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Tuesday, March 17, 2015

Chocolate Mousse Cake~ March Madness

Tender chocolate sponge cake is layered with chocolate mousse, in this decadent cake.


Chocolate Mousse Cake from Hun... What's for Dinner?



I am officially the mother of a tween boy. Mr B turned 10 at the end of February. I really don't feel old enough to have a 10 yr old, but I guess that's a good thing right? When I asked Mr B what kind of cake he wanted for his birthday, he quickly answered Chocolate Mousse Cake. When I asked him about what he thought chocolate mousse cake was, he answered chocolate cake, layered with chocolate mousse. No problem right?

I asked my friend Amy (from Crumbs in my Mustachio) if she had a good from scratch mousse recipe. She happily shared her chocolate silk recipe with me, saying it would make a great cake filling. I made her recipe and lightened it a bit, with some fresh whipped cream. It was perfect! For the cake, I went for a chocolate sponge, which I layered with the mousse. Since I had leftover mousse, I also frosted the outside of the cake with it and finished it all off with chocolate whipped cream and cherries. The cake was a total hit and I think it tasted better the next day, when the mousse had time to set and meld with the cake. Mr B loved his birthday cake!

Chocolate Mousse Cake from Hun... What's for Dinner?


Chocolate Mousse Cake

Cake:
2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C cocoa powder
1-2 Tbs of vegetable oil

Filling:
2/ 3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
4 egg yolks
5 oz bittersweet chocolate,chopped
2 oz unsweetened chocolate, chopped
2 Tbsp butter
1 tsp vanilla
1 tsp instant coffee
1/2 C 35% cream (heavy cream)

2 Tbs powdered sugar

chocolate whipped cream:
1 C 35% cream (heavy cream)
2 Tbs cocoa powder
1/4 C powdered sugar

shaved chocolate and maraschino cherries, to garnish
Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined. In a mixing bowl whisk milk and egg yolks together. In a slow steady stream, while whisking, add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while whisking constantly so that you do not scramble your egg yolks. Cook until mixture thickens and begins to boil. Reduce heat and continue to cook and stir for 1-2 more minutes. Remove from heat add chocolate, butter, instant coffee and vanilla; stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk. Place in the fridge for 1-2 hours to let cool completely.

Preheat oven to 350 degrees F. Grease and line, a jelly roll pan, with parchment paper. 

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate.Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large cooling rack. Remove wax paper and trim any crisp edges. Let cool completely.
Once chocolate silk is completely cooled, beat 1/2 C 35% cream with 2 Tbs powdered sugar, until cream comes to stiff peaks. Gently fold whipped cream into chocolate silk.
Cut cooled cake into 4 equal pieces (cut in half width wise and then cut each half in half again, width wise).
Place one slice of cake on the bottom of a cake plate, or board. Add a layer of chocolate mousse, so it completely covers the cake (filling should be half an inch thick). Top with a second piece of cake and repeat with filling and cake, until all pieces of cake are used. Use any remaining chocolate mousse to frost top and sides of cake. Place cake in refrigerator.
Using a chilled mixer bowl and whisk attachment, beat remaining 1C heavy cream, with 2 Tbs of cocoa powder. When mixture comes to soft peaks, slowly add in 1/4C powdered sugar and beat to stiff peaks. Place chocolate whipped cream into a large pipping bag fitted with a Wilton 109 decorating tip. Remove cake from fridge and pipe chocolate whipped cream around base of cake. Make 4 rosettes on top of cake. Drain 4 maraschino cherries on paper towel and place on top of each rosette. 
Keep the cake in the refrigerator until ready to serve. Return any uneaten cake to the fridge.
~~~~~~~~~~~~~~~~~~~~~~~~~~
March Madness Recipe Round Up

This month, a few other bloggers and I thought it would be fun to post some fun recipes, for the month of March. We are calling our event March Madness. We will each post one recipe per day, from March 16-21st. Let's see what everyone is sharing! (links will be added every day, as remaining posts go live).



This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
Clever Chicks
Hearth and Soul
Create LINK Inspire
Munching Mondays
Treasure Box Tuesday
Tickle my Tastebuds
Made by You Monday
Mouthwatering Mondays
Mix it Up Monday
Marvelous Monday
You're Gonna Love It
Much Ado About Monday
Lou Lou Girls Fabulous Party
Two Cup Tuesday

14 comments:

Tampa Cake Girl said...

Cindy, this cake is absolutely stunning. I love, love, love chocolate mousse! This is right up my alley. I love it.

Bintu Hardy said...

Wow, I really want to bury my face in this cake.

Michelle Nahom said...

What a gorgeous cake! It looks so good!!

Peter of Feed Your Soul Too said...

This is madness any time of year. Love it!

Lynnette Moore said...

One of the most beautiful birthday cakes I have ever seen! Nettie

Nicole Neverman said...

This cake is just stunning!! I love everything about this! Your son must have been delighted :)

foody schmoody said...

I don't have enough words to describe how perfect this came out! It looks like it's straight out of a bakery case!

mealplanmaven said...

I can see why you are proud of this cake...it's absolutely stunning Cindy!

Joy Bee said...

Yum. i've got to try making this someday it would be a perfect birthday cake (for me). I'm pinning this.

April J Harris said...

Happy Belated Birthday to your son, Cindy! I know what you mean - my son is 22 and I have no idea how that happened! What a beautiful cake - it really is absolutely stunning. I can just imagine how gorgeous it tastes. Thank you for sharing it with us at the Hearth and Soul hop.

Catherine said...

Dear Cindy, Happy Birthday to your son! Time flies doesn't it?! I feel that way with my kids.

This cake looks absolutely wonderful! I would love a slice of this beautiful dessert. xo, Catherine

Catherine Holt said...

Oh yum. This definitely looks like a chocolate cake I could be tucking into :-)

Thanks for linking up to Marvelous Monday on Smart Party Planning.

Michelle Meche said...

I like the way Mr. B thinks--great idea for a cake. It turned out beautiful, Cindy. And I'm sure delicious too.
Happy 10th Birthday to Mr. B!
Thank you for sharing!

Kimberly Lewis said...

This looks incredible! I'm drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by tonight at 7, so we can see your amazing projects. Lou Lou Girls