ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
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.
CHOCOLATE MOUSSE CAKE
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.
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
THE ULTIMATE CHOCOLATE MOUSSE CAKE
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
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
CHOCOLATE MOUSSE CAKE
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
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.
ELEGANT CHOCOLATE MOUSSE CAKE
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
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
CHOCOLATE MOUSSE CAKES
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
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 :
PASSOVER CHOCOLATE MOUSSE CAKE
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
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.
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CHOCOLATE MOUSSE CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
5/5 (1)Category Cakes
- Make the Cake: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease with cooking spray. Set aside. In a bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined. In a separate large bowl, whisk together brown sugar, coffee, oil, and vinegar until sugar is dissolved. Add dry ingredients to wet ingredients and stir until completely incorporated. Pour into prepared springform pan and bake until a toothpick inserted comes out clean, about 35 minutes. Set aside to cool.
- Make the Mousse: Heat 1 cup cream over medium-high until just beginning to steam. Remove from heat. Whisk together egg yolks and sugar in a bowl and slowly stream in half of the hot cream while whisking. Add egg yolk mixture into saucepan with remaining hot cream and whisk to combine. Return to medium-high heat, whisking constantly until slightly thickened and mixture begins to boil. Remove from heat and whisk in melted chocolate until completely smooth. Set aside to cool to room temperature, about 1 hour and 15 minutes. Whip the remaining 1 cup cream with the powdered sugar. In 3 additions, fold the cream into the chocolate with a spatula. Pour over top of cake layer in springform pan and smooth the surface with a spatula. Refrigerate for 5 hours or overnight, until the mousse is completely set.
- Make Ganache: Heat cream in a saucepan until just beginning to steam. Remove from heat and add chocolate. Let sit for 2 minutes before stirring to fully melt the chocolate into the cream. Allow to cool to room temperature. (Note: Do not refrigerate.)
- Assemble the Cake: Take a hot wet towel and run it around the outside of the springform pan a few times to loosen the cake. Open the pan, gently remove the base and parchment paper, and move the cake to a platter. Spread the cooled chocolate ganache over the top of the cake and garnish with fresh berries and whipped cream if desired.
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