Chocolate Cherry Mousse Cake

Chocolate Cherry Mousse Cake is like a combination of desserts...black forest gateaux and chocolate mousse. I think it works well and most of it was destroyed at the girl's night I made it for. It is a bit of effort to make but I loved the challenge and thoroughly enjoyed the result. 

Chocolate Cheery Mousse Cake

INGREDIENTS:

For Chocolate Genose Sponge:
75g flour, sifted
60g cocoa, sifted
4 size 6 eggs
125g castar sugar
30g melted butter

For Cherries:
400g of pitted cheeries, from a jar or tin.
150g castar sugar
Zest of 1 orange
2 cloves

For Chocolate Mousse:

500mL milk
125g castar sugar
1 vanilla pod, split and seeds scraped.
200g dark chocolate (at least 50% cocoa solids)
6 eggs yolks (size 6 eggs)


METHOD:

For the chocolate genose:
Preheat oven to 190 degrees celcius
Grease and line a 23cm springform cake tin

Whisk eggs and sugar together in a bowl for about 15 minutes or until the misture leaves trails when you lift the whisk.
Fold in flour and cocoa.
Add melted butter and fold into mixture until just combined.
Pour into prepared tin.
Bake for 30 minutes or until springy to the touch.
Remove from oven and invert onto a wire rack to cool.

For the cherries:
Put cheeries into a saucepan, cover with juice from the can/tin, add water if necessary to ensure the cherries are covered.
Add sugar, orange zest and cloves.
Over medium heat stir until sugar has dissolved.
Remove from heat and leave until required.

For the Chocolate Mousse:
Make a creme anglaise... slowly bringing to the boil, the milk, two-thirds of the sugar, vanilla seeds and the vanilla pod in a saucepan.
Whisk egg yolks and remaining sugar in bowl until pale and leaves a light trail when the whisk is lifted.
Whilst whisking, pour hot milk mixture into egg yolk mixture, then pour back into saucepan.
Cook over a low heat but do not allow it to boil or it may curdle.
Once it thickens and lightly coats the back of a spoon, remove from the heat.
Break up the chocolate and place ina bowl.
When the creme anglaise is 75 - 85 degrees celcius, pour onto the chocolate and stir with a wooden spoon.
Whisk until smooth.
Whip the cream in another bowl until a trail is left when the whisk is lifted out.
Fold the cream into the chocolate mixture until just combined.

To Assemble:
Drain the cherries, discarding the cloves and orange zest.
Pour syrup into a saucepan and bring to the boil then remove from the heat.
Split the chocolate genose sponge horizontally and soak the cut sides with hot syrup.
Place outer ring of the springform pan on a flat plate.
Place top half of sponge, cut side up int he ring.
Spread a layer of chocolate mousse over the sponge about 1.5cm thick.
Evenly scatter the cherries over the mousse - reserving a dozen for serving.
Place second sponge, cut side down, on top and lightly press down.
Spread a thin layer of mousse on top.
Place int he fridge to set for at least 4 hours, until ready to serve.

To Serve:
Soak a tea towel in hot water, wring out and wrap around the tin then slowly lift off the outer ring.
Scatter chocolate shavings over the top of the cake and around the sides.
Dip a sharp knife into hot water, quick wipe dry, and cut the mousse cake into 12. Cleaning and dipping the knife into hot water between each slice.
Serve with a cherry on top and a quinelle of cream or fresh fruit to cut through the rich chocolate goodness.

Tips:
-Make sure the genose sponge is soaked as much as possible to give a moist and delicious result.
-Fresh cherries can be used too, just simmer them with the sugar, orange zest and cloves until they are soft.
-This can be made the day before serving and the leftovers kept in the fridge for the following day (ie lasts for 2 days).

Enjoy!

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Feijoa, Ginger, Walnut & Pistachio Cake (possible LF)

Feijoa, Ginger, Walnut & Pistachio Cake is just pure moist yumminess. I recieved 8 kilos of feijoas from my mum one day and I figured this looked like a delicious way of getting rid of a fair few of them. With feijoa pulp and cream cheese filling between layers of delicious cake with the wonderful surprise and texture of a pistachio and walnuts every now and then, I don't think you can go wrong with this cake - unless you're not a fan of feijoas of course. I even made a mini lactose free version for my partner - see note at bottom for lactose-free icing option which will make this recipe lactose free :).

Feijoa, Ginger, Walnut & Pistachio Cake

INGREDIENTS:

For the Cake

450 g flour
1 1/2 tsp baking soda
pinch of salt
440g caster sugar
4 eggs
500ml soybean oil
1 tsp cinnamon
2 tsp ground ginger
2 cups mashed feijoa pulp
450g can crushed pineapple, drained
100g Walnuts, chopped
50g Pistachio nuts, chopped

For the Filling

2 cups feijoa pulp, mashed
60g caster sugar
2 tsp grated fresh ginger
1 lemon, zested

For the Icing

200g softened butter
500g softened cream cheese
1 lemon zested
3 tsp grated fresh ginger
225g icing sugar

METHOD:

For Cake:
Preheat oven to 180 degrees celcius.
Grease and line 23cm loose bottom cake tin with non-stick baking paper.
Sift flour, baking soda and salt into a bowl.
In another bowl beat together sugar, eggs, oil, cinnamon and ginger until well combined.
Stir through feijoa pulp.
Slowly add the dry sifted ingredients and beat until mixture has a smooth consistency.
Fold through pineapple and nuts.
Pour into prepared cake tin and bake for 80-90 minutes or until a skewer comes out clean.
After an hour of baking, cover with foil to stop the top from burning.
Once cooked through, remove from oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack.

