Step by step homemade baking recipes
Today I’m showing you how to make a new cake with a new technique- the Velvet Texture cake! I’m showing you how to apply the velvet texture to a White Chocolate Cream Cheese Mousse Cake. The mirror cake glaze was one of the most popular cake decorating techniques this year, and the velvet cake is an amazing partner to it. The velvet is not the flavor of the cake, it’s the texture on the outside…just like the fabric…from the 70’s.
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Today, I am joined by my guest host Paityn to bring you a gross Halloween treat- gummy worms in dirt cups! Gummy worms made from Jell-O, and dirt made from cookies and pudding, is an easy and fun addition to any Halloween party.
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This cake is a chocolate peanut butter lovers dream. If you need more convincing than that, feel free to keep on reading, but if you’re sold, just skip to the recipe and video!
Peanut butter is something that I cannot live without. I have it for breakfast, I have it for a snack with celery, I have it on my frozen yogurt. I love it. If I suddenly woke up one day with a peanut allergy. I would be crushed! My school is a peanut free facility, and thankfully for parents there are lots of peanut-free peanut butters. Um, what? Peanut butter sans peanuts. I’m glad I’m not five and having to eat that! I can’t imagine that it tastes very good . . . maybe I’ll just have to ask one of my kids if I can have a bite of their sandwich and try it. Hahahahahaha. I wouldn’t, don’t worry.
I can remember loving Reece’s Peanut Butter cups as a child but now, I don’t really care for them because I’ve had many peanut butter and chocolate themed desserts that are better. We’re talking buckeyes, mousse cups, fudge, cookies, brownies, pies! So many choices. When I set out to make this recipe, I wanted it to be completely over the top, encompassing all of my favourite aspects of each of these peanut butter chocolate recipes. I wanted the peanut butter flavour to be light, fluffy, inside and outside of the cake. I wanted it to be dripping chocolate! I wanted it to be pretty and I wanted it to be tasty. I definitely achieved my goals with this cake!
If you are a chocolate lover (like me) you are going to DIE for this recipe. When I took this cake to the staff room at school, one of my coworkers said it was the best cake she had ever had. I brought three of these cakes in, and they were gone in a day. That’s gotta be a record somehow! Each layer of the mousse has a unique flavour. The bottom is a light, flourless chocolate cake with a hint of espresso. The espresso brings out the richness of the chocolate, so make sure that you don’t leave it out. The middle is melt in your mouth delicious.
This cake is time consuming, so make sure you have lots of time for each layer to set and/or cool as needed. You want it to be completely set before you cut it, or you won’t have the layers set enough for them to stay standing up. It’s definitely worth the effort, so don’t let the time turn you off.
Making homemade mousse has been on my list of Must Do’s for a while now. I finally bit the bullet, did some research, and holy cr@p . . . why did I not make this YEARS ago?
This mousse is a rich, chocolatey, decadent dessert. If you have only ever had mousse from a box mix, you MUST try homemade, from scratch. It is so much better.
It’s full on calories, but you won’t regret one bite.
Chocolate Mousse
Ingredients:
– 10 oz (280 grams) bitter sweet chocolate
– 2 cups (475 mL) whipping cream (heavy cream)
– 2 tablespoons (25 grams) sugar
– 4 Egg Whites
– 1/4 cup (60mL) coffee
For the procedure, check out the video!
