Chicken Farm Bakers' Project # 9: Pink Happy Birthday Cake, Raspberry Mouse Cake

For this month: Chicken Farm Bakers' Project # 9 is Pink Happy Birthday Cake. The host is my best friend Vanillaorchid , she got an idea from the fact that 3 of her family members' birthday is in the month, all of them are girl!.
So in order to celebrate 3 girls' birthday, she need pink birthday cakes (and I know that she need a suggestion for the cake from us, haha).

I have many ideas for this project, cake, cupcake, brownies and etc. But at last I choose: Raspberry Mouse Cake.
The reason is easy, I never make it before, so it's my change to make something new, ^ ^.
This cake is very easy to make (even thought you may think it's not because of the long list of how to and the long list of the ingredients, >*<), the base is the chocolate chiffon that top up with the raspberry mousse. I have to make a lot of change form the original recipe, I really don't know it's good or not but I believe that there is something wrong in the book. So, I don't want to give you the name of the book, ^ ^".

Pink Happy Birthday Cake, Raspberry Mouse Cake

Makes 4 (8 cm cakes)

Cocoa chiffon (makes 20x20cm square cake)
4	Egg yolks
70g	Caster sugar
2tbsp	Salad oil
50ml	Water
50g	Cake flour
20g	Cocoa powder
4	Egg whites
Syrup
20g	Caster sugar
50ml	Water
1tbp	Raspberry or Cassis liquor
Raspberry mousse
300g	Raspberry puree
90g	Caster sugar
6g	Gelatin powder
300g	Whipping cream

Preheat the oven to180°C
Line the base of 20X20 cm pan with baking paper.
Sift the flour and cocoa powder together.

Beat the egg yolk with half of the sugar until light, then gradually add the oil and water.

Pour the flour mixture into the egg mixture, whisk to combine.

*Note: if your cake is not black enough, use a little bit of black coloring gel.


Beat the egg white with half of the sugar until stiff peaks form.

Fold the egg white into the egg and flour mixture, until combine.

Pour the batter into the pan, level the batter.
Bake for 30 minutes.
Let the cake cool on the wire rack.

When the cake cool, cut into circle and place in the molds.

Make the syrup:

Mix all the ingredients in the pan then bring to boil.
Brush the cake with the syrup.
Put the cakes in the refrigerator.

Makes the Raspberry mousse:

Mix the gelatin with 2tbsp of water.
Pour half of the raspberry with the sugar into the microwavable bowl, heat for 1-2 minutes until hot.
Put the gelatin into the raspberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the raspberry mixture.

Gently fold back the raspberry and cream mixture into the cream. The mixture will be quite loose.

Top the cake with mousse. Refrigerate for 4 hours, or overnight, until set.

Chicken Farm Bakers' Project # 9: Pink Happy Birthday Cake
Raspberry Mouse Cake