Best Chocolate Mousse Cake Recipes

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CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 11

1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
  • Cake:
  • Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
  • Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
  • Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
  • Filling:
  • To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  • Ganache:
  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
  • To assemble cake:
  • Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

PASSOVER CHOCOLATE MOUSSE CAKE



Passover Chocolate Mousse Cake image

This flourless chocolate cake for Passover has just four ingredients-dark chocolate, sugar, eggs, and butter-and is incredibly easy to whip up.

Provided by Benedetta Jasmine Guetta

Yield Makes one 9-inch cake

Number Of Ingredients 5

10.5 oz. (300 g) dark chocolate, preferably 60 to 70% cacao
6 Tbsp. (90 g) unsalted butter, margarine, or dairy-free butter substitute
6 large (300 g) eggs, separated
¼ cup plus 3 Tbsp. (90 g) sugar
Chocolate shavings, for decoration (optional)

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
  • Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
  • In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
  • When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
  • Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
  • Transfer half of the batter to another bowl and set aside in the refrigerator.
  • Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
  • When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
  • When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
  • Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.

CHOCOLATE MOUSSE CAKES



Chocolate Mousse Cakes image

Fans of chocolate will fall head over heels for this decadent dessert. The recipe makes two cakes, so it's a wonderful choice for entertaining.-Lisa Angalich, Wheeling, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cakes (8 servings each).

Number Of Ingredients 17

3/4 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
FROSTING/FINISHING:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 cup baking cocoa
3/4 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 ounce semisweet chocolate, grated

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with water, beating well after each addition., Transfer to two greased 9-in. tart pans with removable bottoms. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Fold in whipped cream. Pipe frosting over tops of cakes; sprinkle with grated chocolate. Refrigerate leftovers.

Nutrition Facts :

BON APPETIT CHOCOLATE MOUSSE CAKE



BON APPETIT CHOCOLATE MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert

Yield 12-16 slices

Number Of Ingredients 17

Crust:
3 Cups Chocolate Wafer Crumbs, you know, the famous ones.
1 Stick unsalted butter melted
Filling:
1 Pound semisweet chocolate - (I've had great luck with Callebaut)
2 whole eggs
4 egg yolks
2 cups heavy cream
4 egg whites, room temperature
Chocolate Leaves: (they're a pain but look really cool)
8 oz. semisweet chocolate
1 T solid vegatable shortening
Camelia or other waxy leaves with 1/8" stems
Topping:
2 Cups Heavy Cream (yes, more cream, we're not talking diet here)
Powdered Sugar - to taste
1/2 t Pure Vanilla

Steps:

  • For Crust: Combine crumbs and butter. Press on bottum and up sides of 10" springform pan. For Filling: Melt chocolate in top of double boiler. Let cool back to 95 degrees F. Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip heavy cream and powdered sugar until soft peaks form. In a separate bowl, beat egg whites until stiff, but not dry. In a large bowl, pour in chocolate. A little at a time, add some of the egg whites and fold, then some of the whipped cream, and fold. Keep alternating into chocolate until all cream and eggs whites have been incorporated. Pour the mousse (thats what you have now) into the crust and let chill in the refrigerator overnight, or at least 6 hours. For Leaves: Melt Chocolate with shortening in top of double boiler. Spread thin layer on shiny side of the leaves. Dont let it drip on the underside or you wont be able to pull the chocolate off. Let rest on some parchment and place in refrigerator until firm Whip Remaining 2 Cups of cream until firm and add powdered sugar to taste and add a bit of vanilla. Not too sweet works best. Assemble: Loosen crust on all sides with a sharp knife and remove the springform. Spread all except 1/2 cup of the whipped cream over the top. Pipe remaining cream in rosettes in center. Gently peel off leaves from chocolate starting at the stem end. Arrange in overlapping pattern around rosettes, Cut pie in wedges with sharp knife.

THE ULTIMATE CHOCOLATE MOUSSE CAKE



The Ultimate Chocolate Mousse Cake image

Not sure where I got this recipe. Its been in my cookbook for a long time. I made this for my DH and myself for this years Happy Hearts Day..and wow, were our hearts happy when we bit into this cake. This is a flour less dessert which is good because I'm on a low carb diet...however, the fat in this is quite substantial, so don't eat too much at once. I don't eat dairy so substituted non-dairy ingredients, and it turned out so tasty. I also added a dollop of non-dairy whipped cream. Note: I didn't include the cooling times in this recipe.

Provided by Chef Joey Z.

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

1 lb bittersweet chocolate (chopped coarsely)
1/2 lb butter
6 eggs, lightly beaten
2/3 cup heavy cream
6 ounces semisweet chocolate (finely chopped)

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!

Nutrition Facts : Calories 289, Fat 30.1, SaturatedFat 18.1, Cholesterol 164.5, Sodium 152.4, Carbohydrate 4.8, Fiber 2.4, Sugar 0.3, Protein 5.4

EASY CHOCOLATE MOUSSE CAKE



Easy Chocolate Mousse Cake image

Make and share this Easy Chocolate Mousse Cake recipe from Food.com.

Provided by janet mclaughlin

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 lb butter
1 cup sugar
1 cup strong coffee
8 large eggs
16 ounces semisweet chocolate

Steps:

  • Preheat oven to 350°F.
  • Use a 9 inch springform pan.
  • With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
  • This step will prevent batter from leaking during baking.
  • In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
  • Remove from heat.
  • In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
  • Stir in chocolate and mix to a uniform color.
  • Pour in pan and bake for 50 to 60 minutes.
  • Cake will fall slightly as it cools.
  • When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
  • Serve at room temperature.
  • Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
  • For Christmas, decorate center with holly leaves and cranberries.

Nutrition Facts : Calories 689.2, Fat 64.5, SaturatedFat 39.2, Cholesterol 266.8, Sodium 328.9, Carbohydrate 33.9, Fiber 7.5, Sugar 20.7, Protein 11.3

ELEGANT CHOCOLATE MOUSSE CAKE



Elegant Chocolate Mousse Cake image

An elegant presentation for all chocolate lovers. You can adapt for special occasions by adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc.

Provided by MBMITCH

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 6h55m

Yield 12

Number Of Ingredients 10

3 cups chocolate wafer crumbs
10 tablespoons butter, melted
1 pound semisweet chocolate, chopped
2 eggs
4 eggs, separated
2 cups heavy whipping cream
6 tablespoons confectioners' sugar
2 cups heavy whipping cream
¼ cup confectioners' sugar, or to taste
2 tablespoons orange liqueur (such as Grand Marnier®)

Steps:

  • Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.
  • Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.
  • Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.
  • Chill cake until mousse is set, 6 hours to overnight.
  • Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 51.6 g, Cholesterol 227.7 mg, Fat 57.4 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 33 g, Sodium 295.9 mg, Sugar 34.7 g

INTENSE CHOCOLATE MOUSSE CAKE



Intense Chocolate Mousse Cake image

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h5m

Yield One 9-inch cake

Number Of Ingredients 7

10 ounces bittersweet chocolate
9 tablespoons unsalted butter
6 large eggs, room temperature and separated
Pinch of salt
3/4 cup sugar
2 tablespoons brandy
1 teaspoon confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
  • In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
  • Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
  • Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

Chocolate Genoise for Chocolate Mousse Cake
8 ounces bittersweet chocolate, finely chopped
3 large egg yolks
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 cups milk
1 1/2 cups heavy cream
Chocolate Ganache for Chocolate Mousse Cake
Edible roses and rose petals
Cinnamon Creme Anglaise

Steps:

  • Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit each end of the loaf; set other two aside. Cut another 10 1/2-by-5-inch rectangle to fit top; set aside.
  • Place chocolate in a large heat-proof bowl or the top of a double boiler set over a pan of barely simmering water; heat until melted. Set aside.
  • Combine yolks and sugar in a medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in a small saucepan; bring to a boil.
  • Gradually pour milk into yolk mixture, whisking constantly. Return mixture to pan; set over medium-low heat. Cook, whisking constantly, just until mixture comes to a boil. Remove from heat; immediately pass through a fine sieve into melted chocolate. Use a rubber spatula to combine; set aside to cool. When almost cool, whip the heavy cream to soft peaks, and fold into the chocolate mixture.
  • Spoon chocolate mousse into the prepared loaf, and top with the reserved genoise. Wrap the excess plastic over the loaf, and place in the freezer overnight.
  • Unmold cake onto a wire rack set over a rimmed baking sheet. Pour ganache over cake, coating completely. Allow ganache to set for about 10 minutes. Scrape excess ganache from baking sheet back into the bowl. Pour a second coating of ganache over cake. If ganache gets too thick, it can be rewarmed slightly over simmering water. Transfer cake to a serving platter; refrigerate for 1 hour or until ready to serve. Garnish with edible roses and rose petals just before serving. Thinly slice with a serrated knife. Serve with creme anglaise.

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2017-07-12 With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom …
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From ricardocuisine.com


TRIPLE CHOCOLATE MOUSSE CAKE WITH OREO CRUST - NO-BAKE RECIPE
2017-04-14 Instructions. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of a greased 8 inch …
From homecookingadventure.com


CHOCOLATE MOUSSE CAKE - VJ COOKS
2021-08-02 Bake for 25- 30 minutes or until the cake springs back to the touch. Cool the cake on a wire rack in the tin. Chocolate Mousse: Add 2 Tbsp cold water to the gelatin and set aside to ‘bloom’ for at least 5 minutes. In a saucepan pour in ⅓ of a cup of the fresh cream, add the sugar. Stir on a gentle heat until the sugar has dissolved.
From vjcooks.com


DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
2019-08-15 Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top.
From sallysbakingaddiction.com


CHOCOLATE MOUSSE CAKE RECIPE - CLOVE AND CUMIN
2021-07-13 Preheat oven to 350°F. Line the bottom of two 8 inch cake pans with parchment. Spray the inside of the cake pan and parchment with non-stick cooking spray. Make the batter. In a large mixing bowl, whisk the wet ingredients - eggs, coffee, milk, vegetable oil and vanilla extract until evenly combined.
From cloveandcumin.com


THE BEST CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING RECIPE
2020-04-17 Preheat the oven to 350 degrees. Grease and flour two 8” cake pans or line with parchment paper. Boil 1 cup water. In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. To that add: eggs, milk, oil, and vanilla extract.
From centercutcook.com


CHOCOLATE MOUSSE CAKE - BAKING WITH BLONDIE
Chocolate Cake. Preheat the oven to 325 degrees (convection bake) and prep 3 6" pans with a swipe of shortening and dust of flour. Set aside (you will bake the 3 cakes and slice the cake rounds in half to make 6 layers). In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vanilla, vegetable oil, cocoa, and flour until ...
From bakingwithblondie.com


CHOCOLATE MOUSSE CAKE - BEYOND FROSTING
2019-11-06 Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
From beyondfrosting.com


THE BEST CHOCOLATE MOUSSE CAKE FILLING - VEENA AZMANOV
2013-02-15 Whipping time. In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - And set aside. Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - …
From veenaazmanov.com


CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
2022-02-11 Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.
From tastesbetterfromscratch.com


MOUSSE CAKES | HOW TO MAKE THE PERFECT MOUSSE CAKE
Mousse Cakes. Search in "Mousse Cakes" only. These moist and creamy mousse cakes are out-of-this-world delicious. Two textures combine to make the ultimate dessert! Chocolate mousse is especially popular and is featured in this classic Chocolate Mousse Cake. I also love this No-Bake Funfetti Mousse Pie, which makes the best birthday surprise ...
From beyondfrosting.com


CHOCOLATE MOUSSE CAKE RECIPES | SOUTHERN LIVING
3/4 cup dark brown sugar. 3/4 cup strong hot coffee. 3 tablespoons vegetable oil. 3/4 teaspoon apple cider vinegar. Mousse. 2 cups heavy cream, divided. 4 egg yolks. 1/4 cup sugar. 2 cups 60% bittersweet chocolate chips, melted.
From southernliving.com


CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE ... - GOURMET TRAVELLER
2021-10-18 Bring cream and 60gm water to the boil in a saucepan over medium-high heat, pour onto chocolate and stir until smooth. Cool, then pour onto cake in the ring and refrigerate to set (30 minutes to 1 hour). Remove ring and acetate sheets, and serve cake chilled topped with chocolate curls.
From gourmettraveller.com.au


BAKED CHOCOLATE MOUSSE CAKE | GIMME DELICIOUS
Instructions. Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet and set aside. Place butter, chocolate, and salt in large heatproof bowl then place over a saucepan of barely simmering water, stirring occasionally, until melted and smooth.
From gimmedelicious.com


RECIPE: ANNA OLSON'S CHOCOLATE MOUSSE CAKE | CBC LIFE
2019-02-19 Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency ...
From cbc.ca


CHOCOLATE MOUSSE CAKE FILLING: SIMPLE RECIPE FROM SCRATCH
2022-01-17 Step 2: Whip Up the Whipped Cream. Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment. Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
From chelsweets.com


RECIPE: ANNA OLSON’S CHOCOLATE MOUSSE CAKE - BEST RECIPES EVER
Mousse: 3 cups whipping cream, divided 12 oz semisweet chocolate, chopped 3 large egg yolks, at room temperature ½ cup sugar ⅓ cup water Chocolate Glaze: ½ …
From cbc.ca


EASY CHOCOLATE MOUSSE FILLING RECIPE - THERESCIPES.INFO
See also : Easy Chocolate Mousse Recipe , Recipe For Chocolate Mousse Cake 97. Visit site . Share this result ×. Chocolate "Mock Mousse" Filling - My Cake School. Copy the link and share. Tap To Copy Easy Chocolate Mousse Recipe - BettyCrocker.com new www.bettycrocker.com. https://www.bettycrocker.com › recipes › easy-chocolate-mousse › …
From therecipes.info


TRIPLE CHOCOLATE MOUSSE CAKE | THE BEST CHOCOLATE CAKE RECIPE
2014-12-30 Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
From omgchocolatedesserts.com


WHITE CHOCOLATE MOUSSE CAKE: TENDER CAKE LAYERS W/ FLUFFY MOUSSE
2022-01-20 Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted and the mixture should be smooth.
From chelsweets.com


BEST CHOCOLATE MOUSSE CAKE RECIPE FOR CHOCOLATE LOVERS
2021-07-18 a) Prepare and measure the ingredients. I used large eggs for this recipe (60-65 g / 2-2.3 oz, whole eggs with shell). Preheat the oven to 180°C (360°F) Combine the sifted cake flour and cocoa powder in a bowl. Separate the egg whites and yolks into two mixing bowls.
From mydelicioussweets.com


FESTIVE CHOCOLATE MOUSSE CAKE | VERY BEST BAKING
Pour 1/3 of mousse mixture into prepared pan. Place a layer of split ladyfingers over mousse layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remaining split ladyfingers and mousse mixture. Cover; refrigerate overnight.
From verybestbaking.com


LAYERED CHOCOLATE MOUSSE CAKE RECIPE | THE RECIPE CRITIC
2022-01-28 Dust the inside of the pans with flour and tap out the excess. Set aside. Whisk: In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined. Sift and combine: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt.
From therecipecritic.com


MINI MOUSSE CAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
2021-09-16 Flourless Chocolate Mousse Cake. Flourless Chocolate Mousse Cake. Credit: Deb C. View Recipe. this link opens in a new tab. Make this flourless, Passover-friendly dessert with just four ingredients: bittersweet chocolate, margarine, sugar, and eggs. 16 Flourless Chocolate Cakes for Your Gluten-Free Indulgence. 4 of 10.
From allrecipes.com


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