Bakeathon 2016, Day 8

The Russian baker Olga took the baking world by storm with her stunning mirror cakes this summer. The baking world followed her steps and soon it rained mirror cakes and entremets all over the Internet. I too jumped into the wagon and this cake was my trial. It’s not much compared to the talent out there, but I was really happy with this cake. It’s one of the best cakes I have made so far.

This cake has multiple layers. Unfortunately, I don’t have any pictures of the inside layers. I wish I had taken the step wise pictures at least, so that its easier to explain. Its a tiramisu cake with mousse layers on top. The layers are inspired from this site.

Each layer of mousse need to be set completely before adding the next layer on top. That’s the most time consuming part. The waiting!!  Each step in itself is easy to make, but as the setting time is more, this cake needs to be started at least 2 days beforehand. A spring form pan or a pastry collar would make this a lot more easier, but I had to use my ordinary 9″ pan and line it with clingwrap and then with another layer of parchment paper. Its a good idea to freeze the cake for a couple of hours before trying to take it out of the pan.

Base is a 9″ sponge cake, cut into three layers with coffee syrup to soak the cake. I don’t remember the sources for any of the recipes. Sorry about that.

The layers go like this from bottom to top:

• Sponge cake with coffee syrup
• Tiramisu mousse
• Sponge cake with coffee syrup
• Chocolate mousse
• Sponge cake with coffee syrup
• White chocolate vanilla mousee
• Chocolate mirror glaze
• Chocolate collar to cover the sides

Line a 9″ pan with clingwrap and then with parchment paper. Keep the first layer of cake. Sprinkle with coffee syrup.

Coffee syrup:

• 1 cup coffee
• 1/2 cup sugar
• Add the sugar to the hot coffee, let it melt. Cool and keep aside.

Tiramisu mousse :

• 1.5 cups mascarpone cheese
• 1/3 cup icing sugar
• 3/4 cup heavy cream, whipped
• 1 teaspoon vanilla extract
• 1 cup melted and chilled  white chocolate
• 1 envelope unflavored gelatin (about 2 1/2 teaspoons)
• Bloom gelatin in cold water per the package instructions. When ready to use, microwave it to melt it. Mix mascarpone cheese with sugar, vanilla, melted gelatin and white chocolate. Fold in the whipped cream. Layer this on top of the cake sprinkled with coffee syrup. Refrigerate to set completely, 4 to 6 hours. Once its set, top with another layer of cake. Sprinkle with coffee syrup. 

Chocolate mousse:

• 1 1/4 cup chocolate chips
• 1 1/2 cups heavy cream, divided
• 1 teaspoon unflavored gelatin + 2 tablespoon cool water
• Bloom gelatin in cool water. Heat the chocolate chips with 1/2 cup cream in 30 sec bursts in microwave, stirring after each burst to melt the chips completely. Melt the gelatin in low power in MW and add it to the melted chocolate. Let it come to room temparature. Whip the remaining one cup of heavy cream and fold it into the chocolate mix.  Pour over the cake, refrigerate until it sets. Once it sets, add the third layer of cake on top.

Vanilla or White chocolate mousse:

• 2 cups melted white chocolate
• 1/4 cup honey
• 1 cup heavy cream, whipped
• Melt the white chocolate in microwave in 30 sec bursts, stirring to ensure that it melts completely and evenly. Add the honey and mix well. Let it come to room temperature. Whip the heavy cream and slowly fold in the white chocolate mix. Pour this over the third layer of cake and refrigerate to set. 

Chocolate mirror glaze, follow the link for the instructions. Pour the glaze on top of the cake.

Follow is link for the chocolate collar. 

NOTE: You can freeze the mousse layers separately to set and then assemble the cake and return to the fridge. But I took the hard route :D.

This is part of the Bake-a-thon 2016