Chocolate Mousse cake

The recipe Chocolate Mousse cake can be made in about 45 minutes. One serving contains 438 calories, 8g of protein, and 27g of fat. This recipe serves 12. For 86 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. If you have whole wheat pastry flour, strong coffee, reduced fat cream cheese, and a few other ingredients on hand, you can make it. This recipe is liked by 14 foodies and cooks. It is brought to you by Eat Good 4 Life. valentin day will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Similar recipes include Oreo Mousse Filled Chocolate Trifecta Cake Using Cake Boss Mix, Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse, and Dark Chocolate, Raspberry Cake And Its Chocolate-ginger Mousse.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease and flour a 9 inch springform pan and set aside. (You can also use two 9 inch round cake pans). Preheat oven to 350 F.In a bowl mix all the wet cake ingredients. Add dry ingredients to the bowl and combine. Pour batter into prepared pan and bake for about 50- 60 minutes or until tester comes out clean (I baked mine for about 50 minutes).Remove cake from the oven and cool on a wire rack completely.For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar and cocoa powder beating until stiff peaks form.For the frosting. In another bowl beat the cream cheese, and sugar. Over medium to high heat bring heavy cream to a boil. Turn of heat and add chocolate chips. Blend together until chips are melted. Pour the melted chocolate into the cheese mixture and combine. Let it sit for 30-40 minutes until if firms up a bit. You can place the mixture in the fridge to speed up the process. (If the mixture does not firm up you can add more powdered sugar but I don't think it will be neccessary)To assemble the cake. Because I baked the cake in a 9 inch springform pan rather than in two 9 inch pans I divided the cake in two layers by cutting it horizontally.Spread the mouse over one cake layer. Top with second cake layer and frost the top and sides with the chocolate frosting.Decorate as desired.

 

Step by step:

1. Grease and flour a 9 inch springform pan and set aside. (You can also use two 9 inch round cake pans). Preheat oven to 350 F.In a bowl mix all the wet cake ingredients.

2. Add dry ingredients to the bowl and combine.

3. Pour batter into prepared pan and bake for about 50- 60 minutes or until tester comes out clean (I baked mine for about 50 minutes).

4. Remove cake from the oven and cool on a wire rack completely.For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar and cocoa powder beating until stiff peaks form.For the frosting. In another bowl beat the cream cheese, and sugar. Over medium to high heat bring heavy cream to a boil. Turn of heat and add chocolate chips. Blend together until chips are melted.

5. Pour the melted chocolate into the cheese mixture and combine.

6. Let it sit for 30-40 minutes until if firms up a bit. You can place the mixture in the fridge to speed up the process. (If the mixture does not firm up you can add more powdered sugar but I don't think it will be neccessary)To assemble the cake. Because I baked the cake in a 9 inch springform pan rather than in two 9 inch pans I divided the cake in two layers by cutting it horizontally.

7. Spread the mouse over one cake layer. Top with second cake layer and frost the top and sides with the chocolate frosting.Decorate as desired.

Nutrition Information:

covered percent of daily need

 

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