Who doesn’t love a chocolate mousse cake? However even higher is a Tunnel of Mousse Cake with mousse used as each frosting and filling!
This Chocolate Mousse Cake Recipe supplies a scrumptious wonder when reducing each and every slice! It’s very best for vacations, particular corporate, or a circle of relatives dinner.
Why You Will have to Make
- For those who love chocolate mousse, this cake will win you over along with your first chew.
- Your family and friends shall be in awe while you slice into the cake questioning the way you “baked” a mousse right into a cake.
- It’s the very best dessert for any party from a birthday celebration to a circle of relatives vacation amassing.
My good friend, Cindee, shared her circle of relatives recipe for this tunnel of mousse cake after I posted a special mousse cake at the weblog ultimate month. After I’ve observed “tunnel” desserts like this Chocolate Tunnel Cake from my good friend Maria at Two Peas & Their Pod, my mouth can’t lend a hand however water!
So when debating what to make for our Easter dessert, but even so the yearly fudge lamb, this good dessert got here to thoughts. And what a cake it used to be. The entire darned circle of relatives licked their plates blank. The mousse jogged my memory of sentimental chocolate ice cream, which isn’t sudden taking into account it’s fabricated from heavy cream, cocoa, and sugar. Plus, the cake had a mild crumb with out the chocolate depth that my daughter reveals too wealthy. So everybody used to be happy. Rating one for the baker.
Aspect Notes
- Kitchen Staples – Sugar, Salt, Vegetable Oil, Boiling Water, Baking Soda
- Cocoa Powder – For cake and frosting. Sift prior to the usage of within the frosting for a smoother outcome.
- Cake Flour – Sifted. Makes a extra smooth cake because it incorporates much less gluten.
- Egg Whites – Sufficient to make 1 cup (about 7 or 8). Separate when chilly, however beat when at room temperature.
- Egg Yolks – You’ll want the egg whites, too, so save the ones whilst isolating. Notice that eggs will separate perfect when chilly because the yolk is much less more likely to ruin. To be at the protected facet, use 3 bowls. The primary is to drop the egg white as you separate your first egg, a 2nd to deposit the egg yolks, and you’ll use the 3rd to wreck the eggs over to assemble each and every egg white. The second one egg white is added to the primary egg white. The use of the third bowl will catch any yolk if it breaks whilst isolating. This additional step of a 3rd bowl prevents any yolk from entering the bowl for egg white assortment if it occurs to wreck.
- Vanilla Extract – Use actual vanilla extract, now not artificially flavored. I take advantage of the Nielsen-Massey emblem.
- Cream of Tartar – Is helping to stabilize the whipped egg whites.
- Heavy Cream – 36% Milkfat. For mousse.
- Powdered Sugar – Sift to make a clean mousse and frosting.
Recipe Pointers
- This cake recipe requires whipped egg whites to lend a hand lighten the cake batter. To make sure the whites whip up great and fluffy, they can’t be infected with any oil. This contains grease or oil at the blending beaters or bowls or perhaps a speck of egg yolk jumbled in with the whites.
- Egg whites whip perfect if at room temperature, however separate perfect when chilly.
- Use a serrated knife to slice off the highest of the cake and to make the tunnel. A sawing movement is perfect when the usage of this kind of knife.
- Because the frosting is made with whipped cream it’s perfect to not depart the cake at room temperature longer than 2 hours. It will have to be saved within the fridge.
Often Requested Questions
Mousse is a French culinary time period that means froth or foam. It’s a wealthy ethereal dish that may be candy or savory. They’re made with whipped cream or overwhelmed egg whites to give you the fluffy texture {that a} mousse is understood for.
A mousse cake is usually a dessert that’s made handiest of mousse. The whipped egg whites give the cake its construction as an alternative of the standard flour-based cake. Mousse desserts will also be desserts with mousse fillings, like this cake.
Sure, because the mousses utilized in cakes are made with both whipped egg whites or whipped cream, they should be refrigerated. Each are perishable at room temperature.
Extra Mousse Dessert Recipes You’ll Love:
Components
For Cake:
- ½ cup sifted cocoa powder
- ¾ cup boiling water
- 1¾ cups sifted cake flour
- 1¾ cups sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 egg yolks, reserve egg whites
- 2 teaspoons vanilla
- 1 cup of egg whites (7 or 8), at room temperature
- ½ teaspoons cream of tartar
For Mousse:
- 4 cups heavy cream
- 1½ cups powdered sugar
- ¾ cup sifted cocoa
- 2 teaspoons vanilla
- ¼ teaspoon salt
Directions
- Preheat oven to 325º.
- Put cocoa powder into small bowl and stir within the boiling water until clean. Cool for half-hour. Sift in combination flour, sugar, soda and salt. Make a smartly within the middle and upload oil, egg yolks, vanilla and cocoa aggregate. Beat until clean with a hand mixer, scraping facets of bowl as wanted. Put aside.
- Put egg whites into the bowl of a stand mixer are compatible with the whisk attachment. Sprinkle with cream of tartar. Beat till stiff peaks shape. Pour chocolate batter over egg whites and gently fold in combination until mixed. Pour into an ungreased tube pan.
- Bake for 50-60 mins or until the highest of the cake springs again when pressed. Cool on rack for no less than 1½ hours. Use a immediately, skinny steel spatula to move across the perimeter of the cooked cake to lend a hand loosen, then take away in moderation.
- Make the mousse by means of combining all components. Refrigerate for one hour. Then beat until moderately company. Refrigerate for some other hour prior to assembling the cake.
- When whipped mousse is totally chilled, get ready the cake. With an extended serrated knife, in moderation slice off the highest 1 inch of the cake. As a information, insert toothpicks one inch underneath the highest spaced across the perimeter. Reserve the highest for later.
- Subsequent reduce vertically across the perimeter of the cake, one inch from the out of doors edge and one inch from the interior edge. You’ll be creating a smartly in the midst of the cake. Watch out to not reduce thru to the ground of the cake. Moderately reduce the interior into sections and pull out items of the cake leaving one inch of cake at on the backside for the bottom. Reserve cake items.
- Fill the hollow space with the chilled mousse. Fall apart one of the reserved cake right into a bowl and blend in ½ cup of mousse. Fill the outlet within the middle of the cake with the mousse/cake aggregate.
- Substitute the highest of the cake and frost with the remainder mousse. Garnish as desired. Refrigerate leftovers.
Notes
Snack on leftover cake items.
General time does now not come with cooling time.
Really helpful Merchandise
As an Amazon Affiliate and member of different associate techniques, I earn from qualifying purchases.
Vitamin Data:
Yield:
12
Serving Measurement:
1 slice
Quantity In keeping with Serving:
Energy: 671General Fats: 41gSaturated Fats: 20gTrans Fats: 1gUnsaturated Fats: 18gLdl cholesterol: 197mgSodium: 356mgCarbohydrates: 66gFiber: 2gSugar: 45gProtein: 10g
Leave a Reply