Chocolate Mousse Cake – TeaTime Magazine


Serve our Chocolate Mousse Cake for an indulgent, chocolatey finish to afternoon tea.

1705240409 828 Chocolate Mousse Cake TeaTime Magazine

Chocolate Mousse Cake

2015-01-08 21:48:05

1705240409 828 Chocolate Mousse Cake TeaTime Magazine

Yield: 24 servings • Preparation: 45 minutes • Bake: 15 minutes • Cool: 1 hour • Freeze: 5 hours

  1. 4 (1-ounce) squares bittersweet chocolate, such as Ghirardelli
  2. 1 cup all-purpose flour
  3. ¾ teaspoon baking powder
  4. ¼ teaspoon baking soda
  5. ¼ teaspoon salt
  6. ½ cup salted butter, softened
  7. ½ cup sugar
  8. ¼ cup firmly packed light brown sugar
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. ½ cup whole buttermilk
  12. 1 recipe Chocolate Mousse (recipe follows)
  13. 1 recipe Chocolate Whipped Cream (recipe follows)
  14. Garnish: chocolate curls and strawberries
  1. Preheat oven to 350°.
  2. Line a 13-x-9-inch baking pan with heavy-duty aluminum foil, letting foil hang over sides. Spray pan with nonstick cooking spray. Line foil with parchment paper, and spray again. Set aside.
  3. Melt chocolate according to package directions. Set aside.
  4. In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking to blend. Set aside.
  5. In a large bowl, beat butter, sugar, and brown sugar at high speed with an electric mixer until fluffy, approximately 5 minutes, scraping down sides of bowl as necessary. Add eggs, one at a time, beating until incorporated. Add vanilla extract and melted chocolate, beating until incorporated.
  6. Add flour mixture to chocolate mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture.
  7. Spread batter into prepared pan, smoothing level, using an offset spatula. Tap pan on counter several times to release air bubbles.
  8. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 15 minutes. Remove from oven, and let cool completely in pan on a wire rack.
  9. Using an offset spatula, spread cold Chocolate Mousse over top of cake in an even layer. Freeze until surface of mousse is firm, approximately 1 hour.
  10. Spread Chocolate Whipped Cream over mousse in an even layer, and return to freezer for 4 hours.
  11. Using foil handles, lift cake from pan. Remove parchment-paper liner. Place cake on a cutting surface. Using a long sharp knife, trim rough edges from all sides of cake, and cut into 2-inch squares.
  12. Garnish each piece with chocolate curls and a strawberry, if desired.
  1. Chocolate Mousse Cake can be made a day in advance and frozen until needed.

TeaTime Magazine

Chocolate Mousse

2015-01-08 21:49:10

Yield: 3 cups • Preparation: 20 minutes • Cook: 3 to 5 minutes • Refrigerate: 1 hour

  1. 2½ cups heavy whipping cream, divided
  2. 5 large egg yolks
  3. ⅓ cup sugar
  4. 1 teaspoon vanilla extract
  5. 8 (1-ounce) squares semisweet chocolate, such as Ghirardelli, melted
  1. In a medium saucepan, heat 1 cup cream until hot but not boiling.
  2. In a medium bowl, combine egg yolks and sugar, whisking vigorously until well blended. Gradually add hot cream in a slow stream, whisking constantly until well blended. Return mixture to saucepan, and cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  3. Strain custard through a fine-mesh sieve into a bowl, discarding solids. Add vanilla extract, stirring to combine. Add melted chocolate, stirring until incorporated. Let cool.
  4. In a large bowl, beat remaining 1½ cups cream at high speed with an electric mixer until stiff peaks form. Fold whipped cream into chocolate custard until incorporated. Cover, and refrigerate until mixture has thickened, approximately 1 hour.

TeaTime Magazine

Chocolate Whipped Cream

2015-01-08 21:50:04

Yield: 3 cups • Preparation: 5 minutes

  1. 2 cups cold heavy whipping cream
  2. ⅓ cup confectioners’ sugar
  3. 3 tablespoons natural unsweetened cocoa powder
  4. 1 teaspoon vanilla extract
  1. In a large bowl, beat cream, confectioners’ sugar, cocoa, and vanilla extract with an electric mixer, starting at low speed and gradually increasing to high, until stiff peaks form. Cover, and refrigerate until needed.

TeaTime Magazine

From TeaTime July/August 2010

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