Same cake, different sponge
Sponge cake by Alex Goh (from Crummb)
4 eggs, separated (each egg to weigh 60g without shells)
120g castor sugar
1/4 teaspoon vanilla extract
110g plain flour
70g melted butter (must be hot when added to batter)
1. Using a hand-held mixer, whisk egg yolks till smooth. Add 20g of the sugar and vanilla and continue whisking until yolks puff up and the colour turns very pale - like the lightest shade of peach – and doesn’t turn any paler (about 2 mins).
2. In another bowl, whisk egg whites until soft peaks form. Add the remaining 100g of sugar and whisk until stiff peaks form.
3. Fold egg whites into egg yolks until just combined. Just use a rubber spatula.
4. Sieve in flour and fold in gently. Add in hot melted butter (to be safe, pour down the side of the bowl so it won’t agitate too many air bubbles) and fold in gently and quickly.
5. Pour into 8-inch round pan and bake at 190 deg C for 30 minutes. When done, cake will shrink by a few mm but still stand at a beautiful 2 inches.
Mango mousse (re-invented)
750ml mango puree / puree 2 large sweet mangoes in blender
2 tbsp orange liqueur
1 tsp lime juice
5 tsp unflavoured gelatin
50ml water
500ml of whipping cream
In bowl, combine mango puree, sugar, orange liqueur and lime juice; set aside.
In small saucepan, sprinkle gelatin over water. Let stand for 5 minutes and dissolve over medium-low heat.Stir gelatin into puree mixture.Refrigerate for about 30 minutes.
Whip cream till soft peaks and fold one-third into remaining puree.
Fold in remaining whipped cream.
Mango Gelee
150g mango puree
1 tsp lemon juice
1 Tbsp gelatin
4 Tbsp water
Dissolve gelatin and mix it in mango puree.
Pour over set mousse in cake ring and allow it to set in the fridge. (takes aound 1-2hr)
Tasting notes and learning points: I love the texture of the gelee and the lemon helps cut thru the sweetness of the cake and keeps the mango from being oxidised. The mousse turned out better than before, full of mango flavor and yet light on the palate. Adding mango cubes in the mousse helped with the flavor and texture. However, the sponge was a denser and drier than the genoise. (I'm not sure if it's because I overbaked it.) I still suck at estimating proportions, ended up with a lot of extra mousse.
Showing posts with label mousse. Show all posts
Showing posts with label mousse. Show all posts
Sunday, March 11, 2012
Wednesday, November 23, 2011
Chocolate surprise (lemon) cake
Made this for E's birthday today. It turned out surprisingly well except for the glaze. I say surprisingly because I came up with this myself. Hee ;-)
So the layers are as follows: (from the base)
1. German chocolate cake (1cm) made from Rose's heavenly cake with 200g instead of 300g of sugar and 1 extra egg as the eggs I have are rather small
2. Chocolate praline layer (0.5cm) adapted from Pierre Herme using 50g dark chocolate, 200g nutella, 15g butter and 1 +1/3 cup feuilletine
3. Thin layer of chocolate mousse using 70% valrhona, cream, milk, 1 tbsp each of rum & Cointreau
4. Frozen lemon cream (0.5cm) courtesy of Pierre Herme
5. Thin layer of chocolate mousse
6. Cake 1cm
7. Remaining mouse 1cm
8. Chocolate lacquer glaze from RHC
Next time, I'll use valrhona 64% for the mousse instead or maybe try the mousse recipe from either Pierrre Herme or Hidemi Sugino.
Saturday, July 23, 2011
chocolate cake for a dear friend
My friend Alex is finally getting married. Hence, I decided to make a small cake for him and his wife and our dear friend, Jianying who came back to sg for the wedding.
This is a smaller 6-inch version of the chocolate mousse layer cake I made previously, using 2/3 of the recipe. The cake was covered with whipped cream as I used 70% dark chocolate for the mousse this time and hence the whipped cream helped to temper the bitterness of the chocolate.
I did however, 1/2 the coffee used in the chocolate mousse which helped accentuate the taste of the chocolate and yet no coffee flavour. I'll probably 1/2 the rum the next time round.
I did however, 1/2 the coffee used in the chocolate mousse which helped accentuate the taste of the chocolate and yet no coffee flavour. I'll probably 1/2 the rum the next time round.
