Always love to read feedback. This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. https://sallysbakingaddiction.com/dark-chocolate-mousse-cake About 12 minutes to read this article. Rich, creamy but light and airy, whipped chocolate cream between layers of light and fluffy cake. I was going to make a chocolate ganache filling but thought I would try this pastry cream (chocolate addition for chocolate mousse) recipe instead and a ganache frosting - using the ganache as a barrier for the mousse. This recipe looks like what I’ve been searching for just unclear about the eggs. Here are some of my cake recipes that would work wonderfully. So happy to hear that you have great success with this recipe. This helps me especially when I need to cover a cake with fondant. Share it with me on my Facebook Group, Your email address will not be published. The protein in the egg whites tends to separate from the water when thawing. I’m definetly trying this very soon. Add powdered sugar and mix with electric beaters to get rid of any lumps. The final product looked very nice. I used most of the mousse… I divided it into four portions and put a portion on each layer, then the last portion I frosted the entire cake with, including the sides, to “glue” the crumbs on. Thank you for highlighting it to me. I would be the only one eating it and would like to grab a piece every couple of weeks as a treat. Spread a big spoonful of mousse on top of that cake layer. In a bowl combine egg yolks, sugar, vanilla, and cornstarch. Yes, with a slight difference in my recipe. Thanks. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Would be an important bit to include in recipe as I’m sure others have been confused as well. Start with ¼ cup of the milk to eggs - mix thoroughly. Whip egg whites in a mixer bowl with ⅛ tsp cream of tartar or (a pinch of salt). Pour batter into prepared pans. While the cake dams will hold the filling what happens is the weight of the cake usually gets it's way as soon as you cut into it. This is the best cake I have ever made! Thanks! I wish I could attach two pictures. My mom would say a good mousse does not need an introduction. The frosting dam has to be a thick consistency so it helps keep the filling from oozing out of the cake. Heat milk, cream and vanilla in a saucepan over medium heat. This cake is good and was so much fun to make. And, NO matter what is the dessert, a chocolate mousse is bound to wow your guests. Fold the whipped egg whites making sure it's well incorporated. Add a tablespoon or more of the chocolate custard to the dissolved gelatin to temper it. Carefully add the milk/cream mixture to the egg mixture. SHARE IT WITH ME, PLEASE.Share a picture of your work with me by uploading an image here below my image on this board. SAVE THIS RECIPE ON PINTEREST FOR LATER. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. See note above). Your email address will not be published. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Have a wonderful day. Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water… Thanks, just corrected it. When the cakes have cooled, make the chocolate mousse. Once chilled your mousse is ready to be used as the cake filling, or in trifles, etc. If cooked to the right consistency it is thicker than regular mousse and so will stay within the buttercream dam. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. Half & half? In a medium saucepan, add milk, cocoa, and butter. Even though I am a seasoned baker, I really enjoyed making this cake because it was challenging and a lot of work. I am going to make chocolate cakes this weekend, and will definitely make this filling again. Bring to a boil. It all depends on what you fancy. Your email address will not be published. Chocolate mousse is my favorite. Oh, well. In a separate large bowl, beat the cream and sugar until very stiff peaks form. This post may contain affiliate links to Amazon and other sides. The most common would be Baileys or Kahlua for me. you can use bittersweet or dark chocolate both work. I was very proud of the end result. Hello: Can this cake be cut into individual slices and frozen? 13 Fabulous Birthdays Paleo & Gluten Free (I like to line the bottom of mine with wax or parchment paper). Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter.