Musik, the chocolate and vanilla birthday cake

For her 16th birthday, she asked me for a chocolate and vanilla cake. The perfect wedding!
The last Fou de Pâtisserie in my hands, I chose Adelina by Ludovic Chaussard.
Of course, I started by completely rewriting the recipe, replacing a few missing ingredients and above all redoing the proportions. Despite that, I still had a few unpleasant surprises at the end, when I found that the quantities of chocolate mousse had to be more than doubled.

So, the cake that I propose to you is my version, inspired by the original.
It consists of a chocolate shortbread, a vanilla cream, a moist chocolate cake, a vanilla caramel, a delicious chocolate mousse and an icing (normally shiny and smooth) . Everything fits perfectly.

Obviously, the steps are numerous and it takes a little time to make this cake. Nevertheless, each preparation taken individually is very simple. With the necessary equipment and taking your time, it is quite affordable.
The recipe takes several days to prepare. I advise you to read the recipe carefully before starting.

Musik, the chocolate and vanilla birthday cake:

Vanilla cream:

130g whole milk
2 vanilla pods
1 egg yolk
17g of sugar
7g cornstarch
30g butter
1.25 g gelatin (1/2 sheet + 1/4 of the remaining half)

2 days before, heat the milk and the scraped vanilla pods.
Blend and refrigerate overnight.

The next day, soak the gelatin in a bowl of cold water for 15 minutes.

Filter the vanilla milk and heat it.
Whisk the yolk and the sugar, then add the cornflour.
Slowly pour the milk over the yolks.
Put everything back in the saucepan and allow to thicken over low heat, stirring.

Off the heat, add the drained gelatin.

Cool to 45°C;
Then add the butter while mixing (with the soup plunger).

Pour this cream into a 15/16 cm lined mould.
Reserve in the freezer.

Chocolate cake:

4 egg yolks
42g sugar
52 g of chocolate (Caribbean 66%)
1 egg white
14g sugar

Preheat the oven to 170°C.

Melt the chocolate in 30 second increments in the microwave.

Whisk the yolks and the 42 g of sugar for 5 minutes.
Gently add the melted chocolate with a spatula.

Whisk the egg white and add the remaining sugar.
Add the whipped white to the yolks, still using a spatula.

Pour the dough into a circle of about 20 cm and bake for about 15 minutes.

Let the cake cool then cut it to the size of the mold.
Place it very gently on the frozen vanilla cream.

Vanilla caramel:

12g glucose
75g sugar
1 vanilla pod
28 g butter 1/2 salt
100 g full cream

2 days before, pour the glucose and sugar into a saucepan to make a caramel.
Add the butter then the hot cream and the scraped vanilla. Do not use a spoon to stir.

Bring the caramel to 106°C.

Refrigerate overnight.

The next day, beat the very cold caramel with a mixer.
Place the chocolate cake on top of the frozen vanilla cream then spread the whipped caramel on top.

Immediately return to the freezer.

Eat the scraps from the mellow and drink a coffee to give yourself courage and attack the sequel serenely.

Chocolate shortbread:

31g butter
19 g of chocolate (Caribbean 66%)
42g sugar
40g hazelnut powder
1 pinch of fleur de sel
10g bitter cocoa
33g T55 flour

Roast the hazelnut powder for 10 minutes at 170°C. Take advantage of the cooking of the softness for that.

Melt the chocolate and let it cool.

Preheat the oven to 170°C.

Sand the dough by mixing the butter, sugar, cold hazelnut powder, fleur de sel, cocoa, and flour.
Add the chocolate.

Spread the dough on a baking sheet and line an 18cm circle.

Distribute the scraps all around the circle. They will be used for decoration.

Cook for 9/10 minutes.

Let cool.


Chocolate mousse:

200 g of chocolate (Caribbean 66%)
140g whole milk
190 g full cream
8 g gelatin (4 sheets)

Soak the gelatin in a bowl of cold water for 15 minutes.

Boil the milk.
Add gelatin. To mix together.
Pour everything over the chocolate. leave for 1 minute before mixing in order to have a smooth ganache.

Whip the whipped cream not too firm.

Add the whipped cream to the ganache at 34°C, delicately, with a spatula.
Reserve in a pocket for about 10 minutes in the fridge so that the mousse firms up a little.

Assembly:

Fill an 18 cm circle with rhodoïd.

Pipe a layer of mousse.
Place the glazed insert, caramel underneath.
Pipe the mousse on the sides and on the insert.
Cover with shortbread and place everything in the freezer overnight.

For decoration, provide some quenelles of mousse. To do this, pipe the mousse into small silicone molds.
Reserve in the freezer as well.

Icing:

100g sugar
100g glucose
45g water
75g unsweetened condensed milk
7 g of gelatin (3 sheets and 1/2)
100 g of chocolate (Caribbean 66%)

On D-Day, bring the sugar, glucose and water mixture to 102°C.
Pour over the chocolate. To mix together.
Add the drained gelatin. To mix together.
Add condensed milk. To mix together.

Let the temperature drop to 34°C.

Take the cake out of the freezer and place it on a wire rack, turning it over.
Pour the glaze all at once and let it run down the edges without touching it. (This is where I messed up my frosting. I wanted to use it at 30°C, so it ran badly down the sides and I tried to even it out knowing it was a mistake !)

Decorate by placing 3 dumplings, 3 pretty roses and pieces of shortbread.

Leave to thaw for several hours in the fridge.

To finish: as much as the icing flows very easily on a log or a dome, it is more difficult on a flat cake. I always take the precaution of breaking the edge by passing my hand around it, yet I can’t get a perfect result.
This will be my next challenge!


I like to give a little name to my cakes. This one is called Musik, because my daughter is passionate about music.
Also, the partition of flavors of this cake, with notes of vanilla and chocolate is perfect.


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