Marble Mousse Cake Recipe

Stir together very briefly to only slightly marble them together.

Marble mousse cake recipe. This recipe was the unanimous favorite. There is no binder in this mousse recipe because the chocolate will act as the binder thickening the mousse as it cools. Mousse typically consists of 4 parts a base a binder an aerator and any add ins flavorings. Stir together flour baking powder and salt in a bowl.

Cool to room temperature. Try to create the lines using one continuous motion going up and down and then side to side. Add molasses cinnamon cloves and ginger to 1 of the bowls of. Immediately pour the glaze over the mousse cake in a circular motion ensuring all the edges of the cake are covered.

This marble cake recipe features vanilla cake swirled with chocolate for a gorgeous marble effect. Marble cake is made when you add a small amount of dark colored batter to light colored batter and lightly mix it to give the cake a marbled appearance. The cake is covered in a silky smooth whipped chocolate frosting. The classic chocolate and marbled sponge cake is filled and topped with baileys frosting and the on trend marble sponge of course had to be complemented with artistic marbled effect icing.

Classic marble cake is a mixture of vanilla and chocolate cake that is swirled together creating a marbling effect. Excellent and easy cake. For this mousse the base will be melted bittersweet chocolate. I made this for a co worker s baby shower cake and brought sample cake made from this recipe and from a very traditional marble cake recipe to the office for them to pick their favorite.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. In top of a double boiler or a metal bowl over barely simmering water melt chocolate and 3 tablespoons butter. 3 65 super easy finger foods to make for any party from chips and dip to one bite apps finger foods are the perfect way to kick off a party. Repeat with remaining cake layers.

The idea of marbling two different colored batters into a cake originated in nineteenth century germany. Let sit until the glaze has stopped dripping off the bottom edges.