Chocolate, Chocolate Moose Cake. Chocolate Mousse Cake Recipe, eggless and without oven. Learn how to make this decadent "chocolate mousse cake". This is the perfect Chocolate Mousse Cake recipe.
This Chocolate Cake with Chocolate Mousse Filling belongs in a baking contest! It's a simply amazing moist chocolate cake filled with dark chocolate mousse, and a warm chocolate frosting poured on top! The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. You can cook Chocolate, Chocolate Moose Cake using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chocolate, Chocolate Moose Cake
- You need 2 1/2 cup of finely crushed, chocolate graham cracker crumbs.
- It’s 1/2 cup of (1 stick) butter, melted.
- Prepare 3 1/4 cup of semi sweet chocolate chips, divided.
- It’s 4 of egg yolks.
- It’s 2 of eggs.
- Prepare 1 pints of heavy whipping cream.
- You need 1/3 cup of confectioners sugar.
- It’s 6 oz of white chocolate.
- It’s 1/2 tsp of vegetable oil or shorting.
I recently came across a chocolate mousse layer cake with ganache on The Food Network and decided to make my own version with one single. This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with rich chocolate frosting. With its four towering layers and striking appearance, it's perfect for extra-special occasions. Our thanks to Sharon Kurtz of Emmaus, PA.
Chocolate, Chocolate Moose Cake instructions
- In medium bowl, mix chocolate crumbs, and melted butter. Press in bottom and half way up sides of 9" spring form pan.
- In small bowl, beat egg yolks and eggs; set aside.
- In a double boiler(I used a pot filled with a little water and a medium glass bowl), add 3 cups of semi sweet chocolate chips. Cook on low, heat until fully melted. Quickly beat in eggs, until well blended. Remove from heat and let cool slightly while you do the next step..
- In large bowl beat heavy whipping cream with electric mixer until soft peaks form. Add sugar and beat until stiff peaks form..
- Fold whipped cream into chocolate until fully incorporated. Pour into pie shell. Refrigerate for at least 6 hours or over night..
- Line a baking sheet with foil. In double boiler melt white chocolate chips. Spread to about a 1/4 inch thick on foil. In microwave melt remaining 1/4 cup of semi sweet chocolate chips and oil. Check it every 20 seconds, until fully melted. With a fork splatter over top of white chocolate. Refrigerate also..
- When cake is done chilling, remove from spring form pan. Break white chocolate into pieces and poke into cake.
Melt the chocolate in a bowl set over simmering water stirring. This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it. Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. There is very little that needs to be said about a chocolate mousse cake.
