When you possibly can’t determine on a Boston Cream Pie or Chocolate Mousse Cake
you make each!
Boston Mousse Cake will change into your new go to recipe for each event!
Layers of vanilla cake and chocolate cake with vanilla custard and chocolate mousse filling!
All the weather of the Boston Cream Pie and the Chocolate Mousse cake
Joined collectively in scrumptious matrimony with ganche icing draped over the whole cake
I’ve been lightening up my baking because the begin of 2023 by utilizing sugar alternate options in a lot of my bakes
The nice information is you possibly can implement these more healthy decisions in each recipe I’m making right now!
From each cake recipes to each fillings and even a ganache icing can all be made sugar free!
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!
Notes for Success:
Cornstarch is a really troublesome ingredient to measure constantly with a quantity/spoons measure
So whereas I record each measures under I can not stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
Many instances folks have complained that their custard is like rubber and so they don’t know why!
Within the video you will notice I used agar powder however it’s not obligatory within the chocolate mousse as it would set advantageous with out it
Within the video I ended up making a 4 layer cake however my intention was to make a 5 layer cake.
The recipes under are listed for a 5 layer cake for 3-7″ Vanilla Cake Layers and 2- 7″ chocolate layers
So when you solely need to make 4 layers, merely wrap that additional layer and preserve it int he freezer for one more mission!
WATCH HOW TO MAKE THE BOSTON MOUSSE CAKE
Boston Mousse Cake
Elements
For the Custard:
- 2¼ cup Plant Milk 533ml
- ¾ cup Granulated Sugar 150g
- 5 Tbs Cornstarch 40g
- ¼ teaspoon Turmeric
- 1½ Tbs Vegan Butter 21g
- 1 teaspoon Vanilla Extract 5ml
For the Chocolate Mousse:
- 8 ounces Semi Candy Vegan Chocolate 226g
- 2 Tbs Sizzling brewed espresso 30ml
- 1 teaspoon Vanilla Extract 5ml
- ¼ cup Aquafaba 60ml
- 4 Tbs Granulated Sugar 50g
- ¼ teaspoon Cream Of Tartar
- 1½ cups Vegan Whipped Cream
Directions
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First put together the chocolate cake recipe as per the directions on that recipe submit & divide the batter into 2-7″ cake pans which have been greased & parchment lined.
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Bake in a preheated 350°F oven for roughly 20 minutes or when they’re springy to the contact once you gently press the facilities
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Cool the desserts within the pans then flip them out onto a cooling rack to chill the remainder of the way in which.
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Wash & re-grease & re-parchment line the pans, however this time you want 3-7″ cake pans
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Put together the yellow cake recipe as per the directions on that recipe submit & divide the batter evenly between your ready pans
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Bake in a preheated 350°F oven for roughly 20 minutes or when they’re springy to the contact once you gently press the facilities
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Cool the desserts within the pans after which flip them out onto a cooling rack to chill the remainder of the way in which.
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Subsequent put together the chocolate buttercream in line with the directions on that recipe submit
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Subsequent put together the custard: mix all of the substances apart from the vanilla extract& the vegan butter in a medium sauce pot over & cook dinner over medium to excessive warmth bringing to a boil stirring continually to keep away from scorching the underside .
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As soon as it begins to bubble let it boil on low warmth for about 5 seconds.
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Take away from the warmth & add the vegan butter & vanilla extract stir till melted & clean, reserve apart whilst you put together the chocolate mousse recipe
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For the chocolate mousse Soften the chocolate in a big bowl over a double boiler or in a microwave protected bowl
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Mix the new espresso & sugar in a small sauce pot and produce it to a rolling boil to dissolve the sugar
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Subsequent put together your favourite vegan whipped cream *You will want 1½ cups complete absolutely whipped cream
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Add the new brewed espresso & then the vanilla extract to the melted chocolate abruptly whereas whisking vigorously to include nicely.
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Cool the chocolate combination to about 80°F or tepid to the contact earlier than folding within the whipped cream or it would soften again to liquid!
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Add the reserved whipped cream & whisk clean
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Whip the aquafaba with the cream of tartar to stiff shiny peaks
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Take a small portion of the AF meringue & fold into the chocolate combination to lighten. Then fold in the remainder of the AF gently
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Arrange your first cake layer in a cake ring mould lined with acetate cake strips *see video tutorial
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Then construct the cake contained in the ring mould with a chocolate buttercream border to carry the whole lot in alternating the cake layers as proven within the video tutorial
Video
Notes
Storage Boston Mousse cake should be stored refrigerated. This cake will keep contemporary within the fridge for as much as 7 days. I don’t prefer to freeze custard crammed desserts as they have an inclination to get watery & separate on the thaw.
