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Double Chocolate Mousse Cake

Prep time:
Baking time:
Makes: 16 servings
Freezing: excellent

Ingredients:

Cake
2 eggs
1 cup (250 mL) sugar
1 tsp (5 mL) vanilla extract
1 cup (250 mL) Crisco® Canola Oil
1/2 cup (125 mL) buttermilk
2 1/4 cups (550 mL) Five Roses® All Purpose Bleached White Flour
1/2 cup (125 mL) cocoa powder
1 1/2 tsp (7 mL) baking soda
1 1/2 tsp (7 mL) baking powder
1 cup (250 mL) boiling water
1/2 cup (125 mL) milk chocolate chips
Mousse
1 1/2 cups (375 mL) whipping cream
2 tbsp (30 mL) icing sugar
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) melted and cooled milk chocolate chips

Directions:

  1. Preheat oven to 350ºF (180ºC). Grease two 9” (22cm) cake pans.
  2. Beat eggs, sugar and vanilla until combined. Add oil and buttermilk. Add next 4 ingredients. Mix until well combined. Carefully fold in boiling water until batter is smooth and mixture is quite thin. Pour into prepared pans. Sprinkle with chocolate chips.
  3. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  4. Mousse: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar and vanilla. Fold in melted and cooled chocolate chips. Do not over mix. Mousse should have a rippled effect.
  5. Assembly: Place one layer of cake on serving platter. Spread with about 1 cup (250 mL) of mousse. Place second layer on top. Ice with remaining mousse. Refrigerate until ready to eat.