May 18, 2011

CHEESECAKE MOUSSE AND A LAYERED MOUSSE CAKE TUTORIAL


Back when I was shleppin' flour and sugar for pay, the most popular combination of flavors on my menu was a decadent trio of buttermilk chocolate cake, cheesecake mousse, and raspberries.  My signature "Flour Shop Cheesecake Mousse" is a wonderfully versatile little mousse.  It is perfectly delicious served by the spoonful in a cup with fresh fruit or compote.  It can be piped into a cupcake or scooped on top in place of frosting.  It makes the perfect filling for tart shells and chocolate cups.


Recently, I was asked to donate a small cake to a local fund-raising event and decided to resurrect the blissful trinity in the form of a double-mousse cake.


This is the perfect, elegant little cake for entertaining and the technique used in the tutorial for creating a stacked mousse cake is one that anyone can use with ease.  All you need is a sheet of acetate, which can be found in the scrapbooking section of any craft store, cake, mousse and a sweet-tooth!



Double Mousse Cake
(a.k.a. "Cardinal Sin" -- known to incite lust, envy and gluttony all at once)

Ingredients
  • 1 8" chocolate layer cake
  • (I use a half batch of Martha Stewart's Chocolate recipe HERE)
  • 1 batch Cheesecake Mousse (recipe below)
  • 1 batch Stackable Chocolate Mousse (recipe below)
  • 2 cups frozen raspberries
  • 1 sheet acetate (in the scrapbooking section of most craft stores for less than $2)
  • 1 8" cake board (can be cut from a sheet of cardboard to fit the chocolate cake)
  • Cocoa powder, chocolate curls and/or fresh raspberries for garnish

Several hours in advance:  Place frozen raspberries in a sieve over a bowl to defrost and drain.  Reserve drained liquid.


Step 1:  Prepare acetate band by cutting acetate sheet in to TWO 12" x 3" strips and one 12" x 5" strip.  Link bands together by slightly overlapping and attaching (on both sides) with transparent tape.

Step 2.  Level the chocolate cake by removing the top with a sharp knife, leaving a 1" high cake.  Place cake on a cardboard cake board cut to match the circumference of the cake.


Step 3.  Wrap the acetate band around the cake snugly and affix loose end with transparent tape.

Step 4:  With a pastry brush, brush some of the reserved raspberry juice over the chocolate cake. Then, arrange defrosted raspberries on top of the cake layer.


Step 5:  Prepare cheesecake mousse and immediately spoon a 1" layer on top of the raspberries.  Use an off-set spatula to level the mousse.  There may be some extra mousse. Eat it it or save it ;-)

Refrigerate cake while working on next step.


Step 6:  Prepare chocolate mousse and immediately pour on top of the cheesecake mousse layer, to the top of the acetate.  Use an offset spatula to level the top with the acetate.  There may be some extra mousse.  (My husband and kids usually like to make a little mini "trifle" with the trimmed cake top and the extra mousses.)


Step 7:  Refrigerate for 2 hours.  Remove from refrigerator.  Gently peel acetate away from the cake.  Garnish with a dusting of cocoa powder, chocolate curls and fresh raspberries.


The acetate can be washed with soap and water and used again and again.  
Just remove the tape before washing.

Flour Shop Cheesecake Mousse

Ingredients
  • 1 Tablespoon unflavored gelatin
  • 1/4 cup room temperature water
  • 1 pound cream cheese at room temp
  • 1 cup granulated sugar
  • 5 egg yolks
  • 1 1/2 cups heavy cream

1.  In a small bowl, sprinkle gelatin over the water and lightly stir to combine.  Set aside.

2.  In the bowl of a standing mixer, beat cream cheese and 1/2 cup of the sugar.

3.  In a double boiler over medium-low heat, whisk egg yolks and the rest of the sugar until thickened and pale yellow.  Remove from heat and gently stir in gelatin until it has completely dissolved.  

4.  Beat the egg mixture into the cream cheese mixture to combine.

5.  In a separate bowl, whip the cream until it forms medium peaks.

6.  Gently fold the whipped cream in to the cream cheese mixture. 

7.  Pour into cups, tarts, pie shell or in a bowl to cool and set.  Refrigerate until ready to use or eat.  Sets in about an hour.


