CHOCOLATE MOUSSE CAKE IV
Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
Provided by Stephanie
Categories World Cuisine Recipes European French
Time 2h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
- In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
- Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
- Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g
ONE-BOWL CHOCOLATE CAKE BATTER
Provided by Food Network Kitchen
Categories dessert
Yield 1 layer cake, 1 sheet cake or 30 cupcakes
Number Of Ingredients 13
Steps:
- Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
- Turn this one-bowl chocolate cake batter into three different desserts.
- Layer Cake:
- Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
- Divide the batter between the pans; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
- Sheet Cake:
- Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
- Pour the batter into the pan; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
- Cupcakes:
- Line 30 muffin cups with paper liners.
- Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.
BAKED CHOCOLATE MOUSSE CAKE
My mother made this chocolate mousse cake for me once or twice a year if I was fortunate, and it was the cake I requested for my birthday every year. If you are looking for a quick recipe, you will want to skip this one, but if you have the time it's well worth the investment. The chocolate lover will appreciate its light texture, but the highlight is certainly the rich chocolate flavor. I hope you give it a try, and enjoy it as much as I have over the years.
Provided by Rachel
Categories Desserts Cakes Chocolate Cake Recipes
Time 6h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix boiling water and cocoa powder for cake together in a small mixing bowl until smooth. Let cool, about 10 minutes.
- Meanwhile, sift flour, sugar, baking soda, and salt together in a large bowl. Make a well in the center, pour in oil, egg yolks, vanilla extract, and cooled cocoa mixture. Mix using a wooden spoon just until smooth.
- Sprinkle cream of tartar over egg whites in a large mixing bowl. Beat using an electric mixer on high speed until very stiff peaks form. Pour cake batter over egg white mixture and fold gently using a whisk with an under-and-over motion; be sure not to overmix, but to also fully incorporate ingredients. Pour batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 1 1/2 hours. Loosen with a spatula and transfer to a plate.
- Add cold water to a glass bowl and sprinkle gelatin on top; allow to soften. Place bowl over a saucepan filled with simmering water. Heat and stir until gelatin is fully dissolved, 2 to 3 minutes. Remove from heat and let cool.
- Combine heavy cream, confectioners' sugar, cocoa, vanilla extract, and salt in a large bowl. Refrigerate for 1 hour. Beat mixture using an electric mixer until stiff; keep mousse in refrigerator until needed.
- Cut a 1-inch slice crosswise from the top of the cooled cake and set aside. Outline a cavity in the cake using a sharp knife, leaving 1-inch walls around cake side and bottom. Carefully remove cake from the cavity using a spoon; reserve.
- Measure 2 1/2 cups of mousse filling and fold in gelatin. Fill the cake cavity and replace top of cake. Mix 1/2 cup filling with cake crumbs and fill center hole of cake. Frost the top and sides with remaining filling. Refrigerate until set, 2 to 3 hours.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 68.1 g, Cholesterol 190.6 mg, Fat 35.5 g, Fiber 3.3 g, Protein 8.5 g, SaturatedFat 16.6 g, Sodium 369.9 mg, Sugar 45.2 g
CHOCOLATE CAKE BATTER MOUSSE
This recipe is a guarantee hit to those of you who love to lick the bowl clean! Note: This recipe does contain raw eggs
Provided by prettypastrychef
Categories Dessert
Time 4h15m
Yield 8 custard cups, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Prepare the devils food cake mix as package instructs. Set aside.
- In a separate large bowl beat with an electric mixer the heavy cream until whipped and fluffy.
- Fold in the devils food cake mix into the heavy cream.
- Pour into individual cups.
- Refrigerate covered for at least four hours or overnight if possible.
- Uncover and serve chilled.
Nutrition Facts : Calories 102.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.3, Carbohydrate 0.8, Protein 0.6
CHOCOLATE MOUSSE CAKE
From Family Circle magazine - have no idea when as I just cut out the recipe card with the picture. This is made in a jelly-roll pan. I have made this recipe again and used just 2 cups of flour (instead of the original 3 cups and the cake was flat so I'd suggest adjusting to 2 1/4 - 2 1/2 cups of flour) It should have the normal consistency of a cake batter when finished mixing.
Provided by HokiesMom
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Line with parchment paper; lightly coat paper with spray also.
- Melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth.
- In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate.
- In a medium sized bowl, mix flour, baking powder, baking soda and salt.
- Alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour.
- Evenly spread into prepared pan.
- Bake at 350°F degrees for 25 minutes or until top springs back when pressed. Let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely.
- Slice cooled cake into thirds - each piece 10x5x1-inches.
- Prepare mousse following package directions ADDING cinnamon.
- Stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top.
- Chill for 1 hour then garnish with chocolate curls.
- Keep any leftovers stored in the refrigerator.
Nutrition Facts : Calories 422.8, Fat 24.8, SaturatedFat 15.5, Cholesterol 76.7, Sodium 387.4, Carbohydrate 47, Fiber 2.2, Sugar 22.8, Protein 6.8
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