Chocolate Mouse Cake
Cake
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Cook Time
4 h
Servings
12
Difficulty
Medium
Prep Time
70 Min
This Thermomix® recipe for Chocolate Mouse Cake is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This chocolate mouse cake is a real eye-catcher on any birthday table! The juicy chocolate cake, refined with chocolate drops, is covered with a creamy buttercream and lovingly decorated as a mouse. The preparation requires some time and patience, but the result is worth it. I always like to make this cake for children's birthdays because it is so well received. The chocolate whiskers are a bit tricky, but with a little practice they are sure to succeed. If you like it simpler, you can also use chocolate sticks. The cake can be prepared well and stored in the refrigerator until serving.
Ingredients (21 ingredients)
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250 g soft Butter
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200 g Sugar
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1 Pck. Vanilla sugar
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1 pinch Salt
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4 piece Eggs (Gr. M)
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300 g Flour
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60 g Cocoa
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0.5 Pck. Baking powder
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150 ml Milk
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100 g Chocolate drops
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Fat for the mold
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60 g Powdered sugar
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250 g soft Butter
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200 g Apricot fruit spread (room temperature)
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2 Msp. orange Food gel color
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1 piece Jumbo marshmallow
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100 g Bittersweet chocolate coating
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cling film
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small Freezer bag
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Ears Cake topper
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Birthday candles
Preparation (12 steps)
Mix butter, sugar and eggs
Put 250 g soft butter, 200 g sugar, 1 pack vanilla sugar and 1 pinch of salt into the mixing bowl and stir for 2 min/speed 4. Add 4 eggs (size M) one after the other and stir in for 20 seconds/speed 4 each time.
Stir in flour mixture and milk
Mix 300 g flour, 60 g cocoa and ½ pack baking powder in a separate bowl. Add the flour mixture and 150 ml milk to the mixing bowl and stir in for 30 seconds/speed 3.
Stir in chocolate drops
Add 1 pack (100 g) of chocolate drops to the mixing bowl and stir in for 10 seconds/reverse rotation speed 2.
Bake dough
Pour the dough into a greased springform pan (26 cm Ø), smooth it out and bake in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) for approx. 40 minutes (stick test). Remove the cake and let it cool completely.
Prepare buttercream
Sift 60 g of powdered sugar into the mixing bowl. Add 250 g of soft butter and beat until light and creamy for 5 min/speed 4, slowly drizzling in the powdered sugar through the lid opening.
Stir in fruit spread and food coloring
Add 200 g apricot fruit spread (room temperature) spoonful by spoonful to the mixing bowl and stir in for 30 seconds/speed 3. Add approx. 2 pinches of orange food coloring little by little and stir in for 10 seconds/speed 3 until the desired shade is achieved.
Cut the cake and spread with buttercream
Carefully remove the cake from the mold. For the base and the typical mouse shape, cut off just under 1/6 (approx. 4 cm wide at the thickest point) from the bottom and side of the cake. Turn the cake over so that the smooth back is on top. Spread buttercream on the surface and edge. Halve 1 jumbo marshmallow like a bun and place as eyes. Refrigerate the cake.
Prepare eyelids
Trace the stencil for the eyelids twice, place on a small plate or board and cover each with cling film. Spread buttercream about 1 cm thick on both stencils, following the shape, shape with a knife and refrigerate.
Melt chocolate coating
Put 100 g of bittersweet chocolate coating in pieces into the mixing bowl and chop for 5 seconds/speed 8. Then melt for 3 min/50°C/speed 2.
Squirt chocolate whiskers
Fill the melted chocolate coating into a small freezer bag and let it cool for 5–10 minutes. Cut off a small corner of the bag. Cover a board with foil again, squirt 6 whiskers (approx. 12 cm long) onto it and refrigerate for at least 30 minutes.
Decorate cake
Place the buttercream lids with the foil facing up above the eyes, carefully peel off the foil. Decorate the cake with chocolate coating, “redraw” the eyelids, squirt pupils onto the marshmallow eyes, “paint” a nose (approx. 4 x 3 cm) and a mouth approx. 18 cm wide on the cake. Carefully peel the chocolate coating whiskers off the foil and place them on the nose, pressing lightly. Refrigerate the cake until serving.
Complete cake
Carefully place the mouse cake upright on a plate. Decorate with ears cake toppers and birthday candles.
Finished cooking? Great! 🎉
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Created by
Anna Taylor
2
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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