For Filling:
Place, feijoa pulp, sugar, ginger and lemon zest into a medium saucepan and bring to the boil over medium heat.
Once boiling reduce heat and simmer for 15 minutes.
Set aside to cool.

For Icing:
Beat butter, cream cheese, lemon zest and ginger until creamy.
Add icing sugar and beat until smooth.

To Assemble:
Once cake is cooled, slice horizontally to give 3 even layers of cake.
Place one layer of cake on a cake plate and spread one third of the icing over it. Then spread half the feijoa filling over the icing.
Place a second layer of cake on top and spread with icing and filling layers.
Place third layer of cake on top and cover with remaining icing.
 
Slice and serve on its own or with sliced feijoas and chopped nuts.

Note -  to make this lactose free, beat together 225g icing sugar with 225g margarine until smooth and creamy then use it in place of the icing recipe given above.

Enjoy!

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German Apple Cake

German Apple Cake is delicious with its muscavado sugar filled filling and Streusel topping. Made this one especially for a friend heading home to Germany hosted by another friend who likes apple desserts - two birds with one stone! It is definitely best served warm out of the oven with a scoop of vanilla ice cream but it is just as wonderful the next day after a quick reheat in the microwave.

German Apple Cake

INGREDIENTS:
115g flour
85g muscavado sugar
2tsp cinnamon
75g unsalted butter, softened

175g unsalted, softened butter
175g muscavado sugar
zest of 1 lemon
3 size 6 eggs
175g self-raising flour
3 tbsp milk
2 granny smith apples, peeled and sliced


METHOD:

Preheat oven to 190 degrees celcius.
Put flour, first measure of sugar and cinnamon into a bowl.
Rub in first measure of butter until like breadcrumbs.
Roll in to a crumbly ball od dough then wrap in plastic wrap and place in thr refrigerator for 30 mins
Grease and line a 23cm loose bottom cake tin.
Cream second measure of butter and sugar in a bowl.
Add lemon zest and mix through.
Beat in eggs one at a time, mixing well after each addition.
Sift in self-raising flour and gently fold into the mixture.
Add milk and gently mix in.
Spread half the mixture into prepared tin.
Arrange half the apple wedges over the batter.

German Apple Cake - Layering

Spread the rest of the mixture over the apples, then arrange remaining apples on top.
You should now have layers of: batter - apple - batter -apple.
Remove dough from fridge and coarsely grate. This is the streusel topping.
Sprinkle this topping all over the top of the cake.

German Apple Cake - Topping

Bake for 45 minutes or until an inserted skewer comes out clean.
Leave cake in tin for 10 minutes.
Carefully remove cake from tin and cool on a wire rack.
Best served warm with a scoop of ice cream.

Enjoy!

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Pecan Marsala Cake Recipe (GF) (LF)

Pecan Marsala Cake is a decadent 'grown-up' cake that I made for a dinner with a couple of friends; one of which is gluten intolerant, the other lactose intolerant - both seemed to enjoy this for dessert. Probably because this soft and moist cake comes with the comforting aromatics of Marsala. It is right at home as part of  afternoon tea or as treat with a cup of good coffee.

Pecan Marsala Cake

INGREDIENTS:

For Cake:
4 eggs, separated
1 egg white
140g caster sugar
200g pecans, chopped
4 heaped tbsp (GF) breadcrumbs
1/2 heaped tsp cream of tartar

For Icing:
225g margarine
255g icing sugar
10mL Marsala

Pecan halves and cocoa powder to decorate.

METHOD:

Preheat oven to 180 degrees celcius
Beat egg yolks and sugar until pale and fluffy.
Add nuts and breadcrumbs then mix briefly.
In another bowl, beat the 5 egg whites and cream of tartar until stiff.
Fold 2 tablespoons of egg whites into pecan mixture then gently fold in the rest.
Spoon into a 20cm, greased and lined, springform tin.
Bake for 35 minutes.
Leave to cool in tin for 20 miuntes, then turn out and remove lining.
Allow to cool on a cake rack
Beat margarine and icing sugar until light and fluffy.
Add Marsala, a little at a time.
Slice cake horizontally and when cold, sandwich together with about a third of the icing.
Cover top and sides of cake with icing.
Decorate cake with pecan halves and a dusting of cocoa powder

Hints:
- Do not add too much or over beat when adding Marsala or the icing may separate.
- Can be made in advance and stored in an airtight container in the refrigerator until required. 
- Can add up to 75mL of Marsala to the icing if you want a more 'adult' cake.


