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Chocolate-Mousse Dessert Cake

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Ingredients
  Angel food cake mix 1 Cup (16 tbs)
  Unsweetened chocolate square 1 , grated
  Heavy cream 3 Cup (48 tbs)
  Confectioner' s sugar 1⁄2 Cup (8 tbs), sifted
  Unsweetened cocoa 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 Teaspoon
  Vanilla extract 2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Preheat oven and prepare cake mix as package label directs, adding grated chocolate to the flour mixture.
Turn batter into ungreased 10-inch tube pan; bake 30 to 40 minutes, or until surface springs back when gently pressed with fingertip.
Invert pan over neck of bottle.
Let cake hang to cool completely.
Meanwhile, make Cocoa-Cream Filling and Frosting: Refrigerate cream, confectioners' sugar, and cocoa (in large bowl) until very cold.
Sprinkle gelatine over 2 tablespoons cold water; let stand 5 minutes to soften.
Heat, stirring, over hot water until dissolved.
Let cool.
Add vanilla and salt to chilled cream.
Beat with portable electric mixer until stiff enough to hold its shape.
Remove 3 cups cocoa cream; into this, stir the cooled gelatine.
Use for filling cake.
To prepare cake for filling: Remove cake from pan; place upside down on cake plate.
Cut 1-inch slice, crosswise, from top of cake; set aside.
With knife, outline a cavity in cake, leaving 1-inch-thick walls.
With a spoon, carefully remove cake from this area, leaving a 1-inch-thick base.
Reserve 1-1/4 cups crumbled cake.
Fill cavity in cake with gelatine mixture.
Re- place top of cake.
1Mix 1/2 cup cocoa cream with reserved cake pieces.
Use to fill center hole of cake.
1Frost top and side of cake with remaining cocoa cream.
Refrigerate until well chilled—sev- eral hours or overnight.
Just before serving, deco- rate top with rosettes of whipped cream and grated chocolate, if desired.
Makes 10 to 12 servings

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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