Sunday, June 26, 2011
Mango cream & mousse cake for my brother
My little (ok, not so little) brother is leaving for the states to do his phD. I was thinking of getting him a going away present and decided to make him his favorite mango cake. Since KK has a family gathering on sunday, it gave me the perfect excuse to bake a cake, which turned out to be his aunt's birthday cake.
Mango Cream & Mousse Cake
This cake is a combination of the two previous mango cakes I made. It turned out better than I've expected as the mangoes were ripe and sweet.
Cake base - 3 halves of classic genoise
Mango mouuse - refer to previous recipe. The key to success is 2 large ripe mangoes. The amount was more than enough for 2 9inch layers and sides of the cake.
Whipped cream cheese frosting (see below) for 1 layer and and to cover the whole cake
Mango flavored simple syrup - 120ml of Fruit Tree mango juice, 3/4 cup of mango puree and 1 tbsp orange liquer mixed well. Use 5-6tbsp per layer of sponge.
The perfect (ok, I may be exaggerating a little) whipped cream cheese frosting
170g cream cheese
3 tbsp icing sugar
1 tsp vanilla paste
240ml cream
Whip cream cheese, sugar and vanilla in stand-mixer till smooth.
Whisk cream to stiff peak.
Fold whipped cream into cream cheese mixture.
Mango Cream & Mousse Cake
This cake is a combination of the two previous mango cakes I made. It turned out better than I've expected as the mangoes were ripe and sweet.
Cake base - 3 halves of classic genoise
Mango mouuse - refer to previous recipe. The key to success is 2 large ripe mangoes. The amount was more than enough for 2 9inch layers and sides of the cake.
Whipped cream cheese frosting (see below) for 1 layer and and to cover the whole cake
Cubed mangoes - 1 for filling and 2 for toppings
Mango flavored simple syrup - 120ml of Fruit Tree mango juice, 3/4 cup of mango puree and 1 tbsp orange liquer mixed well. Use 5-6tbsp per layer of sponge.
The perfect (ok, I may be exaggerating a little) whipped cream cheese frosting
170g cream cheese
3 tbsp icing sugar
1 tsp vanilla paste
240ml cream
Whip cream cheese, sugar and vanilla in stand-mixer till smooth.
Whisk cream to stiff peak.
Fold whipped cream into cream cheese mixture.
Tasting notes and learning points:
The cake was soft and mango-y without being too sweet. The whipped cream cheese frosting held its shape well, likely due to the presence of icing sugar. I might have overdid it with the topping as the soft layers had difficulty supporting the heavy topping. Also, next time I'll use the leftover sponge and cream to make a triffle.Wednesday, June 22, 2011
mango mousse cake
I wanted to try Rose's recipe of genoise rich to see if it makes a cake that is more moist. The initial plan was to make a strawberry shortcake but I seem to have a "lack of affinity" with strawberries as it was sold out (again) in the supermarket. Hence, the decision for a mango mousse cake instead.
Mango Mousse Cake
First, bake the genoise
For the sponge, I used the recipe of genoise riche from Rose's The Cake Bible. It is essentially the same as the classic genoise except that this uses twice the amount of butter. I baked it in a 8x3 inch round cake pan, well greased and floured. The cake took about 45minutes to bake compared to 25-35minutes if I've used a 9 inch springform pan. Hence, I had to cover the top of the cake with foil for the first 30minutes to prevent excessive browning. However, it was magnificently 2 inches tall!
While waiting for the cake to cool, make the mango mousse (adapted from Canadian Living)
750ml mango puree / puree 2 large sweet mangoes in blender
2 tbsp orange liqueur
1 tbsp lime juice
5 tsp unflavoured gelatin
50ml water
500ml of whipping cream
In bowl, combine mango puree, sugar, orange liqueur and lime juice; set aside.
In small saucepan, sprinkle gelatin over water. Let stand for 5 minutes and dissolve over medium-low heat.
Stir gelatin into puree mixture.
Refrigerate for about 30 minutes.
Whip cream till soft peaks and fold one-third into remaining puree. Fold in remaining whipped cream.
Use immediately or keep in fridge.
Don't forget the simple syrup
Place 2 onces of sugar and 120ml of water in a saucepan. Heat till it is boiling and sugar has melted in covered saucepan.
Allow to cool and add 2 tbsp of orange liqueur.
Finally, assemble the cake
Slice the cake horizontally into 3 layers.
