Today my little blog marks its first Anniversary.It was exactly this day a year ago that I decided to share my recipes with the world and today I have some amazing friends from different places who shares the same passion for food and to know them and interact with them has been wonderful.I just want to thank each and everyone of you who had visited my little space here.This blog has introduced me to a whole new world of cooking and photography. I had no idea how many wonderful friends I would meet and how much I would learn. I could have never imagined how fantastic the food blogosphere is.
In my facebook page i got 435 likes, 58 followers and 36,000 + page views in one year, I think I am so lucky to get all your support and love.Keep supporting me.Thanks to all you readers who have supported me and my blog over the past year! I'm excited for another year of happy blogging!
So on this special occasion I thought I would share with you a wonderful recipe.It's a yummy cake....
Chocolate Caramel Mousse Cake
A decadent moist chocolate cake filled with caramel mousse and glazed with dark chocolate ganache.This is a very rich,layered cake, perfect for any celebration.I am very very happy becoz for the first time i made a perfect looking cake.Chocolaty cake,caramel mousse and chocolate ganache altogether makes it delicious!!!!!!
For the cake
All purpose flour – 1 ½ cup
Cocoa Powder – 2 tbs
Baking Powder – 1 ½ tsp
Salt – ½ tsp
Butter – ½ cup (softened at room temp)
Sugar – ¾ cup
Eggs – 2
Vanilla essence – 1 tsp
Butter milk – ¾ cup (substitute with 3/4 cup milk with ¾ tbsp lemon juice and keep it for 5 minutes)
Baking soda – 1 tsp
Lemon juice – 1 tsp
For the Caramel
Condensed milk – 1 tin
For the caramel mousse
Caramel – 1 tin (made from 1 tin condensed milk)
Unflavoured gelatin powder – 1 tbs
Whipping cream – 200 ml
Powdered sugar -2 tbs
Vanilla extract – 1 tsp
For sugar syrup
Sugar – 5 tbs
Water – ¼ cup
Rose water – 2 drops
For chocolate ganache
Dark chocolate – 100g
Whipping cream – 3/4 cup
Butter – 1 tbs
Honey – 1 tbs
Cake preparation1.Pre-heat the oven to 180 degree C. Grease and line the bottom of the springform pan with wax paper or parchment paper.
2.In a bowl sift flour,cocoa powder,baking powder and salt and keep it aside.
3. In another bowl beat butter and sugar until creamy and add in egg one at a time and beat till light and fluffy. Then beat in vanilla extract.
4. Slowly add the dry ingredients little by little along with the butter milk.And gently fold in everything together until well combined.Don’t over mix it.
5. In a small cup combine the lemon juice and baking soda Allow the mixture to fizz and then quickly fold into the cake batter.6. Pour the batter into the springform pan and bake for 25-30 minutes or until a toothpick inserted at the center of the cake comes out clean.
7. Allow the cake to cool.
1.Take condensed milk tin and peel the outer cover of the tin.
2.Immerse closed can on its side in a pot of water and bring to a boil.Leave on a simmer for 2 to 2 and a half hours, topping up with water as needed. Be careful and don’t let the water dry out or the can could explode.
3.Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot, that can be very, very messy.
The condensed milk becomes thick and gets a nice caramel color.
Make the caramel a day before preparing the mousse cake.
Caramel Mousse Preparation1.In a small bowl take ¼ cup of of chilled water and sprinkle gelatin powder and leave it for few minutes.
2.In a bowl add the caramel and beat for 2 minutes.
3.Take another mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine then beat the mixture just until stiff peaks form.
4. Microwave soften gelatin for 30 seconds and stir it until gelatin melts.Add it to the caramel and combine well.
5. Now gently fold in the whipped cream into the caramel mixture until completely incorporated.And place it in the refrigerator for 10 minutes.Keep it only for 10 minutes otherwise it will get set.
Sugar syrup preparation
1.Take sugar and water in a sauce pan and boil till sugar melts.
2.Then allow to cool and add rose water.
Chocolate ganache preparation1.In a bowl put the chocolate pieces and keep it aside.In a saucepan add heavy cream and butter,bring to boil over medium heat.Switch off the flame.
2.Pour the mixture over the chocolate and allow to stand for 5 mins.Then stir it until smooth.Then add 1 tbs of honey for glazing and stir well.
Assembling the cake
1.Take the cake and cut the top portion to get a smooth surface and place it in a springform pan.Then apply sugar syrup on the cake.
2.Take the caramel mousse from the fridge and stir it and pour over the top of the chocolate cake and place it in the refrigerator for several hours(3-4 hrs )or until set.Then pour the chocolate ganache over the center of the caramel mousse and spread it evenly by sliding the pan.This gives shine and smoothness to the cake.Then refrigerate for few hours.Finally drizzle with caramel over the top.
3.Gently remove the cake from the springform pan,there you will get a well finished cake.
Slice the cake and serve it....
Note: After the caramel mousse has been completely set make the chocolate ganache.
Now it's time to know about the interesting thing...
To know more about the giveaway theme,rules and prizes.Click here!!!
Sending To Cutchi kitchen
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event