Triple-Chocolate Mousse Cake




With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.

Ingredients:
  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse
  • 2 ounces solid semisweet chocolate

Instructions:

STEP 1
Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

style="text-align: justify;">STEP 2
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

STEP 3
Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

STEP 4
Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

STEP 5
Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

STEP 6
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Related Posts :

  • Cinnamon Coffee CakeTastes great for breakfast, brunch or dessert. May also be made in a Bundt pan..Cinnamon Coffee Cakemakes 1 - 9x13 inch panIngredients:1 (18… Read More...
  • Peach Cobbler Coffee CakeThis coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping and a basic powder… Read More...
  • Vanilla Bean Cheesecake BarsLove at first bite..SUCH an overworked expression, but still� when you�re talking cheesecake, the tiniest bite is capable of sending you int… Read More...
  • Triple Chocolate Cheesecake I was craving Cheesecake as I often do, and  I was looking at all the cheesecake recipes on Pinterest.  I finally decided to give … Read More...
  • Twinkie CupcakesI am happy to say that my neighbor Melissa made these first, we both pinned it from Pinterest and they are amazing!  People who don't k… Read More...

0 Response to "Triple-Chocolate Mousse Cake"

Post a Comment