the heavy cream and white sugar to a small pan, and heat while being careful not to let it come to a boil. When it starts to simmer around the edges, add the chocolate and wait for it to start melting. When it does, mix slowly with a spatula.
4

Little by little, add the microwaved gelatin and dissolve. Then place the pan in ice water and slowly stir while cooling. Wipe the side of the cake pan with a damp cloth or tissue paper and pour over the Step 2 spongecake.
5

Refrigerate as is and while waiting for it to set, make the coffee jello.
6

Brew a cup of strong coffee and add the specified amount of water in a small pot. Add the white sugar, and dissolve by heating. Prepare the gelatin reserved for the jello by adding it to water and dissolving it in the microwave. Once done, add to the small pot.
7

Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake. Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello.
8

Once the jelly has set, make cuts into the jello marking each serving. Decorate your cake. This time, I added a little brandy to the heavy cream and piped out "x" shapes. I set a piece of flaked chocolate in the center to look like a flower.