Chocolate Mousse Cake

I combined recipes from The Cake Book by Tish Boyle and Allrecipes to make this chocolate mousse cake. The cake batter was really watery so I wasn’t sure if this would turn out alright but the cake was moist and delicious.

One Bowl Chocolate Cake III (~from allrecpies.com)

Ingredients

·        2 cups white sugar

·        1 ¾ cups all-purpose flour

·        ¾ cup unsweetened cocoa powder

·        1 ½ teaspoons baking powder

·        1 ½ teaspoons baking soda

·        1 teaspoon salt

·        2 eggs

·        1 cup milk

·        ½ cup vegetable oil

·        2 teaspoons vanilla extract

·        1 cup boiling water

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2.      In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3.      Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Chocolate Mousse Filling (modified from Tish Boyle’s The Cake Book)

Ingredients

·        9 oz bittersweet chocolate

·        ½ cup whole milk

·        ¼ cup granulated sugar

·        1 teaspoon instant espresso powder

·        Pinch of salt

·        2 teaspoons vanilla extract

·        1 cup heavy cream

Directions

1.      In a small saucepan, combine the milk, sugar, espresso powder, and salt, and bring to a boil over medium heat, stirring until the sugar dissolves.

2.      Pour the milk mixture on the chocolate. Stir until smooth. Add vanilla extract.

3.      Let cool for 10 min.

4.      In bowl of electric mixer, using the whisk attachment, beat the heavy cream on high speed until peaks form. Using rubber spatula, gently fold one third of whipped cream into the chocolate mixture. Fold in rest of cream into chocolate until blended. The mousse should be used immediately.

Bittersweet Chocolate Glaze (modified from Tish Boyle’s The Cake Book)

Ingredients

·        3 oz bittersweet chocolate

·        ½ cup heavy cream

·        ½ teaspoon vanilla extract

Directions

1.      Heat the heavy cream to a boil.

2.      Remove from heat and pour on the 3 oz of chocolate. Stir until smooth.

3.      Stir in vanilla extract.

4.      Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 min before serving.

Assemble the Cake (modified from Tish Boyle’s The Cake Book)

1.      Cut off domed tops of the cake. Reserve the trimmings in case you want use it decorate the cake later.

2.      Place one of the cake layers in the bottom of a springform pan. Scape half of the chocolate mousse over the cake layer and spread and even layer. Top with the other layer. Scrape over the remaining mousse and spread it into an even layer.

3.      Cover the top of the pan with plastic wrap or foil and freeze the cake for at least 3 hours until firm.

4.      Glaze and garnish the cake. I also decorated with berries. You can also decorate with cake crumbs.