1/2 Photos of Double-Chocolate Mousse Cake
1 hr 30 mins
Queen Bead's Note:
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
My Private Note
Units: US | Metric
- 2 (8 ounce) packages semisweet baking chocolate (16 1 oz. squares)
- 2 cups butter or 2 cups margarine
- 1 cup sugar
- 1 cup half-and-half cream
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 8 large eggs
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons milk
- 2 tablespoons corn syrup
- 1Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- 2Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- 3In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- 4In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- 5Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- 6Bake for 45 minutes, or until center of cake is level and not concave.
- 7Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- 8After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- 9If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- 10Prepare Chocolate Glaze as follows.
- 11In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- 12Spread warm glaze over top and sides of cake. Discard waxed paper.
- 13Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
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Nutritional Facts for Double-Chocolate Mousse Cake
Serving Size: 1 (92 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 538.6
- Calories from Fat 375
- Total Fat 41.7 g
- Saturated Fat 25.4 g
- Cholesterol 164.8 mg
- Sodium 342.6 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 2.3 g
- Sugars 35.9 g
- Protein 5.9 g