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Penilaian :

Chocolate mousse cake

Bahan-bahan/bumbu-bumbu :
Bahan Cake:
5 butir telur utuh
50 gram kuning telur
100 gram gula pasir
50 gram madu
100 gram tepung terigu protein rendah
25 gram cokelat bubuk
1/2 sendok teh baking powder
75 gram mentega tawar
30 ml susu cair
1 sendok teh cokelat pasta
Bahan Mousse:
500 gram krim kental tawar, kocok mengembang, dinginkan
200 ml susu cair
20 gram tepung maizena
75 gram gula pasir
1/4 sendok teh garam
2 sendok teh kopi instan
200 gram white cooking chocolate potong-potong
6 lembar gelatin rendam air dingin, peras
2 kuning telur kocok kental
20 gram cokelat bubuk

45 ml air panas larutkan

Bahan Chocolate Glaze:
200 ml krim kental
300 gram dark cooking chocolate potong-potong
1 sendok makan madu
Cara Pengolahan :
1. Cake: siapkan air panas dalam panci. Kocok telur dan kuning telur di atas air panas
dengan kecepatan rendah sampai setengah mengembang.
2. Masukkan gula pasir sedikit-sedikit sambil dikocok rata.
3. Tambahkan madu. Kocok rata. Angkat dari panci. Kocok sampai mengembang dengan
kecepatan rendah.
4. Masukkan tepung terigu, cokelat bubuk, dan baking powder sambil diayak dan diaduk
5. Panaskan mentega tawar dan susu cair sambil diaduk sampai mendidih. Biarkan hangat.
Tambahkan cokelat pasta. Aduk rata.
6. Masukkan sedikit-sedikit ke dalam campuran tepung terigu sambil diaduk perlahan.
7. Tuang ke dalam loyang 22x22x4 cm yang dialas kertas roti tanpa dioles margarin.
Letakkan lagi di loyang yang lebih lebar.
8. Oven 25 menit dengan suhu 180 derajat Celsius sampai matang.
9. Belah cake setebal 1 cm. Potong bulat selebar cetakan silikon.
10. Siapkan cetakan silikon setengah lingkaran.
11. Mousse: rebus susu cair, tepung maizena, gula pasir, garam, dan kopi instan sambil
diaduk sampai kental. Tambahkan potongan white cooking chocolate dan gelatin. Aduk
sampai larut.
12. Masukkan kuning telur. Aduk rata. Angkat. Biarkan hangat.
13. Tuang sedikit-sedikit rebusan susu ke dalam kocokan krim kental sambil diaduk rata.
14. Bagi dua bagian. Satu bagian tambahkan larutan cokelat bubuk. Aduk rata.
15. Tuang mousse kopi ke setengah tinggi cetakan silikon. Tuang atasnya dengan mousse
cokelat. Ratakan. Dan tutup dengan cake cokelat. Bekukan.

16. Keluarkan dari cetakan dan letakkan di atas rak.

17. Chocolate glaze: panaskan krim kental. Matikan api. Masukkan potongan dark cooking
chocolate. Aduk sampai larut. Tambahkan madu. Aduk sampai licin.
18. Tuang di atas mousse. Bekukan.

A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white
frosting. There are many theories as to its origin. Some say it comes from the South, others say it
originated in the North. All we really know is that it has been a favorite for decades, not only in the States
but also in Canada (it used to be sold in Eaton's Department Stores). It is really a Devil's Food Cake that
has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and
Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that
it must, to a moralist, be somewhat sinful."

If we look beyond the striking appearance of this Red Velvet Cake, we will find that it has a mild
chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small
amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb. If you are not
familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked
goods tender. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider
vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the Red Velvet Cake layers have been baked and cooled, I find it is best to place the cake layers in
the refrigerator (for several hours) or freezer (for at least an hour) before frosting. This extra step makes
the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try
to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first
eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then
you can just place the cakes in the fridge overnight to firm up.
The type of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting,
other recipes often call for a 7-Minute Frosting or even a White Confectioners Frosting. Recently I found
a new cream cheese frosting that I like very much and I have included it here. It still uses cream cheese
but it also contains mascarpone cheese, which is an Italian cheese that is thick, buttery-rich, delicately
sweet and velvety, ivory-colored cheese produced from cow's milk. Its texture is similar to that of sour
cream. It is sold in plastic 8-ounce tubs and you can usually find it in specialty food stores or in the deli
section of your local grocery store. If you cannot find Mascarpone just use regular cream cheese instead,
which means using 16 ounces of cream cheese altogether. Besides the cream cheese and mascarpone,
this frosting also contains whipped cream so you end up with a soft and creamy frosting. The frosting
recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty.

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Red Velvet Cake: Preheat oven to 350 degrees F (175

degrees C) and place rack in center of oven. Butter two - 9
inch (23 cm) round cake pans and line the bottoms of the
pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa
powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the
butter until soft (about 1-2 minutes). Add the sugar and beat
until light and fluffy (about 2-3 minutes). Add the eggs, one
at a time, beating well after each addition. Scrape down the
Red Velvet Cake:
sides of the bowl. Add the vanilla extract and beat until
2 1/2 cups (250 grams) sifted cake flour
In a measuring cup whisk the buttermilk with the red food

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