Chocolate Mousse Cake
From debbie919 13 years agoIngredients
- Cake: shopping list
- 2 cups flour shopping list
- 2 cups sugar shopping list
- 3/4 cup cocoa shopping list
- 1 1/2 tsp baking soda shopping list
- 1 1/2 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 2 eggs shopping list
- 1 cup whole milk shopping list
- 1/2 cup oil shopping list
- 2 tsps vanilla shopping list
- 1 cup of boiling water shopping list
- Mousse: shopping list
- 2 cups (12 oz pkg) of semi-sweet chocolate chips shopping list
- 1/3 cup whipping cream shopping list
- 3 Tbs granulated sugar shopping list
- 1/4 cup coffee liquer or strong coffee shopping list
- 1 Tbsp vanilla extract shopping list
- 1 1/3 cup whipping cream shopping list
- Frosting: shopping list
- 1 1/2 cups powdered sugar shopping list
- 2/3 cup cocoa, regular or dark shopping list
- 1 1/2 cups whipping cream shopping list
- 1 tsp. vanilla extract shopping list
- milk shopping list
How to make it
- Make the cake:
- Preheat oven to 350 degrees. Prepare your pans - recipe calls for 2 9 inch layers, split into 4 layers. I used 3 8 inch layer pans, and didn't split anything.
- Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Stir with wire whisk til blended.
- Add eggs, milk, oil and vanilla and beat well with whisk or mixer until combined, about 2 minutes.
- While beating, heat the cup of water in the microwave to boiling. Stir water into the cake batter.
- Pour thin batter into prepared pans (bakers joy is good to use) and bake until done.
- Make the mousse:
- Place the chocolate chips in a food processor bowl; cover and process until finely ground.
- Mix 1/3 cup whipping cream and the sugar in a small saucepan. Cook stirring constantly, until sugar is dissolved and mixture is just boiling.
- With processor running, pour hot cream through the feed tube, processing 10 to 20 seconds until chocolate is completely melted.
- Scrape side of processor bowl, then add the coffee liquer or regular strong coffee.
- Pour into large bowl, let cool to room temperature.
- Beat 1 cup whipping cream just until soft peaks form.
- Fold whipped cream into cooled chocolate mixture, very gently. This takes a few minutes!
- Cover; refrigerate at least 30 minutes. Makes 3 cups.
- Make the frosting:
- Stir together the powdered sugar and 2/3 cup cocoa. Add 1 1/2 cups whipping cream and 1 tsp vanilla.
- Beat on low speed of mixer until stiff peaks form, scraping bowl constantly. Mixture will be very stiff. By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.
- If you use 3 layers, start layering, spreading half of the mousse between each layer. If splitting the larger layers into 4, spread about a cup between each layer.
- Then cover the top and sides with the frosting.
- The mousse does get soft easily, so keep well chilled!
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