Chocolate Mousse Cake Iii Recipes

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

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.

Steps:

• Heat oven to 375ºF.
• Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
• Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Steps:

• ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
• butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
• Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
• Fill a pot one third full with water and bring to a simmer.
• Comine the eggs and sugar in the bowl of an electric mixer.
• Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
• Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
• In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
• (this may take some practice).
• Fold in the butter, scrape into prepared pan.
• Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
• Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
• Leave the cake on the bottom of the springform pan.
• ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
• You can flavor the syrup with a liquer if desired.
• Almond or hazlenut works well with this cake.
• Bring to a boil (be sure to cook off all alcohol if using a liquer).
• Let cool to room temperature.
• ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
• Bring the cream to a boil in a small sauce pan.
• Pour a half cup of hot cream into each of the bowls of chocolate.
• Whisk each until smooth (it's nice to have a helper for this;-).
• Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
• Meanwhile whip the 3 3/4 cups of cream and refrigerate.
• When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
• ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
• Install side of springform pan.
• Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
• Place 2nd cake layer ontop of the mousse and brush with syrup.
• Spread white chocolate on this layer.
• Finally, put the top on the cake and spread dark chocolate mousse.
• Cover and refrigerate for a minimum of four hours or up to 24 hours.
• Garnish with white chocolate curls before serving.
• I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.

Steps:

• For the Cake:.
• Preheat oven to 425°F.
• Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
• Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
• Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
• Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
• Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
• Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
• Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
• To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
• If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
• Using a metal off set spatula run it around the top of the cake to ensure that the g.
• Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
• Bon Appetit!

Steps:

• Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• In a small saucepan, combine the milk, sugar and salt.
• Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
• Remove the pan from the heat.
• With the motor of the food processor running, pour the hot milk through the feed tube.
• Process for 10 to 20 seconds, until the chocolate is completely melted.
• Using a spatula, scrape down the side of the work bowl.
• Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
• Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
• In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
• Do not overwhip the cream.
• Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
• Fold in the remaining whipped cream.
• Do not overfold the mousse or the texture will be grainy.
• Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
• Make the cake: Grease three 10-inch round cake pans.
• Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
• Grease the pan well and then flour, tapping out the excess.
• Set aside.
• Place the oven racks two shelves apart.
• Preheat the over to 350 degrees F.
• Sift together the flour, baking soda and salt.
• Set aside.
• Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
• Remove from the top of the double boiler and cool slightly.
• Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
• Add the vanilla.
• Add the eggs one by one, mixing on medium speed until blended.
• Using a rubber spatula, scrape down the sides of the bowl.
• With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
• When blended, add the remaining buttermilk and the chocolate mixture.
• Mix until blended then add the remaining dry ingredients.
• Mix on medium speed just until blended and the flour lumps disappear.
• Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
• Bake for 28 to 32 minutes, or until a toothpick comes out clean.
• Remove the pans from the oven and place on wire cooling racks.
• Cool for 15 minutes and invert.
• Peel off the waxed paper and cool completely.
• Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
• Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
• Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
• There should be slightly less than one-half inch of mousse on top of the cake.
• Place the second cake layer on top and repeat the mousse layer.
• Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
• Place the cake in the freezer for a minimum of four hours.
• Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Place in a large bowl.
• In a medium pan, scald the heavy cream and pour over the chocolate.
• Using a metal whisk, gently stir until smooth and melted.
• Continue stirring until the ganache is room temperature or just slightly warmer.
• Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
• Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
• When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
• Use the spatula to spread the ganache evenly over the sides of the cake.
• When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
• Refrigerate until ready to serve.

