Choco Coconut Mousse Cake Recipes

CHOCOLATE, COCONUT & CARDAMOM FRIDGE MOUSSE CAKE

Steps:

• Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
• Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don't worry). Fold through the chocolate until well incorporated (this may take a couple of mins - I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.

COCONUT MOUSSE CAKE

Steps:

• Preparation:
• Make the Hot Milk Cake as directed and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. or on the countertop for 1 to 2 hours. If time demands, you can thaw on the countertop. If time demands you can thaw on the countertop 1 to 2 hours, but be careful not let it sit too long before you begin working with it, as a cold cake is easier to cut.)
• Clear a space in the refrigerator large enough for the cake on a cake board. The mousse cake will need several hours to set up.
• If making the Coconut Simple Syrup now, let cool to room temperature. Make the Coconut Mousse as directed, allowing time for the gelatin-sugar mixture to cool before finishing.
• Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, remove any curve from the top of the cake to level it. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. Repeat to split the cake into three or four equal layers.
• Arrange all the cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, up; reserve this to be the top layer of the assembled cake. Using a pastry brush, brush the top of each layer with an ample amount of the coconut syrup.
• Line a clean 6-by-3-inch cake pan with plastic wrap, leaving about 3 inches of overhang all around the sides to use later as a handle. Take up the original top of the cake, which you leveled, to be the bottom layer of the assembled cake. Place the first layer of cake, syrup-side up, in the lined pan. Scoop 1/2 to 3/4 cup of the mousse on top of the cake layer and use an offset spatula to level it. Top with the second layer of cake, syrup-side up, and press down lightly to seal and secure. Add another layer of mousse. Repeat with the third layer if making a four-layer cake.
• Place the reserved top piece, flat-dark-side up, on top. Cover with plastic wrap and carefully transfer the cake to the refrigerator. Let set for at least 3 hours and up to 2 days.
• To unmold the mousse cake, wrap a hot towel around the pan for 1 minute and gently shake to loosen the cake. Invert the pan onto a cake board on a clean work surface, then gently lift the pan off. If it resists, give a little tug on the plastic-wrap "handle." When the pan is off, peel the plastic-wrap lining from the cake. Transfer the cake on its board onto the revolving cake stand, with a nonslip pad or damp paper towel underneath.
• This cake requires only one coat of icing. Using the offset spatula, smear a generous scoop of the icing on one side of the cake. Keeping the spatula in front of you, rotate the cake stand to spread the icing in a smooth coat about 1 inch thick. (It needs to be thick enough to hide the sides of the cake, but not drooping down the sides.) Add more icing as you go, but do NOT back track! The icing will be covered with coconut, so it is not important for it to be perfect; however, you want the cake layers aligned perfectly and the coat of icing to be straight up and down on all sides, as well as crumb free and smooth. As you frost the sides, push the icing up over the top edge of the cake to make sure the coverage is complete, then use this excess to frost the top, using the spatula to pull the icing across the cake toward the center. There should be enough icing from the sides to cover the top, but if necessary, add another small scoop.
• Using a cupped hand, apply the dried coconut to the sides and top of the cake, pressing gently to help it adhere. Very carefully transfer the cake on the board to a presentation platter. Gather up any excess coconut and press it onto the cake, or reserve for another use. Refrigerate the cake for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving.
• Stir 1/2 cup coconut milk into 1/2 cup Simple Syrup. Store tightly sealed in the refrigerator for up to 1 month.

EASY JOE'S COCONUT MOUSSE CAKE

Steps:

• For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.
• For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.

CHOCO-COCONUT MOUSSE CAKE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
• Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes.
• Gradually mix in the dry ingredients in 3 batches, alternating with the water. Beat for 1 minute after each addition to incorporate the ingredients.
• Line the baking sheet with parchment paper, pour in the batter and smooth the surface with a spatula. Bake for 20 minutes, until tester inserted in the cake comes out clean.
• Leave to cool. With the 3" cookie cutter cut 4 circles, brush with the liqueur and set aside.
• To make the coconut mousse, bring the first amount of milk and the coconut to a boil. Drain through a fine-mesh sieve, squeezing the coconut well and reserving the milk.
• Bring reserved coconut milk to a boil. Mix the cornstarch with 2 tbsp of cold milk and add to the hot milk. Cook well until start to thicken. Cool.
• Dissolve the gelatin in remaining 2 tbsp of cold milk. Let stand for 2 minutes. Heat the milk just until gelatin dissolves. Cool slightly.
• Combine cooled coconut milk with gelatin and liqueur. Whip the cream and fold it gently inches.
• Line two 5-inch ramekins with acetate and pour in the coconut mousse. Cover with plastic wrap and freeze.
• To make a chocolate mousse, combine sugar with cornstarch and eggs. Mix until no lamp remains. Heat the milk in a sauce pan and pour gradually into egg mixture. Return to the pan and cook, stirring constantly until start to thicken. Do not let to boil. Remove from the heat, cover tightly and cool.
• Dissolve gelatin in the milk. Let stand for 2 min and heat until gelatin is dissolved.
• Whip chilled pastry cream, add gelatin and melted chocolate. Whip the whipping cream until soft peaks and fold it inches.
• Line four 4-inch springform pans with acetate. Place the cake circles on the bottom. Unwrap frozen coconut mousse and place them on top of the cakes. Pour chocolate mousse over the coconut mousse, dividing evenly between the pans.
• Cover with plastic wrap and chill for at least 6 hours.

COCONUT MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
• To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
• Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.

RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.