My first macaron cake.

i know i know..
i havent been blogging for a week or so.
but i have explanations!
and a massive cake to make up for that.
so forgive me?

so to start things off
the reason why i have been missing was due to my birthday!
you see..
i was swept away on a weekend getaway trip by MrPoasm
who planned it all.
I arrived at Castlemaine thinking that it would a small trip.
little did i know 8 of my other lovely friends drove down with tons of goodies!
all ready to cook a fabulous dinner in the caravan that we rented.
MrPoasm surprised me as usual with his impromptu recipes.
whipping up lamb shanks (still drooling from it) and a side of baked potatoes.
I of course was too itchy handed to be standing around not doing anything so i "helped" by tossing a simple salad together with a mustard dressing.
After that heart warming dinner
we heading to a nearby park where we pranced around with sparklers and waited for the clock to strike 12.
with the chocolate raspberry flourless cake (made by MrPoasm too) to come at the back of our minds
we couldnt wait for my birthday to come.
so i gave the signal to just go for it!
i made my wishes before it was even midnight.
but i didnt care!
the cake was too good. =)
we spent the rest of the trip exploring castlemaine.
going to a farmers' market and a bakery for breakfast.
as well as a gold mining site.
and so after that trip i was "played out"
i had basically spent all my baking time on play.
but now that i have caught up
the baking monster in me has risen
and took an upcoming friend's housewarming party as an excuse to make something special.
i initially wanted to bake this cake for my brother's birthday
minus all the pink of course.
but his friend ended up buying him a cake instead
and so the recipe was put on hold in my list of things to bake.
its a milk chocolate mousse layer cake from a recipe i found from Godiva.
i altered it according to the ingredients which i did have at hand.
To decorate the cake,
i made white chocolate raspberry swirl macarons
it was my first time making the roses
and i got to say,
it was exactly like modelling the polymer clay im used to.
i then tinted them with a touch of pink by painting on some diluted red food dye.

Sinful Milk Chocolate Mousse cake

adapted from Godiva

Chocolate Genoise:
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1/4 cup vegetable oil
1 tablespoon vanilla extract

Milk Chocolate Mousse:
255g Milk Chocolate, coarsely chopped
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/4 cups heavy cream
1/4 cup grandmarnier

215g Dark Chocolate, coarsely chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3/4 cup heavy cream

Make the chocolate genoise:

1. Preheat oven to 350°F. Lightly butter bottom of 9-inch springform pan and line with parchment paper.
2. Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
3. Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed. Add flour all at once, folding until just combined. Pour batter into prepared pan.
4. Bake for 30 to 35 minutes or until cake springs back when touched lightly. Cool completely in pan on wire rack.

Make the milk chocolate mousse:

1. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Add Godiva Liqueur, oil and vanilla, stirring to combine. Cool to room temperature.
2. Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed. Gently fold whipped cream into chocolate mixture.

Assemble the cake:

Loosen genoise from pan, using a knife. Remove side of springform pan. Carefully remove paper. Cut cake horizontally into two equal layers. Place one layer cut side up in bottom of springform pan. Spread half of the mousse on cake. Place top layer on mousse and spread with remaining mousse. Cover and refrigerate for 3 to 4 hours or until mousse is set.

Make the ganache:

Place chocolate, corn syrup and vanilla in bowl. Heat heavy cream in saucepan over medium heat to a simmer. Pour over chocolate mixture. Let stand 30 seconds. Stir until smooth and let cool. Spread the ganche on sides of cake and the the edges on the top. Pipe patterns using a piping bag if desired.

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