Good evening all,
We are tipsy with excitement (ok, maybe that’s the wine) to announce that the WINNER of our Boozey bakes week was…. @foxtonm with her beautiful Chocolate Génoise Cake with Chambord Mousse! Perfect excuse to go Chambord shopping if you ask us!
@foxtonm – Chocolate Génoise Cake with Chambord Mousse
Joyce has been ever so kind and has shared her amazing recipe with us… enjoy!
Chocolate Genoise Sponge
150g caster sugar
110g plain flour
40g cocoa powder
25g butter, melted then cooled a little, plus extra for greasing
Chambord to drizzle over the sponge cake
• Preheat the oven to 180C/Gas 4. Lightly grease and line the base of two 20cm cake tins with baking parchment
• Whisk the eggs and sugar together for 4-5 minutes, or until thick, pale & fluffy.
• In a separate bowl, sift together the flour and cocoa powder, then gently fold it into the egg and sugar mixture until just combined. Pour the melted butter slowly down the side of the bowl into the mixture and fold in, without knocking too much air out of the sponge.
• Divide the mixture between the 2 prepared cake tins. Place the tins onto a baking sheet and bake in the oven for 18-20 minutes, or until the cakes are risen and springy to the touch.
• Remove from the oven and allow to cool briefly before turning out onto a wire rack. Drizzle some Chambord over each half of the cake – as much as you dare – and leave to cool completely.
200g raspberries & 1 tablespoon icing sugar
A glug of Chambord – up to you how generous you are!
3 gelatine leaves
180ml whipping or double cream
2 tablespoons icing sugar
Optional: Additional raspberries to set in the mousse
• Puree the raspberries and place in a saucepan along with the icing sugar.
Soak the gelatine leaves in a bowl of cold water for 4-5 minutes.
• Heat the puree and icing sugar until it just reaches boiling point. Taste, to check the sweetness and add more icing sugar if required. Leave to cool slightly and stir in the Chambord.
• When the puree has cooled a little, squeeze out any water from the gelatine leaves and stir into the puree ensuring all the gelatine has dissolved. Leave the mixture to cool but not set.
• Whip the cream and icing sugar until the soft peak stage.
• Stir the cooled raspberry puree mix into the cream. Leave in the fridge until it is just about starting to set around the edges.
Building your cake
• Line a 20cm springform tin with a few layers of baking parchment and line these with acetate if you have it (I didn’t, but think it would give the cake a good finish). It needs to be tall enough to contain your two sponge cakes plus a layer of mousse.
• Put one of your sponge cakes in the bottom of the tin and pour over the mousse, adding raspberries if you like.
• Put the other cake on top of the mousse and press down gently. Refrigerate until set – at least 2 hours.
• Whip 250ml of whipping or double cream with a little icing sugar until it forms soft peaks. Stir in some sieved raspberry purée until you get a shade of pink similar to the colour of the mousse. You may need a drop of red food colouring too.
• Top the cake with swirls of raspberry cream and sift some cocoa powder over before serving.
We would love to see you all try this, feel free to share your attempts with us!
Lots of boozey love,
Laura and Dominique xxx