Enjoy!

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Chocolate Mousse Cake Recipe (GF) (LF)

Chocolate Mousse Cake is yummy but a bit different. Similar in texture to cheesecake, you'll love this one if you're lactose-intolerant. Again, amazingly it's also gluten-free and vegan - no animal products here. I used 4 mini-springform pans here but a single 20-24cm springform pan can be used. 

Chocolate Mousse Cake

INGREDIENTS:

For Base:
2 cup ground almonds
1/2 cup ground toasted pecans
1/2 cup almond meal
4 tbsp melted margarine
1/2 tsp baking soda

For Filling:
1 pkt (~320g) silken tofu
2 cups (~340g) vegan chocolate chips
1 tsp vanilla essence

For Garnish:
Berries such as blueberries, raspberries, boysenberries etc

METHOD:

For Base:
Preheat oven to 180 degrees celcius.
Lightly oil 4 mini-springform pans [or a single 20-24cm springform pan]
Combine almond and pecan ingredients into a bowl.
Mix in baking soda.
Stir in melted margarine.
Press into springform pan(s) using the back of a spoon.

Pressing in the base...

Bake for 10 minutes.
Remove from oven and leave to cool.

For Filling:
Place tofu and vanilla essence into a blender (or food processor with an 's' blade).
Over a double boiler, melt chocolate.
Add melted chocolate to blender and quickly start whizzing the mixture until smooth.
Spoon into cooled bases in the springform pans and level off with a spatula.

Adding the Filling

Place into fridge for at least 2 hours or until set.

All filled, levelled off and now in the fridge to set

To remove, gently warm the outside of the tin before removing outer ring of the pan.
Serve with a mixture of berries.

Quick Tips:
- I don't have a double boiler so to melt the chocolate I use a glass or metal bowl on top of a saucepan of boiling water - just need to be careful of the steam, I often wear an oven glove on the hand holding the bowl.
 - You can also use a microwave to melt the chocolate by microwaving in stints of no more than 20 seconds at a time (often much less once heated through), stirring in between each stint.
 - Make sure you start whizzing the filling mixture as soon as the melted chocolate has been added because the chocolate will start cooling and solidifying as soon as you add it.
- If you don't have berries, fresh oranges can be used; this is more than just garnish, it helps to cut through the richness of the chocolate filling by giving a refreshing fruity burst.

Enjoy!

Chocolate Walnut Cake Recipe (LF) (GF)

Chocolate Walnut Cake is soft, moist, crumbly and delicious. Full of chocolate bits, walnut pieces and covered in rich chocolate icing, this cake is indulgent yet surprisingly light. With the omission of standard flour in favour of rice flour and almond meal, this recipe is gluten-free as well as lactose-free. Just be sure to use gluten-free and lactose-free dark chocolate.

Chocolate Walnut Cake

INGREDIENTS:

140g margarine
140g caster sugar
85g dark chocolate (lactose-free, gluten-free), coarsely chopped
3 eggs, beaten
30g ground almonds
pinch of salt
100g rice flour
1 heaped teaspoon of baking powder
115g walnuts, roughly chopped
1tbsp strong black coffee

Icing Ingredients:
100g dark chocolate (lactose-free, gluten-free)
30g margarine
Walnut halves


METHOD:

Preheat oven 180 degrees celcius.
Cream margarine and sugar until pale and fluffy.
Slowly add eggs, flour, almonds and salt. Mix briefly.
Fold in baking powder, chopped chocolate, chopped walnuts and coffee.
Spoon mix into a greased and lined 20cm square or round springform pan.
Bake for 30 minutes or until firm to touch.
Cool inside tin for 15 minutes. Then lift out, remove the base with lining and put onto wire rack until cold.
Peel off lining.
Melt chocolate for icing with margarine in a bowl in the microwave. Stir until smooth.
Spread icing over cake and top off with walnuts placed around the edge.
Cut and place in airtight container until required

Enjoy!

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Feijoa Cake Recipe

Lovely and moist, this feijoa cake recipe topped off with chocolate butter cream icing it's absolutely delicious. The addition of sultanas and cinnamon compliments the fruitful feijoas perfectly giving a great feijoa dessert.

Feijoa cake with chocolate butter cream icing

INGREDIENTS:
300g self-raising flour
1½ teaspoons ground cinnamon
½ teaspoon salt
110g brown sugar
110g raw sugar
50g sultanas
110g butter, melted
2 large eggs, lightly beaten
175ml milk
250g feijoas, peeled and chopped
Chocolate butter cream icing (see Dairy-free Chocolate Butter Cream icing for a great recipe)

METHOD:
Preheat oven to 180 degrees celcius.
Lightly grease and line a 20cm round or square cake pan with baking paper.
Sift flour, cinnamon and salt into a bowl.
Stir in the sugars and sultanas.
Mix in the butter, eggs, milk and feijoas.
Beat until smooth.
Pour the mixture into the prepared pan.
Bake for 35-45 minutes, or until the cake springs back when lightly pressed.
Turn onto a wire rack to cool.
Once cool, frost with butter cream icing.

Enjoy!

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