Velvet Entremet Chocolate Cake is a layered cake that combines a soft texture with an intense chocolate taste. Entremet is a French term that refers to a layered cake or dessert with a variety of complementary textures and flavors. In this cake, chocolate is the main star, but with various other components that add depth to the taste and stunning visual appearance.
Chocolate Cake 1. Preheat oven to 350℉ or 175℃. Line a baking sheet with a parchment paper. 2. Sieve all the dry ingredients except sugar into a bowl, mix well and set aside. 3. In a saucepan, heat the milk until bubbles appear on the edges of the pan, don't let it boil and turn off the heat. 4. Into another large mixing bowl, beat egg and sugar with a mixer until soft and fluffy or triples-quadruples in size. 5. Add oil and dry mixture then mix well. Pour the hot milk into the cake batter gradually 3 times until evenly distributed. 6. Pour the batter into a 22 x 22 cm rectangular tin. Bake for 15-20 minutes. After baking, let the cake cool in the tin.
Chocolate Ganache 1. Heat heavy cream in a saucepan over medium heat until bubbles appears on the edge of the saucepan. Turn off the heat. Add chocolate chips and let it sit for 3 minutes until the chocolate is melted and stir until well combined. 2. Pour ganache into the mold and freeze for 3 hours. Chocolate Mousse 1. Combine gelatine and water, and let it bloom for about 5 minutes. Bain marie dark chocolate until melted and set aside. 2. Whisk heavy cream with a hand mixer until soft peaks then mix ⅓ of the whipping cream into the melted chocolate. Stir slowly. 3. Once mixed, pour the chocolate mixture to the whipping cream and stir until well combined. Pour ⅓ of the chocolate mousse into the entremet mold, spread well that the bottom and sides of the mold is covered.
Assembly 1. Cut the chocolate cake with a cake cutter, then cut the cake thickness in half. 2. Remove the chocolate ganache from the mold then place it in the center of the chocolate mousse with the layer facing down into the mousse. Fill the sides with more chocolate mousse. 3. Place the chocolate cake on the top then gently press the cake into the mousse until the mousse moves up to the top. Scrape off any excess mousse from the cake then freeze for at least 3 hours. Velvet Texture 1. Bain marie white chocolate until melted. In a saucepan, melt cocoa butter then combine it with melted white chocolate, stir until mix well. 2. Sift white chocolate mixture then add red food coloring, stir until well combined, then transfer it to a spray gun. 3. Remove the entremet cake from the mold, spray while holding the gun 30 cm from the cake. Make continuous sweeping motions, from right to the left and then left to the right, while turning the cake with your other hand. 4. Stop spraying once the cake is fully covered, avoiding spray the cake too thick, because the velvet texture will crack. 5. Transfer it to a cake board and decorate it with gold leaf. Thaw in room temperature before serving, enjoy!