When the cakes have cooled, make the chocolate mousse. I would be the only one eating it and would like to grab a piece every couple of weeks as a treat. Use remaining mousse filling to spread it evenly around the entire outside and top of the cake. Allow to cool to room temperature. Refrigerate for 30 minutes. Something that I learned during that time when my life was turned upside down that also applies today, and it applies any time you are going through something difficult is that the hard days don’t last forever. Heat oven to 350°F. Oh, well. Chocolate Cake With Mousse Filling Tastes Better From Scratch. Allow to cool for 15-20 minutes, stirring occasionally. Then, spread a thin layer of chocolate mousse around the sides of the cake. In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken. Place your first cake layer on your cake serving plate. Yes, the final cake should be stored in the fridge. I can be found on Pinterest, Instagram, and Facebook. With your mixer, you’ll beat the heavy whipping cream and sugar together until stiff peaks form at which point you’ll add in the chocolate mixture and mix until smooth. The Best Homemade Chocolate Cake with chocolate mousse filling and chocolate frosting. Even though I am a seasoned baker, I really enjoyed making this cake because it was challenging and a lot of work. That should work. https://www.mycakeschool.com/recipes/easy-chocolate-mousse-filling Buttermilk tip: If you do not have buttermilk on hand, you can verily easily make a substitution. Your email address will not be published. Also it was quite easy. It was so terribly sweet, however, that everybody (even the teenagers) took about four bites and couldn’t eat any more. I ran out of time for the outer layer, but the cake came out perfect, I also make three layers because I don’t trust myself splitting layers of cake. Bake 30-35 minutes, or until a toothpick inserted comes out clean. I wish I could attach two pictures. When it comes to decorating your chocolate cake, you can keep it simple and just sprinkle some chocolate sprinkles on top, or, you can also reserve some of the chocolate mousse filling to pip rosettes on the top of the cake. It looks great. Is it okay to use Dutch-processed cocoa and buttermilk made with 2% milk in this recipe? In the microwave, melt the chocolate chips just until smooth. Add the cocoa mixture to the chocolate chips and stir well. Chocolate Mousse Cake No Bake Dessert Recipes Wobbly. Those of you that have been here for a while know that I lost my husband to cancer, and that in the midst of his cancer treatment, our son was born with a rare disease and he needed two and a half years of dialysis while waiting for a liver and kidney transplant which he’s since received. Homemade Chocolate Frosting is what perfects this chocolate cake. Refrigerate until ready to use, up to 5 days. In a separate large bowl, beat the cream and sugar until very stiff peaks form. Also be sure to get out as much air from the bag or container as you can to prevent it from drying out or freezer burn. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. And thanks for a great recipe! In a medium saucepan, add milk, cocoa, and butter. Stir to combine, then allow it to sit for 5 minutes. I made this cake today for my son’s birthday. Dark Chocolate Mousse Cake Sally S Baking Addiction. He is a chocolate lover. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. Add 1 tablespoon white vinegar to a 1-cup measuring cup, then fill the rest with milk. Then, you’ll melt the chocolate chips in the microwave until smooth and add the cocoa powder/hot water mixture to it. If you decided to try this recipe, and I hope you will, please take a picture and tag me on social media. There are good seasons and hard seasons and seasons that you wish you could fast forward through. I put parchment on the cake pedestal before I frosted and was so glad I did. cake. I cheated and used a boxed cake mix. There you have it. There are so many different and delicious chocolate cake recipes out there (eh hem, this recipe for Portillo’s Chocolate Cake), but what makes this a stand out recipe is the chocolate mousse filling, and the most delicious chocolate frosting. I ended up only needing about half of the last portion for that. I would be sure to wrap each piece really well in plastic wrap before placing in a freezer safe bag. I left out the frosting (time constraints). Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. What did I do wrong?