Snow Clouds Over Canada Cake

AuthorMy Edibles ChefCategory, DifficultyIntermediate

Snow Clouds Over Canada Cake. Vanilla bean genoise cake layered with CBD infused earl grey milk chocolate ganache & white chocolate mousse.

Yields8 Servings
Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

Genoise Sponge Cake
 10 eggs, room temperature
 1 ½ cups sugar
 1 ⅔ cups pastry flour, sifted
 ½ vanilla bean, split, seeds removed
 ¼ cup salted butter, melted
Earl Grey Ganache
 ¾ cup heavy cream
 1 tbsp organic earl grey tea
 ¾ cup milk chocolate, chopped
 6 droppers, Muru CBD Elixir
White Chocolate Mousse
 100 g white chocolate, chopped
 50 ml heavy cream
 1 cup heavy cream, chilled

Genoise
1

Using an electric mixer or a stand mixer, whip eggs & sugar until fluffy, pale yellow & doubled in volume, also known has ribbon stage. When you lift the whisk over the mixture, the batter should slowly disappear.

2

Preheat the oven to 375°F/190°C.

3

Melt the butter, mix in the vanilla beans & set aside. Sift the flour into the egg mixture & fold in gently.

4

Add a small amount of the egg mixture to the butter & mix well. Add the butter into the rest of the egg mixture & fold until just blended.

5

Pour into two, 8x12" pans lined with parchment paper & bake for 10-12 minutes.

Earl Grey Ganache
6

Place the chopped chocolate in a medium bowl.

7

Place the heavy cream into a saucepan, stir in the earl grey tea. Heat the cream & tea over medium-high heat until it starts to bubble.

8

Pour the cream through a strainer to catch the tea solids over the bowl of chocolate. Add the Muru CBD Elixir. Allow it to sit for a few minutes.

9

Mix the ganache until smooth. Allow the ganache to cool is spreadable & holds its shape.

White Chocolate Mousse
10

Melt the white chocolate in a bowl over a bain-marie or double boiler.

11

Place the heavy cream into a saucepan, heat until bubbles start to form. Pour over the white chocolate. Mix until smooth. Allow to cool to room temperature.

12

Place the chilled heavy cream into a bowl, using an electric mixer or stand mixer, whip to stiff peaks.

13

Add a small amount of whipped cream to the chocolate mixture & blend. Add the white chocolate to the rest of the whipping cream & fold in until just blended.

Cake Assembly
14

Cut the cakes into 3 strips, you will have 6 - 4" x 8" pieces.

15

Place the first layer of cake onto a stand or cake board. Spread 1/3 of the ganache onto the first layer of cake. Layer with another piece of cake. Spread 1/4 of the white chocolate mousse onto the layer.

16

Repeat the steps using all of the ganache. (Refrigerate & reserve half of the white chocolate mousse to cover the outside of the cake).

17

Once all of the layers are filled, smooth the sides & refrigerate before covering the outside.

18

Using the rest of the chocolate mousse, cover the outside of the cake & decorate with desired toppings.

*I used fondant clouds & snowflakes, snowflake sprinkles & dried blue cornflowers from the tea*

 

Ingredients

Genoise Sponge Cake
 10 eggs, room temperature
 1 ½ cups sugar
 1 ⅔ cups pastry flour, sifted
 ½ vanilla bean, split, seeds removed
 ¼ cup salted butter, melted
Earl Grey Ganache
 ¾ cup heavy cream
 1 tbsp organic earl grey tea
 ¾ cup milk chocolate, chopped
 6 droppers, Muru CBD Elixir
White Chocolate Mousse
 100 g white chocolate, chopped
 50 ml heavy cream
 1 cup heavy cream, chilled

Directions

Genoise
1

Using an electric mixer or a stand mixer, whip eggs & sugar until fluffy, pale yellow & doubled in volume, also known has ribbon stage. When you lift the whisk over the mixture, the batter should slowly disappear.

2

Preheat the oven to 375°F/190°C.

3

Melt the butter, mix in the vanilla beans & set aside. Sift the flour into the egg mixture & fold in gently.

4

Add a small amount of the egg mixture to the butter & mix well. Add the butter into the rest of the egg mixture & fold until just blended.

5

Pour into two, 8x12" pans lined with parchment paper & bake for 10-12 minutes.

Earl Grey Ganache
6

Place the chopped chocolate in a medium bowl.

7

Place the heavy cream into a saucepan, stir in the earl grey tea. Heat the cream & tea over medium-high heat until it starts to bubble.

8

Pour the cream through a strainer to catch the tea solids over the bowl of chocolate. Add the Muru CBD Elixir. Allow it to sit for a few minutes.

9

Mix the ganache until smooth. Allow the ganache to cool is spreadable & holds its shape.

White Chocolate Mousse
10

Melt the white chocolate in a bowl over a bain-marie or double boiler.

11

Place the heavy cream into a saucepan, heat until bubbles start to form. Pour over the white chocolate. Mix until smooth. Allow to cool to room temperature.

12

Place the chilled heavy cream into a bowl, using an electric mixer or stand mixer, whip to stiff peaks.

13

Add a small amount of whipped cream to the chocolate mixture & blend. Add the white chocolate to the rest of the whipping cream & fold in until just blended.

Cake Assembly
14

Cut the cakes into 3 strips, you will have 6 - 4" x 8" pieces.

15

Place the first layer of cake onto a stand or cake board. Spread 1/3 of the ganache onto the first layer of cake. Layer with another piece of cake. Spread 1/4 of the white chocolate mousse onto the layer.

16

Repeat the steps using all of the ganache. (Refrigerate & reserve half of the white chocolate mousse to cover the outside of the cake).

17

Once all of the layers are filled, smooth the sides & refrigerate before covering the outside.

18

Using the rest of the chocolate mousse, cover the outside of the cake & decorate with desired toppings.

*I used fondant clouds & snowflakes, snowflake sprinkles & dried blue cornflowers from the tea*

Snow Clouds Over Canada Cake

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