Triple-layer Chocolate Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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If you are on a diet, read no further. This cake is absolutely sinful and decadent. And don't think that you'll just bake it for everyone else and stick with your diet - you won't be able to stay away from it! Read more ! Try it yourself if you don't believe me! Ingredients:
cake ingredients |
2 cups sugar |
1 3/4 cups all purpose flour |
3/4 cup cocoa |
1 1/2 teaspoon baking powder |
1 1/2 teaspoon baking soda |
1 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 cup boiling water |
chocolate mousse ingredients |
1 envelope unflavored gelatin |
2 tablespoons cold water |
1/4 cup boiling water |
1 cup sugar |
1/2 cup cocoa |
2 cups chilled whipping cream |
2 teaspoons vanilla extract |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour three 8 inch round baking pans.
3. In a large mixing bowl, stir together the sugar, flour, cocoa,
4. baking soda, baking powder and salt.
5. Add the eggs, milk, oil and vanilla. Beat on medium speed for 2
6. minutes. Stir in the boiling water (batter will be thin). Pour
7. batter into the prepared pans.
8. Bake 30 to 35 minutes or until wooden pick inserted in center
9. comes out clean.
10. Cool 10 minutes. Remove cakes from the pans and place on wire
11. racks. Allow to cool completely.
12. Prepare the chocolate mousse (recipe follows).
13. Fill and frost the layers with the mousse. Garnish with almonds
14. and chocolate curls, if desired.
15. Refrigerate at least 1 hour. Cover and refrigerate leftover cake.
16. Makes 10 to 12 servings.
17. Mousse Directions:
18. In a small bowl, sprinkle gelatin over cold water. Let stand 1
19. minute to soften.
20. Add the boiling water. Stir until gelatin is completely dissolved
21. and mixture is clear. Cool slightly.
22. In a large cold mixing bowl, stir together sugar and cocoa.
23. Add the whipping cream and vanilla. Beat on medium speed until
24. stiff. Pour in the gelatin mixture and fold until well blended.
25. Refrigerate about 1/2 hour. Makes about 4 cups.
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