Last week I posted pics on Twitter and Facebook of this drool-inspiring cake I saw on Pinterest created by Elizabeth, the Sugarhero. I just had to try to make this awesome dessert because, let's face it, you can't go wrong with donuts & coffee!
Mine did not turn out as high or as pretty as hers, mainly because I didn't embellish it much. I ran out of mousse, so I only got three layers. I considered making another batch but decided to just go with what I had. I was actually under the weather this weekend and this cake is pretty labour-intensive. I made some other errors also, but all in all, I think this cake is pretty delish.
First off, I made the donuts a little too big. I thought I had found the absolute smallest cutting instruments I had when I cut the donuts. It was only after I had cut out all of them and was doing a little cleanup before frying that I found something that was smaller. After all that time spent cutting out almost 40 small donuts, I was not about to start all over again. The donuts themselves were good, but I was the only one with that opinion in this house. Bear in mind that Old Fashion Plain from Tim Horton's are my fave, so that may have something to do with it. My husband said they were a little too 'eggy' and my son said they had no real taste. In their defense, they were too 'eggy' probably because I didn't read the recipe correctly and used three whole eggs instead of just the yolks. As for the taste, they did have flavour, but it was really mild and I think that's the point because they're going to be covered in cocoa mousse and chocolate ganache.
As for the mousse - absolutely the best, most flavourful mousse I've ever eaten! So simple and so amazingly delicious, I'll definitely make it again just as a dessert on it's own. A word of caution, though, for the love of God, use a deep bowl when whipping the mousse! I used a shallow one because, you know it's my first time ever in the kitchen and I don't know better (!) and got cream and mousse all over myself, my counters, the wall and the small appliances I keep on my counter. What a mess to clean up.
I did make one (purposeful) change to the recipe here - I used fine ground sugar instead of icing sugar. I read that was the type Gordon Ramsay uses for his mousses, and now I know why. Turned out amazing.
I'm not going to re-write her recipe here - it is amazing on it's own and she wrote it with very clear and easy to read directions - even the part about egg yolks that I missed. So go to Sugarhero.com (the link will open in a new window) for the whole recipe and lots of beautiful pictures of the original cake. Elizabeth's photos are absolutely gorgeous and make mine look like they were taken in low light with an ipad... oh wait, they were!
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