It’s a good workout. Very good workout. Crazy workout. I hope you brought
your guns for this one. Hey, I’m chef
Gregory Baumbgartner. I’m the pastry chef
at E.P. Los Angeles. Today, we’re gonna make Not Your Mother’s
Chocolate Mousse Cake. We have the devil’s
food cake, chocolate wafer crust,
and mousse on top. So now we’re
going to start mixing our cake base. We have one and a half
cups of butter, 11 eggs, four and a half cups
of light brown sugar, then we have about three
and a half cups of flour, half a teaspoon
of baking powder, and then half a teaspoon
of baking soda as well. Then we have warm coffee,
about a cup and a half. And then we have one and half cups of
cocoa powder, a teaspoon of
vanilla extract, a cup and a half of
milk chocolate, one and a third cup of
dark chocolate. So before we begin today,
we’re gonna go ahead and pre-set our oven
to 325 degrees. So for our eggs, we’re just going to whisk
them and also throw our vanilla extract
into our eggs. So now that we
have our eggs and they’re slightly whisked. We’re just going to take
our brown sugar, feel free to just break it up
into the eggs as you go. My mom used to make as a
kid this frozen chocolate mousse cake. Chocolate wafer cookies
that were crushed up, and then just put mousse
on top and freeze it. I thought it would be a
little bit interesting to go ahead and
do a new rendition of it. Don’t worry, this may
look intimidating to you. Don’t freak out,
it’s okay. It’s all going to come
together in the end. Now that our brown sugar
is in with our eggs, you just want to whisk. And you’re gonna still
see some clumps. It’s okay. Now that that’s
ready to go, we want to hydrate
our cocoa powder. I’ve gone ahead and
used coffee. You can feel free
to use water, milk, anything you
want to hydrate. You just want to
make sure it’s warm that way it
hydrates properly. You wanna whisk to get
out all those clumps, it’s very important. The eggs and
the sugar are mixed. First thing we’ll add in is our cocoa paste, using
a spatula, just to make sure that there are no
clumps on the bottom.. Put that to the side. You just wanna go ahead
and get a pot about this size, a quarter of the
way filled with water, and bring it to a boil. Go ahead, and
get our chocolates into another bowl. That way they can be
ready for being melted. And put it over
top of our pot to expedite the process
of boiling. And make sure that
you use a spatula to occasionally stir. I’m going to
remove the pot and place it onto a rivet. And because our
water’s hot inside and I’ve covered it,
that water and that steam is going to
continue to heat the bowl and also continue to heat
through the chocolate. Now, we’re just gonna
slowly whisk in our melted chocolate. And put that to the side. We can go ahead and
begin to melt our butter. When the butter is about,
we could say, half to a quarter
of the way melted, you can go ahead and
take it off the heat. You just wanna
slowly whisk in your melted butter. If you pour in all
your butter at once, it’s not necessarily
gonna mix very well. Okay, all of our butter
is incorporated. Now I recommend folding
in the flour by three parts. I went ahead and took the extra step
to go ahead and add our baking soda and baking powder
into our flour. If it does begin to
clump, by using the whisk You can actually
get most of it out, if not all of it. Let me go ahead and spray a half sheet
tray quite liberally. That way it doesn’t
stick to the sides. So now, just going to lay
it flat onto our tray ready to bake. Want to kind of guide the
base with your spatula. Scrape down your
bowl all the way. Now that our base is
completely in the pan, we’re just gonna
place our case in the preheated oven
at 325 degrees. Just gonna let it bake
for about anywhere from 45 minutes to an
hour and a half depending on the type of oven
that you have at home. So this next part of the
cake we’re gonna make is the chocolate
wafer crust, chocolate wafer cookies
that were crushed up. So the bigger pieces,
great, the smaller pieces,
great. We’re gonna use
about half of this, which is roughly
two cups. We’re just gonna place that into
a separate bowl. On the side, we have
maybe about a quarter cup of light brown sugar,
and then just a pinch of salt, I would say about
