DARK CHOCOLATE MOUSSE CAKE WITH BRANDIED CHERRIES
Steps:
- - About the chocolate sponge cake: The recipe calls for an 2x 8" pan at 325 c for about 35-40 minutes. I used my 9" pan which would give me a much thicker sponge cake. Naturally I had to either increase the baking time or the oven temperature, I chose the later but kept the baking time at 35-40 minutes. 35 minutes was perfectly enough. - To create the layers I cut the 9" cake in half and trimmed off the top. - I used 5 cups of brandied cherries as opposed to the recipe's 3 cups. I would still increase it to 6 cups. - I would probably eliminate the sugar in the brandied cherry recipe. - I reduced the cherry liquid to half a cup and spooned it over the cake layers. - I used 5 times the amount of mousse that Dorie's recipe called for. Which was just enough. Next time I might use a different mousse recipe just to see the difference. This one had way too many eggs. - I used my medium round pastry tip to do the doodling for the chocolate collar. - The cake tastes noticeably better when left in the fridge for at least 24 hours. -Let the mousse set and then top the layers and crumb coat the cake with it. It is much easier and eliminates the need for a pastry ring or acetate. - I used about a cup of fresh cherries (stems attached) plus sliced (didn't have slivered) pistachios to top the cake.
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Eshak miha
[email protected]This cake is a chocolate lover's dream come true. It's rich, decadent, and oh-so-satisfying. I love that it's not overly sweet, allowing the chocolate flavor to shine through.
Rana Haseeb rajpoot
[email protected]The presentation of this cake is absolutely stunning. The dark chocolate ganache glaze gives it a sophisticated and elegant look. It's sure to impress at any gathering.
Khaled Aa
[email protected]While the cake itself was अच्छी, I found the mousse to be slightly dense. I think adjusting the mousse recipe or potentially using a different chocolate might improve the overall texture.
Siphosethu Mgiba
[email protected]With a few tweaks, I was able to adapt this recipe to be gluten-free. I used a gluten-free flour blend and made sure all the other ingredients were gluten-free as well. It turned out fantastic!
EGGY
[email protected]I love that this recipe can be made ahead of time. I assembled the cake the day before my event, and it held up beautifully in the refrigerator. Perfect for busy hosts!
Nakul Chaulagain
[email protected]The brandied cherries were the highlight for me. They added a delightful boozy kick that complemented the chocolate perfectly. I'll definitely be using this recipe for future cherry-based desserts.
M Awais awais
[email protected]I made a few modifications to lighten up the recipe, using Greek yogurt and dark chocolate with a higher cacao content. It turned out just as delicious, with a satisfying richness without being overly heavy.
Syed Zeruab
[email protected]This cake was the star of my recent dinner party. The presentation was elegant, and the taste was out of this world. My guests raved about it, and I'll definitely be making it again.
C Magnusson
[email protected]I'm not the most experienced baker, but this recipe was easy to follow and yielded impressive results. The cake was moist and fluffy, and the mousse was light and airy. Definitely a keeper!
Angelo Hameed
[email protected]As a self-proclaimed chocolate aficionado, I can confidently say this mousse cake exceeded my expectations. The texture was velvety smooth, and the chocolate flavor was deep and decadent. Highly recommended!
Linda Carr
[email protected]This dark chocolate mousse cake turned out divine! The balance between the richness of the chocolate and the boozy cherries was absolute perfection. My family couldn't get enough.