Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. This Chocolate Mousse Cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. Prepare a second batch of whipped cream following the same instruction of above, adding the cocoa powder together with the powdered sugar and vanilla. Set aside. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges. (You could freeze the cake rounds at this point, if desired.). Make the Cake: Preheat oven to 350F. In a large bowl, mix together sweetened condensed milk and melted chocolate. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Spread the cooled chocolate ganache over the top of the cake and garnish with fresh berries and whipped cream if desired. Flourless Chocolate Mousse Cake. Cake Rounds: These can be made in advance and frozen. Micah Leal is a chef and recipe developer with 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Stir the cocoa powder and hot water together. Set aside. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Chocolate Cake: Sift the dry ingredients into a bowl. Place milk in a small saucepan; bring to a boil. Preheat the oven to 350F. Step 3. Add the chocolate mixture and fold in with a spatula until well combined. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Press into the bottom of the springform pan using the bottom of a flat measuring cup. I believe that anyone can make this recipe! First bake the cake, then make the chocolate mousse and once the mousse has set then add the ganache and whipped cream topping. Two textures combine to make the ultimate dessert! I love love love my chocolate cake recipe. Microwave the chocolate together with the heavy cream in 30 second increments, stirring as needed. Set aside to cool to room temperature, about 1 hour and 15 minutes. I dont know why it took me so long to combine my favorite chocolate cake with my favorite easy chocolate mousse. Flourless Fudge Cake (Bottom Layer) Preheat oven to 325 degrees F. Line the bottom of a 9-inch springform pan that is at least 3 inches high with parchment paper. I was using my stand mixer and had to transfer the whipped cream to another bowl while I did the cream cheese part. (-) Information is not currently available for this nutrient. A mousse (/ m u s /; French: ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture.It can range from light and fluffy to creamy and thick, depending on preparation techniques. Beat on medium speed for 2 minutes. Place the chocolate in a medium bowl. The ganache will be thin and pourable at first but as it cools and once refrigerated, it will thicken, but still be easy enough to cut right through. Place 1 tablespoon of cold water in a small dish. Heat butter and chocolate in the microwave until melted. Chill 1 cup of ganache for at least 1 hour. I hope you enjoy my easy dessert recipes! Repeat to assemble a cake with chocolate mousse between each layer. Lemon-Chocolate Mousse Cake. Hi! But the texture is best the day of. Fill a pot about a quarter of the way with water. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Chill for 30 minutes in the fridge. Pour into medium bowl and refrigerate until thick but not fully set (about 1-2 hours) *. Set aside. Stir the liquid gelatin into the melted chocolate and set it aside to cool. Let the chocolate mixture come to room temperature. Heat the heavy whipping cream until it just starts to boil, then pour it over the chocolate chips. 05 of 10. Add sugar, and beat at medium-low speed until sugar is melted and mixture is smooth, stopping to scrape sides of bowl. COPYRIGHT 2022 BEYOND FROSTING, ALL RIGHTS RESERVED. Bring to a boil then remove from heat. Place a heatproof bowl on top and add the butter, chocolate, and brown sugar. In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety. Make the chocolate cake layer: In a medium-sized bowl, mix together the flour, cocoa, sugar, baking powder, and salt and set aside. Line the bottom of a 9-inch springform pan with parchment paper and grease with cooking spray. STEP 2). Heat oven to 350 degrees. 15. In a medium bowl, sift together the flour, cocoa, baking powder and salt. The ingredients should read in the order they need to be used, like the 2 tbsp of cream and the 4 oz of chocolate. Cool Completely. 11. Try my German Chocolate Cake, Berry Cake, or Coconut Cake with Pineapple Filling! Be sure to allow the frosting to cool long enough. In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vanilla, vegetable oil, cocoa, and flour until . Youll definitely want a high-quality chocolate. Bring 1 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat, stirring occasionally to prevent a film from forming on the top. It makes fabulous cupcakes, sheet cakes or layers cakes. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts. (I usually make the warm chocolate frosting while the cake is in the fridge.). Make sure it is compact. Mousse Cakes. Stir in boiling water then pour into prepared pans. Assemble the Cake: Take a hot wet towel and run it around the outside of the springform pan a few times to loosen the cake. Whip cream to firm peaks. First, preheat the oven to 325 and spray a 6" round springform pan with cooking spray. Pour the mixture into the 9 . Add the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda and salt to a large mixing bowl and whisk to combine. Stir until all the ingredients have melted. In 3 additions, fold the cream into the chocolate with a spatula. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Remove from heat. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Gently fold in 2 Tbsp sugar and set in fridge. Leave for a few minutes to cool slightly. Remove cake from springform pan and coat sides and top with room temperature ganache. In a small bowl, mix together water and instant espresso coffee. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. This Chocolate mousse cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. Preheat oven to 350 degrees F (175 degrees C). Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. But until I made this mousse cake, I have never baked it as a single layer. Add the cream cheese to a mixing bowl and beat until creamy and smooth. Add melted white chocolate, and beat until well combined. Add the chocolate and stir constantly until fully melted. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps. Save my name, email, and website in this browser for the next time I comment. Stir in boiling water then pour into prepared pans. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. I have not tried it but I think it should work, as long as you have a pan tall enough, or a cake collar to help support the additional layers before they chill, You just blankly told me how to create the basics to making mousse layered cake thank you <3. Heat 1-inch of water in the bottom half of a double boiler over medium heat. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. In a large bowl, mix together sweetened condensed milk and melted chocolate. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. (I like to line the bottom of mine with wax or parchment paper). Preheat the oven to 350F. Stir in the vanilla extract and salt. Cover the outside of a 9-inch springform pan with a double layer of foil. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Set aside. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Your email address will not be published. Allow to cool to room temperature. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Place the semisweet chocolate in the top half of the double boiler. costcodeals. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Smooth a thin layer of chocolate mousse over it, and top with the next layer of cake. Fold to combine. Stack Cake with Mousse Filling: Place the first cake layer on your serving tray. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Add powdered sugar and mix with electric beaters to get rid of any lumps. Whisk on high until stiff peaks form, about 1 1/2 minutes. 2 cups 60% bittersweet chocolate chips, melted. Add remaining filling and top with the remaining cake layer. Preheat the oven to 180C / 350F / 160C fan forced. Step 1. ** Nutrient information is not available for all ingredients. Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Step 4. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy. Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. 6. If you dont have an 8-inch springform pan, you can still use your baking pan but I suggest to get a cake collar, plastic wrap or parchment paper if you plan to remove it from the pan. Remove from the heat and stir until smooth. Preheat oven to 350F (176C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. Its our favourite recipe. Add the oil and use an electric mixer, at medium speed, to combine the mixture until the dry ingredients are fully coated. Pour batter into prepared pans. Test the cake for doneness by inserting a toothpick into the center of the cake. Whisk in the bloomed gelatin and stir until completely dissolved. Place the hazelnuts and granulated sugar in the bowl of a food processor. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Gradually stir in the water, then instant pudding until smooth. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Mix until smooth. Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below). Pour hot cream over chocolate and stir until the chocolate is melted completely. Line inside of 9-inch springform pan with nonstick foil and wrap a piece of foil around outside, too. If the toothpick comes out clean, the cake is done. Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter. Remaining ganache should be at room temperature. Beat the egg yolks with half of the sugar until fluffy. Whip the cream and sugar together in a large mixing bowl until very stiff peaks. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between. Add the cooled melted chocolate and gently fold the mixture together to combine. Two rich, chocolate cake layers are filled with luscious chocolate whipped cream mousse, then covered with milk chocolate frosting and a dark chocolate glaze. The cup of whipping cream and the powder sugar. Allow the ganache to set a little bit before adding the topping. Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Soak the gelatine sheets in cold water.