This cake will make teh holidays extra special. Christmas cake has a thick layer of white chocolate mousse and it’s a delicious showstopper cake that everybody will love. You will start by making the chocolate sponge cake by whipping egg whites gradually and adding the sugar until still peaks then set aside. In another bowl, have some hot melted butter then bloom the cocoa powder, blooming is essentially adding cocoa powder to a hot liquid which helps the cocoa powder dissolve and releases a really intense chocolate flavour which also helps and enhances that deep chocolate flavour.
Add in your egg yolks and mix well into the cocoa mixture then add milk and sift in teh dry ingredients. Beat the batter until well combined but also be careful not to overmix the batter, because it’s the holidays if you want you can also add at this point some hazelnuts or almond flour. At this point, start folding in your meringue, you do initially want to add just two or three big dollops of the meringue to your cake batter.
This will help lighten and loosen it so when you go to fold in the remaining egg whites with the cake batter it will be easier to combine. Make sure you fold in the egg whites gently so your batter doesn’t lose too much air. Sponge cakes really rely on teh egg whites for their structures and their rise, You will divide the cake batter between two buttered and floured cake pans lined with parchment paper and you are going to bake the cake in a preheated oven at 160 degrees Celcius for around 22 minutes.
Do a toothpick test and if they come out clean your cake is ready. Let the cake cool out of the oven for a few minutes before removing from teh an and letting them cool off completely to a wire rack. To make the white chocolate mousse, you will need some good quality chocolate and cut them into smaller pieces so it will be easy for them to melt. Add the chocolate into a heatproof bowl along with them with some heavy cream, let it heat on the microwave for 30 seconds until completely melted.
Once melted, pop it in the fridge until its cold, this will take at least an hour to two then you will remove from the fridge and whip it up to the medium-stiff peak. Take you cooled sake and pipe the chocolate frosting then stary piping over your cake. Use a spatula to smooth out the cream. Decorate your Christmas cake before serving with some berries and herbs. If you are looking for a holiday cake that is a crowd-pleaser, this is a cake to make.
Dark Chocolate Cake;
- 90 gr All Purpose Flour ( 1/2 cup + 1 1/2 tbsp)
- 40 gr Unsweetened Cocoa Powder (1/4 cup + 1 tbsp)
- 1 1/2 tsp Baking Powder
- 150 gr Sugar ( 3 /4 cup)
- 3 Egg Yolks
- 4 Egg Whites
- 130 gr Hot Milk ( 1/2 cup + 1 tbsp)
- 70 gr Butter ( 2/3 stick)
- 1 tbsp Coffee
White Chocolate Mousse:
- 350 gr Cold Heavy Cream ( 13 ounces) ( Add 1 third of the cream to your chocolate and the other 2/3 at the end)
- 150 gr White Chocolate ( 5.5 ounces)
- 1 tsp Vanilla
- 1 tbsp Light ( rum Optional )
Both the heavy cream and chocolate mixture must be very cold before whipping the mousse.
If the chocolate mixture is still slightly warm the cream won’t whip to stiff peaks. Allow the chocolate mixture to cool completely before whipping it up.