Place one layer on a cake cardboard in a 8x3inch round cake ring. Sprinkle 3 tbsp of simple syrup on the cake.Put a third of the mousse over the cake layer and smooth it out a much as possible.
Repeat with the other 2 cake layers.
Place in freezer for 2 hours for mousse to set.
Remove the cake ring by using a hairdryer to warm up the sides.
Serve
Tasting notes and learning points: The mousse was smooth and set nicely but the citrus flavor was a little strong. I think it can do with more mangoes and less cream. The genoise was still a little on the dry side. It was soft and light but not as light as the classic genoise, it was also denser likely due to the excess butter. Maybe will try the golden genoise the next time or consider adding more milk/buttermilk to the classic genoise.
Mango Mousse Cake
First, bake the genoise
For the sponge, I used the recipe of genoise riche from Rose's The Cake Bible. It is essentially the same as the classic genoise except that this uses twice the amount of butter. I baked it in a 8x3 inch round cake pan, well greased and floured. The cake took about 45minutes to bake compared to 25-35minutes if I've used a 9 inch springform pan. Hence, I had to cover the top of the cake with foil for the first 30minutes to prevent excessive browning. However, it was magnificently 2 inches tall!
While waiting for the cake to cool, make the mango mousse (adapted from Canadian Living)
750ml mango puree / puree 2 large sweet mangoes in blender
2 tbsp orange liqueur
1 tbsp lime juice
5 tsp unflavoured gelatin
50ml water
500ml of whipping cream
In bowl, combine mango puree, sugar, orange liqueur and lime juice; set aside.
In small saucepan, sprinkle gelatin over water. Let stand for 5 minutes and dissolve over medium-low heat.
Stir gelatin into puree mixture.
Refrigerate for about 30 minutes.
Whip cream till soft peaks and fold one-third into remaining puree. Fold in remaining whipped cream.
Use immediately or keep in fridge.
Don't forget the simple syrup
Place 2 onces of sugar and 120ml of water in a saucepan. Heat till it is boiling and sugar has melted in covered saucepan.
Allow to cool and add 2 tbsp of orange liqueur.
Finally, assemble the cake
Slice the cake horizontally into 3 layers.
Place one layer on a cake cardboard in a 8x3inch round cake ring. Sprinkle 3 tbsp of simple syrup on the cake.Put a third of the mousse over the cake layer and smooth it out a much as possible.
Repeat with the other 2 cake layers.
Place in freezer for 2 hours for mousse to set.
Remove the cake ring by using a hairdryer to warm up the sides.
Serve
Tasting notes and learning points: The mousse was smooth and set nicely but the citrus flavor was a little strong. I think it can do with more mangoes and less cream. The genoise was still a little on the dry side. It was soft and light but not as light as the classic genoise, it was also denser likely due to the excess butter. Maybe will try the golden genoise the next time or consider adding more milk/buttermilk to the classic genoise.
Wednesday, June 1, 2011
strawberry yoghurt mousse layer cake
The main reason for baking this cake was to make genoise. I also wanted to make something light and fruity after the chocolate cake last week. Hence, the strawberry mousse layer cake which seems so very apt for the summer.
According to Wikipedia, a génoise cake (Genoese cake or Genovese cake) is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake. Hence, the beating of the eggs is the most important step to ensure that the cake turns out light and fluffy.
Rose gave an excellent recipe of classic genoise in The Cake Bible with detailed instructions. The only advice I can give is FOLLOW the instructions! My genoise failed the first time because I stopped beating the eggs after 3 minutes as the batter did not seem to be rising any more. That ended up with a genoise achieving half the intended height. For the second time, I beat the eggs at high speed for a full 5 minutes as intended and tweaked the recipe slightly to make it more moist. Thankfully it turned out perfectly soft, spongy and moist with a tender crumb (even without the sugar syrup). It is best eaten immediately or once cooled. If not, the frosting will help keep the cake moist and soft.
2 oz unsalted butter
4 large eggs / 5 small eggs (~200g without shells)
100g caster sugar
2 tbsp warm milk
1 tsp vanilla essence
Preheat oven to 350F/175C (non fan)
Start boiling a pot of water in large saucepan.
Grease & flour a 9-inch springform pan.
Clarify butter by melting it in heavy saucepan over medium heat, partially covered to prevent splattering. Cook uncovered when butter looks clear till solids drop and begin to brown. Pour immediately through a fine strainer into medium sized bowl. This forms the beurre noisette which smells wonderfully delicious.
