Mother's Day Bake: Mango Chocolate Mousse Cake

First of all, Happy Mother's Day to me. After all, I am celebrating Mother's Day for the FIRST time! :D

Ok, this week's Bake Of The Week is Mother's Day Mango Bake, which is Mango Chocolate Mousse Cake.
My mum adores mangoes and my whole family love chocolates. So this is a perfect ingredient combination. Mango AND chocolate.

I adapted the recipe from Kitchen Corner. Made some changes to it. I could not make the chocolate sponge cake portion properly. The chocolate sponge cake rose to a weird shape while baking in the oven. I guess I overwhipped it or something. Anyhow, I replaced it with a chiffon cake.

Besides that, the recipe uses ml and grams instead of cups and measuring spoons so I had to spend some time converting them. I got lazy after awhile and only used estimation. Blueks.

And oohh...I used fresh mangoes instead of mango puree. I blended the fresh mangoes to a puree. And I used powdered gelatine instead of gelatine pieces/sheets as indicated in the recipe.

My smeared edges, ugly deco Mango Chocolate Mousse Cake

Erm..presentation wise, I think I messed up the cake. The edges were smeared and my deco with fresh mango cubes looks ugly. Hehe.

But taste-wise, not bad. The whole cake is light and fresh. Therefore, no problem having a big slice as you won't feel 'jelak'.
But then my chocolate mousse somehow sank into the bottom layer of the chiffon cake. I think it is not thick enough because the recipe calls for 250g whipped cream and I used only 200g because 1 box of Emborg whipped cream is 200g. I didn't want to buy an extra box. Bah!

But still, the chocolate taste is good and the mango mousse gave it a tangy taste. However, the mangoes I use is not ripe enough, therefore I feel it lack the taste of the 'mango oompphhh'. But then overall, it is quite refreshing and nice.

This is how the inside of the cake looks like - looks presentable and edible right?

We had a mini celebration at home - supper. Eating the cake I made and a bowl of fruit salad.

For those of you interested, this is the original recipe taken from Kitchen Corner.

Recipe : Mango Chocolate Mousse Cake

Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder

1. Mix the oil, milk and cocoa powder until a smooth thick paste.
2. Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
3. Fold in shifted plain flour and baking soda. Do this gently.
4. Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
5. Remove the cake together with the baking paper onto a wire rack to cool down.

Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream

1. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
2. Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
3. Fold in the whipped cream into the chocolate mixture.

Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream

1. Put the gelatines into a bowl of cold water. Wait until it soften.
2. In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
3. Drain the gelatines and add into the warm mango puree.
4. Wait until the mango puree slightly cool down, fold in the whipped cream.

To assemble the cake:

1. Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
2. Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
3. Refrigerate for at least 3 hours before unmold the cake.
   
   

HAPPY MOTHER'S DAY TO ALL MOTHERS OUT THERE!