greek yogurt chocolate mousse birthday cake for dad

Today is my father's birthday, he turns 62 years old. Be healthy dear father and be with us for so many more years, if more is not possible. Happy Birthday!

For this occasion I prepared a chocolate cake , good, delicious, tasty… ok ok, I stop here with the compliments… :))))… complete with a yogurt mousse for which I would have about as many compliments… :)))

greek yogurt chocolate mousse birthday cake for dad

greek yogurt chocolate mousse birthday cake for dad

Ingredients:

  • For the countertop:
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 3 tablespoons oil
  • 1 tablespoon black cocoa
  • For yogurt mousse:
  • 200 g fat yogurt
  • 200 g sweetened condensed milk
  • 200 ml whipped cream
  • 1 tablespoon powdered sugar
  • 1 whipped cream hardener (only if absolutely necessary)
  • 5 g gelatin
  • Chocolate mousse:
  • 200 g dark chocolate
  • 250 ml whipped cream
  • 100 g condensed milk
  • 5 g gelatin
  • Cocoa glaze:
  • 150 g sugar
  • 50 g black cocoa
  • 100 ml water
  • 100 ml whipped cream
  • 5 g gelatin

Preparation Cake with yogurt and chocolate mousse:

Wheat:

The egg whites are separated from the yolks and beat hard with a pinch of salt. Add the sugar and continue mixing until you get a dense and glossy foam, like meringue.

Mix the yolks with the oil, stirring gently, until they become like a cream. Pour over the egg white foam and mix lightly. If the mixer does not have a low gear, use a spoon.

The cocoa is incorporated into the flour, then it is added to the egg white composition and mixed lightly with a spoon, with movements from the bottom up.

Pour the composition into a tray (22 cm) lined with baking paper (I used a pan, because I do not have such a small tray) or greased with oil and lined with flour and bake on medium heat until it passes toothpick test.

Remove on a grill, leave to cool, then cut into 2. The countertop will not come out very high, because we will need 2 thin countertops.

greek yogurt chocolate mousse birthday cake for dad

Yogurt mousse:

Gelatin is hydrated in a few tablespoons of cold water.

In a bowl, mix the yogurt with the condensed milk, stirring gently with a spoon.

The gelatin is placed on a steam bath and heated until it dissolves and becomes liquid. Add a tablespoon of the yogurt composition, so that we bring it to the same temperature, then incorporate in what is left of the yogurt composition.

The cream for cold cream is mixed until it starts to gain consistency, then add the sugar and continue beating until it becomes stiff and fluffy. Incorporate in the yogurt composition, mixing lightly with a spoon, with movements from bottom to top. Let cool until it starts to harden.

Meanwhile we prepare the chocolate mousse:

Gelatin is hydrated in a few tablespoons of cold water.

Melt the broken chocolate over low heat together with half the amount of whipped cream and condensed milk. Homogenize and leave to cool. When it has cooled and reached a bearable temperature on the finger, add gelatin and mix until it dissolves and is incorporated into the cream.

The rest of the whipped cream is mixed until it hardens and becomes fluffy, then it is easily incorporated, mixing with a spoon. Let cool until it starts to harden.

In the tray in which we baked the top, lined with food foil, we put one of the tops, then a start of mousse, one of chocolate, one of yogurt, one on top of the other. Cover with the second countertop, wrap in foil and let cool for a few hours. Overnight would be ideal.

greek yogurt chocolate mousse birthday cake for dad

  • If necessary, after applying the first layer of mousse, put it in the freezer for a few minutes to harden enough.

Pour the cake on a grill placed on top of a tray and cover with the cocoa icing that I prepared as follows:

Cocoa glaze:

Gelatin is hydrated in a few tablespoons of cold water.

Mix the sugar with the cocoa, then "dissolve" with the whipping cream and water. Homogenize and put the pot on low heat. Boil until the composition begins to thicken. Set aside and leave to cool. When it has reached a bearable temperature on the finger, add hydrated gelatin and mix well. Put in the fridge until it starts to thicken and reaches the consistency of a cream.

  • For safety, pass the icing through a sieve to remove any cocoa lumps.

Pour the icing over the cake starting from the center. Being liquid, it will drain and cover the edges of the cake. Transfer the cake to a plate and let it cool for a few hours, then garnish according to preference and imagination.

Today I was not inspired :))) so I used some cake decorations from Dr. Oetker

greek yogurt chocolate mousse birthday cake for dad

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