Chocolate mousse cake
This fab chocolate cake taste sooooooooooooooo sooooooooooooooooo good you just have to try it!!!
Ingredients
- 7-8 eggs, seperated and at room temp
- 1/2 cup of sifted unsweetened cocoa
- 3/4 cup of boiling water
- 1 3/4 cup of sifted all purpose flour
- 1 teaspoon of salt
- 1 1/2 teaspoons of baking soda
- 1 3/4 cup of white sugar
- 1/2 cup of oil
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of cream of tartar
- For the mousse filling.
- 3 cups of heavy cream
- 1 1/2 cup of sifted sugar (sifted 10 times)
- 3/4 cup of sifted cocoa
- 2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 teaspoon of unflavored gelatin
Instructions
-
Put the cocoa in a small mixing bowland stir in the boiling water until its smooth. Let it cool for 20-30 mins.
While it cools set the oven to 160 degrees C (325 degrees F)
Sift the white flour with the salt, the baking soda and the sugar. Make a little well in the center of the flour mixture and pour in the oil, the separated egg yolks, the vanilla extract and the cocoa. Use a wooden spoon to beat them together until they are smooth.
Add the cream of tartar to the egg whites by sprinkling it over the top. Beat them until nice stiff peaks have formed. Here’s where you need a whisk. Use a whisk to gently fold the batter into the beaten egg whites. Place them in a 25 c (10 inch) ungreased tube pan. Place the pan in the oven and bake for 60 minutes. Remove from the oven and allow it to cool on a wire rack for 1 1/2 hours.
For the mousse filling.
In a small mixing bowl, blend together all the ingredients except the gelatin. Place the mixture in the refrigerator for one hour to cool.
After cooled, use a mixer to blend the mixture until it is stiff. Return it to the refrigerator.
Sprinkle the gelatin over 2 tablespoons of cold water to soften. Heat it over hot water until it dissolves and then allow it to cool.
Cut a 2.5 c (1 inch) slice from top of cake crosswise. Cut out a 2.5 c (1 inch) cavity in the middle of the cake ring.
Measure 2 1/2 cups of the mousse filling and stir in the dissolved gelatin. Use this to fill the cavity. Put the top back on the cake.
Mix 1/2 cup of the remaining filling and 1 1/2 cups crumbs from the cavity you dug out and from the top you cut off. Use this to fill the center. Frost the chocolate mousse cake with remaining filling and place in the refrigerator for awhile before serving.
I'm trying this for my son's birthday cake tonight. My concern is looking at the recipe calling for 1 1/2 cups sugar sifted 10 times. Is this confectioner's sugar or regular white sugar? I've never heard of having to sift regular sugar 10 times, so that's why I ask. I guess I'll know when I try it huh? Thanks for the recipe though. The cake batter tasted amazing, so I'm assuming the cake will be the same!
Okay, made the mousse with actual sugar & it turned out perfectly! The mousse tastes wonderful! Thanks for the recipe Shannon.
I think she means the 10X confectioners sugar.... like Dominos brand. I don't think she means you have to sift it ten times. ;)
gmkcaron, I would have thought the same thing to sift it 10x!!!
This sounds delish and I have a few questions... 1. When you say tube pan, do you mean bundt pan? 2. I'm a little confused at the part where I cut the cake crosswise and fill it with the mousse? If it's a bundt pan, there's already an empty center.....if it's just a round springform pan, do I cut a deep hole in the center? I'm trying to visualize this part of the process and am a little confused...but then again it's really HOT here in Central PA - hehehehehehe!!!!!!
Hope to hear from you soon as I'd like to make this in a day or two......
Thanks! Lisa
If you haven't figured it out yet, a tube pan is what you would make an Angel food cake in. It's similar to a bundt pan, but taller with a smooth outside. Cut 1" off the top of the cake and set that part aside. Then hollow out the bottom portion to fill with mouse. Put the top back on and then fill the "hole" part with the cake taken from hollowing out the bottom and the remaining mouse. Hope this helps.
I tried the mousse and its tasty. I think I mess up the gelatin. I added the cool gelatin in the chocolate mousse, but the gelatin was clunky (lumps) and was not distributing evenly in the mousse. What did I do wrong?
hi Im very confused as to how u fill the mousse. first u said to cut the top off i understood that. then i understood the making a cavity. is around all the way in the pan? then how can u put the top back on and then fill the cavity?????? im sorry im jst confused please clarify!!:)