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Chocolate Mousse Filling???
Posted: 04 April 2008 02:05 PM   [ Ignore ]
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Does anyone have a great chocolate mousse recipe that would hold up well as a cake filling?  Rose has an eggless variation in the PPB, but I’m not sure it would work under the weight of a cake layer or two.  Advice?

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Posted: 04 April 2008 03:36 PM   [ Ignore ]   [ # 1 ]
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Patrincia, sorry to go a little of topic, but here while I can catch you, I’ve been noticing people really get impressed when they bite into a chocolate cake that is buttery and it is near black!  How do you accomplish this black color?  All I know is that chocolate is brown, and not black, so I like to blame it to cake mix or food coloring?

Neverless, these black cakes don’t taste like chocolate to me nor butter!

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Posted: 04 April 2008 03:39 PM   [ Ignore ]   [ # 2 ]
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Patricia.
I find that the whipped ganache tastes like chocolate mousse…is easy as pie, and holds up well under the weight of the cake.  Every time I’ve used my regular chocolate mousse receipe as a filling for a butter cake, it squirts out the sides.  Although, I now have an expandable flan ring, and I’m wondering if I put the first layer in the ring, then the mousse, then the second layer and then refrigerated it, how it would hold up.  the problem is, when the cake comes to room temp for serving, would the mousse, then squirt out again…?

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Posted: 04 April 2008 03:47 PM   [ Ignore ]   [ # 3 ]
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Patricia, I am on a quest to find a chocolate mousse recipe for filling a cake. Here’s what happened to me at Easter. I made a batch of ganache to fill a chocolate genoise. I must have taken leave of my senses b/c I used 10% cream accidentally instead of whipping cream. The ganache never thickened the way it was supposed to (obviously). Desparate to make it work since I was running out of time, I added room temp. butter to it. As I kept beating it, it began to look like mousse. I ended up filling the cake with it and everyone loved the “light mousse filling”. A happy, delicious mistake that ended happily…........... I am still looking for a good mousse recipe though for filling a cake. I hope someone posts a good one.

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Posted: 04 April 2008 03:48 PM   [ Ignore ]   [ # 4 ]
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hectorwong - 04 April 2008 06:36 PM

Patrincia, sorry to go a little of topic, but here while I can catch you, I’ve been noticing people really get impressed when they bite into a chocolate cake that is buttery and it is near black!  How do you accomplish this black color?  All I know is that chocolate is brown, and not black, so I like to blame it to cake mix or food coloring?

Neverless, these black cakes don’t taste like chocolate to me nor butter!

Hi Hector - I haven’t had a black chocolate cake, but I know you can get really really dark cocoa powder - Hershey’s special dark is one, and I think King Arthur sells something similar, but darker I believe.

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Posted: 04 April 2008 03:54 PM   [ Ignore ]   [ # 5 ]
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Patrincia, I think like Bill and Rozanne, a chocolate ganache is very similar to mousse if not the same, specially the Light Whipped Chocolate Ganache.

Do you prefer chocolate cakes made with cocoa powder or with bittersweet chocolate instead?  I like to the taste of cacao butter in chocolate!

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Posted: 04 April 2008 03:57 PM   [ Ignore ]   [ # 6 ]
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Hector, I have been looking for a solution to making my chocolate cakes look dark too. I once asked you the same question b/c I thought the Moist chocolate genoise you posted on the blog was a very dark brown and you said it wasn’t. You said it was the colour of milk choc. I use the Green and Black’s cocoa powder for my chocolate cakes. I think Hershey’s has a really dark cocoa powder called Special Dark. I used it once in a choc cake and the cake was almost blackish. I don’t use it anymore b/c I prefer the Green and Black’s and also we don’t have Hershey’s cocoa pwdr in Canada. The last chocolate cake I made was made with G & B’s and about 3 Tbs of Hershey’s Special Dark b/c that was all that was left. The cake still turned out a very dark brown. Just my two cents worth…..

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Posted: 04 April 2008 03:58 PM   [ Ignore ]   [ # 7 ]
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Hector, King Arthur sells something called Black Cocoa - it’s a dutched cocoa.  They even have a recipe for Black Cocoa cake, which I have not made.  I usually throw a tablespoon into anything chocolate that I make, and believe me, it darkens up the color quite a bit.  Here is the link to the Black Cocoa.

