TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
- Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
- Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
- Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
- When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
- Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
CHOCOLATE MOUSSE CAKE IV
Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
Provided by Stephanie
Categories World Cuisine Recipes European French
Time 2h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (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.
- Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g
GODIVA MILK CHOCOLATE MOUSSE CAKE
This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;)
Provided by Manami
Categories Dessert
Time 6h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- MAKE THE CHOCOLATE GENOISE:
- Preheat oven to 350°F
- Lightly butter bottom of 9-inch springform pan and line with parchment paper.
- Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
- Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
- Add flour all at once, folding until just combined.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until cake springs back when touched lightly.
- Cool completely in pan on wire rack.
- MAKE THE CHOCOLATE GANACHE:.
- Place chocolate in microwave-safe bowl.
- Microwave on medium (50% power) for 1 minute; stir.
- Microwave 30 seconds more or until chocolate is softened; stir until smooth.
- Add Godiva Liqueur, oil and vanilla, stirring to combine.
- Cool to room temperature.
- Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
- Gently fold whipped cream into chocolate mixture.
- ASSEMBLE THE CAKE:.
- Loosen genoise from pan, using a knife.
- Remove side of springform pan; carefully remove paper.
- Cut cake horizontally into two equal layers.
- Place one layer cut side up in bottom of springform pan.
- Spread half of the mousse on cake.
- Place top layer on mousse and spread with remaining mousse.
- Cover and refrigerate for 3 to 4 hours or until mousse is set.
- MAKE THE GANACHE:.
- Place chocolate, corn syrup and vanilla in bowl.
- Heat heavy cream in saucepan over medium heat to a simmer.
- Pour over chocolate mixture.
- Let stand 30 seconds.
- Stir until smooth and let cool.
- MAKE THE RASPBERRY SAUCE:.
- Puree raspberries in food processor.
- Strain through a fine-meshed sieve into small bowl.
- Stir in sugar and Chambord.
- Refrigerate sauce until needed.
- TO SERVE:.
- Spread side of cake with ganache, reserving 1/3 cup.
- Drizzle top of cake with more ganache, using a fork.
- Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
Nutrition Facts : Calories 594.6, Fat 39.9, SaturatedFat 19.7, Cholesterol 164.6, Sodium 97.3, Carbohydrate 46, Fiber 6.3, Sugar 30, Protein 8.2
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the buttercream: cream butter until smooth.
- Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
- For the cake: sift together the flour, baking soda and salt; set aside.
- Cream the butter and sugar and add the eggs one at a time beating after each addition.
- On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
- Divide the batter among 3 greased and floured 9" cake pans.
- Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
- Chill the layers in the freezer for about 30 minutes until firm.
- To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
- Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
- Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
- Garnish with chocolate curls if using.
WHITE AND MILK CHOCOLATE MOUSSE CAKE
Categories Cake Chocolate Citrus Dairy Dessert Bake Valentine's Day Oscars Mother's Day Orange Fall Birthday Chill Party Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with waxed paper. Dust with flour. Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Sift flour, cocoa powder and baking powder over egg mixture; gently fold together. Pour batter into pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Turn out onto rack; peel off paper. Cool.
- Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth. Remove from heat. Repeat with 3 tablespoons cream and milk chocolate. Cool.
- Beat 10 tablespoons cream in large bowl until stiff peaks form. Fold half of whipped cream into each chocolate mixture. Chill 15 minutes.
- Mix juice and liqueur in small bowl. Cut cake into 3 equal layers. Transfer 1 layer to platter, cut side up. Brush top with 2 tablespoons orange mixture. Spread milk chocolate mousse over. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. Top with third cake layer, cut side down. Cover; chill until set, at least 4 hours.
- Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth. Drizzle over cake; smooth over tops and sides. Chill until set, about 30 minutes. (Can be made 1 day ahead. Let stand 1 hour before serving.)
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