Chocolate Mousse Cakes Recipe

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Chocolate Mousse Cakes Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups 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 at 350° for 20-25 minutes or until a toothpick inserted in 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).
Originally published as Chocolate Mousse Cakes in Taste of Home Christmas Annual Annual 2010, p71

Nutritional Facts

1 slice: 341 calories, 19g fat (11g saturated fat), 90mg cholesterol, 353mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups 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
  1. 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.
  2. Transfer to two greased 9-in. tart pans with removable bottoms. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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).
Originally published as Chocolate Mousse Cakes in Taste of Home Christmas Annual Annual 2010, p71

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