Classic Chocolate Cake(rich and moist) 古典巧克力蛋糕

classic chocolate cake 7

Christmas is coming and then welcoming new year 2019. How to celebrate?To me, a classic moist, and rich chocolate cake with some nice decoration and share with my close friends.

I love flower.Every ladies should love flower as gift. My husband does not buy me much bouquet, that explains I love my dessert to look like any kind of beautiful petals. ( One of my self-comforting methods, embarrassed )


This classic chocolate cake is extremely, confidently and no hesitation for me to crown it as : The  most moist, rich, softest and chocolatey cake I ever tasted, more than one positive descriptions. Yes, you may taste this cake from somewhere in a good bakery shop. We were not aware of what kind of chemicals or softening agent they might added into those moist cakes. This cake is definitely 100% chemicals-free from any softening agent. My husband and I had to thumbs up for this classic chocolate cake. Remember: Moist, rich, softest, and cottony are those words I can find.

3 little components, shall we start?



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classic chocolate cake 8


3 components:

  • Classic chocolate cake
  • Dark chocolate mousse
  • Chocolate glacage/glaze


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classic chocolate cake 5



Dark Chocolate Mousse:

@makes 1 X 6cm diameter half sphere

  • 30g egg yolks
  • 20g sugar
  • 10g water
  • 30g Cadbury baking dark chocolate  ( or any baking dark chocolate)
  • 70g  Bulla whipping cream ( or any dairy whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale like picture shown.This is called pate a bombe.

3)Fold in the melted chocolate into pate a bombe(a)from step (2).(It will slightly turned thick  a little)

4)Beat cream in a mixing bowl till soft peaks formed. Fold  whipped cream into chocolate mixture from step (3) in 2 additions. Pour into a 6cm diameter silicone half sphere mould. Freeze to harden.

chocolate mousse1 chocolate mousse2


(a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

b)While comes to mixing pate a bombe and chocolate with the whipping cream, you will find the mixture is slightly hard to whisk at first, but if you keep whisking together, it will tend to loosen up a little.So do not panic,when you fold in the remaining cream, it will give you a smooth, velvety and heavenly chocolate mousse.



Classic Chocolate Cake:

@makes one 6″ round cake pan

  • 67g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 50g  Western  Star unsalted butter ( any unsalted butter)
  • 25g  Bulla whipping cream ( or any dairy whipping cream)
  • 50g  egg yolks
  • 136g  egg whites
  • pinch of cream of tartar
  • 40g  castor sugar
  • 20g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 6″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 70-80 minutes or until inserted skewer in the middle comes out clean.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

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Classic chocolate cake

Classic moist chocolate cake

This cake is undeniable: RICH, chocolatey, MOIST, SOFT and exquisite. You can just eat all by it’s own. No lie.


(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.


Chocolate Glacage/glaze:

  • 20g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 40g sugar
  • 30g water
  • 30g  Bulla whipping cream(  or any dairy cream )
  • 3g gelatin leave, soaked in cold water until soften

1)Boil water, cream and sugar. Slowly sift in cocoa powder. Mix well.

2)Bring back to heat on medium heat until just boil.Remove from heat.

3)Squeeze out water from soften gelatin leaves. Fold in gelatin leaves into chocolate mixture. Strain, and allow to cool.


  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

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Prepared chocolate petals:(Decoration is optional)

  • some Cadbury baking dark chocolate ( or any baking dark chocolate)
  • rectangular acetate sheets
  • A small baking tray
  • rolling pin

1)Melt dark chocolate in microwave on high heat.Bring out to stir well every 10 seconds until all melted.

2)Spoon one dollop of melted chocolate over the acetate sheets.By using small palette knife, lightly make a swirl circulation motion on the dollop of chocolate, then drag outside of the circle chocolate petal and lift your palette knife to make a pointy tail from the petal.Repeat few more chocolate petals on each acetate sheet.

3)Align the acetate sheet  with the chocolate work on one side of the baking tray,by using a rolling pin to press down one side of the acetate, so it curls up the chocolate petals. Allow to harden in fridge.Once hardened, peel off every petals from acetate sheet.Repeat this step to make 40-60 petals altogether.


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1)Remove chocolate mousse from silicon mould.Place on to a rack, pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

2)Pipe some whipped cream in the middle of classic chocolate cake. Place the chocolate mousse on the whipped cream.

3)Decorate with chocolate petals around to form a flower.(optional this part if you do not prefer any flower decoration.)

If you prefer no chocolate petals, you can whip some Chantilly cream (Which is cream, sugar and vanilla) then pipe around the chocolate mousse which is above the chocolate cake to replace the chocolate petals.Then to cover the whiteness of the whipped cream, you can shave some chocolate and cover the Chantilly cream or sprinkle with some almond flakes onto the whipped cream.IT is purely my suggestion.You can do however you prefer.Just enjoy the process.Go wild with your own imagination.





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(a)If you want to eliminate the mousse, welcome to just bake the moist chocolate cake.

(b)Decoration is for your own imagination, you can decorate however you love because that is your cake now. ^_^

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Today’s Word:



MERRY Christmas and HAPPY new year 2019 everyone !







Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze




Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
(a)what is meringue?
 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.



  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)


Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4

chocolate banana 2

by sivia

Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word: