This winning recipe from our May 2005 "Mom's Best Cake Contest," comes from Giovanna Kranenberge of Cambridge MN. Advertisement - Continue Reading Below Butter at room temperature, for cake pans all-purpose flour, plus more for cake pans plus 2 tablespoons granulated sugar, divided plus 1 1/2 tablespoons unsweetened cocoa, divided kosher salt baking powder baking soda canola oil milk large eggs vanilla extract anisette liqueur heavy cream confectioners' sugar mini chocolate chips Directions
Jump to:This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream! So today we are celebrating a Virtual Baby Shower for Jocelyn, of Grandbaby Cakes. You may have seen similar posts before for other friends, but basically a virtual baby shower is a way for us bloggers to virtually celebrate from afar. I’m particularly excited to celebrate my friend Jocelyn today. I met Jocelyn for the first time several years ago and not long after that we realized we had something in common (besides the obvious blog thing and love of dessert) – a struggle with fertility. For both of us, moving forward with treatment was something we waited on and when we both realized we had decided to move forward with IVF earlier this year, it was so exciting to be able to go through it together (read her story here). If you know Jocelyn, then you know her personality is one that will take over a room. She is SUPER positive and that didn’t change one bit while going through IVF. She believed every second of the process that it would work – for both of us. She was a huge encourager for me in the process and I loved that we were able to support each other through it. Plus, since she was several weeks ahead of me in the process, I was able to ask her questions about what was coming and we celebrated all the milestones together. I could not be more excited to celebrate her and her sweet little girl coming this January! This is one baby that it going to be loved like crazy and I can’t wait to see Jocelyn be her mom! So let’s talk a little bit about this cake, shall we? The cake layers themselves are wonderfully moist and delicious! Not to mention it’s one of the easiest cakes to put together and get into the oven. I’m a big fan! Once the cakes are baked and cooled, it’s time for the chocolate mousse. I wanted this to be a true chocolate mousse cake, so I went with a traditional cooked chocolate mousse. Smooth, silky and delicious! To start, you’ll combine the egg yolks, sugar and heavy whipping cream in the top of a double boiler (or in a metal bowl over a pot of boil water, which is what I do). The main goal here is to slowly and gently cook the eggs without scrambling them. You want them to reach 160°F so they are safe to eat. I like to use an instant read thermometer to test the temperature of the mixture, but you could also try eyeballing it and looking for things to thicken and grow in volume. Once the egg mixture is ready, it’s combined with the melted chocolate chips, cooled to room temperature, then gently combined with whipped cream. To build the cake, you’ll want to use something that will allow you to layer the cakes and mousse without it all falling apart before the mousse can firm up. I like to use a clear cake collar. It’s super simple to wrap around the bottom layer of the cake, tape in place and then layer everything. Once the cake and mousse have been refrigerated, you just peel the collar back and everything is nice and even. If you aren’t into using cake collars, you can use an 8 inch pan and a mock collar. I would suggest an 8×3 inch pan, so that the tall sides help add stability while you build the cake. A springform one would be even better. You’ll then create a mock collar within the pan using parchment paper. It ultimately creates the same effect as using a clear cake collar, it’s just a little more work to put it together. One the cake is all layered in your method of choice, refrigerate it until the mousse is nice and firm. Remove the cake from it’s collar and then frost with a light chocolate whipped cream! It perfectly compliments the moist chocolate cake and silky smooth mousse by not being too sweet or heavy. The final combination is a heavenly classic chocolate mousse cake that is to die for! So help us all celebrate Jocelyn today and be sure to check out the recipes from the other bloggers sharing today, found below! Mini Pumpkin Cheesecakes from Show Me The Yummy Read transcript
Recipe Chocolate Mousse Cake
DescriptionChocolate Mousse Cake with three layers of moist chocolate cake and two layers of smooth & creamy chocolate mousse – all covered in chocolate whipped cream! IngredientsCHOCOLATE CAKE
CHOCOLATE MOUSSE
CHOCOLATE WHIPPED CREAM FROSTING
InstructionsTO MAKE THE CAKES AND CHOCOLATE MOUSSE: 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. TO BUILD THE CAKE:13. Level the tops of the chocolate cakes by using a large serrated knife. TO FINISH OFF THE CAKE:18. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form. Nutrition
Keywords: chocolate mousse, chocolate whipped cream, chocolate layer cake, chocolate cake recipe, chocolate desserts, chocolate dessert ideas Filed Under:Enjoy! This post contains affiliate links. This post may contain affiliate sales links. Please read my disclosure policy. Can you frost a cake with whipped cream?If you are looking for a super simple frosting that lets the cake shine, whipped cream is the way to go. Unlike a buttercream, which is rich to a fault (it's called buttercream, after all), whipped cream is relatively light and delightfully fluffy. Not to mention, its ingredient list and method are as simple as can be.
Can whipping cream decorate a cake?And once it does have a little more stability, you can go beyond merely adorning the tops of desserts with dollops of whipped cream and start frosting entire cakes with it—even piping decorative detail!
How long does fresh whipped cream last on a cake?This may sound like a bit too much trouble—and the mixture won't hold up well at room temperature—but your whipped cream will survive on a cake in the refrigerator for 24 hours (and Beranbaum says that "many people have reported that this recipes has saved their lives").
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