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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Double Mousse Delight Cake Recipe

Double Mousse Delight Cake Recipe

Seriously this was a pretty intimidating cake to make. The trick to this Double Mousse is that you slice the cake, place the slices around the sides of the pan and fill the center with mousse. Freeze the cake for a few hours and top it with sweet whipped cream.

1/3 cup Unsalted butter
2 squares Unsweetened baking chocolate
1 cup Sugar
2 Eggs, beaten well
2/3 cup Unbleached flour
1/2 tsp Unbleached flour
1/4 tsp Baking powder
1 tsp Salt
Vanilla

1 1/2 pounds Semisweet chocolate
1/2 cup Strong coffee
3 Eggs, separated
1/2 cup Coffee liqueur
1/2 cup Heavy cream

1 cup Heavy cream, for frosting


Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ 9 inch square pan
Preheat the oven. Grease and flour baking pan.

Melt butter and chocolate over low heat or in
the top of a double boiler over hot water. Remove from heat, add the sugar and eggs, mix well.

Sift together the flour, baking powder and salt. Stir into the
chocolate mixture. Add the vanilla and pour the mixture into the prepared pan.

Bake Double Mousse Cake until cake is baked but still very moist.
Cool.

Remove the cake from the pan and cut into strips wide enough so they can line most of the sides of a 2-quart soufflé dish or charlotte mold. Cut strips through center to separate into two thinner halves. Line the bottom and sides of dish with the strips. Don't worry about the spacing because the spaces won't show.

Spoon the mousse filling into the cake-lined dish.
Wrap the dish well and chill overnight in the fridge or freezer. To serve, first defrost the cake, if frozen. Remove it from the pan, first loosening the sides with a knife, then dipping the pan partly into hot water to loosen the cake so it can be turned out onto a serving plate. Whip the cup of heavy cream until stiff and decorate top and parts of sides with cream.
Serve in small slices.

Double Mousse

Melt the chocolate with the coffee over low heat or in top of double boiler over hot water. Remove from heat. Beat the yolks until pale in color, stir them into the chocolate. Stir in the coffee liqueur.
Cool.
Beat egg whites until stiff but not dry. Whip 1/2 cup of cream until
stiff. Fold the whites and the cream into the chocolate mixture.

Makes 12 Double Mousse Delight Cake servings.

Serves 12
Nutrition facts:
Serving Size 145 g
Calories 536
Calories from Fat 277
Total Fat 30.8g 47%
Saturated Fat 18.1g 90%
Cholesterol 102mg 34%
Sodium 269mg 11%
Total Carbohydrates 64.6g 22%
Dietary Fiber 3.9g 15%
Sugars 53.2g
Protein 6.1g
Vitamin A 9% • Vitamin C 0% • Calcium 5% • Iron 15%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!