Chocolate Mousse Cake – Tastes Higher From Scratch

February 11, 2022

Elegant, moist and scrumptious Chocolate Mousse Cake recipe crammed with a straightforward do-it-yourself chocolate mousse, and heat chocolate frosting poured on high.

Need extra cake recipes? Strive my German Chocolate Cake, Berry Cake, or Coconut Cake with Pineapple Filling!

Why I like this simple mousse cake:

  • Prep Forward – The chocolate mousse recipe couldn’t be simpler to make, and you’ll prep all the things prematurely!
  • Elegant – Fancy sufficient to impress any visitors, particularly a chocolate lover!
  • Scrumptious – The chocolate cake is moist and divine. The chocolate mousse filling is creamy and pairs completely with the cake. It will develop into your new favourite cake!

How one can make Chocolate Mousse:

Make the Mousse: Begin by mixing the cocoa powder and scorching water collectively till easy. Soften chocolate chips within the microwave, or utilizing a double boiler. Add the cocoa powder combination to the melted chocolate and stir till easy. Enable to chill to room temperature.

Whip the cream and sugar collectively in a big mixing bowl till very stiff peaks. Add the cooled melted chocolate and gently fold the combination collectively to mix. Refrigerate till prepared to make use of.

Two process photos for making homemade chocolate mousse.

How one can make Chocolate Mousse Cake:

Bake Chocolate Cake: Stir collectively sugar, flour, cocoa powder, baking powder, baking soda, and salt in a big bowl. Add eggs, milk, oil, and vanilla. Beat on medium pace for two minutes. Stir in boiling water then pour into ready pans. Bake at 350 levels for 30-35 minutes, or till a toothpick inserted comes out clear. (Should you don’t need to make the cake from scratch, you should use a field cake combine).

Halve the Cake Rounds: As soon as the truffles have cooled use a pointy serrated knife to torte them in half, lengthwise, so you’ve gotten 4 skinny layers of chocolate cake.

A baked chocolate cake round being cut in half, horizontally.

Stack Cake with Mousse Filling: Place the primary cake layer in your serving tray. Clean a skinny layer of chocolate mousse over it, and high with the subsequent layer of cake. Repeat to assemble a cake with chocolate mousse between every layer. Clean any further chocolate mousse you’ve gotten over the outsides of the complete cake to make a”crumb” coat to seal the cake.

Refrigerate the cake for at the least half-hour (or as much as 1-2 days, lined) when you make the chocolate frosting.

A chocolate cake round on a plate with mousse added on top, then additional cake layers stacked, with mousse between each layer.

Make Frosting: Mix milk, cocoa, and butter in a medium saucepan. Convey to a boil then take away from warmth. Add powdered sugar and blend with electrical beaters to eliminate any lumps. Cool for at the least 15-20 minutes, stirring sometimes. Remember to enable the frosting to chill lengthy sufficient. You need it mushy sufficient to nonetheless be “pourable” however you don’t need it to be so heat that it melts the mousse right into a puddle.

Warm chocolate frosting being poured over a chocolate cake filled with chocolate mousse.

Professional Tip: Lay items of parchment paper round, and gently underneath the sides of the cake to catch the frosting because it drips down. I often simply pour the frosting slowly and catch it because it comes down the perimeters of the cake, smoothing it alongside the perimeters of the cake.

A chocolate mousse cake with a slice removed from it.

Make Forward Directions:

  • Chocolate Mousse: Place in an hermetic container within the fridge for as much as 5 days. Fold it once more gently with a spatula earlier than utilizing. However the texture is finest the day of.
  • Cake Rounds: These may be made prematurely and frozen. As soon as baked, cool them fully after which wrap them in a double layer of plastic wrap. Place in a freezer secure bag and freeze for as much as 3 months.

Extra Desserts to Strive:

Observe me for extra nice recipes

Recipe

Chocolate Cake:

  • Warmth oven to 350°F. Grease and flour two 8 or 9 inch spherical baking pans. (I prefer to line the underside of mine with wax or parchment paper).

  • Stir collectively sugar, flour, cocoa powder, baking powder, baking soda and salt in massive bowl.

  • Add eggs, buttermilk, oil and vanilla; beat on medium pace of mixer 2 minutes.

  • Stir in boiling water (the batter will probably be skinny). Pour batter into ready pans.

  • Bake for about 30 to 35 minutes or till a toothpick inserted within the heart comes out clear. 

  • Enable cake to chill within the pan for five minutes after which take away to wire cooling racks. Cool fully. (You can freeze the cake rounds at this level, if desired.)

Chocolate Mousse:

  • Stir the cocoa powder and scorching water collectively.  In a double-boiler (or within the microwave) soften the chocolate chips, simply till easy.  Add the cocoa combination to the melted chocolate chips and stir effectively to mix.  Enable to chill to room temperature.

  • In a separate massive bowl, beat the cream and sugar till very stiff peaks type.  Add the chocolate combination and fold in with a spatula till effectively mixed.  Refrigerate till prepared to make use of, as much as 5 days.

Chocolate frosting:

  • In a medium saucepan, add milk, cocoa, and butter.  Convey to a boil.  Take away from warmth.

  • Add powdered sugar and blend with electrical beaters to eliminate any lumps.  Enable to chill for 15-20 minutes, stirring sometimes. 

Meeting:

  • As soon as truffles have cooled, use a pointy serrated knife to torte every cake (lower every cake evenly in half, horizontally, in order that you find yourself with 4, skinny, 9” cake items).

  • Place your first cake layer in your cake serving plate. Unfold a giant spoonful of mousse on high of that cake layer. Repeat with the remaining cake layers, including a layer of mousse filling between every layer of cake.

  • Use remaining mousse filling to unfold it evenly across the total outdoors and high of the cake. Refrigerate for half-hour.

  • (I often make the nice and cozy chocolate frosting whereas the cake is within the fridge.)

  • Take away cake from fridge and really slowly pour the cooled chocolate frosting excessive. Use a spatula or knife to softly unfold the frosting evenly over the surface of the cake as you pour. 

  • Refrigerate till able to serve.

Chocolate cake recipe is the Hershey’s Chocolate cake Make Forward Directions:
  • Mousse: Place in an hermetic container within the fridge for as much as 5 days. Fold it once more gently with a spatula earlier than utilizing. However the texture is finest the day of.
  • Cake Rounds: These may be made prematurely and frozen. As soon as baked, cool them fully after which wrap them in a double layer of plastic wrap. Place in a freezer secure bag and freeze for as much as 3 months.

Energy: 583kcalCarbohydrates: 85gProtein: 6gFats: 26gSaturated Fats: 12gPolyunsaturated Fats: 3gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 56mgSodium: 357mgPotassium: 345mgFiber: 4gSugar: 66gVitamin A: 370IUVitamin C: 1mgCalcium: 106mgIron: 3mg

Did You Make This Recipe?

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*I first shared this recipe in Could 2014. Up to date Could 2018 and February 2022.



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