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Chocolate Mousse Cakes

 Chocolate Mousse Cakes
Fans of chocolate will fall head over heels for this decadent dessert. The recipe makes two cakes, so it's a wonderful choice for entertaining.—Lisa Angalich, Wheeling, West Virginia
16 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • FROSTING/FINISHING:
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 ounce semisweet chocolate, grated

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, cocoa, baking soda, salt and baking
  • powder; add to the creamed mixture alternately with water, beating
  • well after each addition.
  • Transfer to two greased 9-in. tart pans with removable bottoms. Bake

2 of 2

Chocolate Mousse Cakes (continued)

Directions (continued)

  • at 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, beat the cream cheese, confectioners' sugar, cocoa
  • and vanilla until smooth. Fold in whipped cream. Pipe frosting over
  • tops of cakes; sprinkle with grated chocolate. Refrigerate
  • leftovers. Yield: 2 cakes (8 servings each).
Nutritional Facts: 1 slice equals 341 calories, 19 g fat (11 g saturated fat), 90 mg cholesterol, 353 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.