It was a weekend with family and a birthday to be celebrated. The birthday person has a very special place in my heart, she is the mother of my beautiful grandchildren. When I asked her what kind of cake she would like me to bake for her she immediately answered a “Chocolate Cake” of course. It seems chocolate is her primary food in life…maybe chocolate is the cause of her beauty.
I immediately thought of a Sacher Torte, but when we chatted about what kind of a chocolate cake that she wanted she told me that it had to be all chocolate, no jams, no nuts, no combinations of creams simply a chocolate cake with a chocolate icing.
Well, I am known not to make simple cakes, there has be to something about a cake that makes it special and better than what I had done in the past. The Sacher Torte as a base was still what I thought would please her, and the chocolate ganache was certainly special and I knew she would like it, however, there had to be something else that would make this birthday cake even more special.
I started looking through my chocolate pastry cookbooks, and while I was turning the pages my thoughts and imagination clouded while reading between the lines of the recipes. I was just about to give up when I came upon a chocolate mousse. Yes, why not a chocolate mousse filling and piling the same mousse all over the cake. It certainly would make it a very special cake and worthy of celebrating a special person and her birthday.
Chocolate Mousse Birthday Cake
Sacher Torte – ala Maja’s Viennese Kitchen
3/4 cup butter – softened
1 1/2 cup sugar
3 eggs (large)
1 1/2 cups flour
1/4 cup cocoa
1/2 tsp baking soda
1 /2 cup sour cream
1/2 cup boiling water
1 tsp Vanilla
1 tsp Almond Extract – optional
Cream butter and sugar until very fluffy
Add egg yolks – one at a time – beat between each until well incorporated
Add Vanilla Extract
Combine flour, baking soda and cocoa, sift then add to the eggs
and butter mixture
Alternating, between flour and sour cream
Now add the very hot water – slowly – keep mixing until well mixed
Bake in 2 – 10 inch cake pans lined with parchment paper
Grease and dust the sides of the pans with flour.
Bake at 325 F for about 25 to 30 minutes (depending on your oven)
Or, until cake tester comes out clean
Note:….If my time is limited I reach for a “Duncan Hines” Devil’s Food cake mix…..it is a great alternative….and I have never been disappointed.
Simple Chocolate Mousse
Use Fabulous dark chocolate…I use 2 bars…..
Lindt “Excellence” Supreme Dark Chocolate ( 90 % Cacao 3.5 oz, 100g)
Ghirardelli Intense Dark, Midnight Reverie (86% Cacao 3.17 oz, 90g)
3 cups heavy cream – whipped
½ cup powdered sugar
2 tsp Vanilla
Melt the chocolate in a double boiler, stirring until smooth.
While the chocolate is melting, place the cream into a chilled bowl, helping the cream to whip faster. Whip the cream until it forms soft peaks.
Add the powdered sugar and mix just enough to blend thoroughly.
Add half of the whipped cream to the melted chocolate, and mix well until combined.
Then gently fold in the remaining whipped cream until mixture is smooth and well blended.
Chill the mousse for about 30 minutes to an hour…then fill and ice the cake.
Note! I piled the mousse about 2 inches high on to the first cake layer
then refrigerated it for about 30 minutes. This helped to hold the mousse in place when I placed the second cake layer on top of it.
Once the filling was between the two cake layers I iced the cake and piled the rest of the mousse onto the top, and decorated it. I used a pastry bag and a star tip to fill the top.
To give the cake a special touch…I went to my garden and wondered what I could use to make the cake special. I have a huge bush of Russian Sage and it is in full bloom. There is also Marjoram with it’s delicate pink blossoms. The pink blossoms would go well with the dark chocolate, but I felt that the aroma of Marjoram would not compliment the chocolate…I went back to the Sage and looked at it for a while, picking off the leaves, smashing them in my hand and smelling the potent sage fragrance. Yes, Sage would go well with chocolate the two aromas are strong yet they would not clash. They would compliment each other. When I finished decorating around the cake I inhaled the two aromas with delight.
Here is today’s creation!
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Maria Reisz Springer
Maja’s Kitchen LLC
Maja’s Kitchen LLC