Chocolate Mousse Cake in a Jar

Get the inspiration from here, I tried to make it at home.  This chocolate mousse cake in jar is simple to make, look impressive and taste heavenly good  :)


Chocolate Sponge - Ingredients:
80 gr Boiling water
20 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
40 gr Oil
55 gr Cake four

3 Egg whites
40 gr Sugar

- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 40gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack

Mousse - Ingredients:
150 gr Chocolate
50 gr Whipping Cream

45 gr Boiling Water
10 gr Gelatin
15 gr Sugar

200 gr Whipping Cream

- Chocolate Cream: Using double boil method, heat the whipping cream until hot (no need boil), add in Chocolate, stir until well incorporated. Leave aside or until cool.
- Mix gelatin, sugar in the boiling water, stir well until gelatin dissolved. Leave aside to cool.
- Whisk fresh cream at high speed until stiff.
- Mix chocolate cream with gelatin mixture, stir well before pour into the fresh cream, stir until incorporated.

- Cut the chocolate cake using round cutter (dia 5cm), then wrap in with plastic to make a circle.
- Pour the chocolate mousse by piping it onto the cake, then add another layer of cake, continue with another layer of mousse.
- Decorate the top with melted chocolate.
- Chill in refrigerator till set.

Pandan Chiffon Cake (Cooking Method)

Need to clear off my chocolate beads, instead baked this cooking method chiffon into regular chiffon mould, I baked into rectangular mould, then I can decorate on to it :)

I really cannot tell the difference taste between cooking or no-cooking method as I found them both soft & yummy :))

5 nos Egg Yolks
70 gr Coconut milk
40 gr Pandan juice **
50 gr Butter
90 gr Cake flour
Optional – can add 1/8 tsp pandan paste to get greener colour

5 nos Egg white
80 gr Castor Sugar

Buttercream (optional)

Chocolate for decoration (optional)

- Preheat oven at 170 deg C
- Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
- Follow by egg yolks, add in slowly and mix well, set aside.
- Whisk egg whites till foamy and add in sugar whisk till stiff.
- Add in 1/3 meringue into the cooked dough and fold well.
- Pour this mixture back to the balance meringue and fold well till the mixture is well mix. (Tip : has to fold fast when the dough is still warmed)
- Pour into a 8 inch rectangular pan or 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
- Invert the cake to cool, un-mould when completely cooled.

** Optional : Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant

Mrs NgSK's Butter Cake

Awesome recipe shared by WendyinKK that everybody gave a thumb up. :)

Recipe source: Mrs Ng SK

230 gr Salted Butter, softened (cool at 18-20C, not glossy)
200 gr Eggs, no shell (4 grade B eggs)
150 + 50 gr Sugar
200 gr Self raising flour, sifted.
60 ml Milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

Note : If you have two mixer you may do step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.

1. Preheat oven at 180C (I used only 160C).
2. Separate the eggs, beat egg whites until soft peaks, gradually add 50 gr sugar and beat until stiff. Set aside.
3. Cream butter and 150 gr sugar until pale and fluffy, put in vanilla extract into the cream butter and mix it. Add in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into the greased 8 inch square pan and level.
7. Bake for 40-45 minutes or until skewer comes out clean. (As I baked at 160C, took about 60-70 minutes).