How to make 10-inch chocolate mousse cake

Everything withers in winter, so of course you cannot be vague about your diet in this bleak season. You must actively practice dietary therapy and maintain your health. After learning how to make a 10-inch chocolate mousse cake, this dish can help you increase calories and replenish your qi and blood, allowing your body to become stronger and stronger in the winter. Pair it with an appetizer, and it's simply amazing!

1. Make two slices of cake first. Line the bottom of the square pan with baking paper and place the cake slices in the refrigerator.

2. List of ingredients for chocolate mousse paste.

3. Add fine sugar to milk and cut chocolate into pieces.

4. Use milk to dissolve the granulated sugar in hot water and heat until boiling. You can use a whisk to beat at high speed until the granulated sugar is melted.

5. Turn off the heat, add the chocolate chunks and stir with a rubber spatula until the chocolate melts and becomes a chocolate paste.

6. Cut the gelatin sheets into rectangles with scissors, immerse them in clean water, and refrigerate for 15 minutes. Take them out, pour out the water, and melt them in hot water until they become liquid. Immediately mix them with the chocolate paste, stir evenly, and set aside.

7. Beat the butter with fine sugar until it reaches 6 layers and becomes flowable.

8. This is the whipped cream.

9. Take out a slice of refrigerated cake from the refrigerator and cut it into smaller pieces around the edges.

10. Take one third of the buttercream and mix it with the chocolate mousse paste. Stir it evenly until the colors become the same. Then pour all the chocolate mousse paste into the milk cream and continue to stir it evenly.

11. Pour half of the chocolate mousse paste into the square mold, shake it a few times and immediately put it in the refrigerator for 30 minutes.

12. At this time, the mousse paste has solidified. Put another piece of cake in it, pour the other half of the mousse paste in, shake it a few times, and poke it with a toothpick to eliminate the bubbles. Immediately refrigerate for more than 3 hours.

13. Start making the basic buttercream using the ingredients.

14. Arrange what to do first and what to do next in order.

15. Add butter, powdered sugar and lemon juice.

16. Melt the butter and beat with a whisk at low speed until smooth.

17. Add milk, condensed milk, honey and lemon juice and continue to stir evenly with a whisk until the basic buttercream is thick. The cream is ready and can be refrigerated.

18. Set aside 100 grams of the basic buttercream after refrigeration, and put the rest into a piping bag to squeeze out colorful patterns.

19. Melt the chocolate and milk in hot water, add 100 grams of basic butter cream and mix with a whisk at low speed until evenly mixed.

20. The chocolate paste for piping is ready. Put it into the piping bag and squeeze out your favorite patterns.

21. It is very easy to demould the frozen cake. Just blow it around with a hair dryer and put a bottle at the bottom of the mold to demould it!

22. Measure the size and carve a square mark on the mold base.

23. Use a piping bag to start piping the prepared basic buttercream. The yellow one is the basic buttercream, and the black one is the chocolate buttercream. Isn’t the cake so cute after decorating?

24. The decorated chocolate mousse cake looks great too!

25. The cake looks beautiful even after being cut!

26. Cut it, put it on a plate and start having afternoon tea! The taste is really good and got praise from my family.

Although the hotel provides us with convenience, it still has many shortcomings. It is better to make it ourselves. The 10-inch chocolate mousse cake is easy to make, nutritious and healthy.