3 recipes found
Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
1. Preheat the oven to 350 degrees F. Grease 2 (8 inch) round cake pans.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. In the bowl of a stand mixer (or use a hand held mixer) beat together the buttermilk, greek yogurt, canola oil, eggs, sugar, and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin.
4. Divide the batter in half. Set one batter aside. To the other batter, add the cocoa powder and coffee, beating until smooth.
5. Spoon about 1/4 cup of vanilla batter (the one set aside) into the center of each prepared 8 inch pan. Now spoon 1/4 cup chocolate batter directly over the vanilla batter. Repeat this process, always spooning the batter into the center of the pan. It helps to tap the pans against the center every so often to evenly distribute the batter. Don't stress if things looks a little uneven.
6. Transfer to the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool 5 minutes and then invert the cakes onto a wire rack to cool completely.
7. Meanwhile, make the mousse. Add 3 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment or use a hand held mixer. Whisk the cream until stiff peaks form. Add the cacao powder, honey, and vanilla and stir until combined and creamy. Cover and place in the fridge.
8. To assemble. Using a serrated knife, slice the cakes in half horizontally. Place one cake layer on a cake stand and spread with mousse. Add another layer and then more mousse. Continue with the remaining 2 layers and mousse.
9. Add the remaining 1 cup heavy cream to the bowl of a stand mixer fitted with the whisk attachment or use a hand held mixer. Whisk the cream until stiff peaks form. Stir in 2 tablespoons honey. Spread the whipped cream around the outside of the cake. decorate as desired. Cake can be made up to 1 day in advance. Keep stored in the fridge until ready to serve.
Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.