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Rich Chocolate Mousse Cake with Peanut Brittle-A Breakthrough
Friday, 20 July 2012 | posted by Simply bakes

I have been trying to create a cake, something with different dimensions of flavours and layers of textures. I am not easily impressed by cakes with only one note of flavour or having similar textures throughout the whole cake. I get bored easily unless there is some kind of surprise in the cake:) 

From bottom: Tish Boyle's buttermilk chocolate cake layer, chopped peanut brittle, Julia Child's perfect chocolate mousse, cake layer, peanut brittle, chocolate mousse, snappy chocolate layer, garnish.
I went blog hopping around and drew inspirations from many different writers and pictures on the net.^^ In the end, i gathered recipes from all different websites and settled on a chocolate Mousse cake with crushed peanut brittle for texture:) 

Now Think about the smooth and rich chocolate mousse... the chocolaty cake...The crunchy caramely peanut brittle.. the snap of the top chocolate layer and the bits of dark chocolate in there.... 

Yes, this cake is truly the deal. 

This cake is seriously chocolaty and very RICH.  I could really taste the buttery flavour shining through in the Chocolate mousse and all the different components needed quite a fair bit of butter to make!:O Sigh... guilty pleasures:') I love the bold flavours, different textures and mouth after mouth of chocolate and peanutty goodness. 

 The downside for this cake was that the Julia Child's perfect chocolate mousse could not stay firm even for a few minutes out of the fridge! It would start melting all over and i was absolutely horrified because the cake could not hold if the mousse was flowing out! In the end, i had to resort to storing the cake overnight in the FREEZER and could only bring it out only when it is time to serve. Secondly, after storing the cake in the freezer overnight, the salty peanut brittle has really infused together with the cake, making the cake a tad bit salty. :( However after leaving the cake overnight for a second day, the flavours have really combined well enough and it was a whole new flavour to discover:D 

All in all, after the cake has had its TWO WHOLE DAYS or more resting in the freezer, all the flavours from the different components worked really well together and i must say, this cake is truly a milestone in my baking endeavour. Loving every minute of it<3

Oh yes, PLEASE use good quality chocolate TYVM! It will really make a whole world of a difference.

 1)Tish Boyle's buttermilk Chocolate Cake: (adapted and tweaked from The Little Teochew)
- 1 cup (4oz/114g) cake flour (plain flour is fine too)
- 1/2 cup (1.6oz/46g) Dutch-processed (alkalized) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks/6oz/170g) unsalted butter, softened
- 1 1/4 cups (8.8oz/250g) granulated sugar
- 2 large eggs
- 3/4 cup (180ml) buttermilk (I made my own buttermilk with 1 cup of EVAPORATED MILK and 1 tbsp of lemon juice and let it sit for 15 minutes or until thickened before measuring out 3/4 cup.)
- 2 tablespoons (30ml) Kahlua (optional but i used rum)
- 1 tsp vanilla extract
- 4 ounces (113g) finely chopped bittersweet chocolate or 3/4 cup miniature semisweet chocolate morsels bittersweet ( I used 60% cocoa chocolate couverture droplets)


1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Generously grease the interior of a 24cm round springform cake pan. Dust the molds with flour and tap out the excess.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.

5. Bake the cake at 175°C for the first 30 minutes. After that,  lower the temperature to 160°C and bake for the next 40 minutes. Test with a skewer at round the 1 hour-mark.

Cool the cakes in the pan set on a wire rack for 10 minutes.

6. Invert the cakes onto the rack and cool completely.

7. Place the cake into the freezer to firm up so that you can slice the cake neatly into 2 layers to assemble. 

2)Julia Child's prefect Chocolate Mousse: (adapted from David Lebovitz)
-6 ounces (170g) bittersweet or semisweet chocolate, chopped
-6 ounces (170g) unsalted butter, cut into small pieces
-1/4 cup (60ml) dark-brewed coffee + extra to brush and moisten the cake with
-4 large eggs, separated
-2/3 cup (170g), plus 1 tablespoon sugar
-2 tablespoons (30ml) dark rum
-1 tablespoon (15ml) water
-1/2 teaspoon vanilla extract


1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat with a hand held electric mixer until cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Place the chocolate mousse into the fridge to cool while you make the peanut brittle. 
3)Best Peanut Brittle: 
Recipe and instructions can be found at my previous post here
(For this cake recipe, i suggest you use LESS salt and UNSALTED butter for the peanut brittle.)

4) Snappy Chocolate layer: 
-3/4 cup of chocolate candy melts
- 1 tbsp unsalted butter

1. Melt chocolate and butter over a double boiler and cool completely. (make the chocolate layer only after the chocolate mousse cake has completely set and firmed up.)

1. Remove the thoroughly chilled cake from the freezer and slice the cake into 2 layers using a serrated knife. Trim the borders of the cake about 0.4 cm.
2.  line base of a 24cm springform tin and place one cake layer in tin. Brush the cake layer with cooled dark brewed coffee until moistened. Chop up a handful of peanut brittle and sprinkle all over the layer of cake. Pour half of the chocolate mousse into the cake tin. 
3. Repeat step 2 with another layer of chocolate cake, brush with coffee, sprinkle with crush peanut brittle and the rest of the chocolate mousse. 
4. Place the chocolate mousse cake into the freezer to set for one day (24 H) 
5. When the cake has completely set, remove the sides of the pan and pour the snappy chocolate layer over the top. Decorate with cherries on top and more peanut brittle at the sides of the cake. 

With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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