Chocolate Mousse Meringue Layer Cake Recipes

CHOCOLATE MERINGUE LAYER CAKE

Steps:

• chocolate meringue layer cake
• Preheat the oven to 275ºF (135ºC). Line two cookie sheets with parchment paper.
• Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, bet the egg whites on low speed for 2 minutes, until bubbles start to form.
• Increase the speed to medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
• Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
• Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
• Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
• Bake for 1 to 1 1/4 hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
• Meanwhile, whip the cream until stiff peaks form. Refrigerate until ready to assemble the cake.

6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN

Steps:

• Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
• Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
• Mousse:.
• In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
• In a small bowl, combine sugar and cocoa powder.
• In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
• Chocolate Fudge Frosting
• In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.