Chocolate Rhapsody Mousse Sponge Cake Recipes

CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
• Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
• Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

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.

ELEGANT CHOCOLATE MOUSSE CAKE

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.

CHOCOLATE TERRINE (CHOCOLATE MOUSSE IN CHOCOLATE SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Butter and flour two 10 inch-by-15-inch jelly-roll pans.
• To make the mousse, melt chocolate and butter over hot water, beat egg yolks into chocolate and butter, and add cognac.
• Beat egg whites to soft peaks and add sugar slowly. Continue to beat till stiff but not dry. Add stiffly beaten whites to chocolate mixture and beat together with a whisk.
• Whip cream almost to stiff peaks and fold into chocolate mixture. Chill for at least one hour.
• To make the sponge cake, sift flour and cocoa twice. Whisk together eggs and sugar over simmering water until sugar begins to dissolve and mixture is warm. Add vanilla.
• Whip at high speed until thick and light, and mixture forms a ribbon when poured from a spoon.
• Sift one-third of the dry ingredients over the eggs and sugar, and fold in with a rubber spatula until combined. Repeat with remaining flour and cocoa, one third at a time.
• Divide the batter equally between the two pans and bake until cake tester is clean in the center, or about 20 minutes. Remove from oven and cool.
• When cake has cooled, cut the sponge cake to line completely a pate mold or a straight-sided bread pan, about three inches by four inches by 10 inches. Cut each piece slightly larger than the pan. Simply press the fresh cake against the bottom and sides of the pan, making sure the corners and seams are sealed with cake. Chill until ready for filling. Save the scraps for later use; you should have two pieces large enough to use as layers inside the terrine.
• To make the ganache, chop chocolate into coinsize pieces. Bring one cup of the cream to a boil and pour over chocolate. Stir until chocolate is completely dissolved and ganache is smooth and shiny.
• To assemble, fill chocolate terrine with alternating layers of chocolate mousse, ganache and a sheet of chocolate sponge cake, ending with chocolate sponge cake to form a cover and seal the terrine, reserving enough chocolate ganache to cover the outside. This will come later. Rap the pan sharply several times while assembling and again afterwards. Allow the terrine to chill overnight.
• To make chocolate curls, melt the semisweet chocolate slowly over hot water, making sure the bottom of the bowl does not touch the water. When completely melted, spread the chocolate about one-eighthinch thick on a baking sheet with a metal spatula. Chill completely.
• When chilled, remove from refrigerator and let chocolate begin to warm. Holding the metal spatula at a 45-degree angle to the baking sheet, begin to move the spatula across the sheet, loosening the chocolate. If the chocolate has reached the proper temperature, it will slide up the spatula as you move along the sheet, curling as you go. If it cracks, it is too cold. Let it warm up and try again. If it sticks to the spatula, it is too warm. Regrigerate for a moment or two. Refrigerate the curls.
• When the terrine has chilled thoroughly, turn it out by placing an appropriate-size platter (a rectangular bread board will do) upside down on top of the terrine. Then turn it over. The terrine should drop right out. If it does not, let it sit on the platter, and tap the top and sides with the heel of your hand.
• Remelt the remaining ganache over hot water, stirring occasionally until smooth and shiny again. If it seems too thick to pour, add several tablespoons of cream.
• Starting at one end and moving toward the other, pour the ganache over the terrine, letting it run down the sides. Smooth the sides and top with a narrow frosting spatula and let the terrine set in the refrigerator for several minutes.
• Garnish the entire terrine with curls in any way you like. The curls will stick to the ganache. Refrigerate until one-half hour to one hour before serving.

CHOCOLATE RHAPSODY MOUSSE & SPONGE CAKE

Steps:

• Directions:.
• PREHEAT oven to 350°F Grease 9-inch springform pan.
• FOR CAKE LAYER:.
• COMBINE flour, baking powder and salt in small bowl.
• Beat sugar and butter in small mixer bowl until creamy.
• Beat in egg and vanilla extract.
• Alternately beat in flour mixture and milk.
• Spread into prepared springform pan.
• BAKE for 15 to 20 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• FOR CHOCOLATE LAYER:.
• MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Cool completely.
• FOR RASPBERRY MOUSSE LAYER:.
• COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
• Bring mixture to a boil.
• Boil, stirring constantly, for 1 minute.
• Cool completely.
• MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
• The bars may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
• Cool completely.
• Stir into raspberry mixture.
• BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
• Fold raspberry mixture into whipped cream.
• TO ASSEMBLE:.
• REMOVE side of springform pan; dust off crumbs.
• Grease inside of pan; reattach side.
• Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
• Spoon raspberry mousse over chocolate; freeze for 10 minutes.
• Carefully spread remaining chocolate mixture over raspberry mousse.
• Refrigerate for at least 4 hours or until firm.
• Carefully remove side of springform pan.
• Garnish with whipped cream and raspberries.