Chocolate Mousse Cake Recipe

I saw this chocolate mousse cake on TV and was so impressed I had to put together a recipe, it has become one of my favorite desserts to serve because it is so spectacular. See more of my elegant gourmet Dessert Recipe creations with photographs.  See another Chocolate Mousse recipe served in a martini glass!

Chocolate Mousse Cake
source: recipe and photograph created by Peggy Bucholz, www.finedinings.com

Recipe Type: chocolate, cake, mousse, dessert

Prep Time: 50 min
Cook Time: 10 min
Total Time: 1 hr
Servings: 8

Ingredients:

cake
1 cup sugar
1 cup all purpose flour
2 tablespoons cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla

8 ring moulds (I use empty 8 ounce tomato sauce cans, ends removed and cut in half horizontally)
8 pieces parchment paper 9-inch x 4-inch

chocolate mousse
8 ounces semi-sweet chocolate
2 ounces butter, unsalted
3 eggs, separated
3/4-cups heavy cream

raspberry sauce
1/4 cups Raspberries, fresh or frozen
Granulated sugar, sweeten to taste
1/2 teaspoon cornstarch

creme anglais garnish
1/4 cup heavy cream
1 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 egg yolk slightly beaten

chocolate ganache garnish
1/2 cup heavy cream
2 tablespoons corn syrup
6 ounces bittersweet or semisweet chocolate, chopped fine

squirt bottle (I use a plastic catsup or mustard container with a small opening)

Instruction:

To make Chocolate Cake Recipe: can be made 1 day ahead
Preheat oven to 350 degrees F.

In a large mixing bowl combine the dry ingredients 1 cup sugar, 1 cup flour and 2 tablespoons cocoa.

In a saucepan combine and bring to boil 1/4 cup butter, 1/2 cup water and 1/4 cup vegetable oil; stir into the dry ingredients. Add the 1 egg, 1/4 cup buttermilk, 3/4 teaspoon baking soda and 1/2 teaspoon vanilla blending thoroughly. Pour cake batter into an un-greased 10x15-inch sheet pan. Bake at 350 degrees F. for 10 minutes; cool the cake on a rack.

Cut 16 round pieces from the cake using a ring mould. Put empty moulds on a flat plate or tray that will fit in the refrigerator; insert parchment paper around inside each ring, set aside. Make the mousse.

To make Chocolate Mousse: Melt 8 ounces semi-sweet chocolate and 2 ounces unsalted butter in saucepan; remove from heat, blend in 3 slightly beaten egg yolks. Refrigerate until cool.

In a mixing bowl beat 3 egg whites to stiff peaks. In a second clean mixing bowl beat 3/4 cup heavy cream to stiff peaks. Fold beaten egg whites and cream into the cooled mousse mixture.

Put a cake round inside the parchment lined ring mould, spoon the mousse on top, add a second cake round to the mousse. Repeat this process filling each ring mould with the mousse. Cover and refrigerate overnight for the mousse to set.

To make Raspberry Sauce: can be made 1 week ahead
Puree raspberries and 1 teaspoon sugar in blender or processor; strain; place in saucepan, bring to a boil; add cornstarch stirring until thickened; transfer to a bowl, cover and refrigerate.

To make Crème Anglais Recipe: can be made 1 day ahead or use softened vanilla ice cream
In a saucepan over medium heat combine 1/4 cup heavy cream, 1 tablespoon granulated sugar and 1/4 teaspoon vanilla, bring to boiling point but do not boil, it may curdle.

Place the 1 egg yolk in a bowl, add 2 tablespoons hot cream mixture whisking vigorously (to temper egg). Add yolk mixture back to saucepan whisking rapidly until mixture thickens. Strain if necessary; cover and refrigerate.

To make Chocolate Ganache: can be made 2 weeks ahead
In a saucepan, bring 1/2 cup heavy cream and 2 tablespoons corn syrup to a simmer; remove from heat; add 6 oz finely chopped chocolate whisking until melted and smooth. Cool; pour into a squirt bottle, cover and refrigerate.

To serve
white chocolate, shaved
8 mint sprigs

Remove cake rounds from refrigerator, place one on each individual serving plate; remove ring moulds and parchment paper from the mousse cakes. Garnish plates with raspberry sauce, crème anglais, chocolate ganache (microwave the ganache if necessary until it is softened), add white chocolate, mint sprigs and serve.