DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
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 W/CAKE MIX
Make and share this Chocolate Mousse Cake W/Cake Mix recipe from Food.com.
Provided by STK FD WIFE
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (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.
- Frost between layers and top and sides.
- Garnish, if you like.
Nutrition Facts : Calories 490.2, Fat 26.9, SaturatedFat 10.6, Cholesterol 91.3, Sodium 559.5, Carbohydrate 59.8, Fiber 2.2, Sugar 39.5, Protein 8
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 PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F (160°C).
- Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
- Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
- Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
- Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
- In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
- Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
- Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
- In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
- Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
- Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
- Let the cake thaw for 15 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
More about "cake batter mousse recipes"
NO-BAKE CAKE BATTER MOUSSE - EASY - WHIPPED CREAM
From emilyfabulous.com
Ratings 10Category DessertCuisine AmericanTotal Time 10 mins
BEST CHOCOLATE MOUSSE CAKE RECIPE FOR CHOCOLATE LOVERS
From mydelicioussweets.com
MOIST ALMOND CAKE RECIPE WITH CHOCOLATE MOUSSE - SCIENTIFICALLY …
From scientificallysweet.com
BEST RICH CHOCOLATE MOUSSE CAKE RECIPES | BAKE WITH ANNA OLSON …
From foodnetwork.ca
20+ EASY MOUSSE RECIPES - HOW TO MAKE MOUSSE DESSERTS
From delish.com
CHOCOLATE CUSTARD MOUSSE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
From foodnewsnews.com
9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST MOUSSE CAKE FILLING RECIPES | YUMMLY
From yummly.com
CAKE BATTER MOUSSE POPULAR RECIPES
From 4tastyrecipes.blogspot.com
CAKE BATTER MOUSSE - CHELSEA'S
From shimmersandglitters.blogspot.com
CAKE BATTER MOUSSE - ALLRECIPES.COM RECIPE
From crecipe.com
CAKE BATTER MOUSSE RECIPE
From crecipe.com
MANGO MOUSSE CAKE RECIPE - RECIPES.NET
From recipes.net
DELICIOUS RECIPE CHERRY MOUSSE CAKE - CAKE DECORIST
From cakedecorist.com
CHOCOLATE MOUSSE CAKE RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MANGO PUREE RECIPE FOR CAKE - DORINE HOLLY
From dorineholly.blogspot.com
BEST LEMON MOUSSE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CAKE BATTER MOUSSE - MOUSSE RECIPES
From worldrecipes.org
CAKE BATTER MOUSSE | RECIPE | DESSERTS, MOUSSE RECIPES, CAKE BATTER
From pinterest.com
MANGO MOUSSE TRIFLE CAKE - FOODSERVICEDIRECTOR.COM
From foodservicedirector.com
CHOCOLATE MOUSSE CAKE FILLING: SIMPLE RECIPE FROM SCRATCH
From chelsweets.com
BAKERY STYLE CHOCOLATE MOUSSE CAKE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
CHOCOLATE MOUSSE CAKE ROLL RECIPE | HERSHEY'S KITCHENS
From hersheys.ca
RECIPE: ANNA OLSON'S CHOCOLATE MOUSSE CAKE | CBC LIFE
From cbc.ca
DELICIOUS CAKE BOSS CHOCOLATE MOUSSE CAKE FILLING RECIPE
From cakedecorist.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
WHITE CHOCOLATE MOUSSE CAKE: TENDER CAKE LAYERS W/ FLUFFY MOUSSE
From chelsweets.com
CHOCOLATE MOUSSE CAKE - BAKING WITH BLONDIE
From bakingwithblondie.com
CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHOCOLATE MOUSSE CAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
LAYERED CHOCOLATE MOUSSE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE PEANUT BUTTER MOUSSE ‘BOX’ CAKE RECIPE
From recipes.net
NO-BAKE FUNFETTI MOUSSE PIE - BEYOND FROSTING
From beyondfrosting.com
GLUTEN FREE CHOCOLATE MOUSSE CAKE - YAY KOSHER - RICH AND …
From yaykosher.com
RECIPES FOR CHOCOLATE CAKE BATTER MOUSSE
From cooktime24.com
CHOCOLATE MOUSSE CAKE - TEATIME MAGAZINE
From teatimemagazine.com
BAKED CHOCOLATE MOUSSE CAKE | GIMME DELICIOUS
From gimmedelicious.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRIES BAKEALONG - KING ARTHUR …
From kingarthurbaking.com
TRIPLE CHOCOLATE BROWNIE MOUSSE CAKE - BEYOND FROSTING
From beyondfrosting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love