Flour Shop Stackable Chocolate Mousse

Ingredients
  • 1 Tablespoon unflavored gelatin
  • 1/4 cup room temperature water
  • 8 ounces semi-sweet chocolate
  • (you can change the type of mousse simply by changing the type of chocolate)
  • 2 tablespoons butter
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 2 TB water
  • 2 cups heavy cream

Step 1.  In a small bowl, sprinkle gelatin over the water and lightly stir to combine.  Set aside.

Step 2.  In a saucepan, or in the microwave, heat chocolate and butter until completely melted.  Stir to combine.  Transfer to a Large bowl and set aside.

Step 3.  In a medium bowl, using a hand-held mixer, whisk the egg yolks until pale yellow and thickened.

Step 4.  In a small saucepan, heat sugar and water to a boil.  Pour sugar mixture over the yolks and beat again.

Step 5.  Gently stir in the softened gelatin until it has completely dissolved.

Step 6.  In the bowl of a standing mixer, whip the heavy cream until it forms medium peaks.

Step 7.  Gently fold egg mixture and chocolate mixture into the whipped cream until just combined.

Step 8.  Pour into cups, tarts, pie shell or in a bowl to cool and set.  Refrigerate until ready to use or eat.  Sets in about an hour.

21 comments:

  1. Wowwwww! Looks awesome! I want some!!!

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  2. Oh.My.Goodness!!!

    I'm making a mental note, Jenn - when we meet IRL I hope you have one of these just hangin' around! Three of my favs - chocolate, cheesecake & RASPBERRIES!!! Yum!

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  3. That looks amazingly rich and delicious! I can't believe you made that because it looks like you just picked it up from the bakery!

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  4. gorgeous! if this is sinning, then count me in :) i love the combination of flavors..and i am excited about the cheesecake mousse recipe..that will get a lot of play in my kitchen.

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  5. hiya jenn , what are you trying to do to me you know i have to try this out now and sample and walk by the fridge knowing it is inside ????????/// thanks so much !!!!
    xmaggiex

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  6. How fancy and decadent. I'm so glad you commented on my blog so I could come and visit yours. Adding some of your recipes to my recipe box and following you now. Have a great week!

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  7. That looks so delicious! I'm not the least bit surprised that it was a popular item. I've been looking for something different for dessert at an upcoming dinner party and this may be it!

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  8. This looks absolutely divine! I'll be bookmarking this to try sometime. Maybe Father's Day!

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  9. WOW - that cake looks incredible! I can't wait to try this out! Thanks so much for sharing!!

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  10. My mouth is watering! I love your deserts!

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  11. OMG! this looks so amazing and beyond yummy! I will have to give this recipe a ttry very soon!

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  12. Very tasty blog ... I will definitely try some recipes ... Thank you.
    From Greece and all the company
    ΣτάΛες στο ΓαΛάΖιο blog .Wishes for a GOODNIGHT

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  13. Yummmmmmmmm! That looks amazing!

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  14. Oh boy, my mouth is watering. This cake looks absolutely delicious. If only I had an ounce of baking skills. My sister, who is an amazing pastry chef (her website: cakesbyjyl.blogspot.com), stole all of the baking talent in my family. I always appreciate your kind words and comments you leave. What a kind person you are. Thank you so much for linking this wonderful cake to my "All Things Wonderful" link party.
    Have a great weekend,
    Shauna
    myshaenoel.blogspot.com

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  15. WOW! This looks amazing. I would very much like a piece of this right now, please!

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  16. You are making me so hungry for dessert! I am such a chocoholic and this looks like it would satisfy my sweet tooth.

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  17. Mmmm. I'm featuring this tomorrow at womenwhodoitall.blogspot.com.

    :) Jill

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  18. Congrats! You were featured on this weeks A Themed Baker's Sunday! All the treats looked so delicious I wasn't able to rank them this week. Hope you come back for next week's theme which is Cakes! It starts tomorrow and ends next Saturday night! See ya!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-6.html
    Alyssa

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  19. This looks awesome! Chocolate mousse has got to be one of the best desserts in the world! I'd love for you to link this up to my sweet treats party! Hope to see you there,
    Ashton

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  20. Jenn, you are so unbelievably talented! This cake looks scrumptious! I bet it went over great at the fundraiser! Thanks for being a part of my first link party!

    Carlee
    www.ladybirdln.com

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I enjoy hearing from you! Thank you so much for taking the time to be part of the creative and positive spirit here at Rook No. 17! xoxo Jenn

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