an eighth of a teaspoon. Work the sugar, salt and chocolate cookie
together. And next I have half
a cup of melted butter. What I’m looking for here is something that’s
a little bit more wet. As you can see it’s
nice and glossy. If you have
clumps of sugar, it’s not a big deal. You’re going to
be throwing this back in the oven. So that sugar will melt. And it’s going to
just create a nice caramelization on
the crust. So next, I’m going
to go into my form. I definitely want
to press on it. That way the crust holds
when I go to bake it. And once it comes
out of the oven, at 325 degrees for
about 15 minutes, it’ll be nice and stable,
and you don’t have to worry about it
crumbling up back on you. So now that our cake
is out of the oven, I went ahead and pulled out our chocolate
wafer crust as well. As that’s finished and
done. If you don’t have
another form at home, it’s not a big deal. You can actually use
a bowl or a plate, and kinda just set it
down on top of the cake. And using a knife,
just cut around, and that way you
can pull it out. Okay, so next, I’m just
going to push down. I’m gonna use
two of these to build up into my cake. You don’t wanna twist or turn, because you have
that tendency to do that. And then everything
will tear, I think. Remove the tray. You’ll see here
is I have a nice, beautiful, dense cake. It’s nice and
moist on the inside. Now I’m just gonna
hold off and reserve those while I
build the moose, and then we can assemble
the cake totally. We’re gonna start with
about 14 egg whites. Next we have food
grade gelatin sheets. If you’re lucky
enough to find them, which I highly
recommend using these. If you’re looking for powder gelatin you
want to use 200 grade. I would say it’s
probably about two tablespoons worth of
cold gelatin, and you’ll use it the same way that
I do in this recipe. We also have water here
for our gelatin sheets. Next we have about
six cups of melted milk chocolate. There’s about four
egg yolks here. We have about two
cups of cream, about a cup of milk,
and finally we have a cup of sugar with
one vanilla bean. So now I’m going
to go ahead and strip my vanilla bean. Just scrape the edge
of my knife, all the way down. Put just the seeds
into my sugar. Now, with my fingers, I’m just going to massage
the vanilla beans in and we’ll begin to whip
our egg whites. What we’re doing is
making a French meringue. French meringue
is very basic. It’s not cooking
anything. It’s just adding sugar
into your raw egg whites. Now what we’re
looking for in our egg whites is for it to come to
a loose peak. And what that means
is they just start to hold peaks. You can actually see them
developing in the bowl. Next, we’re gonna
go ahead and add our milk into a pot. We’re just going to
keep that on low. What we’re going to be
doing is making a ganache with our chocolate and
our milk. At this time, my milk
It’s coming to a scald, a little bit of a boil. That’s okay, don’t worry. People may tell
you not to boil or scald milk or cream. It’s not that
big of a deal. I’m going to also
bloom my gelatin. We’re resaturating
with moisture. I’m gonna let this sit,
upwards five to six minutes to saturate
all the way through. Remember, cold water
with maybe an ice cube or two is perfect. Now that our gelatin
in completely bloomed, we’ll add that first
into our milk. I just suggest giving it
a light squeeze making sure that there’s not to
much moisture but there’s enough moisture where
it’s still saturated. Gonna give it a mix and make sure that gelatin
dissolves into your milk before you
do anything else. Now we’ll begin to
assemble our ganache with our chocolate and
our milk. So we’re gonna incorporate it
again very slowly. As you can see I have
a nice beautiful glossy chocolate ganache. I’m gonna add in our
last bit of sugar. Our egg whites, perfect. As you can see, not broken, glossy, and
they have stiff peaks. So I’m just going to pour my egg yolks straight
in to the chocolate. This ganache is actually
still quite warm, it’s probably about 105
degrees Fahrenheit. So, it’ll actually kinda
kill off any bacteria. So, that I’m gonna
do is go ahead and begin to fold in my
whites to my chocolate. When you’re folding
something in, especially into
