Chocolate Mousse Cakes

Name: Chocolate Mousse Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 cakes (8 servings each).
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

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

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.