Steps:

• Make the cake:.
• Adjust the oven rack to the middle of the oven and heat to 350ºF. Lightly grease and flour 1 8-inch springform pan. Tap out any excess flour.
• Place the chocolate in a small heatproof bowl. Bring water to a boil and pour it over the chocolate. Stir with a silicone spatula until the chocolate is melted and smooth, about 2 minutes. Add the coffee granules and cocoa powder. Whisk until smooth. Add 1/4 cup of the sugar and stir until thick and glossy, about 2 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar together until light and fluffy. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. Add the chocolate mixture and mix until thoroughly combined.
• In a small bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the chocolate mixture, followed by the buttermilk, mixing until incorporated. Add remaining flour mixture and mix until the batter is thoroughly combined.
• Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature in the pan on a wire rack.
• Make the mousse:.
• In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes. Place chocolate and sugar in a medium bowl. Bring 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat. Remove from heat; add the softened gelatin and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally. The mixture will thicken slightly.
• In the bowl a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, about 30 to 60 seconds. Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until no streaks appear. Spoon the chocolate mousse into the pan over the chocolate cake. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, about 2 hours.
• Make the ganache:.
• Heat the cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature. Spread the ganache over the top of the mousse layer and refrigerate until set. About 45 minutes.
• Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream or fresh berries.
• Notes.
• Total time does not reflect the time needed for the mousse and ganache to set. Please allow 3 extra hours for this.

Steps:

• Start by making the Cake:.
• Preheat the oven to 350 degrees. Lightly grease the bottom of (3) 9" round pans. (I used a basic 3 pack of tin foil pans located in the baking section of the grocery store.) Set butter out on counter so it can soften at room temperature, salt for cake and filling. Put a metal bowl in the freezer to chill so it will be ready when you make the mousse.
• Sift flours together (sorghum flour, tapioca flour, and white rice flour). Add cocoa, xanthan gum, baking soda, cream of tarter and salt. (note: if you are using salted butter do NOT add salt.) (note: if you do NOT have a corn allergy you can replace 4 1/2 teaspoons baking soda and 1 7/8 cream of tarter with 3/4 teaspoon baking soda and 3 3/4 teaspoons baking powder.).
• In a separate large bowl, beat the butter until creamy (note: the longer you leave it setting out at room temperature the easier this will be). Slowly add the brown sugar and granulated white sugar, whip until fluffy.
• Add the eggs and egg yolks one at a time to the butter sugar mixture. Then add the vanilla.
• Turn the mixer to low and alternately add the flour mixture and coconut milk to the butter/egg/sugar mixture. (note: it will be very thick and difficult to mix, just take your time so it gets consistently mixed at each point).
• Pour (or scoop) equal amounts of the mixture into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch and a tooth pick comes out clean. Set on cooling racks to cool. Let the cakes cool completely before attempting to stack. If you would like a smooth edge you can trim the cakes to be the same size prior to adding chocolate mousse layers.
• While the cake is baking, prepare the mousse filling/frosting (I made a double batch):.
• Cut the butter into small cubes. In a small microwaveable bowl, combine the chocolate chips and butter. Melt in the microwave for 20-30 seconds at a time until smooth. Be careful not to boil he chocolate as it will change the consistency of the mousse and make a huge mess in the microwave.
• Add vanilla and 1/2 cup of heavy whipping cream to the chocolate/butter mixture until combine.
• Remove metal bowl from freezer, combine chocolate/butter mixture and remaining heavy whipping cream using a hand mixer. Whip until smooth and firm peaks begin to form. Do not over whip as the mousse will break and have a graining appearance. Cover mousse with plastic wrap and place in the refrigerator until ready to use.
• Putting the cake together:.
• Put a small amount of mousse and spread it in the center of the pan or plate you are making the cake on, this will keep it from moving while you frost it.
• Place the first layer of cake on top of the mousse, cover the top of the cake with mousse mixture. Repeat by stacking the next layer on top of the mousse. Using a cake knife or smooth spatula, cover the outside of the cake with mousse (the same way you apply frosting to a cake). Using a decorating bag filled with remaining mousse mixture, decorate the edges and top of the cake. If the mousse starts to melt or if your work space is warm, you may need to move mousse back to the refrigerator between layers to prevent it from melting). You can also use shredded coconut, chocolate chips, or chocolate shavings if you prefer for decoration.
• Refrigerate until ready to serve and left overs. I refrigerated mine over night before serving and it was still delicious and moist for 3-4 days after cutting.