Add vanilla and milk to beurre noisette and keep warm.
Whisk eggs and sugar in large mixing bowl set over pan of simmering water, beat till eggs are lukewarm. Continue whisking at high(est) speed in stand mixer for full 5 minutes. The batter looks like whipped cream at the end of 5 minutes and looks like it's threatening to overflow.
While eggs are beating, sift together the flour and cornstarch.
Remove 1 scant cup of egg mixture and thoroughly whisk it into the beurre noisette.
Sift 1/2 the flour mixture into the remaining egg mixture and fold it gently but rapidly with a large balloon whisk. Repeat with remaining flour mixture until the flour has disappeared completely. Fold in the butter mixture until just incorporated.
Pour immediately into prepared pan and bake in oven for 25-35minutes till cake is golden brown and starts to shrink slightly from sides of pan. Unmold the cake immediately once it's out of the oven and cool on rack with cake right-side-up.
140g strawberry yoghurt (Meiji brand)
3 tbsp caster sugar (to taste)
300g fresh strawberries, washed and chopped
450g fresh cream
2 tsp vanilla essence
2.5 tsp gelatine + 3tbsp water
Blend strawberries and yoghurt in electric blender till smooth. This makes about 240g of pureed strawberry yoghurt mixture.Add in sugar to taste.
Soak gelatine in water for 5 minutes, heat & stir to dissolve.
Add gelatine mixture to strawberry mixture. Mix well and strain if neccesary.
Finally, assemble the cake
Torte genoise into half horizontally.
Pour half of mousse in and smooth it out.
Repeat with the next layer of sponge and mousse.
Sprinkle white and dark chocolate shavings on top of the cake.
According to Wikipedia, a génoise cake (Genoese cake or Genovese cake) is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake. Hence, the beating of the eggs is the most important step to ensure that the cake turns out light and fluffy.
Rose gave an excellent recipe of classic genoise in The Cake Bible with detailed instructions. The only advice I can give is FOLLOW the instructions! My genoise failed the first time because I stopped beating the eggs after 3 minutes as the batter did not seem to be rising any more. That ended up with a genoise achieving half the intended height. For the second time, I beat the eggs at high speed for a full 5 minutes as intended and tweaked the recipe slightly to make it more moist. Thankfully it turned out perfectly soft, spongy and moist with a tender crumb (even without the sugar syrup). It is best eaten immediately or once cooled. If not, the frosting will help keep the cake moist and soft.
Strawberry yogurt mousse layer cake
Start by making the genoise (adapted from Rose's The Cake Bible)
2 oz unsalted butter
4 large eggs / 5 small eggs (~200g without shells)
100g caster sugar
50g cake flour
50g corn starch2 tbsp warm milk
1 tsp vanilla essence
Preheat oven to 350F/175C (non fan)
Start boiling a pot of water in large saucepan.
Grease & flour a 9-inch springform pan.
Clarify butter by melting it in heavy saucepan over medium heat, partially covered to prevent splattering. Cook uncovered when butter looks clear till solids drop and begin to brown. Pour immediately through a fine strainer into medium sized bowl. This forms the beurre noisette which smells wonderfully delicious.
Add vanilla and milk to beurre noisette and keep warm.
Whisk eggs and sugar in large mixing bowl set over pan of simmering water, beat till eggs are lukewarm. Continue whisking at high(est) speed in stand mixer for full 5 minutes. The batter looks like whipped cream at the end of 5 minutes and looks like it's threatening to overflow.
While eggs are beating, sift together the flour and cornstarch.
Remove 1 scant cup of egg mixture and thoroughly whisk it into the beurre noisette.
Sift 1/2 the flour mixture into the remaining egg mixture and fold it gently but rapidly with a large balloon whisk. Repeat with remaining flour mixture until the flour has disappeared completely. Fold in the butter mixture until just incorporated.
Pour immediately into prepared pan and bake in oven for 25-35minutes till cake is golden brown and starts to shrink slightly from sides of pan. Unmold the cake immediately once it's out of the oven and cool on rack with cake right-side-up.
Next, prepare the strawberry yoghurt mousse cloud
140g strawberry yoghurt (Meiji brand)
3 tbsp caster sugar (to taste)
300g fresh strawberries, washed and chopped
450g fresh cream
2 tsp vanilla essence
2.5 tsp gelatine + 3tbsp water
Blend strawberries and yoghurt in electric blender till smooth. This makes about 240g of pureed strawberry yoghurt mixture.Add in sugar to taste.
