I LOVE Pinterest. I'm not ashamed...at least not that much.
It's just so easy to find great ideas and inspiration, not to mention recipes for all the fantastic-looking food. We've all been there. Looking at the Food & Drink section for just a couple minutes, when suddenly your stomach growls so ferociously that neighbours run for cover and small frightened children start to cry.
I pin so much food on Pinterest, that it'd take me a second lifetime to try it all out, and not all recipes found there are necessarily good. Some are even disasterous! I've decided to share some of the recipes I've tried out for myself, and share my experience with you! Welcome to Quite Chefy Pintertest!
When I saw this layered mousse cake on Pinterest, I just knew I had to try it, and since I was working at culinary school at the time, I thought it would be the perfect opportunity.
The recipe is well laid out and easy to follow with a convenient print option. The serving size seems like a lot, but trust me, this is a big, heavy cake with a lot of rich ingredients. Just as a warning: it's also a bit pricey to make with all the chocolate and cream involved. This cake is about decadence, and it's meant to make you feel so good yet so bad at the exact same time....and then you eat two pieces.
Here is a slice (just before the inhaling happened). And in case you're thinking "that chocolate mousse looks a bit dense" you would be right. I had some really new students working with me who asked to help, and I let them make that layer of my cake. They followed the directions wrong and made a ganache-type layer instead of a mousse. It may have been dense, but still tasted great! Oh well, even if I was a little sad, we learn from our mistakes.
Success!! Delicious, butt-fattening success. Despite my own errors, this is one super sexy cake.
Final thoughts: The cake IS super sweet, so some form of tartness is required. My supervisor didn't want to pay for fresh raspberries, so I improvised and made a tart raspberry gel layer from frozen berries on the top instead of ganache.
I also recommend you let this cake sit in the fridge for a day or so to let the flavours blend together. The first day, the vanilla/white chocolate layer, for me, was a bit overpowering.
As stated previously, this cake can be a bit pricey with all the chocolate and cream. Since the cake has so much chocolate, you should probably use a slightly better quality chocolate for the best flavour results.
If you want to try this recipe for yourself, it can be found on Elizabeth LaBau's blog, Sugar Hero
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!