#egglesschocolatecakerecipe #madhurasrecipe
बेकरी स्टाईल चॉकलेट मूस केक बनवण्यासाठी लागणारे साहित्य
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• १ कप पाणी
• १/२ कपला १ मोठा चमचा कमी तेल
• २~३ थेंब व्हॅनिला इसेन्स
• १/२ कप डार्क चॉकलेट कंपाऊंड
• २ मोठे चमचे फ्रेश क्रीम
• १ कप व्हिप्ड क्रीम
• ४ चमचे पाणी
• १ चमचा साखर
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मधुराज रेसिपी मसाले ऑर्डर कसे करायचे यासाठी हा विडिओ पहा
• Masale Order Demo
This eggless chocolate mousse cake turns out perfectly like the one that we buy from the bakery. We are not using baking soda. We also don’t need oven for this. This cake turns out perfectly rich and creamy. I will be giving tips to cut the cake perfectly. This is a very easy and simple recipe. I will show you simple method to make mousse. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 1/2 cup Maida
• 1 cup powdered Sugar
• 4 tbsp unsweetened Cocoa powder
• 1 1/2 tsp Baking powder
• 1 cup Water
• 1/2 cup - 1 tbsp Oil
• 2~3 drops Vanilla essence
• 1/2 cup Dark chocolate compound
• 2 tbsp Fresh cream
• 1 cup Whipped cream
• 4 tsp Water
• 1 tsp Sugar
Method:
• Strain maida, powdered sugar, unsweetened cocoa powder, baking powder together into a bowl.
• Mix everything well together and add water, oil, vanilla essence.
• Mix everything well and batter for cake is ready.
• Line up a cake tin with butter paper and pour the batter into it.
• Tap the tray well. Place a stand or an empty pot at the base of the steamer and place the cake tin on it.
• Close the lid and bake the cake on medium heat for about 30-35 minutes.
• Turn off the gas and let the cake sit as it is for another 5 minutes.
• Check with toothpick. If it comes out clean it means the cake is baked well.
• Let it cool down completely.
• For making chocolate ganache take dark chocolate compound in a bowl and add fresh cream and microwave it for 30 seconds.
• You can use double boiler method for melting the chocolate compound.
• You can use whipping cream in place of fresh cream.
• Take the bowl out and mix well until the chocolate is melted.
• Chocolate ganache is all ready. Let it cool down completely.
• Beat the whipped cream really good until it turns light and fluffy.
• Add the ganache into the whipped cream and fold it well. Chocolate mousse is ready.
• Mix sugar in water it dissolves and spread this syrup on cake.
• When the syrup is absorbed well spread the chocolate mousse evenly on the cake.
• Transfer the cake into the freeze to set for an hour.
• Take the cake out and sprinkle cocoa powder on it.
• This is completely optional. You can skip it if you don’t want.
• Take the cake out of the mold with the help of butter paper and remove the butter paper.
• Heat up the knife a little and cut the cake carefully.
• After cutting the cake slide the knife along the base and do not lift up.
• Chocolate mousse cake is all ready.
• You can store this cake for about 3-4 days.
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