Prep 1 hr
Cook 23 mins
I made this for a couple of birthday parties-- amazing! :)
Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.
- 2 cups all-purpose flour
- 2 cups sugar
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 cup milk
- 1 cup strong brewed coffee
- 3⁄4 cup vegetable oil
- 2 large eggs
- dreamy chocolate mousse mix (Makes about 4 1/2 cups)
- 1 (1/4 ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- 1⁄4 cup boiling water
- 1 cup sugar
- 1⁄2 cup unsweetened cocoa powder
- 3 cups heavy whipping cream
- chocolate fudge frosting (Makes about 3 cups)
- 1 cup sugar
- 1 cup heavy whipping cream
- 5 (1 ounce) unsweetened chocolate squares
- 10 tablespoons butter
- 1 cup confectioners' sugar
- grated chocolate, chocolate curls
- Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
- Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
- In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
- In a small bowl, combine sugar and cocoa powder.
- In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
- Chocolate Fudge Frosting
- In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.
This cake is delicious, and everyone who has tasted it asks me to make it. I added a homemade peanut butter frosting between the layers when my brother asked me to make a groom's cake that was "as if a peanut butter cup were a cake." It was a bigger hit than the wedding cake.
Make sure you let the ganche cool enough before frosting the cake or you'll get a big mess!
My husband has made this cake a couple of times and it is wonderful, I have the recipe in a magazine called Paula Deens chocolate celebration. After posting the photos on facebook several people requested the recipe. I am too lazy to type it out so after doing a search I am glad to have found it here and happy to post it on facebook. Thanks to the lady who took the time to type it. I am posting pictures of my husbands cake as there were no pics.
A very yummy cake that my whole family liked! I did not make any changes to the cake except for using cocoa+butter in place of unsweetened chocolate squares since we don't get them here. My frosting was slightly grainy due to the confectioner's sugar that was added towards the end. So next time I might just add it in with the rest of the sugar. Overall it was a very nice cake. Thank you for posting this recipe!