something that’s hot, you kinda wanna do
it in increments. So, for this, I’m just gonna add
about one-fourth, and then I’ll add in
the other three-fourths. Okay, so, everything
is nice and cohesive. No streaks. Are ready to
incorporate the rest. As you can see, it’s
nice, beautiful, glossy, and actually has
quite a build to it. And now, we’re gonna go
ahead and whip our cream. Specifically for
this one, you know you want to use
heavy whipping cream. We’re actually gonna
whip it to where it’s probably considered
soft peaks. Because, at that stage,
that’s the amount of air that you’re gonna be
able to get in there. So you can see, I got maybe about
medium peak on that. And that’s perfect. Now, again,
in increments. I’m gonna do a fourth. And then the rest. All right, now
the mousse is done, and we’re ready to begin
assembling the cake. We have the devil’s
food cake, we have the chocolate
wafer crust, and we have the chocolate mousse
we’ve just assembled. At this point, we kind of
want to move a little bit fast. So, we’re going
to go ahead and add our mousse in,
to the form itself. Just a little bit. I would say no more than
two and a half cups. Next, we’ll add our
first layer of cake. I recommend
doing it upside, that way the cross
is on the bottom. And I just place that
right in the center. Next I’ll go ahead and cap off that first layer
of cake and I’m going to put my last layer of
devil’s food cake. And yet again, cap off
with my chocolate mousse. And at this point, I’m just going
to go ahead and stick it directly
into the freezer. I want it to freeze for
roughly about 12 hours. And as I said, my mom used to
serve this frozen. For me, I let it thaw
out on a plate, and I like to enjoy it
when it’s actually room temperature. So you can pull it out
once it’s finished. Okay. So now we have our
finished result. And I still have some
of that excess crumble. Don’t think I was
going to waste this. You can take some of
that excess crumble that you had and just put
it directly on top. Have fun with it. Who cares? Looks great. This is certainly not the
cake that my mom made and I definitely cannot
wait to dive right in. Look at that,
beautiful layers. Really good. The mousse is nice and
silky. It’s actually pretty
fucking good.
he's hot 🤣
id @ 6:10?
could you come up with a more complex recipe? this looks too easy.
this is soo chill
I'm a cooking novice but I don't get how the "cake" part of it isn't just brownies? Is there a reason?
completed, cost alot … lots of work to do … i rather buy it
ive read how not to make your momma a chocolate cake
watching this dude "fold" stuff into that mousse made me actually cringe
that nigga made the shit out of this cake
So.much.dishes.
does anyone have the metric measurements?
Expediate is a new one on me…..perhaps he meant "expedite"?
Lol
u r a good pastry chef, that s rare.
Love him
I thought he had hickeys on the side of his neck
Couldn't focus on the baking, i got distracted by greg's beautiful face! LoL
I had to pause to say this: bruh, his voice 😍
wtf did he mean by "about 4 egg yolks?" it's either 3 or 4. there's no about 4. what kinda pastry chef is he? nothing was in grams or kg. also, at 7:00 mark, he said whip til loose peaks. moments later, it's stiff peaks. brah, make up your mind.
Woah
Can mousse last at room temp? Especially when at tropical weather?
My ma never made chocolate cake… She made tiramisu, marble cake (Marmorkuchen), poppy seed cake (mohnkuchen) or kalter Hund (cold dog, it's a German "cake")
That deep voice though!!!!
"about four egg yolks"
no, thats exactly four eggs yolks. this guy loves the word about
You could probably cut 3 whole circles out of that instead of 2
I wish I had the version of this recipe where I don't throw away half of what I cooked / prepared
he waste so much from that it seems like, maybe hes making another batch? but the way he cut out the cake?! and so un-carefull with the eggs. i mean, he's the head pastry chef at some nice place, but he also makes me worried about the cake.
yo, he's pretty sexy
he could have gotten 4 round cakes from that but I forgive him because he's hot. 😍😍😍
So glad he listed the equivalent for powdered gelatin. Thanks!
more of him pls
foodgasm oah~
Nice work, Rami Malek!
Hey, guys! Just thought I should leave this here. You will never be worried again when it comes to finishing your urgent assignments! Thank me later 🙂 #Fiverr: https://www.fiverr.com/amandahillary
Gorgeous! 😂
Embroilment
I wanna marry some That knows how to cook
This guy reminds me of Robert from Everybody loves Raymond
Cups is how much in ounces???
He's hottttt 🔥
I don't understand how Americans can use cups it's not accurate at all switch to the metric system it's actually accurate. I mean cups are different and how do u measure 1, 2,3… cups of butter or 1 cup of chocolate???
he wasted like 70% of the actual cake….
Why don't people use grams or centiliters? I have a giant cup here at home — size is that of a football —, should i use that?
I'm on keto, but I like to torture myself.
Could you post me the scraps?
F that cake, i wanna eat him 🤔
I'm new to the concept of gelatin sheets and it fucked me up
omg he's cup mad just er add a cup and a half… erm you wanna use 2 cups oh fuck off america
Way too much effort for a pretty bland looking cake. I'd rather a beouche de noelle or just a decent plain old chocolate cake.
this could give a small army diabetes, but I will make it anyway
He said 11 eggs like it was nothing…
Why make such vast quantities when you're not going to be using most of it.
Who the fuck doesn't use weight. Could you update recipe on website?
What do i do when my oven can't go that high?
Am i the only one who watches these vids but never actully makes any of these recipes
Double boiler would kill off bacteria? BULLSHIT
He’s so monotone
DAYUM he's handsome 😍 wasn't listening to the first half, didn't realize I wasn't listening hehehe
164 people are diabetics
What a waste of cake, mousse…
Too complicated, and so many eggs!
I like him, and his voice 🙂
This is the longest process of baking I've ever seen.. and to all of you hating about cups please just stop and go find a video with your measurement system or translate it yourself
what do you do with all the excess???
5:56
About
TWO THINGS!
-Why is this guy so skinny if he can bake like this?
-And why does he keep bad mouthing is mommy?
Look amazing
This would take 100 dollars to make. Might as well just buy one from him
hella complicated and wasteful
look he is amazing and this cake must be ridiculously good but 100F is not enough to kill any bacteria
A snack cooking a snack
Seems like a lot of faffing about. I’ll stick to my Betty Crocker boxes 🤭
Why bake the whole square tray
It just seem wasteful
This dude is fucking lifeless
nuts!
so this isn't alcoholic… expected it would be based on the title :/
this is my mama's chocolate cake you stole her recipe I'm mad
He has a very soothing voice
why didnt he just bake a circular cake lol
This guy is a great teacher
he talks like Obama
He is absolutely gorgeous!!!!!
Below this comment. Me:
Ingredients
_________
Not Yo Mama’s cake
It looks expensive…
So hot!
I like people like you.
Eat to live not the other way around..
Taste is primary in food …..looks are first impression
but overall experience is what makes or breaks it .
If the taste isn't pleasant you won't want it again.
Has anyone made this cake? How is it?
he disrespec he mama i bet hur chocolate conch was v gud #dislike
This ganache is about 105 farenheit so it will actually promote bacterial growth. FTFY
https://www.MyValentus.com/MarcAntoineLundi
Gelatin? Doesnt it make a chocolate pudding?
Man this guys voice is so sexy.
He is sooo attractive! Damn…
I think I'll go ahead and make it :p
One sexy pastry chef 😅
Ok now l can watch again for receipe and method🤓
mom: "fuck my drag, right?"
Why didnt he just use round cake pans
Expediate the process of…..being stoned
Today is my birthday, may I have a slice?
Expediate???
Diabeetus