Chocolate Mousse Cake in a Cup (Chiffon Cake Based)

I made Chocolate Mousse Chiffon Cupcake for my youngest boy 1st year birthday. Well, it takes me 3 days to complete the cakes but they taste great with the creamy mousse on top and soft-moist cake as the base. You would feel satisfy although it needs a lot of effort to make, so have a good try today.

Ingredients

Cake

Group A

• 120g of self-rising flour    120 克自发粉
• 30g of custard sugar    30 克砂糖 
• 60g of cooking oil    60 克菜油
• 90g of milk    90 克牛奶
• 5 egg yolks    5 颗蛋黄
• 1/2 tea spoon of vanilla essence    1/2 茶匙香草精

Group B

• 6 egg whites    6 颗蛋白
• 1/2 table spoon of white vinegar    1/2 汤匙白醋
• 60g of custard sugar    60 克砂糖 

Chocolate Mousse

• 200g of non-dairy whipping cream    200 克植物性鲜奶油  (warm reminder/溫馨提示: The non-dairy whipping cream usually taste sweet, thus need not to add sugar. But you may add icing sugar accordingly if you prefer sweeter taste. If you are using dairy whipping cream, you may add 10% of sugar based on the portion of whipping cream used. Example here is using 200g of whipping cream, thus you need to add 20g of icing sugar.    通常植物性鲜奶油已经有甜味，所以不需加糖；但嗜甜的可适度加些糖份。但，如果用动物性鲜奶油就得加糖，通常是鲜奶油用量的10%。如这里用200克鲜奶油，就加20克糖粉。)
• 100g of cooking chocolate bar    100 克巧克力砖
• 60g of milk    60 克牛奶
• 4g of gelatin powder    4 克吉利丁粉
• 10g of water (room temperature)    10 克水(室温)

Chocolate Decorations

• 100g of cooking chocolate bar    100 克巧克力砖

Coffee Whipped Cream

• 100g of non-dairy whipping cream    100 克植物性鲜奶油  (warm reminder/溫馨提示: Kindly refer to the reminder stated above.    请查看上面的溫馨提示。)
• 1/2 tea spoon of coffee powder    1/2 茶匙咖啡粉

 

 Steps 

 Cake 

1. Sift the self-rising flour 3 times.     自發粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Group A: Put the egg yolks, sugar into mixing bowl and hand whisk to blend the ingredients. Then add the cooking oil and vanilla essence. Fold in the self-rising flour and milk alternately to have a smooth batter     把蛋黃﹑糖倒入盆﹐ 用手打蛋器打勻。接着加入菜油和香草精。交替拌入自发粉和牛奶至均匀光滑的面糊。 
4. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Beat the egg white mixture to stiff peaks .     繼續攪拌蛋白霜至硬性发泡。
6. Fold in 1/3 of egg-white mixture into egg-yolk batter, then pour back into balance egg-white mixture and well fold-in.     把1/3 蛋白霜拌入蛋黃糊，然後倒回其余蛋白霜里拌均匀。
7. Pour the batter into paper baking cups.    把面糊倒入纸杯。
8. Bake the cakes at 160°C for 15-20 minutes, or until fully-cooked.    放入烘炉以160°C烘15-20分钟，或完全熟透。 
9. Set aside the cakes to cold down.    蛋糕放凉待用。

Chocolate Mousse Cake

1. Soak the gelatin powder into the water and set aside for around 5 minutes or until spongy .    把 吉利丁粉泡进水里约5分钟或直到泡软膨胀。 
2. Sit the gelatin mixture in the hot water and stir until the gelatin dissolved.    将泡好的吉利丁粉坐在热水里搅拌至完全融化。
3. Bring the milk to boil then off the heat. Add in the gelatin mixture and stir evenly.    牛奶煮滚熄火。加入已融化的吉利丁粉搅匀。
4. Cut the chocolate bar into smaller pieces. Pour in the hot milk and stir until all the chocolate melted.   巧克力砖切小块，倒入热牛奶搅拌至完全溶化成巧克力酱。
5. Beat the whipping cream to soft peak. The cream flows slowly to the center when lifts up either side of the bowl means is done.    鲜奶油打发至软性发泡，当拎起盆的一边鲜奶油会缓缓流向中间即可。
6. Fold in the chocolate mixture and there you have the chocolate mousse.    巧克力酱拌入打发的鲜奶油就是巧克力慕斯。
7. Scoop the chocolate mousse on the cake and make few knocks to cover the cake surface flatly.    舀适量的慕斯在蛋糕上，敲数下直到慕斯完全平滑地覆盖在蛋糕表面。 
8. Chill the mousse cakes over night.    慕斯蛋糕冷藏一夜。

Chocolate Decorations

1. Cut the chocolate bar into smaller pieces.    巧克力砖切小块。
2. Melt the chocolate pieces in double boiler.    以小火煮一锅水，然后把盛着巧克力块的碗置在锅里，持续搅拌直到巧克力块完全煮溶。
3. Dip the spoon or any tool you prefer in the melted chocolate, then press the side with chocolate on the baking paper. Chill in fridge until set hard and peel off from baking paper.    把汤匙或喜欢的用具沾上巧克力酱，然后沾巧克力酱那面按压在烘焙纸/油纸上。放进冰箱冷藏变硬取下就是装饰蛋糕的巧克力片。
4. Or, spread the melted chocolate on the baking paper, then draw some curl lines with a fork. Sit in the fridge until set hard. Peel off from baking paper and snap into shards.    或者，把巧克力酱抹平在烘焙纸/油纸上，用叉子划上曲线冷藏变硬；取下扳断成小片就是装饰蛋糕的巧克力片。

Coffee Whipped Cream

1. Beat the whipping cream to stiff peak. Add the coffee powder and beat until fully blended.    鲜奶油打发至硬性发泡，加入咖啡粉打匀。

Assemble

1. Piping the coffee whipped cream at the center of every cupcake.    把咖啡鲜奶油挤在蛋糕中间。
2. Decorate the cakes with chocolate decoration pieces.    以巧克力片装饰蛋糕。