Soak gelatine in water for 5 minutes, heat & stir to dissolve.
Add gelatine mixture to strawberry mixture. Mix well and strain if neccesary.
Whip fresh cream and vanilla essence to stiff peak.
Fold whipped cream into strawberry mixture in thirds.Finally, assemble the cake
Torte genoise into half horizontally.
Place 1 layer of sponge into springform cake pan. (Sprinke sugar syrup on genoise if desired)
Pour half of mousse in and smooth it out.
Repeat with the next layer of sponge and mousse.
Cover with cling-wrap and leave in freezer for at least 2 hours
Unmold the cake by warming the sides of the pan with a hairdryer or warm towel.Sprinkle white and dark chocolate shavings on top of the cake.
Serve.
Sunday, May 22, 2011
Chocolate mousse layer cake
Decided to make a mousse cake since KK does not like cakes. Well, took me a while to realise that he only likes the cream and mousse on the cake, and not the actual cake itself. No wonder he is always complaining that my cakes are dry.. tsk tsk.
Found the recipe in The Cake Book by Tish Boyle. It looks easy enough and everything was going fine till the final part where the chocolate glaze separated! My heart sank when I saw the cake once the glaze set as there were patches of fat solids. OMG!
Thankfully I managed to save it by scraping off the glaze and whipping it to make it smooth again. Reapplied the glaze but it was not going to look glossy so decided to grind up some oreos and sprinkle it on top of the cake. It actually looked quite pretty... ha ha.
Everyone loved the cake but there were some comments on the rum being a little strong. O wells, I thought a little bit more booze wouldn't hurt right??? The oreos was salty and kinda help balance out the otherwise very rich cake.
Chocolate mousse layer cake (modified from Tish Boyle's)
First, make the sour cream chocolate cake which is yummy on its own
1 3/4 cups (212g) all purpose flour
1 1/3 cups (332g) granulated sugar
1/3 cup (28g) natural cocoa powder *Hershey's
1 tsp baking soda
1/4 tsp salt
2 large eggs / 3 small eggs (1 large egg in shell ~60-70g)
1/2 cup (121g) sour cream
2 tsp vanilla extract
1/2 cup (113g) butter melted and cooled
1/3 cup (80ml) corn oil
3/4 cup (180ml) ice cold water
1. Position a rack in the center of the oven and preheat oven to 350F/175C. Line the bottom of a 9x3 inch springform pan with parchment paper. Grease the bottom and sides of the pan, dust with flour and tap out the excess.
2. Sift flour, sugar, cocoa powder, baking soda and salt into a medium bowl. Whisk to combine.
3. Whisk eggs till blended in another bowl. Whisk in the sour cream and vanilla extract till blended.
4. Using a mixer, whisk melted butter and oil together at low speed. Add cold water and mix to blend. Add the dry ingredients at all at once and mix at medium-low speed for 1 minute. Add egg mixture and mix for another minute. Scrape bather into pan.
5. Bake cake for 45-50minutes until toothpick inserted into center comes out clean. Set pan on wire rack and cool cake for 20minutes. Remove cake from pan and cool completely right side up.
Then, make the chocolate mousse filling
255g coarsely chopped bittersweet chocolate *Valrhona Manjari 64%
1/2 cup (120ml) whole milk
1 tsp instant espresso powder
pinch of salt
1 cup (240ml) heavy cream
3 tbsp rum
6. Place chocolate in food process and process until finely ground.
7. Combine milk, espresso powder and salt in small saucepan and bring to a boil over medium heat. With the food processor running, pour hot milk through feed tube and process until chocolate is completely melted. Scrap mixture into large bowl and let cool for 10 minutes.
8. Whisk heavy cream at high-speed till soft peak, adding rum during whisking. Fold whipped cream into chocolate in thirds until completely blended.
Finally, assemble the cake
9. Level the cake by trimming off domed top and cut the cake horizontally into 2 layers.
10. Place one of the cake layers in bottom of 9x3 inch springform pan. (Brush 1 tbsp of rum over cake - to omit if too alcoholic) Scrape 1/2 of chocolate mousse over cake layer and spread it evenly. Top with the other cake layer and scrape remaining mousse on top.
