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Sunday, July 24, 2011

Chocolate Mouse Cake




The above cake was my attempt at a topsy turvey cake.  I made the bow and all the flowers...what fun this was.  I used the chocolate mouse cake recipe because it is everyone's favorite cake.

The cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup express coffee or very strong coffee (hot)
3/4 cup vegetable oil (do not substitute for a low cal oil)
2 large eggs
Preheat oven to 350 degrees. Grease and flour 3- 9 inch round cakepans.
In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt and mix well. Add milk, Oil, and eggs. Beat at med speed till
mixed well. Add hot coffee and starting on low beat till mixed in and then turn back to medium and mix till smooth.
Pour mixture evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let
cakes cool completely on wire racks. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a
cakeplate; spread with one-fifth of the Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour.
Spread chocolate Fudge Frosting evenly over top and sides of cake. You can garnish sides of cake with grated chocolate and top with chocolate
curls for a nice touch.

Chocolate Mousse Recipe:
1 envelope unflavored gelatin
3 tblsp cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
In small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
In a small bowl, combine sugar and cocoa powder, mix to combine.
In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form.
Stir in gelatin mixture to combine. Cover and chill for 4 hours.

Chocolate Ganache frosting:
1 cup sugar
1 cup heavy whipping cream
5 (1-oz) squares unsweetened chocolate
10 tblsp butter
1 cup sifted confectioners sugar (do not at this to the first mixture, read the following carefully)
In a medium saucepan, combine sugar (not powdered sugar) and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for
6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in
SIFTED confectioners' sugar. Let mixture cool until it reaches a spreadable consistency








2 comments:

  1. Dang you quilt, you use power tools and you bake cakes like that! Very impressive

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  2. lol, thank you...I think maybe I have a focus problem...;) It would be so much cheaper to have only a couple hobbies!
    This cake...OMY this is the best cake I've ever had in my entire life. If you love to bake, this one is worth the time and effort. I freeze the cake then spread the mouse then freeze it again before frosting, it is the easiest way to get a level cake.

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