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CHOCOLATE MOUSSE CAKE

16 16 16
WW Freestyle: 18
Prep Time12 hrs
Cook Time30 mins
Total Time12 hrs 30 mins
Moist, scrumptious layer of Chocolate Cake topped with a delicious layer of Mousse and Whipped Vanilla Frosting.
Course: Desserts
Cuisine: French
Servings: 12 Servings
Calories: 327

Ingredients

For the Cake

  • 4 tablespoons butter
  • 2 teaspoons pure vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 4 large eggs
  • 2/3 cup sugar

For the Mousse

  • 10 ounces hazelnut-flavored milk chocolate , chopped (you can also use regular chocolate chips)
  • 1-1/4 cups chilled heavy whipping cream
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • Hazelnut-flavored liqueur , such as Frangelico

For the Whipped Vanilla Frosting

  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar

Instructions 

For the Cake

  • Preheat oven to 350.
  • Line bottom of 9-inch springform cake pan with parchment paper.
  • Melt butter in saucepan over medium heat.
  • Remove from heat.
  • Transfer butter into a small metal bowl.
  • Lightly whisk in vanilla; set aside.
  • In a medium mixing bowl, whisk together flour and cocoa powder; whisk until combined.
  • In a separate large bowl, whisk eggs and sugar until blended.
  • Pour water in a large skillet and bring to a simmer.
  • Place bowl with egg mixture in the skillet, whisking constantly until egg mixture is lukewarm, about 2 minutes.
  • Remove bowl from water.
  • Place the bowl with butter in same skillet over low heat to keep warm.
  • Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes.
  • Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula.
  • Fold in remaining flour-cocoa mixture in 2 more additions.
  • Fold 1 cup of cake batter into the warm butter; fold until incorporated.
  • Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter.
  • Transfer the batter to previously prepared pan.
  • Bake for 30 minutes, or until a toothpick inserted into center of cake comes out clean and the top of cake springs back slightly when gently pressed.
  • Cool completely in pan on rack.
  • Remove completely cooled cake from pan and invert cake onto rack; remove parchment and set cake aside.

For the Mousse

  • Pour enough water into large skillet to reach depth of 1 inch; bring to simmer.
  • Place chocolate in metal bowl.
  • Remove simmering water from heat and place bowl with chocolate in the skillet.
  • Stir until chocolate is melted and smooth.
  • Remove bowl from water and let chocolate cool down.
  • Using electric mixer, beat cream and salt in another bowl until very soft peaks form.
  • Mix 3 tablespoons water into melted chocolate.
  • Slowly pour whipped cream over and fold into melted chocolate just until incorporated.
  • Brush top of chilled cake with liqueur.
  • Starting 1-1/2 to 2 inches from the edge of cake, spread mousse over cake.

For the Whipped Vanilla Frosting

  • In your mixer's bowl, combine chilled heavy whipping cream, vanilla and sugar; beat the mixture on medium-high until soft peaks form.
  • Pipe vanilla frosting around the empty edges of cake, pipe up to same height as the mousse.
  • Cover and chill overnight.
  • Serve.

Notes

Total Time - Includes over-night chilling time ***Adapted from Bon Appetit ***RECIPE SOURCE: DIETHOOD
 
Nutrition Facts
CHOCOLATE MOUSSE CAKE
Amount Per Serving
Calories 327 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 98mg33%
Sodium 92mg4%
Potassium 147mg4%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 0.1mg0%
Calcium 34mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.