Easy Chocolate Mousse Cake Recipe
- Yield: 8 servings
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Easy chocolate mousse cake recipe. Cakes often mean a party, but you can serve them at any time of day. Whether it’s a tea-time treat or lunch-time dessert, a cake is always much appreciated. You may also like to prepare Maple Syrup Bombe:
Maple Syrup Bombe Recipe
Put a folded paper napkin under the bombe, on the platter. This prevents any melting ice cream from spoiling the look of your dessert. Decorate it with whipped cream, nuts, fresh fruit, or caramel straws.
Makes 4 servings
Ingredients: 2/3 cup (160 ml) maple syrup, 3 egg yolks, 1/2 cup (125 ml) 35% cream, 1/2 teaspoon vanilla extract, 3 egg whites, 3 tablespoons granulated sugar
Instructions: In a top of double-boiler, at low heat, simmer maple syrup and egg yolks, stirring constantly until mixture thickens. Remove from the heat. Stir until maple mixture cools, then add the nuts.
In mixing bowl, combine cream and vanilla extract. Whip well and set aside. In a separated bowl, beat egg whites until stiff peaks form, adding sugar when a beating is three-quarters done.
With a spatula, fold whipped cream into egg yolks and maple syrup, then gently fold in egg whites. Pour mixture into 4-cup (1L) plastic container. Freeze 8 hours.
Place the plastic container in hot water to unmold. Garnish with fruit and caramel straws.
How to Make Caramel Straws at Home
Melt 1/2 cup (125 ml) of sugar and 2 teaspoons water. Simmer until the liquid turns golden brown. Dip a fork into caramel. Wave the fork back and forth over the saucepan, letting viscous string form, supported by the sides of the saucepan. These will harden in 2 minutes. Break them off and use them to decorate your favorite desserts.
Easy Chocolate Mousse Cake Recipe
- 1 cup (250 ml) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, beaten
- 1 cup sugar
- 2 teaspoons freshly squeezed lemon juice
- 6 tablespoons milk
- For Mousse Icing:
- 1/2 pound (240 g) sweet chocolate squares
- 3 tablespoons cold water
- 1/4 cup sugar
- 4 egg yolks
- 1½ cups (375 ml) 35% cream
- 4 egg whites
Preheat the oven to 375 F (190 C).
In a bowl, combine all-purpose flour, baking powder, and salt. Mix well and set aside.
In a separate bowl, beat eggs and gradually add sugar. Blend well after each addition. Stir in lemon juice.
Heat milk without boiling.
Add dry ingredients to beaten eggs in 4 stages. Pour heated milk directly into the batter. Stir well.
Pour batter into a round 8-inch (20 cm) unbuttered cake pan. Bake in preheated oven for 25 minutes.
Remove from the oven and stand to cool on wire rack. Turn it out of the pan and slice into 3 layers.
For Mousse Icing: Melt chocolate squares with water in a top of double-boiler. Add sugar and stir well. Remove from the heat and let stand to cool. Add unbeaten egg yolks and stir well.
Whip cream. Beat egg whites until stiff peaks form. Add whipped cream to chocolate mixture, then fold in egg whites.
Icing the cake: Put the first layer in an 8-inch (20 cm) spring pan. Cover this layer with 1/4 cup icing. Repeat until all three layers are iced, set aside the remaining icing.
Put the cake in the freezer. Take it out 10 minutes before serving, remove the sides of the pan, and ice around the edges. Decorate the cake with piping and chocolate curls, sprinkled with a little icing sugar.