Monday, January 24, 2011

Chocolate Mousse Cake

If you are looking for a delicious, decadent, dessert (that's not difficult) to make, look no further.  I'm going to give you my FAVORITE chocolate recipe.
Now, I'm known far and wide for being the ultimate chocoholic, so when I say this is my favorite chocolate recipe, that is saying a lot :))
This Cake is actually a chocolate mousse that is baked, and part of the mousse is used as a filling.  It bakes almost like a souffle in that, after the cake cools, it will fall in the middle.
 It's at this point that you will use the unbaked portion of the mousse to fill in the "sink". The result in a divine cake that will leave your guests begging for more.

9 Inch Spring form pan
Electric mixer
Large piping bag and Large star tube (optional)

7  ounces          semisweet, or bittersweet chocolate
                           (chips, or chopped)
1/4 pound        unsalted butter
7                         eggs, separated
1 cup                  sugar, separated
1 teaspoon        pure vanilla extract
1/8 teaspoon    cream of tartar

Whipped Cream Frosting,  recipe below


1). Preheat oven to 325 degrees

2). Melt butter and chocolate together either in a double boiler, or in 30 second intervals in the microwave until melted, and combined.  Stir in vanilla, set aside.

3). In large mixing bowl beat egg yolks and 3/4 cup of sugar until doubled in volume, pale yellow and thick enough to leave a ribbon on itself, this will take 3-5 minutes

4). Fold the egg yolk mixture into the melted chocolate mixture until combined

5). In separate clean mixing bowl beat egg whites and cream of tartar until soft peaks form. Once soft peaks form, slowly add the remaining 1/4 cup of sugar until mixture is glossy and stiff peaks form.

6). Fold egg white mixture gently into chocolate mixture. Reserve 1/4 of the mixture for filling, cover the 1/4 chocolate mousse mixture and refrigerate.

7). Put 3/4 of  the chocolate mousse mixture into a 9 inch spring form pan. You can line the bottom of the pan with parchment paper to make cleaning the pan easier. Cover and refrigerate 1/4 of the chocolate mousse.

8). Bake at 325 degrees  for 35 minutes, do not over bake. When cake is done baking, let it cool completely.

9).The cake will fall as it's cooling (like a souffle) take your 1/4 remaining chocolate mousse and fill the top of the cake

This is a photo of the cake filled with the chocolate mousse, before frosting with whipped cream frosting

10). Refrigerate for at least 2 hours to let mousse set, you can let this set in the refrigerator overnight

11). Frost with Whipped Cream Frosting
Whipped Cream Frosting
2 Cups of Heavy Whipping Cream
1/4 cup of sugar
1/2 teaspoon pure vanilla extract

Beat whipping cream until soft peaks form. Once soft peaks have formed, slowly add sugar, then vanilla until stiff peaks form.  Once it has formed stiff peaks it is ready to use.

Garnish with shaved chocolate or sift on some powdered cocoa. Here I made leaves from chocolate molds. If you have heart molds it  would be perfect with 4 hearts (with the points towards the center of the cake:))
 Keep this cake refrigerated when not serving


  1. I want this tonight! This is heavenly! Thinking of you! Sending some prayers.
    -Love Gina-

  2. Wow....that looks amazing! I am going to try it :)

  3. You make it looks so beautiful! I bet it tastes great too. I'm a huge chocolate lover. :) Thanks for sharing.

  4. That is one of the most prettest cakes I've ever seen Shannon! I am making this for my Valentine! :-) Thank you for sharing it!

  5. I tweeted and facebooked and posted your yummy looking cake on my blog today Shannon! It is so pretty that I want everyone to get to see it! :-)

  6. Shannon, your cake sounds wonderfully decadent! I just love all your romantic pictures on your blog-- especially the sleigh ride.

  7. Beautiful and delicious Shannon.

  8. Shannon, I have tasted this and it is divine! Such a clever recipe...baking part of the chocolate mousse batter and saving the rest for the mousse filling on top. Not to sweet...just a perfect balance of flavor. This will be a keeper for me. Thanks for the outstanding recipe.

  9. I did not get to make your pretty cake for my sweetie after all Shannon! He has gained 10 pounds in 3 months and asked me PLEASE not to! He had a doctor appointment today for his annual physical and made me promise not to tempt him that way, so I did not. So disappointed I did not get to make it though! Hope you had a wonderful Valentine's Day and that you were made to feel loved my sweet friend! HUGS♥

  10. Donna,
    Just remember it's really good to make (and eat) any time of year. I made it for Lady Nann, Debbie, & Sharon when I was in Utah, and it was a big hit. I'm a firm believer that chocolate is appropriate any time of year :)))

  11. you beautify everything your heart and hands can hold.....sigh....chocolate mousse is my favorite!!!!