Butterscotch Mousse Cake

Hey guys….yet another cake from my collection. It was my mother’s birthday and hence had to try a new flavor for my cake. This cake is not your classic mousse cake I have done the filling of butterscotch mousse in the cake. The taste is different and amazing. I have used this mousse as a filling you can have a regular mousse cake also of this flavor though it sounds different try this flavor it turned out amazing. It is extremely yummy and my mother and the guests at the party loved it. So lets get baking…

Ingredients:

For Sponge:

All purpose flour/Maida – 200 gms

Sugar- 100 gms

Baking Powder- 2 tsp

Baking Soda/Soda Bi Carb- 1 tsp

Milk Powder – 1/2 cup

Oil – 2 tbsp

Curd- 150 gms

Lukewarm Milk – 1/2 cup (use only if required)

Vanilla Essence- 1 tsp

Salt – a pinch

For White Chocolate Ganache:

White Chocolate – 200 gms

Dairy cream (Amul Fresh Cream) – 200 gms

For Butterscotch Sauce:

Sugar – 1 cup

Butter at room temperature- 1/2 cup

Dairy cream/Amul Cream at room temperature- 1 cup

Milk at room temperature- 2 tbsp

For Mousse Filling:

Whipping cream – 200 gms

White Chocolate Ganache- 1 cup

Butterscotch Sauce – 1/2 cup

Icing Cream:

Whipping cream – 50 gms

Butterscotch Essence – 2 tsp

Other items:

Choco Chips

Butterscotch crispies

Method:

For Sponge:

1) Sieve the all purpose flour/Maida, milk powder and salt together. Keep aside.

2) In a mixing bowl mix the curd and sugar till the sugar dissolves.

3) Now mix the baking powder and baking soda in the curd and cover and keep aside for 2 mins till it rises.

4) Now add the all purpose flour/Maida, milk powder and salt mixture (as made in step 1) in batches in the curd mixture and keep mixing till there are no lumps. Now add the cocoa powder and oil and mix well.

5) The batter should be of pouring consistency and not to thick. If the batter feels thick add the milk 2-3 tbsp at a time and adjust the consistency.

6) Pre-heat oven for 5 minutes at 180 degrees.

7) Dust round cake tin using flour and pour the batter in the tin. now bake in the preheated oven for 30 minutes at 180 degrees. Take care that the batter should not be more than half of the height of the tin. The batter should be half of the tin or less then half only then it will have space to rise properly.

8) Once done check by inserting pin/toothpick in the center if it comes out clean then the sponge is ready.

For White Chocolate Ganache:

In a microwave safe bowl mix together the white chocolate and cream and microwave in batches of 30-30 seconds till the chocolate melts and there are no lumps. Do this three time till the chocolate and cream mix well. Always remember that microwave for 30 secs at a time do not rush this process or else the chocolate will burn.

For Butterscotch Sauce:

In a heavy bottom non stick pan take the sugar and let it melt on slow flame. Once it starts melting take it off the gas and add the butter, cream and milk and mix properly. The flame should be constantly on low so that the sugar does not burn. Take of the flame and mix for sometime till it cools down to room temperature. you can store this sauce for upto a month in an air tight bottle in fridge.

For Icing:

1) In a deep vessel add all the whipping cream. Remember the whipping cream should be chilled. You can use any brand whipping cream.

2) Start whipping the cream using electric beater. Initially start with speed 1 then go to maximum speed. Beat the cream till it form hard peaks. The entire time the cream is whipped it should be chilled. If it is summer season place the vessel in which you are whipping the cream in a wider vessel containing ice cubes and maintain the chilled temperature of the cream.

3) Once whipped the cream will double in volume .

Butterscotch Mousse;

Add of the white chocolate ganache, butterscotch essence and around 4 tbsp butterscotch sauce in the 1/2 portion of the whipped cream and mix it well. Do not mix the whipped cream vigorously as it will become loose. Mix gently by using a spatula.

Keep around 1/2 of whipped cream aside to cover the cake from outside. In this cream ad only butterscotch essence.

For Decoration:

1) Cut the cake horizontally in two halves.

2) Soak the lower layer with water and pour some butterscotch sauce on it now add the butterscotch mousse on the lower half. Now add some choco chips and butterscotch crispies and press it in the cream and sandwich by the other half of the cake. Repeat the same procedure for next layer. Cover the entire sponge from the outer side completely with butterscotch flavored cream (not mousse cream) using palette knife and decorate as desired and store in the fridge to set. Serve as desired.

Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

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