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The ingredients needed to prepare Chocolate Mousse and Jello Cake:
- Get 1 Plain spongecake
- Get <Syrup>
- Use 30 grams Granulated sugar
- Provide 30 ml Water
- Provide 1 Kahlua
- Take <Ganache>
- You need 400 ml Heavy cream
- Take 70 grams White sugar
- Get 90 grams Chocolate (bittersweet)
- You need 50 grams Chocolate (sweet)
- You need 8 grams Powdered gelatin
- Prepare 30 ml Water
- Use <Coffee Jello>
- Get 120 ml Strong coffee
- Use 5 grams Gelatin powder
- Provide 30 grams White sugar
- You need 20 ml Water
- Get <For decoration>
- Provide 1 Heavy cream
- Use 1 Chocolate or chocolate chips
Steps to make Chocolate Mousse and Jello Cake:
- Usingor the equivalent, bake a spongecake. Slice the cake into three layers and use one layer for this recipe.
- Place the spongecake in an unlined cake pan. Make the syrup and when the cake has cooled, brush liberally on it. Put the gelatin for making ganache in a heatproof dish and dissolve in water.
- Add the heavy cream and white sugar to a small pan, and heat while being careful not to let it come to a boil. When it starts to simmer around the edges, add the chocolate and wait for it to start melting. When it does, mix slowly with a spatula.
- Little by little, add the microwaved gelatin and dissolve. Then place the pan in ice water and slowly stir while cooling. Wipe the side of the cake pan with a damp cloth or tissue paper and pour over the Step 2 spongecake.
- Refrigerate as is and while waiting for it to set, make the coffee jello.
- Brew a cup of strong coffee and add the specified amount of water in a small pot. Add the white sugar, and dissolve by heating. Prepare the gelatin reserved for the jello by adding it to water and dissolving it in the microwave. Once done, add to the small pot.
- Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake. Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello.
- Once the jelly has set, make cuts into the jello marking each serving. Decorate your cake. This time, I added a little brandy to the heavy cream and piped out "x" shapes. I set a piece of flaked chocolate in the center to look like a flower.
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