Tuesday, June 25, 2013

For our friend's 30th birthday, my girls and I decided to throw an outdoor Pink Party.

Pink dresses, pink hats, with pink food and ambiance of course.

Chocolate Cake with Double Berry Mousse was la pièce de résistance.

It was, as my bookworm daughter would say, “Pinkalicious!” 

It is a dense, moist chocolate cake, and in the middle, raspberry compote and fresh strawberries folded in whipped cream. It is the most scrumptious introduction into thirty that I could think of.

Thirty can be this delicious! Happy Birthday Lindsey.

© 2013 jordanabananabakes.blogspot.ca

Chocolate Cake with Double Berry Mousse

For the Double Berry Mousse filling:
2 cups fresh raspberries
1/2 cup sugar
2 Tbsp cornstarch
1/4 cup water
1 cup whipping cream
1 Tbsp icing sugar
1 cup fresh strawberries, diced

In a medium pot on medium heat, cook raspberries until it just starts to bubble. Add the sugar and stir to dissolve. In a small bowl, mix cornstarch with water until incorporated, then stir it into the raspberry mixture until thickened. Take off heat, cool about 30 minutes then refrigerate for two hours or until chilled.

Whip cream with icing sugar until stiff. Fold 1/2 to 1 cup of chilled raspberry compote into whipped cream (save leftover raspberry compote for ice cream or more whipped cream mousse for another day's dessert). Fold in diced fresh strawberries. Keep in fridge until ready to fill cake.

© 2013 jordanabananabakes.blogspot.ca

For the Chocolate Cake:
2 cups organic all-purpose flour
1 tsp baking powder
pinch of salt
1/4 tsp baking soda
1/2 cup raw cocoa powder, such as
1 cup sugar
1/2 cup butter
1 cup buttermilk
1 tsp vanilla extract
2 organic eggs

For the Chocolate Frosting:
2 cups whipping cream
8 oz Lindt Piccoli semi-sweet couverture wafers

Preheat oven to 350°F.

Sift dry ingredients in a medium bowl. In a separate large mixing bowl and with an electric mixer, whisk the butter and vanilla together. Whisk in the eggs, one at a time, until incorporated. Add a third of the flour mix into the butter mix and whip for 1 minute, then add 1/2 of the buttermilk and whip for 1 minute, alternating between the flour and buttermilk, ending with the flour mix. Make sure all the flour is scraped from the sides and are incorporated.

© 2013 jordanabananabakes.blogspot.ca

Line two round 9" baking pans with parchment paper. Divide the mixture between the two pans, smoothing out the tops. Bake for 25 minutes or until cake tester comes out clean. Remove from oven and let cool in the pans for 10 minutes, then turn onto a wire rack. Gently remove parchment papers and let cool. 

In the meantime, make the frosting. In a medium saucepan, combine the whipping cream and chocolate. Gently stir over low heat, until chocolate has melted and the mixture has become shiny and smooth. Let cool.

Once the cakes are cooled, place a cake layer on a parchment sheet that is on top of a cookie sheet with sides (to catch the runny icing). Top the first cake layer with the Double Berry Mousse and spread evenly. Place the second chocolate cake layer on top of the mousse. Before pouring the frosting on top of the whole cake, beat it for two minutes, then pour onto the center of the cake and allow it to drip down the sides, making sure it covers the whole top of the cake and the bottom sides. Let frosting set- about 15 minutes. Gently lift cake from parchment, trying not to touch the top of the cake, and place on a decorative cake platter. Top with freshly cut roses (minus the thorns) or other edible flowers.

© 2013 jordanabananabakes.blogspot.ca

© 2013 jordanabananabakes.blogspot.ca

Chocolate Cake adapted from Darina Allen's Forgotten Skills of Cooking

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