Chocolate Mousse Cake With Chocolate Whipped Cream

"A rich chocolate cake that I am going to try to make for my 17th birthday (August 9)."
 
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Ready In:
2hrs 45mins
Ingredients:
7
Yields:
12 slices
Serves:
12
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ingredients

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directions

  • Line an deep 8" round spring form cake pan with greaseproof paper - do not grease paper.
  • Melt combined chocolate and butter in heatproof bowl.
  • Cool to room temperature.
  • Combine eggs and sugar in bowl, beating with an electric mixer until thick and creamy.
  • Fold in sifted flour.
  • Fold in chocolate mixture.
  • Pour mixture into prepared pan, bake at 350F for 20 minutes or until cake is crusty on top and soft in the center.
  • Let cake sit until cool.
  • Cover cake pan with tinfoil and freeze for at least several hours.
  • Just before serving, place pan in hot water to loosen cake.
  • Remove cake from pan and place onto a serving dish a few hours before serving.
  • Garnish with Chocolate Whipped Cream right before serving.
  • CHOCOLATE WHIPPED CREAM:

  • In a small saucepan, combine heavy cream and semisweet chocolate.
  • Stir over low heat until all the chocolate has melted.
  • Remove from heat and stir until there are no chocolate specks remaining.
  • Pour mixture into a bowl and chill well.
  • Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
  • Pipe onto cake as desired.

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