Elsies Chocolate Mousse Cake Recipes

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.

LAYERED CHOCOLATE MOUSSE CAKE

Steps:

• For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
• Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
• Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
• For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
• Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
• Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
• Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
• For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
• Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
• Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
• Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
• Once the crust has been formed, place it in the refrigerator to firm up.
• Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
• NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
• Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
• In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
• Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
• Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
• Preheat oven to 300˚F (150˚C).
• Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
• NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
• Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
• Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
• Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
• Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
• Pour ganache evenly over the cooled cheesecake.
• Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
• Enjoy!

EASY CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Use a 9 inch springform pan.
• With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
• This step will prevent batter from leaking during baking.
• In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
• Remove from heat.
• In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
• Stir in chocolate and mix to a uniform color.
• Pour in pan and bake for 50 to 60 minutes.
• Cake will fall slightly as it cools.
• When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
• Serve at room temperature.
• Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
• For Christmas, decorate center with holly leaves and cranberries.

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.

CHOCOLATE GENOISE FOR CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 400 degrees. Butter a 12-by-17-inch rimmed baking sheet, line with parchment paper, and butter the paper. Combine 1 tablespoon flour and 1 tablespoon cocoa, and coat the pan, tapping out excess. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, about 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl.
• Place the egg whites in the clean mixer bowl; with the whisk attachment, beat on medium speed until soft peaks form, about 3 minutes. Increase the speed to medium-high, and add the sugar gradually, until glossy stiff peaks form, about 3 minutes. Transfer the egg-white mixture to a large bowl.
• Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the flour and cocoa powder over the top, and gently fold them into the batter. Gently pour the batter into the prepared baking sheet, and smooth the top with an offset spatula.
• Bake until cake springs back when touched, 10 to 12 minutes. Remove from oven; immediately turn cake out onto wire rack lined with parchment. Peel parchment from cake; cool completely. Use genoise the day it is made.

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 V

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
• In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
• Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
• In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
• Spread remaining mousse over cooled cake and dust with cocoa.

EASTER CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a baking sheet with baking parchment and sit the cake ring on top. Put the egg yolks in a large bowl. Whisk the egg whites with the sugar in a separate bowl, or a mixer, until stiff peaks form.
• Once stiff, use a large metal spoon to stir one-quarter of the whites into the yolks, then pour the mixture back into the remaining egg whites, and gently fold to combine. Sieve in the cocoa powder and gently fold again until just combined.
• Pour into the cake ring and level out with a spatula or spoon. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the ring - the middle will sink.
• Once the cake has cooled, slide a knife around the inside of the ring to release the cake and lift the ring off. Trim the edge of the cake with scissors. Clean the ring and place it back around the sponge on a cake board, or on a cake stand.
• Boil the kettle. In a large clean bowl, or a freestanding mixer, whisk the egg whites and sugar until medium peaks form.
• Set a bowl over a pan of gently simmering water and melt the chocolate to around 50C. In a separate bowl, whisk 50ml hot water with the cocoa powder, then add the yolks. Tip onto the melted chocolate, but don't stir it in yet.
• Briskly whisk one-quarter of the egg whites into the melted chocolate and egg yolk mixture - this ensures that the mousse has an even texture. Use a spatula to fold in the remaining egg whites until fully combined.
• Pour the mousse onto the sponge, then chill for at least 2 hrs or up to 24 hrs. Meanwhile, make the chocolate croustillant, white chocolate feathers and spun sugar nest, if using (see opposite).
• Melt half the chocolate in a bowl over gently simmering water. Once melted, stir in the remaining chocolate, then remove from the heat. Leave to cool for 5 mins. Using a palette knife, spread the chocolate across the acetate band in a thin, even layer to cover. Leave to set for 1-2 mins.
• Lift off the cake ring, then wrap the acetate around the cake so that the chocolate touches the mousse. Stick it tightly and hold for a second to make sure it stays in place - don't worry if it overlaps a little. Chill for 30 mins. Meanwhile, make the butterscotch sauce (see opposite).
• To assemble the cake, remove from the fridge and peel off the acetate carefully, breaking off any overlapping chocolate.
• Spoon half the lemon butterscotch sauce over the mousse, then top with the spun sugar nest and chocolate feathers, if using. Add the shards of broken chocolate croustillant and a decorative egg, if you like. Serve within 1 hr with the remaining sauce on the side.
• Melt 50g chopped white chocolate in a bowl over a pan of gently simmering water. Use a small palette knife to spread a thin layer of the chocolate on a piece of baking parchment in a feather shape. You can set the parchment on the inside of an upturned cake tin to set the chocolate feather in a curved shape, if you like. Once set, peel off the parchment and use a small knife to notch the edges to give them a feathery effect.
• Fill the sink with cold water and cover an area of your work surface (about 1m x 50cm) with baking parchment or cling film. Put 150g fondant icing and 20g liquid glucose in a saucepan over a medium heat. Cook until the fondant melts, then increase the heat and bubble until it turns to a deep caramel. Quickly cool down the pan by dipping the base in the cold water in the sink, but make sure no water splashes into the pan. This should stop the sugar from cooking and thicken the caramel slightly. Using 2 forks, pull strands of caramel from the pan, and flick them quickly from a height over your covered work surface to create multiple thin sugar threads. Keep going until you have a large mass - enough to make a nest. If the caramel starts to set, put it back on the heat to soften it a little. Use your hands to shape the sugar threads gently into a loose cylinder, then wrap into a nest shape. Will keep for a couple of days in a cool, dry container. If it comes into contact with any moisture or heat, it will dissolve.
• Heat oven to 180C/160C/gas 4. Mix the sugar and cocoa in a bowl. In a small saucepan, gently melt the butter with the chocolate and glucose over a gentle heat. Once melted, whisk in the sugar and cocoa powder mixture and 50ml cold water. Bring to the boil and cook for 30 secs-1 min until slightly thickened.
• Spread a third of the mixture onto a piece of baking parchment on a baking sheet. Lay another piece of parchment on top and, using a rolling pin, roll out the croustillant as thin as possible. Set in the freezer for 5 mins until the top sheet of parchment peels off easily. Repeat with the rest of the mixture, or freeze for another day.
• Peel off the top layer of parchment and bake in the centre of the oven for 5 mins. When it is bubbling, it's cooked. Cool completely before breaking into large pieces.
• In a saucepan, combine the sugar, liquid glucose and 1 tbsp water. Set over a gentle heat until the sugar dissolves, but do not stir. Once dissolved, bring to the boil and cook until the sugar syrup turns into a caramel and is lightly golden. Warm the lemon zest and juice in the microwave on High for 1 min, then heat the whipping cream in a separate bowl in the microwave on High for 2 mins. Once the caramel is golden, pour in the lemon and cream. Boil for 30 secs, then set aside to cool. Chill in the fridge, covered with cling film, until needed

ELSIE'S CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray.
• Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans.
• Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly.
• In a large mixer bowl, beat the condensed milk and chocolate until well blended.
• Gradually beat in water then pudding mix until smooth.
• Chill for at least 30 minutes.
• Beat again until smooth.
• Fold in whipped cream (which has been previously stiffly whipped).
• Chill again for at least 1 hour.
• Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading).
• Top with remaining cake layer and frost sides and top of cake with remaining mousse.
• Chill for 30 minutes before serving.
• Garnish with fresh berries or shaved chocolate ribbons if desired.
• STORE covered in the refrigerator.