Single-serving Black Forest Cake

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Hey everyone!

Hope you are all doing great! This week has been super crazy for Sugar for the Brain!!! As you may know if you follow me on Facebook and twitter, the Decorated Cake Roll was a huge hit and I went from 240 Likes to 1000 the same day (in a couple of hours in fact, while I was at the cinema listening to Batman! Great night!)!!! And yesterday, one week later, I got to 2000 Likes!!!! Never thought this would happen!!! Loved the cake of course, but you never know what will be popular. All I have to say is THANK YOU xxxx

But then I began to worry (yes I’m like that!) : “When you’re at the top, you can just go down!” I’m ok now

;)
Of course I will not be making the greatest hit every week, but I’ll be trying new things, having fun, learning and I hope you’ll like it too
:D

Here is a quick and delicious recipe! It can be even quicker if you use a cake box

;)
And thinking about it, it’s not a real recipe because I don’t really have the exact amount of ingredients, but I will try to be as exact as possible.
Single Serving Black Forest Cake

Single-serving Black Forest Cake

You’ll need

  • Glasses or verrines
  • Fresh cherries cut in two + whole for garnish
  • One recipe of your favorite chocolate cake or a box cake.
  • Whipped cream (with vanilla sugar if you want to)
  • Grated chocolate for garnish

Per glass (of course it depends on the size of your glass!) mine were a little more than 1 cup

  • 2 tiny cakes (cut with a cookie cutter)
  • About 6 to 8 half cherries or to taste!
  • 1 whole cherry
  • About 1/3 cup whipped cream
  • Grated chocolate to taste

Prepare your favorite chocolate cake. Once again I used Sing for your Supper’s perfect chocolate cupcakes recipe. Bake it so that it will be quite flat (you can use a cookie sheet for example), about 1 inch. Reduce the baking time if you use this technique. When it’s ready and cool, use a round cookie cutter (the size that can enter your glass) and cut 2 round cakes per glass.

Cut the cherries in two, remove the pit.

Prepare your whipped cream. Add some sugar to taste (optional).

Assembly

  • Put a cake at the base of the glass.
  • Add the cherries.
  • Add some whipped cream.
  • Add another cake on top.
  • Using a piping bag with the tip of your choice, pipe a whipped cream swirl on top.
  • Garnish with grated chocolate and a fresh cherry.

(How’s that for a quick assembly explanation;) )

Enjoy

:D

Marjorie

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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