Carrot Mousse
Ingredients
1.5 teaspoons unflavored gelatin
30 ml cold water
1 organic lemon
4 eggs
80 g sugar
20 g cornstarch
500 ml carrot juice
200 ml cream
Preparation
Bloom* the gelatin in the water.
Wash the lemon in hot water, finely zest the peel, and squeeze out the juice.
Mix both with eggs, sugar, cornstarch and juice in the pan; bring everything to the boil while stirring constantly. Add the bloomed gelatin.
Remove the pan from the heat and continue stirring for a few minutes. Pour it into a bowl, cover directly with plastic wrap and allow to cool to room temperature. then cool down completely in the refrigerator.
Whip the cream until stiff, fold the cold cream into the cooled mixture, and then cool down completely in the refrigerator and use as required, or serve.
CAKE INGREDIENTS
2 cups (250g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3 cups shredded zucchini (about 3 medium)*
1 cup (180g) semi-sweet chocolate chips
Directions
Preheat oven to 350°F (177°C). Grease two 9 inch cake pans or springform pans and line the sides with parchment paper..
Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
Pour batter evenly into cake pans. Bake for 25-35 minutes or until the cakes are baked through. Test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. Cool completely before topping with the mousse.
Once completely cool, top with mousse and then set in the refrigerator and freeze before applying the glaze.
MIRROR GLAZE
Ingredients
GELATINE FOR GLAZE:
2 1/2 tbsp water (just cold tap water)
4 tsp gelatin powder
GLAZE:
2/3 cup water
2/3 cup cream , pure / regular whipping cream, better than thickened/heavy cream.
1 cup cocoa powder , unsweetened, sifted (preferably dutch processed.
1 cup + 2 tbsp white sugar , caster/superfine (
Instructions
Refrigerate cake layers for at least 4 hour until well-chilled (freeze 4 hours).
MAKE MIRROR GLAZE:
Bloom gelatin: Place water in a small bowl. Then sprinkle gelatin across surface, mix just so all the powder is wet. Leave for 5 minutes – it will become like a rubber consistency.
Whisk cocoa and water: Place cocoa and water in a medium saucepan then mix until virtually lump-free. It will be like a paste.
Add cream and sugar, then continue to mix to combine. Do not mix vigorously and do not use a whisk keep the mixture as free from air bubbles as possible.
Bring glaze to boil: Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove.
Add gelatin lump, and then stir until it dissolves and you have a smooth glossy glaze.
Using a shallow bowl and small fine mesh strainer, strain the glaze into a bow, strain slowly to avoid air bubbles.
Cover with plastic wrap, pressing the cling wrap onto the surface of the glaze to prevent a skin from forming. Cool on the counter for 2 hours until it reaches 30°C/86°F.
Remove cake from fridge, transfer onto a rack. Place rack on a tray to catch excess glaze. Starting at the centre of the cake, pour the glaze on, moving in a spiral motion gradually pour towards the outer edge of the cake, to make the glaze spread across the surface and flow down the sides.
Transfer the cake to a serving platter after 15 minutes, to slice the cake, fill a tall jug with hot water. Dip a knife in, then wipe dry, cut one slice into the cake, clean the knife, dip it back into the hot water and dry again. Make your second cut to form the slice, slide the knife or lifter out and gently transfer the slice to a serving plate..