IMG_0093ingredients (6 inch round pan, with removable bottom)

cookie layer
100g crushed oreo cookie crumbs (net weight after excluding filling)
45g melted butter

chocolate mousse
40g bittersweet chocolate
60ml whipping cream
30g horlicks (or milk powder)
4.5g gelatine sheet
* add 10-20g icing sugar for a sweeter cake

100ml whipping cream

mango mousse
150g mango puree *see directions on preparing mango puree
80g diced mango
4.5g gelatine sheet

100ml whipping cream

mango lava
60g mango puree


奥利奥饼干碎 100克(去了内陷的净重)
溶化黄油 45克

苦甜巧克力 40克
淡奶油 60毫升
好力克 30克(奶粉 OK)
吉利丁片 4.5克
*喜爱甜蛋糕,可加 10-20克糖粉

淡奶油 100毫升

芒果泥 150克*制做方式见以下做法
芒果果肉 80克,切丁
吉利丁片 4.5克

淡奶油 100毫升

芒果泥 60克


IMG_0044line bottom of pan with parchment paper

IMG_0045line sides with cake plastic wrap (optional)

IMG_0047pour melted butter onto cookie crumbs
IMG_0048mix well

IMG_0049spoon cookie crumb into cake pan, and press down evenly and firmly. chill
IMG_0046chop chocolate into small bits

IMG_0051soften gelatine in cold water till soften c. 5 mins
吉利丁片以冰水浸泡至软,约 5分钟

IMG_0052mix chocolate pieces, softened gelatine, horlicks and 60ml whipping cream together, and stir to dissolve over a pot of simmering water (temperature should not be more than 50 degrees C)
巧克力碎、软化吉利丁片、好力克和 60毫升淡奶油混合于容器中,隔热水加热搅拌(水温不可高于 50摄氏度)

IMG_0054stir till totally dissolved

IMG_0056beat 100ml whipping cream till thick and oozy

IMG_0057fold into chocolate mixture

IMG_0058pour chocolate mousse onto cookie base and level the top. chill once again

IMG_0059prepare mango mousse layer
soften gelatine in cold water till soften c. 5 mins
吉利丁片以冰水浸泡至软,约 5分钟

IMG_0062blend and puree 210g mango flesh with 10ml lemon juice and 10g caster sugar (please increase according to the sweetness of your mango)
this forms the mango puree. divide into 150g and 60g portion
制做芒果泥~ 将210克芒果果肉、10毫升柠檬汁和 10克绵白糖(请视芒果甜度适当做调整)用搅拌器搅拌均匀
分割成 150克和 60克等份

IMG_0063place softened gelatine sheet into a bowl, and dissolve over a pot of simmering water

IMG_0064stir till totally dissolved

IMG_0065pour into 150g mango puree
倒入 150克芒果泥

IMG_0066whisk quickly to mix well
IMG_0067beat 100ml whipping cream till it is thick and oozy

IMG_0068fold into mango puree
IMG_0069pour a very thin layer on top of chocolate mousse

IMG_0070line the circumference with 80g diced mango
将 80克芒果肉码在烤盘边缘

IMG_0071pour 60g mango puree (lava) carefully onto the centre

IMG_0072scoop in the remaining mango mousse very carefully from the side of the pan, taking care not to disturb the lava

IMG_0073level top of mousse and chill till firm before slicing

IMG_0091you can choose to decorate the cake with fruits, or top with mirror glaze. to make glaze, just stir and dissolve 110g water, 20g sugar, 4.5g gelatine powder and a drop of yellow food colouring over low heat. cool slightly, then pour on top of cake. chill till set
蛋糕可用水果或以镜面胶点缀。制做镜面胶:用小火将 110克水、20克糖、4.5克吉利丁粉和一小滴黄色食用色素加热搅拌直至完全溶化。略凉后,倒到蛋糕顶部、冷藏至凝固即可

 I am submitting this post to Little Thumbs Up~ November 2015 : Mango organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jozelyn Ng (Spice Up My Kitchen)
little thumbs up




(8) Comments

  • Susanne (November 13, 2015)

    Wow this is simply irresistible and a lot of work! Thanks for sharing

  • Daisy Tang (November 13, 2015)


  • May Law (November 13, 2015)

    漂亮的蛋糕啊, 但愿那芒果能流呀流的。。流入我的口里! 嘻嘻。。。

  • Karen luvswesavory (November 14, 2015)

    Awesome! Too pretty to be eaten 🙂

  • mui/my little favourite DIY (November 16, 2015)

    Hi Vic, Vic dear,
    Wow! This is super awesome!
    I am loving your lava mango mousse cake
    and drooling over it! 😀
    Your nail look great *wink *wink

  • Zoe (@bake4happykids) (November 19, 2015)

    Wow Victoria!!! This is the professional level kind of cake and you made it so well. Wish that I have at least half of your baking kang hu :p


  • Ann-Gee Lee Wilson (December 20, 2015)

    May I know if 4.5g of gelatine sheet = to 4.5g of powdered gelatine?

    Thank you in advance. A fan from Melbourne, Australia 🙂

    • Victoria Bakes (December 20, 2015)

      Hi Ann-Gee, no, they are not equivalent. this is one of the frequent questions i get and substitution needs a bit of maths. i recommend you read up this article from David Lebovtiz which i found very helpful. Specifically, he mentioned this para, and \”Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world. I’ve seen everything from 1 envelope equals 3, up to 5 sheets. Three-and-a-half sheets seems to work best for me. I use sheets that are 3-inches by 5-inches\” . Fyi, i use japanese gelatine sheets, 1.5g/sheet, so i had to use 3 sheets. each sheet measure 2.75 x 4.25 inches (slightly smaller than that of used by David). hence, you will need slightly lesser than 1 envelope of powder. hope this helps

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