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Intermediate to Advanced Baking: Chocolate Mousse Cake
Mary G.
Average rating:3.8Number of reviews:(16)
In this class, students will learn how to make a chocolate mousse cake applying basic pastry methods and technique.
Class experience
Intermediate Level
During this class, intermediate to advanced level baking students will learn how to make a chocolate mousse cake. We will discuss the ingredients and process of making it step by step. This class will require use of a digital kitchen scale. Each session will include a brief overview of ingredients, tools, and process followed by a short baking demo. As the teacher, I will guide the students throughout the process following traditional pastry techniques and methods and help them to determine...
4 lessons//4 Weeks
Week 1Lesson 1Introduction to Chocolate Mousse Cake• (class discussion) ingredients, tools, process • (class demonstration) cake composition, pastry terms, baking stepsWeek 2Lesson 2Chocolate Mousse• (class discussion) ingredients, tools, process • (class demonstration) Assemble chocolate mousseWeek 3Lesson 3Filling• (class discussion) ingredients, tools, process • (class demonstration) Filling mousse cakeWeek 4Lesson 4Finishing• (class discussion) ingredients, tools, process • (class demonstration) Finishing mousse cake
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Homework Offered
Three assignments will be given at the end of each session (refer to the course topic outline). Because this is a filled cake that is best made step by step, students may complete assignments following an alternative timeline where the cake will be baked and finished during Week Three (refer to details under Week Three on Page 2 of lesson packet). Cooking participants will let the teacher know if they plan to follow an alternate timeline upon enrollment.0 - 1 hours per week outside of class
Assessments Offered
Upon request, an informal assessment will be given to evaluate the learner's pastry skill and product based on organization, pastry technique, visual appeal, and overall presentation.Grades Offered
Preparation before attending class • Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class • Familiarity with ingredients, tools, and equipment • Preparation of materials Tools and Equipment: digital kitchen scale, kitchen aid mixer with whisk attachment or handheld electrical beater, medium mixing bowls, large mixing bowl, small heat resistant bowls, small pot, rubber spatulas, cookie sheet tray, parchment paper, non-stick cooking spray, pastry bag with round tip (optional), dry measuring spoons, dry measuring cups, liquid measuring cup, 8-inch cake pans, oven mitts or pot holders, food grade plastic bag, food processor, 8-inch cake circles, rolling pin, sifter, cooling rack, ladle, scissors, offset cake spatula, small whisk, disposable kitchen gloves (optional), serrated knife or a cake “cutter,” kitchen timer, plates, cake turn table , plastic wrap, pencil, tape Ingredients: powdered gelatin, heavy cream, semi-sweet chocolate, granulated sugar, eggs, butter, milk, cocoa powder, cake flour, baking powder, baking soda, salt, dark chocolate sandwich cookies (optional), vanilla extract, berries (optional)
Handling sharp moving kitchen tools and equipment and using the oven will require parental supervision and approval. Handling kitchen tools and equipment over a stove top will require parental supervision and approval. Handling hot liquids will require parental supervision and approval. Learners will be working with ingredients that may contain eggs, wheat, and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking...
Self-Paced Class
$7
weekly or $28 for all content4 pre-recorded lessons
4 weeks of teacher feedback
Choose your start date
1 year of access to the content
Ages: 10-15
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