Bust cake

Bust Cake with Chocolate Mousse and Berries

Preparation Time: 1 hour
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes (plus cooling time)
Servings: 12

I present to you a spectacular bust cake recipe, perfect for impressing at a birthday or special occasion. This cake is not only a visual masterpiece but also a culinary delight, featuring a creamy interior of white chocolate mousse, dark chocolate, and a delicious mix of berries.

Recipe History

The idea of creating cakes in various shapes emerged from the desire to add a touch of creativity and personality to desserts. Bust cakes are often made to celebrate significant moments, bringing smiles to the faces of loved ones. Whether it's for a birthday or a surprise party, this cake will surely be the star of the evening!

Ingredients

Cake Base:
- 6 eggs
- 8 tablespoons sugar
- 2 tablespoons water
- 2 tablespoons oil
- 6 tablespoons flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder

Berry Mousse:
- 500 g frozen berries (e.g., strawberries, raspberries, blueberries)
- 4 tablespoons sugar
- 1/2 packet gelatin
- 200 ml whipped cream

Dark Chocolate Mousse:
- 200 g dark chocolate
- 150 ml whipped cream
- 200 ml whipped cream (for whipping)
- 1/2 packet gelatin

White Chocolate Mousse:
- 200 g white chocolate
- 150 ml whipped cream
- 200 ml whipped cream (for whipping)
- 1/2 packet gelatin

Decoration:
- White and colored fondant
- Buttercream for a thin layer

Necessary Tools:
- A detachable heart-shaped cake pan
- 2 suitable bowls
- Mixer
- Bain-marie
- Parchment paper

Preparing the Cake Base

1. Preparing the Batter: Start by separating the egg whites from the yolks. Beat the egg whites until stiff peaks form using a mixer until they are firm and glossy.

2. Mixing the Yolks: In a separate bowl, mix the yolks with sugar, vanilla sugar, oil, and water. Use the mixer to beat the mixture until it doubles in volume and the sugar is completely dissolved.

3. Adding Dry Ingredients: Gently fold in the flour mixed with cocoa powder and baking powder into the yolk mixture using a spatula. Mix lightly to avoid losing the air in the batter.

4. Combining with Egg Whites: Add the beaten egg whites, folding gently with a spatula from the bottom up to keep the air in the egg whites, which will make the cake base fluffy.

5. Baking the Cake: Pour the batter into the lined cake pan and bake at 180°C for 30 minutes or until a toothpick comes out clean. Let the cake cool completely.

Preparing the Berry Mousse

1. Hydrating the Gelatin: Start by hydrating the gelatin in a little water (about one teaspoon of gelatin with one tablespoon of water).

2. Preparing the Puree: Allow the frozen berries to thaw, then puree them to remove the seeds. Add 4 tablespoons of sugar and heat the puree over low heat, stirring until the sugar dissolves. It should not boil.

3. Incorporating the Gelatin: Once the puree is warm, add the hydrated gelatin and stir until dissolved. Let the mixture cool, but not completely, to prevent it from thickening.

4. Adding the Whipped Cream: Whip the cream until stiff and gently fold it into the berry puree.

Preparing the Dark Chocolate Mousse

1. Melting the Chocolate: In a bain-marie, add 150 ml of cream and grated dark chocolate. Stir until the chocolate is completely melted.

2. Incorporating the Gelatin: Add the hydrated gelatin to the chocolate mixture and stir well to dissolve. Let it cool slightly, then fold in 200 ml of whipped cream.

Assembling the Cake

1. Layering the Cake: Cut the cake base in half. Place the first layer in a springform pan, soak it with a syrup made from water and sugar (optional), and add the dark chocolate mousse.

2. Finalizing the Assembly: Place the second layer of cake, also soaked, on top of the dark chocolate mousse. Cover the cake with plastic wrap and refrigerate for a few hours, ideally overnight.

Decorating the Cake

1. Buttercream Layer: The next day, spread a thin layer of buttercream over the cake to help the fondant stick.

2. Applying the Fondant: Start covering the cake with colored fondant in the desired shade. Use your creativity to decorate the cake, adding details and embellishments that reflect the personality of the celebrant.

Practical Tips

- Sweetening the Mousse: You can adjust the amount of sugar in the mousse according to your preferences or those of the cake tasters.
- Fresh Berries: If you have access to fresh berries, you can use them instead of frozen ones for a more intense flavor and aroma.
- Variations: Instead of white chocolate, you can experiment with milk chocolate or other types of chocolate for a different taste.

Frequently Asked Questions

1. Can I use other types of chocolate?
Yes, you can use milk chocolate or dark chocolate, depending on your preferences.

2. How can I tell if the cake base is cooked?
Use a cake tester (toothpick) – if it comes out clean, the cake is done.

3. What other desserts can I make with leftover ingredients?
You can use the chocolate or berry mousse to create mini cakes or dessert cups.

Nutritional Benefits

This bust cake offers a mix of nutrients, thanks to the berries, which are rich in vitamins, minerals, and antioxidants. Additionally, dark chocolate contains flavonoids, which are beneficial for heart health. Each serving contains approximately 350-400 calories, depending on the ingredients used and the serving size.

Now that you have all the necessary information, I encourage you to try this delicious recipe! Whether it's your first time working with fondant or you're an expert, each step will bring you closer to creating a cake that will be remembered by your loved ones. Don't forget to have fun during the cooking process and enjoy the final result!