Neapolitan Layer Mousse Cake

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Hey everyone!

I’m so excited I did this recipe! I’m feeling like a real baker or more like a real bakery owner (I just see single serving mousse cakes in bakeries that’s why)

;)
And it was goooooood! It’s beautiful too, is there a better  color combination for desserts than the Neapolitan one? I really don’t think so! Ok so I won’t hide that it’s quite long to do, it’s not that hard but it takes a lot of time (much more time if you count the dishwashing you will need to do afterward, but hey it’s always like that!). It’s so worth it though! And you will show them to everyone and they will be like “What??!! there is no way you did THAT”! And yes, you did
;)

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Neapolitan Layer Mousse Cake
Recipe adapted from Inspiring the Everyday

You will need waxed paper and scotch tape. I took waxed paper because the scoth tape didn’t stick to parchment paper :S

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Chocolate Cake
Honestly, I took a boxed cake for this one. But I would suggest you use your most chocolaty cake recipe because it will be much much better with the other two flavors. Bake your cake in a 9 x 13 pan lined with parchment paper. Bake until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling grid and let cool completely. Once cool, use a round cookie cutter and cut as many shapes as you can. My cookie cutter was about 2 and a half inch diameter and I made 9 mousse cakes. I cut the top of some of them because I tough they were either too high or too uneven.

Then you will prepare the mousse collar. Put each cake in a cookie pan line with parchment paper. Wrap a waxed paper collar around the base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape. They will look like that (mine were a bit tall!):

collar

Prepare the vanilla mousse (you will need a quarter of this recipe)


Vanilla Mousse

4 cups heavy cream
1 cup granulated sugar
4 teaspoons vanilla extract
3 teaspoons unflavored gelatin powder (add a little more, I found my mousse a little too soft, it even flatten a little under the weight of the strawberry mousse once the collar removed)
½ cup cool water
½ cup heavy cream, slightly warmed

Sprinkle the gelatin over the cool water and allow to bloom.
Meanwhile, in a bowl combine the cream, sugar and vanilla extract.
Beat just before soft peaks form.
Heat the gelatin over simmering water. Wait for it to dissolve.
Remove from heat and warm the remaining cream (slightly warmer than room temperature).
Combine the gelatin and warmed cream.
Pour this mixture over the whipped cream and fold in.
Next, pour vanilla mousse over the cakes and spread evenly.
Chill for an hour to set mousse.
Prepare the strawberry mousse (you will need a quarter of this recipe)

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 A vanilla mousse cake only

;)

Strawberry Mousse
3 cups cream, whipped to soft peaks
1 ½ cups strawberry purée
3 ¾ teaspoons gelatin
¾ cup water, cool

Bring strawberry puree to a boil and remove from heat; cool.
Place gelatin over the cool water and allow to bloom.
Meanwhile, beat the cream until soft peaks form as before.
Heat the gelatin over simmering water.
Remove from heat and stir in the warm strawberry puree.
Next fold the gelatin/puree mixture into the whipped cream.
Spread onto the vanilla mousse cake. Chill cake again until set.

Remove each collar and decorate with either chocolate ganache or strawberry puree.

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Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home

;)

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!

Enjoy!

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Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.


Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead : http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx

Once your cake is frosted, you can drizzle the glaze/ganache.


Techniques I used for the frosting

Crisp corners: http://cakecentral.com/tutorial/how-to-frost-a-square-cake

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : http://www.youtube.com/watch?v=MjPPrBwj9YI piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.

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