Coffee Milk Chocolate Cake

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The Living Room Ep 10 Recipe: Coffee Milk Chocolate Cake
The Living Room Ep 10 Recipe: Coffee Milk Chocolate Cake
You're watching The Living Room Ep 10 Recipe: Coffee Milk Chocolate Cake Kirsten Tibballs, the 'Queen of Chocolate,' has the perfect cake for Easter

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Kirsten Tibballs, the 'Queen of Chocolate,' has the perfect cake for Easter
Air Date: 14 Apr 2017

This recipe appears in Kirsten Tibball’s book, Chocolate.

Recipe by: Kirsten Tibballs

Prep Time: 1 hour 45 minutes

Cooking Time: 45 minutes

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Ingredients

Coffee Sponge:

Milk chocolate mousse:

Mirror glaze:

Garnish:

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Method

    Coffee Sponge
    1. Pre-heat the oven to 165°C. Grease 4 x 180mm sponge tins. If you don't have the sponge tins prepare two trays with sides that will fit 2 x 180mm discs per tray. Spray them with vegetable spray and line them with baking paper.
    2. Whisk the eggs, caster sugar and coffee with a mixer until it becomes light, creamy and well aerated. Fold through sifted flour and salt gently by hand with a flexible spatula.
    3. Melt the butter and add a little bit of the sponge mixture to the butter and combine before folding it back into the sponge mixture.
    4. Divide the sponge into four portions and fill each sponge tin or divide it in half and fill the two lined trays. Dust lightly with icing sugar.
    5. Bake at 165°C for 10 – 12 minutes. Cool at room temperature.
    Milk Chocolate Mousse
    1. Pre-soak the gelatine sheets in a bowl of really cold water and, once pliable, gently squeeze the sheets to remove any excess water. Set the sheets aside and leave at room temperature. If using the powder, sprinkle the weighed gelatine powder over a bowl of 30ml of cold water. Leave at room temperature until needed.
    2. Boil the cream in a saucepan. In a separate bowl whisk the egg yolks and sugar together. Once the cream boils pour it over the egg yolk mixture while continuing to whisk.
    3. Pour everything directly back into the saucepan over a low heat stirring with a heat proof spatula. Heat to 82°C to create an anglaise. If you don't have a thermometer stir with a wooden spoon and to test when it is ready dip the spoon into the mixture and wipe a line across with your finger. If the mixture runs over that line it's not ready, as soon as the line holds it's ready.
    4. Add in the pre-soaked gelatine and combine. Strain the mixture immediately over the chopped milk chocolate placed in a bowl and whisk by hand until all the chocolate is melted.
    5. Semi-whip the fresh cream using a mixer with a whisk attachment (so it still collapses but has some body). Fold the cream through the chocolate base with a flexible spatula. Once it's combined stop mixing. Place the mousse in the fridge for approximately 30 minutes until it has more body for the layers to hold on the cake.
    Glaze and Assembly
    1. Remove the sponges from the tins and rub the top surface of each sponge with a serrated edged knife to remove any loose crust. If working with sponge sheets cut 4 x 180mm discs.
    2. Place one of the sponge discs on a flat tray, turntable or display plate. Place one quarter of the milk chocolate mousse on the sponge and spread it evenly. Place the second sponge on top and ensure that it is level. Place another quarter of the mousse onto the sponge and spread it evenly. Repeat the process. With a metal palette knife spread the remaining mousse over the outside of the prepared cake. This process is easier with a cake turntable. Spread the mousse as evenly as possible around the sides. Place the cake in the freezer for approximately 2 hours.
    3. Pre-soak the gelatine sheets in a bowl of really cold water and, once pliable, gently squeeze the sheets to remove any excess water. Set the sheets aside and leave at room temperature. If using the powder, sprinkle the weighed gelatine powder over a bowl of 30ml of cold water. Leave at room temperature until needed.
    4. Mix water, cream and sugar in a saucepan. Bring to the boil and add the sieved cocoa powder. Boil again. Remove from the heat and add in the pre-soaked gelatine. Strain the mixture into a bowl. Combine the whole mixture with a hand blender until the glaze is completely combined. (If using a microwave to re-heat the glaze use a plastic bowl if necessary).
    5. Place plastic wrap on the glaze touching the surface. If using the glaze the same day leave it at room temperature and re-heat if required.
    6. Use this glaze at 35°C maximum. Place the frozen cake onto a cooling rack with a tray underneath. Pour the glaze over the frozen surface of the cake and scrape off the excess with a straight blade palette knife. Leave the cake to sit for 5 minutes before lifting it off the rack and scraping the excess glaze off the base and lifting it onto a plate.
    Garnish
    1. Tempering chocolate is an essential step to make a smooth, glossy chocolate. It produces a crisp satisfying snap when you bite into it. Once chocolate is melted, the fatty acid crystals separate, tempering prevents the full grayish colour and waxy texture when the cocoa fat separates out. It is known to be a very technical skill, requiring the melted chocolate to reach and then drop to a specific temperature. Kirsten has her own ‘cheats’ way of tempering, using just a microwave – making it easy to make glossy chocolate at home.
    2. Temper the dark chocolate. (If using a block of chocolate finely chop it first). Place the chocolate in a plastic bowl and heat it in the microwave 30 seconds at a time. Stir in between each application of heat. Stop heating once you have 50% solid chocolate and 50% liquid.
    3. Cut strips of baking paper and spoon dots of the tempered chocolate onto the edge. Using a teaspoon scoop through the chocolate with the tip of the teaspoon to the opposite edge of the paper. Once you have completed a row place it into a curved jug and set in the fridge for 3-5 minutes.
    4. Place the prepared curls on top of the cake just prior to serving, garnish with red fruits and dust with sieved icing sugar.
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