Chocolate Mousse Cakes Recipes

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

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.

TRIPLE-CHOCOLATE MOUSSE CAKES

Steps:

• Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
• Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
• Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
• Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
• Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
• Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

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 CAKES

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.

THE ULTIMATE CHOCOLATE MOUSSE CAKE

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!

BAKED CHOCOLATE MOUSSE CAKE

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.

CHOCOLATE MOUSSE CAKE

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.

CHOCOLATE MOUSSE CAKE

Steps:

• Cake:.
• Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside.
• Preheat oven to 325 degrees F.
• Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature.
• Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with 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.
• In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes.
• 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 remaining egg whites.
• Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in 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 and refrigerate for 30 minutes.
• Mousse Filling:.
• Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with 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 fold together.
• Ganache:.
• Heat 1 1/2 cups of heavy cream and 2 tablespoons unsalted butter in a 3 quart saucepan over medium high heat. Bring to a boil. Place the 18 ounces of bittersweet chocolate in 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 ganahe should be at room temperature.
• Assemble the cake:.
• Arrange one of the cake layers in a 9 inch springform pan, evenly spread half of the mousse filling over the cake and top with the second layer. Add remaining mousse and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to a pastry bag fitted a star tip. Remove cake from springform pan and coat top and sides with room temperature ganache. Using chilled ganache, pipe decorative stars on top of cake.