11. Cover top of pan with plastic wrap and freeze for at least 3hours till firm.
12. Prepare glaze by adding 2/3 cup (160ml) of heated heavy cream to 170g of chopped bittersweet chocolate (*Valrhona caraibe 66%) in bowl. Stir till chocolate completely melted and stir in 1 tsp of vanilla extract. Whisk till smooth if needed. Cover surface of glaze with plastic wrap and cool for 10 minutes before using.
13. Remove cake from pan and place on wire rack. Pour warm glaze over the top of the cake and smooth it evenly over top and sides.
14. Refrigerate for at least 1hour (to thaw) before serving. Dust top with grounded oreos if desired.
Found the recipe in The Cake Book by Tish Boyle. It looks easy enough and everything was going fine till the final part where the chocolate glaze separated! My heart sank when I saw the cake once the glaze set as there were patches of fat solids. OMG!
Thankfully I managed to save it by scraping off the glaze and whipping it to make it smooth again. Reapplied the glaze but it was not going to look glossy so decided to grind up some oreos and sprinkle it on top of the cake. It actually looked quite pretty... ha ha.
Everyone loved the cake but there were some comments on the rum being a little strong. O wells, I thought a little bit more booze wouldn't hurt right??? The oreos was salty and kinda help balance out the otherwise very rich cake.
Chocolate mousse layer cake (modified from Tish Boyle's)
First, make the sour cream chocolate cake which is yummy on its own
1 3/4 cups (212g) all purpose flour
1 1/3 cups (332g) granulated sugar
1/3 cup (28g) natural cocoa powder *Hershey's
1 tsp baking soda
1/4 tsp salt
2 large eggs / 3 small eggs (1 large egg in shell ~60-70g)
1/2 cup (121g) sour cream
2 tsp vanilla extract
1/2 cup (113g) butter melted and cooled
1/3 cup (80ml) corn oil
3/4 cup (180ml) ice cold water
1. Position a rack in the center of the oven and preheat oven to 350F/175C. Line the bottom of a 9x3 inch springform pan with parchment paper. Grease the bottom and sides of the pan, dust with flour and tap out the excess.
2. Sift flour, sugar, cocoa powder, baking soda and salt into a medium bowl. Whisk to combine.
3. Whisk eggs till blended in another bowl. Whisk in the sour cream and vanilla extract till blended.
4. Using a mixer, whisk melted butter and oil together at low speed. Add cold water and mix to blend. Add the dry ingredients at all at once and mix at medium-low speed for 1 minute. Add egg mixture and mix for another minute. Scrape bather into pan.
5. Bake cake for 45-50minutes until toothpick inserted into center comes out clean. Set pan on wire rack and cool cake for 20minutes. Remove cake from pan and cool completely right side up.
Then, make the chocolate mousse filling
255g coarsely chopped bittersweet chocolate *Valrhona Manjari 64%
1/2 cup (120ml) whole milk
1 tsp instant espresso powder
pinch of salt
1 cup (240ml) heavy cream
3 tbsp rum
6. Place chocolate in food process and process until finely ground.
7. Combine milk, espresso powder and salt in small saucepan and bring to a boil over medium heat. With the food processor running, pour hot milk through feed tube and process until chocolate is completely melted. Scrap mixture into large bowl and let cool for 10 minutes.
8. Whisk heavy cream at high-speed till soft peak, adding rum during whisking. Fold whipped cream into chocolate in thirds until completely blended.
Finally, assemble the cake
9. Level the cake by trimming off domed top and cut the cake horizontally into 2 layers.
10. Place one of the cake layers in bottom of 9x3 inch springform pan. (Brush 1 tbsp of rum over cake - to omit if too alcoholic) Scrape 1/2 of chocolate mousse over cake layer and spread it evenly. Top with the other cake layer and scrape remaining mousse on top.
11. Cover top of pan with plastic wrap and freeze for at least 3hours till firm.
12. Prepare glaze by adding 2/3 cup (160ml) of heated heavy cream to 170g of chopped bittersweet chocolate (*Valrhona caraibe 66%) in bowl. Stir till chocolate completely melted and stir in 1 tsp of vanilla extract. Whisk till smooth if needed. Cover surface of glaze with plastic wrap and cool for 10 minutes before using.
13. Remove cake from pan and place on wire rack. Pour warm glaze over the top of the cake and smooth it evenly over top and sides.
14. Refrigerate for at least 1hour (to thaw) before serving. Dust top with grounded oreos if desired.
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