New Year Cake

New Year's Cake – A Holiday Delight

When it comes to celebrations, nothing compares to a stunning cake that crowns the festive table. This New Year's cake, featuring layers of white and dark chocolate mousse, is perfect for ringing in the new year. It’s a recipe that combines the intense flavors of chocolate with the lightness and creaminess of mousse, offering an unforgettable experience. Let’s discover together the steps needed to create this treat!

Preparation Time: 45 minutes
Baking Time: 25 minutes
Total Time: 3 hours and 10 minutes (including cooling time)
Servings: 10-12

Ingredients

For the base:
- 3 fresh eggs
- 100 g sugar
- 150 g flour
- 30 g cocoa powder
- 70 ml boiling water
- 50 ml sunflower oil (or another neutral oil)
- 1 teaspoon baking powder
- 1 teaspoon rum essence
- A pinch of salt

For the white chocolate mousse:
- 300 g quality white chocolate
- 300 ml heavy cream
- 1 teaspoon gelatin
- 4 tablespoons cold water

For the dark chocolate mousse:
- 200 g 50% cocoa chocolate
- 100 g milk chocolate
- 300 ml heavy cream
- 1 teaspoon gelatin
- 4 tablespoons cold water

For the chocolate band:
- 100 g 50% cocoa chocolate
- 100 g milk chocolate
- 75 g butter
- 1 tablespoon heavy cream

Necessary Materials:
- 20 cm round cake pan (or a pot)
- 18 cm round cake pan
- Plastic wrap
- Bubble wrap (for the chocolate band)

Nutritional Information
This cake is a true delicacy, but it’s important to note that each serving contains approximately 450-500 calories, depending on the portion size and ingredients used. It is rich in carbohydrates from sugar and flour, but also provides a significant amount of good fats from the chocolate and butter.

Step-by-Step Preparation

Step 1: Prepare the Base

1. Preheat the oven to 180°C (medium heat).
2. Prepare the cocoa mixture: Pour boiling water over cocoa powder in a bowl and mix well until smooth. Let it cool.
3. Beat the egg whites: In a clean bowl, separate the egg whites from the yolks. Add a pinch of salt and beat the egg whites with a mixer until frothy. Gradually add sugar and continue beating until you achieve a stiff, glossy meringue.
4. Combine the yolks: In another bowl, add the yolks, oil, and rum essence, mixing well. Add the cooled cocoa mixture.
5. Fold in the mixture: Pour the yolk mixture over the meringue and gently fold with a spatula. Add the flour mixed with baking powder and gently mix until smooth.
6. Bake the base: Pour the mixture into the prepared pan and bake for 25 minutes. Check with a toothpick to see if it’s baked, then let it cool completely.

Step 2: Prepare the White Chocolate Mousse

1. Hydrate the gelatin: In a small bowl, moisten the gelatin with the 4 tablespoons of cold water and let it hydrate for 10 minutes.
2. Melt the chocolate: Break the white chocolate into small pieces and mix it with 100 ml of heavy cream in a saucepan. Place over low heat and stir continuously until completely melted.
3. Add the gelatin: Melt the hydrated gelatin over low heat for a few seconds without boiling, then add it to the melted chocolate. Mix well to combine.
4. Whip the remaining cream: In a separate bowl, whip the remaining cream until stiff, then gently fold it into the white chocolate mixture.

Step 3: Prepare the Dark Chocolate Mousse

Repeat the same steps as for the white chocolate mousse, but use dark and milk chocolate.

Step 4: Chocolate Band

1. Melt the chocolate: Break the chocolate into pieces and mix it with the butter and heavy cream over a double boiler. Stir until you achieve a smooth mixture.
2. Prepare the band: On a piece of plastic wrap, pour the chocolate mixture, spreading it evenly. Let it set slightly, then cut it to the size of the cake.

Step 5: Assemble the Cake

1. Prepare the cake pan: Line the 18 cm pan with plastic wrap.
2. First layer of mousse: Pour the white chocolate mousse into the pan, leveling it well. Place the pan in the freezer for 10 minutes.
3. Second layer: Remove the pan from the freezer and pour in the dark chocolate mousse. Place the cooled base on top, pressing gently. Soak the base with a few tablespoons of sweetened coffee for added flavor.
4. Cooling: Place the pan in the refrigerator for at least 3 hours.

Step 6: Finalize the Cake

1. Unmold the cake: Once cooled, invert the cake onto a serving platter and carefully remove the plastic wrap.
2. Apply the chocolate band: Wrap the cake with the chocolate band, ensuring it sticks well.
3. Decorate: Allow the cake to chill again in the refrigerator for 30 minutes. After that, decorate the cake as desired with fruits, grated chocolate, or whipped cream.

Helpful Tip

To achieve a more sophisticated-looking cake, you can use silicone molds to create various mousse shapes. Also, make sure all ingredients are at room temperature before starting to facilitate mixing.

Frequently Asked Questions

- Can I use sugar-free chocolate? Yes, you can replace regular chocolate with sugar-free chocolate, but make sure to check the amount of sweetener added.
- How can I store the cake? The cake can be kept in the refrigerator for 3-5 days. It is recommended to cover it with plastic wrap to prevent it from drying out.
- What other beverages pair well with this cake? Serve it alongside a sweet wine or a fruit cocktail for a truly festive experience.

Possible Variations

- Fruits: You can add layers of fruits, such as raspberries or strawberries, between the mousses for a delicious contrast.
- Flavors: Try adding a splash of orange or lemon essence to the mousses for a fresh taste.

Now that you’ve gone through all the steps of this refined recipe, you’re ready to impress everyone with a New Year's cake worthy of the most beautiful celebrations. Enjoy every moment and every slice!