hi guys today we're making this gorgeous chocolate white chocolate cream cake
this is a thick layer of white chocolate mousse sandwiched between two incredibly
soft chocolate fudge cakes it's delicious it's a showstopper and
everybody will love it I want a big Skillshare for collaborating with me on
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that are just right for you right now I'm following a chocolate course which
is really interesting because it shows you the entire process from the bean to
the final chocolate and because skillshare is sponsoring the video if you
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so let's start by making the chocolate sponge now let's talk Christmas cake
everyone has their own traditions and I feel this one makes the holidays
extra-special I'd love to know in the comments below if you have a specific
cake that you make every year in my family we've never really had a specific
Christmas cake every year it's different I will say this though this chocolate
cake that we're making right now it's definitely a cake your entire family can
appreciate it's hard to go wrong with chocolate and mousse we're making a
chocolate sponge cake today so I've gone ahead and whips the egg whites gradually
adding the sugar until stiff peaks say your meringue to the side and if you're
new to my channel welcome make sure to subscribe and click that notification
bell I post new videos every week in this other Bowl I have some hot melted
butter and we're going to bloom the cocoa powder blooming is essentially
adding cocoa powder to a ha liquid this helps the cocoa powder dissolve and
release a really intense chocolate flavor what also helps and enhances that
deep chocolate flavor is coffee I'm using some leftover coffee but you could
also use some instant espresso powder if you're using normal coffee like I am
this mixture may seem like it's about to see is that's normal it happens because
you're essentially adding water to chocolate but once you add the rest of
the ingredients so the egg yolks the milk and the dry ingredients everything
will come together you do want to sift the dry ingredients to avoid any lumps
and to avoid over mixing the batter now because it's the holidays if you want
you could also add at this point some hazelnut or almond flour
I wouldn't add crushed nuts to this though even if you're coating them in
flour because sponge cakes do have a very light texture and then nuts will
just sink to the bottom at this point we're ready to fold in our meringue you
do want to initially add just two or three big dollops of the meringue to
your cake batter this helps lighten and loosen it so when you go to fold in the
remaining egg whites with a cake batter it's easier to combine these two
together make sure you're folding the egg whites gently so your batter doesn't
lose too much air sponge cakes really rely on those website waits for their
structure and their rice you're going to divide this cake batter between two
buttered and floured cake pans lined with parchment paper and you're going to
bake the cakes and a preheated oven at 160 degrees Celsius or 320 Fahrenheit
for around 22 minutes do the toothpick test if it's clean the
cakes aren't ready if the cakes need more time guys just leave them longer
every oven is different you're going to let the cake sets for about five minutes
in their pans and then you can turn them over onto some parchment paper or a rack
and let these cool completely okay so while the cakes are cooling we're going
to make the white chocolate mousse believe it or not it's only doing
gradients really simple but delicious you'll need some good quality chocolate
lots of people always ask me what brand I use and that's lint baking chocolate
you do want to cut the chocolate into small pieces white chocolates because of
its high cocoa butter content takes longer to melt so the smaller the piece
is the easier and the faster it will melt
add the chocolate to a heatproof safe Bowl or measuring cup along with some
heavy cream and you're going to microwave this
during every 30 seconds until it's completely melted now this needs to cool
before we add the remaining heavy cream so pop it in the fridge until cold this
will take anywhere between an hour to two it really depends on your fridge
okay so once it's cold you're going to add the remaining cold heavy cream and
vanilla and you're going to whip this up to medium to stiff peaks if you want you
can add a splash of brandy or rub that goes beautifully with this cream and
cake or you could also infuse this cream with some orange zest or even mint I
know a lot of people love that combination I am not too fond of it but
I know a lot of people love it I suggest you use a piping bag to add the middle
layer of cream it's faster it's easier and you can really pipe this high kind
of like I did for my Italian milk cake use a spatula to smooth out the cream
this smoothes out any air pockets and you're going to add the second cake
layer and a thin layer of the remaining cream and you want to smooth that out as
well using your spatula or a cake scraper because we made a square cake I
do like to trim all four sides of the cake for pretty presentation you can
save those for yourself to snack on now this is a cake to make all year round
it's perfect for any occasion but since it's the holidays I'm going to show you
a really simple but beautiful way to decorate this cake just before serving
you're going to add some berries and some herbs herbs are great to use for
this decoration because they're a simple way to give your cake a wintery holiday
vibe it's a decoration that takes one minute to do anyone can do it and it
looks gorgeous if you're looking for a holiday cake that's a crowd-pleaser this
is the cake to make like I said you really can't go wrong with chocolate and
I do think this is one of those cakes that will really wow people because the
presentation is so unique and stunning only you will know how easy it was to
put together the cake is so more and creamy I really want you to get a
good look at the texture of this cake you know I'm a big texture person and
cakes must be sucked the thick white chocolate mousse is so amazing and
there's wonderfully with the soft chocolate sweats this for sure is a cake
you need to make
you