Instructables

Chocolate Mehndi Mousse Cakes

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Picture of Chocolate Mehndi Mousse Cakes
These cakes are an idea I wanted to try out using some baking techniques that were new to me. I love the mousse cakes you can get in a nice bakery with the designs on the outer cake piece. It turns out that you can do this at home and make it as simple or complex as you like!
 
 
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Step 1: Materials and planning

Joconde cake
Decorative paste:
3oz cake flour, sifted
1.25oz unsweetened cocoa powder, sifted
4oz butter, room temperature
4oz powdered sugar, sifted
1/2 cup egg whites, room temperature
1/2 tsp vanilla extract

Joconde sponge:
2oz blanched ground almonds*
2oz powdered sugar
2oz flour
3 whole eggs
1 egg yolk
2 egg whites
1oz granulated sugar
1oz melted butter
*You can make your own ground almonds by processing chopped almonds in a food processor until finely ground.


Dark, Milk and White Chocolate Mousse
Pate a bombe:
4oz granulated sugar
1oz glucose (corn syrup)
2oz water
3 eggs yolks

Chocolate Mousse (measure out for each chocolate flavor):
1oz pate a bombe
1 tsp gelatin powder
1 tbs ice cold water
2 tbs whipped cream, not whipped
1.5oz chocolate, melted and cooled
4oz whipping cream, whipped to soft peaks


Chocolate decorations:
1oz melted dark chocolate


Decoration planning:
Parchment paper
Google search for mehndi designs
pencil


Baking tools:
Cake pan, 14in. x 10in.
2 ring molds, 3.5in. diameter x 2in. height
2 glasses/cups
Double boiler or microwave
Mixing bowls
Spatulas
Erika863 months ago

This is gorgeous! And much simpler to make than I imagined it would be! Thank you for sharing. I will definitely be making these

sarah051484 months ago

This is so beautiful. I am going to make something like this for my dayghter's 30th birthday next week. In our family, we make Charlottes. they are a style of mousse on the inside and cake on the outside puddings with a creamy filling and ladyfingers. We make the Charlotte Russe which is a mocha flavor or a strawberry one. My daughter is more sophisticated than me so I am going to make her favorite combination of lemon cake ( i'm thinking lemon cake with darker orangy yellow designs-colored white chocolate) with a Rose flavored cream filling. If it turns out, I will post the photos. If you are still interested in fillings and haven't found your way to Charlottes, have a look, they are divine. Thank you again for your wonderful inspiration and great great instructions. I am really looking forward to making this cake.

this is the nicest cake I ever see!!!
This looks fantastic! I'll definitely be making this!
TheJenx2 years ago
These look absolutely amazing. I have a question though-- my sister can't have gelatin. Is fruit pectin an acceptable substitute?
Supernewby (author)  TheJenx2 years ago
I'm not sure as I haven't tried it with fruit pectin. I'm not sure it will set to the same firmness, but you can try.

The other gelatin alternative is agar agar, but that never seems to work for me. For the agar, I think you will need to adjust for the fact that agar needs to be heated and then sets as it cools. It shouldn't be disturbed while it sets (below 50C) or it won't set properly so you need to do all the mixing after it heats but before it cools that much. My experience with it is that it doesn't work. Perhaps someone else has a foolproof way of using it.

http://www.wikihow.com/Use-Agar-Agar
Jupolo3 years ago
Last weekend I printed out this instructable and gave it a go. All in all turned out pretty good - yours turned out better! I could not find cake rings, so I made my own out of folded aluminum. This worked well. Making the chocolate topper worked great, I will be using this again I am sure. The piping of the design for the cake part worked great (the parchment paper is hard to remove, but patience is key). I would never have thought of that and will be trying this out for other cakes too. Now for the constructive criticism - given so that you or anyone else might tell me what I did wrong! I found I had way too much of the decorative paste (used about 1/5th of what the recipe calls for). The cake itself wasn't very good to eat, it was very firm in texture and a bit gritty with the almonds - I wonder if regular cake could be used or if this would be too structurally weak to bend into a mold. The moose was just alright - mine was too jelly like and not fluffy as I would have hoped. Is it possible I beat the air out of it too much when folding in the ingredients? For the flavor of what I made and the time it took to make, I think when I make these again I would use an instant moose instead. When I poured in the final moose that comes above the cake, because the cake was not perfectly up against the side of the mold (due to the firmness of the cake more than the limitations of the homemade mold) it came down the outside of the cake and spoiled the design a bit (mine did not look pristine like yours did). I would be interested to know what the texture of both the cake and the moose is meant to be. I have never tried a proper joconde cake so I do not know if I butchered it or that is how they are meant to be! Thanks for the instructable, this has definitely given me food for thought!
Supernewby (author)  Jupolo3 years ago
Softer Cake - The recipes I looked at for this cake don't include this, but I did the following because my oven is old and heats unevenly. My oven has a large tray that is about 1inch deep. I put this on the lowest rack and filled it half full of water. I put the wire rack I baked the cake on about 2 inches above this, which placed the cake about in the center of the oven. This could have had the effect of keeping the cake soft. I didn't include it in the recipe because my reasons for doing it were to counteract my oven's weirdness.

Tastier Cake - A tastier alternative to the joconde could be to make a jelly roll cake. I'm not sure if the jelly roll texture is good for this, since it has more holes, but it is meant to be rolled up as well. It will be thicker than the joconde, since jelly roll cake is a sponge cake and they rise to be about 1inch high.

Relative texture of cake and mousse - My joconde was also very firm, especially compared to the mousse. I've had store bought joconde that was also very firm, so I can only assume this is normal. To be honest, I think it was invented as a method of making pretty cakes, rather than delicious ones. :) But any sort of filling you like can be used and a less foamy filling might match better with the firmness of the cake. Or using jelly roll might make for a softer and tastier cake.

Mousse - You can whip cream too much (butter bits will appear) but that doesn't seem like it would make the mousse jelly-like. This mousse recipe is a bit firm and sets like a gelatin, but it should still be more foam-like than gelatin. I think it sounds like a great idea to use different fillings - instant mousse/pudding, no-bake cheese cake filling, etc.

Decorative paste - Yes, I had a lot leftover too. You can freeze it for a month or so. I think some designs can end up using more, especially if someone decides to do stripes.

Next time I do this recipe I will update with more images of the textures things should be.
taria3 years ago
I'll bring the steak and you can make the dessert...yum.
Mongpoovian3 years ago
These cakes look as delicious as they are beautiful! I'm jealous of your awesome artistic ability.
sunshiine3 years ago
It looks devine!
Clever, elegant, and tasty!  Very nice!
tchitwood3 years ago
These are so beautiful!
gorgeous work! wonderful photos and explanations. voted!
Supernewby (author)  supersoftdrink3 years ago
thx!
jen77143 years ago
Ahhh I had a joconde and entremet recipe ready for this contest but missed the deadline. Glad someone did it though!
Supernewby (author)  jen77143 years ago
You should do it anyways. :) It's always nice to see more things to bake, plus it's good to build up different cake recipes for variety.
hmarie13 years ago
I'd like to offer up my free mehndi patterns for anyone who is trying this out! :

http://www.hennabyheather.com/free_patterns_mehndi.html
mandy_postcard_front_JPG.jpg
Supernewby (author)  hmarie13 years ago
Thx! This is awesome!
KarissaBH3 years ago
This is really cool. I love beautiful food
Rizzy3 years ago
I hate it when food looks too good to eat.
splazem3 years ago
Wow.
mary candy3 years ago
Beautiful !