I will be curious to see the postings here for the chocolate mousse filling - I’m interested as well.

http://www.kingarthurflour.com/shop/detail.jsp?id=1297

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Posted: 04 April 2008 04:01 PM   [ Ignore ]   [ # 8 ]
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Rozanne - 04 April 2008 06:47 PM

Patricia, I am on a quest to find a chocolate mousse recipe for filling a cake. Here’s what happened to me at Easter. I made a batch of ganache to fill a chocolate genoise. I must have taken leave of my senses b/c I used 10% cream accidentally instead of whipping cream. The ganache never thickened the way it was supposed to (obviously). Desparate to make it work since I was running out of time, I added room temp. butter to it. As I kept beating it, it began to look like mousse. I ended up filling the cake with it and everyone loved the “light mousse filling”. A happy, delicious mistake that ended happily…........... I am still looking for a good mousse recipe though for filling a cake. I hope someone posts a good one.

Thanks Rozanne - I have a similar chocolate buttercream recipe that tastes heavenly, but it’s a bit too soft to use as a filling.  I may end up just doing whipped ganach… need to decide by tomorrow morning.

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Posted: 04 April 2008 04:04 PM   [ Ignore ]   [ # 9 ]
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Rozanne - 04 April 2008 06:57 PM

Hector, I have been looking for a solution to making my chocolate cakes look dark too. I once asked you the same question b/c I thought the Moist chocolate genoise you posted on the blog was a very dark brown and you said it wasn’t. You said it was the colour of milk choc. I use the Green and Black’s cocoa powder for my chocolate cakes. I think Hershey’s has a really dark cocoa powder called Special Dark. I used it once in a choc cake and the cake was almost blackish. I don’t use it anymore b/c I prefer the Green and Black’s and also we don’t have Hershey’s cocoa pwdr in Canada. The last chocolate cake I made was made with G & B’s and about 3 Tbs of Hershey’s Special Dark b/c that was all that was left. The cake still turned out a very dark brown. Just my two cents worth…..

For what its worth… I prefer chocolate cakes to look dark brown vs a light brown (fudge-y vs. german chocolate-y).

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Posted: 04 April 2008 04:06 PM   [ Ignore ]   [ # 10 ]
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hectorwong - 04 April 2008 06:54 PM

Patrincia, I think like Bill and Rozanne, a chocolate ganache is very similar to mousse if not the same, specially the Light Whipped Chocolate Ganache.

Do you prefer chocolate cakes made with cocoa powder or with bittersweet chocolate instead?  I like to the taste of cacao butter in chocolate!

I think cocoa tastes more chocolatey.  I will probably do the whipped ganach for the filling - I’ve used it many times before and it does the job without any problems!

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Posted: 04 April 2008 04:37 PM   [ Ignore ]   [ # 11 ]
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Wow, seem that King A’s black cocoa makes thing black.  Thanks for the tip.  As bakers, can we tell the world that chocolate is brown and NOT black?  =)

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Posted: 10 April 2008 10:30 AM   [ Ignore ]   [ # 12 ]
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So, Patrincia, what did you go with?

I am also wondering what recipe you used for the frosting on the gorgeous Chocolate Truffle Cake in your Photobucket. I just keep staring at it, it is so elegant. Is the frosting a ganache?

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Posted: 10 April 2008 10:59 AM   [ Ignore ]   [ # 13 ]
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Hi Susan - I ended up filling the cake with Rose’s Raspberry Ganache…. so yummy!

Thanks for your comments on the “Chocolate Truffle Cake”... that was Rose’s Standard Ganache.  After 16 months, I’m still getting comments from people about how wonderful that cake tasted smile.  As a matter of fact, the bride is now expecting baby #1 and I’ve been asked to make the cakes for her 2 baby showers.

I don’t know about you, but I can’t wait for her new cake book.

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Posted: 11 April 2008 03:13 AM   [ Ignore ]   [ # 14 ]
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Congratulations Patricia!  How fun to have orders for the next generation of clients!

I agree about the dark chocolate look of cake—I prefer it.  I always use Hershey’s Special Dark Cocoa for the cake.  But I didn’t like the color when I tried it for choc buttercream icing.

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Posted: 11 April 2008 09:30 AM   [ Ignore ]   [ # 15 ]
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Hi Cathy - I agree completely… the special dark is great for cake, but I don’t like it for buttercream either.  I usually use Penzey’s cocoa for buttercream.  Droste is also nice.  I haven’t found Green & Blacks yet, but I’m still looking.

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